Slow cooker spiced apples with barley
Choose eating apples if you want the sliced rings to stay intact in the slow cooker. Make as a low-fat yet tasty pudding, or lazy weekend breakfast dish
Slow cooker shepherd's pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 onionfinely chopped
- 3-4 thyme sprigs
- 2 carrotsfinely diced
- 250g lean (10%) mincelamb or beef
- 1 tbsp plain flour
- 1 tbsp tomato purée
- 400g can lentilsor white beans
- 1 tsp Worcestershire sauce
For the topping
- 650g potatoespeeled and cut into chunks
- 250g sweet potatoespeeled and cut into chunks
- 2 tbsp half-fat crème fraîche
Nutrition: Per serving
- kcal438low
- fat10glow
- saturates4glow
- carbs57g
- sugars12glow
- fibre11ghigh
- protein23ghigh
- salt0.39glow
Method
step 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.
step 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.
