Slow Cooker Lamb Shepherd’s Pie

Slow Cooker Lamb Shepherd’s Pie

WOWEEE we almost ate the whole tray of this last night 😱😱😱
IT’S THAT GOOD!!!!!!
Servings 8
Calories 357 kcal

Ingredients
 
 

  • 1 kg lamb shoulder boneless, diced in large pieces
  • 3 carrots medium, finely diced
  • 4 celery sticks finely diced
  • 1 brown onion large, finely diced
  • 4 cloves garlic finely chopped
  • 3 spring thyme
  • 1 spring rosemary
  • 3 tablespoons tomato paste
  • 2 tablespoons worcestershire sauce
  • 3 cups beef stock
  • 2 cups frozen peas add at the end
  • 2 cups frozen corn add at the end
  • sea salt
  • cracked black pepper

Topping:

  • 1 kg potatoes peeled and chopped in half
  • 50 g butter
  • 1/2 cup milk warmed
  • 1/2 cup parmesan cheese grated

Instructions
 

Method:

  • Into a slow cooker, add the chopped carrot, celery, onion, garlic, herbs, diced lamb, tomato paste, beef stock & Worcestershire sauce. Combine well and submerge the lamb under the liquid. Cook on high for 8-10 hours.
  • Remove the herb stalks and shred your lamb pieces with a fork to break them down a bit. Add the frozen vegetables and cook for a further 10 minutes. Season really well.
  • Meanwhile, boil or microwave the potatoes until soft/tender. Mash the potatoes with butter, warm milk, and parmesan and add plenty of salt & pepper.
  • Preheat the oven grill or turn the oven up to 220 degrees Celsius. Transfer the lamb mix into a 2.5-litre casserole dish/tray. Top with the mashed potato. Scrap a fork across the mash to create lines in the potato. Grill for 10 minutes or roast for 20 minutes.
  • You can choose to split it over two smaller casserole dishes and then freeze one of them for a later date.

Nutrition

Calories: 357kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 70mgSodium: 509mgPotassium: 1273mgFiber: 5gSugar: 5gVitamin A: 4181IUVitamin C: 33mgCalcium: 152mgIron: 4mg

Keywords

Dinner, One Pot
Egg Free, Gluten Free, Lamb, Nut Free
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