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Cheesy Mince

This began life as a BBC Good Food recipe for Cottage Pie Bake.  I’m not that fond of mashed potato so I’ve adapted into a slow cooker mince recipe.  It’s very tasty, freezes well and can be reheated from frozen.  I ate some with rice and sweetcorn the other night.


1kg beef mince
250g bacon lardons
50g butter
200g shallots (chopped)
2 celery sticks (chopped)
3tbsp plain flour
1l hot water
2 beef stock cubes
3tbsp Worcestershire sauce
3 sprigs of fresh thyme (strip the leaves, discard the stalks)
3 bay leaves
300g carrots (chopped)
250g mature cheddar (grated)


  1. Set the slow cooker to high and put in the mince and bacon.
  2. Melt the butter and fry the shallots and celery until softened.  Add the flour and cook for a couple of minutes, stirring constantly.  Add the water and stir until the sauce thickens slightly.  Stir in the crumbled stock cubes and Worcestershire sauce before adding to the slow cooker.
  3. Add the thyme leaves, bay leaves, carrots and cheddar to the slow cooker.  Stir well, put on the lid and reduce the heat to low until cooked.

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