Slow Cooked Shepherds Pies Recipes

SLOW-COOKED SHEPHERD'S PIES

Steps:

• Heat the oven to 160°C/140°C fan/gas 3. Heat a glug of oil in the casserole and, when hot, add the diced lamb shoulder. Sear on a high heat for 10 minutes, stirring every now and then, until browned all over. Set the lamb aside on a plate.
• Add a little more oil to the casserole, turn down the heat and add the onion. Gently fry for 5 minutes, then add the garlic, carrots and leeks and fry for another 10 minutes, stirring now and then.
• Return the lamb to the casserole, stir in the flour and cook for 2-3 minutes, then add the tomato purée and red wine. Stir well, turn up the heat and bubble the wine for a few minutes to reduce, then add the chopped tomatoes, stock, herbs and Worcestershire sauce. Stir again, season with salt and pepper and put the lid on the casserole. Transfer to the oven and cook for 2 hours or until the meat is tender.
• Put the potato chunks in a large pan and cover with cold water. Bring to the boil, then simmer for 20 minutes or until soft. Drain well, put back in the pan and leave to steam dry for a minute or so, then mash with the butter until smooth. Taste, season well with salt and pepper and set aside.
• When the lamb is ready, remove the sprigs of herbs from the sauce, taste and season (you might want to add a little more Worcestershire sauce). Divide the lamb mixture evenly among the 6 pie dishes, then top with the mash. Alternatively leave the lamb in the shallow casserole and top with the mash or spoon into a baking dish.
• Scatter the grated cheese over the pie(s) and bake for 25-30 minutes (see Make Ahead) until the tops are golden and the stew bubbles out around the sides. Leave to stand for 10 minutes, then serve with buttered greens or peas.

SLOW-COOKER SHEPHERD'S PIE

Steps:

• In 10-inch skillet, cook beef over medium heat, stirring occasionally, until browned; drain. Stir in soup, garlic powder, salt and pepper. Spread mixture evenly in bottom of 6-quart slow cooker. Top evenly with frozen vegetables.
• In 2-quart saucepan, heat water and butter to a rapid boil. Remove from heat; stir in milk and dry potatoes until just combined. Let stand 1 minute, then stir again. Spread evenly over top of vegetables in slow cooker.
• Cover and cook on Low heat setting 4 to 5 hours or until warm and vegetables are cooked through.
• Serve warm sprinkled with herbs.

SLOW COOKER SHEPHERD'S PIE

Steps:

• 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.
• 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.

SLOW COOKER SHEPHERD'S PIE

Steps:

• In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.;