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Slow Cooked Spanish Shepherd’s Pie

Slow Cooked Spanish Shepherd’s Pie

Prep Time: 15 mins Cooking Time: 6 hours


  • 500g minced lamb
  • 2 stalks celery, diced
  • 1 onion, diced
  • 1 teaspoon minced garlic
  • 2 carrots, grated (squeeze in a muslin or tea towel to drain excess moisture)
  • 400g tin of chopped tomatoes with garlic and onion
  • 3 tablespoons Spanish spice
  • 300g cooked potatoes, mashed
  • A handful of grated cheese



Place all of the ingredients except potato and cheese into the slow cooker – stir well and cover with the lid


Cook on low for 6 hours


After 6 hours have passed, transfer the contents to a baking dish


In a bowl, mix together the remaining tablespoon of Spanish spice and the mashed potatoes – spread evenly over the mince


Sprinkle grated cheese over the top of the mash and place under a medium-heat grill, until the cheese has melted and turned golden


Serve once cooled.

A lovely, easy to prepare spin on your bog-standard shepherd’s pie. Annabelle is a huge fan of flavour, she won’t touch anything bland, so this recipe works really well for us. You can adjust the level of spice to suit your baby’s taste.


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