Cheesy shepherd’s pie
- 500g Butcher’s Selection Lamb Mince
- 400g frozen Scratch Cook Vegetable Base Mix
- 400ml stock made with ½ reduced-salt beef stock cube
- 400g Asda Root Veg Mash
- 50g Asda 30% Less Fat Mature British Cheese, grated
Preheat the slow cooker to high if the manufacturer recommends it.
Heat a nonstick frying pan to medium. Fry the mince for 5-6 mins or until browned evenly, breaking it up with the back of a wooden spoon.
Put in the slow cooker with the vegetable base mix and stock. Stir, cover and cook for 1 hr.
Reduce the slow cooker heat to low, stir the meat then top with the root veg mash and grated cheese. Replace the lid of the cooker and continue to cook for 2-4 hrs.
Serve with the baby spinach leaves dressed with juices from the slow cooker.