Slow Cooker Shepherd’s Pie

Name: Slow Cooker Shepherd’s Pie
Prep time: 25 min
Cook time: 6 h 25 min
Total time: 6 h 50 min
Yield: 6 serving(s)
Ingredients: 1 tsp. vegetable oil; 1 onion, finely chopped; 300 g lamb mince, 10% fat or less; 2 garlic cloves, crushed; 1 tbsp. tomato purée; Small handful thyme, leaves picked and roughly chopped; 400 g tin green lentils, drained and rinsed; 2 carrots, peeled and thinly sliced; 500 g passata; 1 beef stock cube, crumbled; 600 g sweet potatoes, peeled and roughly chopped; 200 g floury potatoes, peeled and roughly chopped, we used Maris Piper; 25 g reduced fat butter, we used Lurpak Lighter; 1/2 1tsp hot smoked paprika, to taste; 40 g half fat crème fraîche

This slow cooker version uses lentils and lamb mince for a nutritional kick. Plus, it's topped with a sweet potato mash for a vibrant alternative.

By The Good Housekeeping Cookery TeamPublished: 18 February 2022

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This slow cooker version of our classic shepherd's pie recipe has a healthier twist, without compromising on delicious flavour.

If you love a shepherd's pie, you'll love this slow cooker recipe which only requires 25 minutess of preparation time so you can get on with other jobs at hand.

It's filled with a rich and tasty lamb mince filling, with added green lentils for protein. Plus, carrots, onions, garlic and passata for a rich and hearty flavour. Served on top is a buttery and slightly smoky sweet potato mash for a twist on the classic.

Cook in the slow cooker, with the mash on, for 6 hours, and once you get home you'll be rewarded with an irresistibly warming and delicious taste.

Enjoy with a glass of red wine (we recommend a pinot noir) for a balanced and comforting mid-week meal.

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Yields:

6 serving(s)

Prep Time:

25 mins

Cook Time:

6 hrs 25 mins

Total Time:

6 hrs 50 mins

Cal/Serv:

336

Ingredients

1 tsp.
vegetable oil
1
onion, finely chopped
300 g
lamb mince, 10% fat or less
2
garlic cloves, crushed
1 Tbsp.
tomato purée
Small handful thyme, leaves picked and roughly chopped
400 g
tin green lentils, drained and rinsed
2
carrots, peeled and thinly sliced
500 g
passata
1
beef stock cube, crumbled

For the mash

600 g
sweet potatoes, peeled and roughly chopped
200 g
floury potatoes, peeled and roughly chopped, we used Maris Piper
25 g
reduced fat butter, we used Lurpak Lighter
1/2
1tsp hot smoked paprika, to taste
40 g
half fat crème fraîche

Directions

1. Step 1Make the mash. Put all the potatoes in a large pan, cover with cold water and bring to the boil over high heat. Simmer for 15min, or until very tender.
2. Step 2Drain potatoes and leave to steam dry and cool slightly in a colander for 5min. Return potatoes to pan and mash until smooth with a potato masher. Add butter, paprika and crème fraîche, season well and stir together.
3. Step 3Meanwhile, heat the oil in a frying pan over medium heat. Add onion and fry for 10min, until softened. Add garlic and fry for 1min, until fragrant. Add the lamb, increase heat to high and fry until browned well all over. Stir in the tomato purée and thyme, cook for 2min.
4. Step 4Scrape lamb mixture into the bowl of a slow cooker and stir in the lentils, carrots, passata and crumbled stock cube. Spoon mash on top. Cover and cook on low for 6hr (see GH tip). Serve.

GH tip:

If the bowl of your slow cooker is oven-safe (check the manual first, to be certain), transfer to a hot grill for a few min to brown the top before serving, if you like.