- Mix the mince, egg, breadcrumbs, ketchup and half of the Worcestershire sauce, lentils and parsley in a bowl; season with black pepper and roll into 18 balls. Heat the oil in a large frying pan over a high heat and fry in batches for 5 mins until golden, then spoon into a 6.5ltr slow-cooker. Add the onion to the pan and fry for 4 mins, adding the garlic for the last min. Tip into the slow-cooker.
- Add the carrots, parsnip, potatoes, tomato purée, gravy, and the remaining Worcestershire sauce and lentils to the slow-cooker and cook on low for 4-6 hrs until the meatballs and veg are tender. Scatter with the remaining parsley to serve.
Tip: For a stovetop and oven method, follow step 1 but add to a large-lidded casserole dish. Follow step 2, adding the ingredients to the casserole dish. Cook at gas 2, 150°C, fan 130°C for 2 hours.
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Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.