Slow Cooker Mince + Potatoes (HC)

Ingredients

• 400g minced beef (or pork, turkey, chicken) – or 300g Quorn mince
• 1 large onion, diced
• 4 carrots, peeled and sliced
• 1 celery stalk, sliced
• 640g baby potatoes, halved
• 2 tbsp Worcestershire sauce
• 1 bay leaf
• 1 tsp mixed herbs
• Black pepper, to taste
• 1 beef or vegetable stock cube (low sodium)
• 400ml boiling water
• 4 tbsp of low sodium gravy granules
• 240g peas (fresh or frozen)

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Instructions

1. Heat a frying pan over medium heat. Add the mince and cook, breaking it up, until browned*.

2. Drain any excess juice from the mince. Then add the mince and all remaining ingredients, except the gravy granules and peas, to the slow cooker.

3. Stir everything gently until well combined.

4. Cover and cook on low for 7–8 hours or high for 4 hours, until the vegetables are tender.

5. About 30 minutes before serving, stir in the gravy granules and peas.

6. Taste before serving and adjust seasoning if needed, you can add a little extra gravy granules or additional seasoning. Remove the bay leaf.

7. If the casserole looks too liquidy, thicken it by adding a cornflour slurry (1 tbsp cornflour + 1 tbsp water) in the last 30 minutes.

8. You can also cook with the lid slightly open for 20–30 minutes to help reduce excess liquid.

9. Serve and enjoy!

Note - This recipe makes 4 portions. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

* Tip: In a rush? Browning the mince first is optional. You can add it straight to the slow cooker with the other ingredients for a quicker version.

Dinner

Serves: 4