Slow Cooker Lamb Shepherd’s Pie
Slow Cooker Lamb Shepherd’s Pie
Wowee! We almost ate the whole tray of this last night 😱😱😱It's THAT good!
Ingredients
- 1 kg lamb shoulder boneless, diced into large pieces
- 3 carrots medium, finely diced
- 4 celery sticks finely diced
- 1 brown onion large, finely diced
- 4 cloves garlic finely chopped
- 3 sprigs thyme
- 1 sprig rosemary
- 3 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 3 cups beef stock
- 2 cups frozen peas
- 2 cups frozen corn
- 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
- Into a slow cooker, place the lamb, carrot, celery, onion, garlic, herbs, tomato paste, worcestershire sauce and stock. 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 peas and corn and cook for a further 10 minutes. Season really well.
- To make the topping, boil or microwave the potatoes until tender. Mash the potatoes with the butter, warm milk and parmesan and add plenty of salt and pepper.
- Preheat the oven grill or turn the oven to 220°C. Transfer the lamb mixture to a 2.5 litre casserole dish. Top with the mashed potato. Scrap a fork across the mash to create lines in the potato. Grill for 10 minutes or bake for 20 minutes.
- If you like, you can split the pie between two smaller casserole dishes, 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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