Oops… I seem to have dropped the bandwagon a little bit over the past few days for #blogtober. But, I’m back now and I’m going to make every day count!

I love slow cooker foods, anything that’s comforting, warming and stodgy in the winter. Which is why now that I’m in my own home, and I have a slow cooker- I couldn’t resist trying it out with this recipe.

This recipe is my mum’s originally, and it’s the best cottage pie in the world. It’s super simple, easy to make and the mash is AMAZING.

let’s get going shall we?

Slow Cooker Cottage Pie

Ingredients

• 500g Mince (Beef or Quorn)
• 1 Red Onion
• 3-4 Large Potatoes
• 2 tbsp Butter
• 1 tbsp Sour Cream
• salt and pepper
• 2 Oxo Cubes
• 1 Bottle Stout (330ml)
• 1 tbsp Italian Herbs
• 1/3 tube tomato puree
• 2 tbsp balsamic vinegar
• gravy granules (to thicken)

For The Mash: Stab holes in the potatoes. Microwave for 15 minutes on high. Place in the oven at 220C and bake for 40 minutes. Scoop out the contents into a bowl, add salt and pepper, butter and sour cream and mash.

For The Pie: In a pan, add some oil and chopped onion. Sweat for 5 minutes. Add in the mince to brown the meat, and balsamic vinegar. Cook for 5 minutes. In the slow cooker or saucepan, add all ingredients. Cook for 1 hour on high if on the hob, and up to 8 hours slow if in a slow cooker.

To Assemble: In a ceramic or glass dish, add your mince mixture. Dollop the mash on top and sprinkle on a little cheese if desired. Cook for 25-30 minutes at 200C. Serve with mixed vegetables and enjoy!