This is probably the recipe I make the most in my slow cooker. It gives a mouth wateringly good beef in gravy mince mix that is really versatile and can make lots of gorgeous warming meals!
It is great:
– As pie filling in pastry pies (mince beef and onion style). Just roll some pastry out on top and pop in the oven.
– At the bottom of a cottage pie topped with mashed potato and cheese.
– Slathered over a giant yorkshire pudding with veggies.
– With a big slab of crusty bread for dunking.
Freezes really well when cooked too.
500g minced beef
1 litre gravy (whatever gravy you like, just make up a jugful of Bisto / homemade )
2 carrots, chopped into small chunks
A handful of frozen peas
1 large or two small onions, finely chopped
3-4 tablespoons dried red lentils (not necessary but they are completely unnoticeable so a great way to pack some goodness in there!)
1. Bung everything in the slow cooker, give it all a good stir to combine and switch it on.
2. Cook on high for 4-6 hours or on low for 6-8+ hours.
3. If it needs thickening when cooked just mix a few teaspoons cornflour with a bit of cold water then add a bit at a time (stirring well) until it is the desired thickness.
Tip: If you are making a pie or using this in a cottage pie you can strain off some of the gravy to make the mixture less runny in the pie and save the gravy to pour over the top at the end 🙂