Slow Cooker Pork Mince, Mustard and Green Lentil Stew

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5-litre slow cooker
• Large frying pan
• Wooden spoon
• Large saucepan
• Potato masher

• 1 tablespoon vegetable oil
• 500 g pork mince
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 2 cloves garlic, finely chopped
• 150 g green or Puy-style lentils, rinsed
• 750 ml reduced-salt chicken stock
• 2 teaspoons Dijon mustard
• 1 tablespoon wholegrain mustard
• 2 teaspoons dried thyme
• 1 bay leaf
• 1 tablespoon plain flour
• 150 g full-fat crème fraîche
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• 1/2 teaspoon fine salt, or to taste
• 1/4 teaspoon black pepper
• 800 g potatoes, peeled and cut into chunks, to serve
• 30 g butter, for the mash
• 75 ml milk, for the mash

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Heat the vegetable oil in a large frying pan over a medium-high heat. Add the pork mince and cook for 5–7 minutes, breaking it up with a wooden spoon, until browned and no pink meat remains.