Slow cooker shepherd's pie

• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• thyme sprigs↗3-4
• carrots↗2

  finely diced

• lean (10%) mince250g g

  lamb or beef

• plain flour↗1 tbsp tbsp
• tomato purée↗1 tbsp tbsp
• can lentils↗400g g

  or white beans

• Worcestershire sauce↗1 tsp tsp
• potatoes↗650g g

  peeled and cut into chunks

• sweet potatoes↗250g g

  peeled and cut into chunks

• half-fat crème fraîche↗2 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.