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
1tsp.
vegetable oil
1
onion, finely chopped
300g
lamb mince, 10% fat or less
2
garlic cloves, crushed
1Tbsp.
tomato purée
Small handful thyme, leaves picked and roughly chopped
400g
tin green lentils, drained and rinsed
2
carrots, peeled and thinly sliced
500g
passata
1
beef stock cube, crumbled
For the mash
600g
sweet potatoes, peeled and roughly chopped
200g
floury potatoes, peeled and roughly chopped, we used Maris Piper
25g
reduced fat butter, we used Lurpak Lighter
1/2
1tsp hot smoked paprika, to taste
40g
half fat crème fraîche
Directions
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.
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.
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.
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.
Per serving:
Calories: 336
Protein: 16g
Total fat: 10g
Saturates: 5g
Carbs: 41g
Total sugars: 13g
Fibre: 9g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
