SLOW COOKER LAMB SHEPHERD’S PIE

WOWEEE we almost ate the whole tray of this last night 😱😱😱

IT’S THAT GOOD!!!!!!

Serves 6-8

Ingredients:

• 1kg boneless lamb shoulder, diced in large pieces

• 3 medium carrots, finely diced

• 4 celery sticks, finely diced

• 1 large onion, finely diced

• 4 cloves garlic, finely chopped

• 3 sprigs of thyme

• 1 sprig of rosemary

• 3 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 3 cups beef stock

• 2 cups frozen peas (add at the end)

• 2 cups frozen corn (add at the end)

• Salt

• Pepper

  Topping:

• 1kg potatoes, peeled and chopped in half

• 50g butter

• 1/2 cup milk, warmed

• 1/2 cup parmesan, grated

Method:

1. 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.

2. 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.

3. Meanwhile, boil or microwave the potatoes until soft/tender. Mash the potatoes with butter, warm milk, and parmesan and add plenty of salt & pepper.

4. 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.