We’ve added peppery lentils to this classic shepherd’s pie for an extra nutritional boost. Prepare it before work, then let the slow cooker do the hard work while you’re out - when you get home, dinner is just five minutes away.
Advertisement - Continue Reading Below
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
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 TIPs:
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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
