Slow cooker shepherd's pie recipe | Good Food

A plate serving slow cooker shepherd's pie

1 tbsp olive oil
1 onion
finely chopped
3-4 thyme sprigs
2 carrots
finely diced
250g lean (10%) mince
lamb or beef
1 tbsp plain flour
1 tbsp tomato purée
400g can lentils
or white beans
1 tsp Worcestershire sauce

For the topping

650g potatoes
peeled and cut into chunks
250g sweet potatoes
peeled and cut into chunks
2 tbsp half-fat crème fraîche

Method

step 1
Heat the slow cooker if necessary. Heat the oil in a large frying pan. Tip the onions and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together, stirring occasionally until the vegetables start to brown. Stir in the mince and fry for 1-2 mins until no longer pink. Stir in the flour then cook for another 1-2 mins. Stir in the tomato purée and lentils and season with pepper and the Worcestershire sauce, adding a splash of water if you think the mixture is too dry. Scrape everything into the slow cooker.
step 2
Meanwhile cook both lots of potatoes in simmering water for 12-13 minutes or until they are cooked through. Drain well and then mash with the crème fraîche. Spoon this on top of the mince mixture and cook on Low for 5 hours - the mixture should be bubbling at the sides when it is ready. Crisp up the potato topping under the grill if you like.