Slow cooker shepherd's pie

bbc good food team mince shepherd's pie slow cooker sweet potatoes

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Source

Ingredients

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

650g potatoes, peeled and cut into chunks

250g sweet potatoes, peeled and cut into chunks

2 tbsp half-fat crème fraîche

Method

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.

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.