I’ve made this in the slow cooker and on the stove, and both results were fine. It follows that the better the quality of beef, the nicer the texture of chilli. Beyond that, it’s all pretty straightforward.
This recipe was a bit of an experiment. I had some stewing lamb in the fridge that needed eating but didn’t fancy regular lamb stew so wondered what shepherd’s pie made with stewing lamb rather than mince would taste like. … Continue reading
Since getting the slow cooker, I’ve done a number of things, but the two I keep on going back to are chilli (of the con-carne variety) and sausage/bean casserole, which is similar to cassoulet, but much fartier. So in deference … Continue reading
Krissa makes pie. Continue reading
A pizza recipe. Continue reading
An improvement on the BBC recipe.
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