SLOW COOKER SHEPARDS PIE RECIPES

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
• Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
• Bake 20 minutes or until golden brown.

Steps:

• Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
• Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
• Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
• Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
• Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
• Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
• Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.