Thursday, 5 January 2012

Slow Cooker Shepherds Pie

As promised more slow cooker recipes! I think slow cooking the minced lamb made a huge difference to the dish and the meat was really tender and tasty. If you don't have time in the morning to prepare the dish, prepare everything in the evening and put it in the fridge until the morning, then you can just stick it all in the slow cooker and leave it to cook throughout the day.

500g mince lamb
1 large onion, chopped
2 carrots, chopped
2 sticks of celery, chopped
2 cloves of garlic, crushed
1 tablespoon flour
1 tablespoon Worcestershire sauce
100ml red wine
400ml beef stock
half teaspoon sugar
salt and pepper

Fry the mince in a dry pan until brown (I had to drain off quite a lot of fat). Once the lamb is nice and brown, remove from the pan. Add a glug of olive oil to the frying pan and saute the onion, celery and carrot. Put the mince back in the pan and add the garlic and flour. Stir until the flour disappears, then add the red wine, beef stock, Worcestershire sauce, sugar and seasoning. If you are preparing this in the evening, leave the sauce to cool and refridgerate. If you are preparing in the morning, add the sauce to the slow cooker and cook for 7 hours on low.

This is my red wine lolly pop. When there's some undrunk red wine, I pop it in the freezer for future use in some yummy sauces - nothing wasted!

When your sauce is lovely and tender (check the seasoning), remove from the slow cooker and put into a shallow rectangular oven dish and leave to cool slightly whilst you boil the spuds for the mash (always do more potatoes than you think, it takes a lot of mash!) Once the spuds are cooked, drain and mash with butter, milk and seasoning. Spread over the mince sauce and sprinkle with the cheese of your choice. I used Pecorino because it's made from sheep's milk! My son said it was perfect!

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