Slow Cooker Creamy Lamb & Potato Bake


400g Diced Lamb

1/2 Cauliflower

1 Cup Frozen Peas

1 Onion

1 Clove Garlic

2 Large Potatoes

2 Cans Chopped Tomatoes

1 Veg Stock Cube

2 Tsp Rosemary

*Follow link at the bottom of the page for the recipe for Béchamel sauce


Firstly, finely chop the onion and garlic. Next, chop the cauliflower into small chunks. Add to the slow cooker with the diced lamb, chopped tomatoes and peas. Stir together and sprinkle in the stock cube, 1 tsp of Rosemary and a few pinches of salt.

Then, thinly slice the potatoes and layer on top of the ingredients in the slow cooker. Sprinkle over the remaining tsp of Rosemary and a pinch of black pepper. Cook on low for 6-7 hours or high for 5 hours.

Approximately 45 mins before serving, make a béchamel sauce and pour it over the potatoes for the remaining half an hour and increase the setting to high. Click HERE for a link to the béchamel recipe used for this.