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!!!!!!
Ingredients
- 1000 g 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:
- 1000 g 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
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