This cold Autumnal weather I love to make real comfort food and make the most of my slow cooker too. 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 peas and cabbage so you get your 1\/3 superfree if on the slimming world extra easy plan . 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.<\/p>\n\n\n\n
1 lb lean braising steak (cubed)
1 large onion (chopped)
2-3 large carrots (sliced)
1\/2 pint beef stock
1 tsp dried or fresh thyme
1\/2 tsp salt
1\/2 tsp pepper
some dried potato powder (like smash)
2 large potatoes (sliced very thinly)
spray oil
Put the steak, onions, carrots, stock, thyme and salt and pepper in the slow cooker and cook on low for 6-8 hours or high for 4 hours until steak is tender. Thicken the gravy with a little dried potato (syn free so an easy way to thicken a gravy without extra syns) Taste for seasoning.<\/p>\n\n\n\n
Put the beef mixture into a casserole dish and top with overlapping slices of the potato then 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 :\u00a0 ) <\/p>\n\n\n\n
Serve with extra vegetables and is syn free on extra easy \u2026enjoy x<\/p>\n\n\n\n