This pub favourite is traditionally made with lamb, but beef can easily be substituted. For extra colour and flavour, sprinkle with 1/2 cup shredded orange old Cheddar cheese to melt while it's standing before serving.
- Portion size 12 servings
- Credits : Canadian Living New Slow Cooker Classics
- 2 lbs lean ground lamb
- 1 onion finely chopped
- 1 carrots finely chopped
- 3 cloves garlic minced
- 1 can tomato paste
- 1 cup sodium-reduced beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 3/4 teaspoons pepper
- 3 tablespoons all-purpose flour
- 1 cup frozen peas
- 8 potatoes (3 lb/1.35 kg), peeled and diced
- 1/4 cup milk
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
MethodIn slow cooker, combine lamb, onion, carrot, garlic, tomato paste, broth, Worcestershire, 1/2 tsp of the salt and 1/4 tsp of the pepper.
Cover and cook on low for 6 to 8 hours. Skim off fat. Gently break up lamb with spoon.
Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Stir in peas.
Meanwhile, in large pot of boiling salted water, cook potatoes until tender, 12 minutes. Drain and return to pot; mash with milk, butter and remaining salt and pepper. Spread over meat mixture. Cook, covered, on high until bubbly, about 20 minutes.
Turn off slow cooker; let stand for 30 minutes before serving. Sprinkle with parsley.
Nutritional facts Per each of 12 servings: about
- Sodium 368 mg
- Protein 17 g
- Calories 290.0
- Total fat 13 g
- Potassium 737 mg
- Cholesterol 55 mg
- Saturated fat 6 g
- Total carbohydrate 27 g
- Iron 14.0
- Folate 18.0
- Calcium 4.0
- Vitamin A 18.0
- Vitamin C 22.0