This cold weather I love to make real comfort food and make the most of my slow cooker as well. This recipe is great as you throw almost all the ingredients apart from the topping in the slow cooker and let it get on with it. I just used carrots and onions this time with the beef but you can use root vegetables like swede and parnsip in it too if you like them and I serve it with other veg so you get your 1/3 superfree . Its a good one to cook on low in the slow cooker while at work then when you come in just have to put the topping on and put in the oven.
1 kg lean braising steak (cubed)
1 large onion (chopped)
3 large carrots (sliced)
1/2 pint beef stock
1 tsp dried or fresh thyme
1/2 tsp salt
1/2 tsp pepper
2 large potatoes (sliced very thinly)
Put the steak, onions, carrots, stock, thyme and salt and pepper in the slow cooker and cook on low for 6-8 hours until steak is tender. Take the lid off and turn it up to high for the last half hour or so (helps it to thicken up) Taste for seasoning it may need more salt and pepper.
Cook the sliced potatoes in boiling salted water just for a couple of minutes then drain well . Put the beef mixture into a casserole dish and top with overlapping slices of the potato, spray lightly with oil sprinkle with a little salt and pepper and place in the oven at gas 5/375/190 for about an hour until potatoes are cooked and browned on the top. Its a good idea to place the dish on a baking sheet you can see from the pic the gravy sometimes bubbles up over the top of the dish during cooking and will save your oven : )
Serves 6 with extra vegetables and is syn free on extra easy ...enjoy x