Here’s a cozy, comforting Slow Cooker Shepherd’s Pie recipe—perfect for a hands-off, hearty meal. 🥔🥩
🥘 Ingredients (serves 4–6):
- 1 lb (450g) ground beef or lamb
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 tbsp tomato paste or 1/2 cup tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp salt, 1/2 tsp black pepper
- 3 cups mashed potatoes (fresh or leftover)
- Optional: 1/2 cup shredded cheddar cheese
🔥 Instructions:
- Cook the meat
- In a skillet, brown the ground beef or lamb with onion and garlic.
- Drain excess fat.
- Add to slow cooker
- Place meat mixture in the slow cooker.
- Stir in tomato paste, Worcestershire sauce, frozen vegetables, salt, and pepper.
- Top with mashed potatoes
- Spread mashed potatoes evenly over the meat mixture.
- Optional: sprinkle shredded cheese on top.
- Cook
- Low: 4–5 hours
- High: 2–3 hours
- The potatoes should heat through and the filling should be bubbly.
- Serve
- Spoon directly from the slow cooker or transfer to a baking dish if you want a crispy top under the broiler for a few minutes.
💡 Tips:
- For extra flavor, add fresh herbs like thyme or parsley to the meat mixture.
- You can use leftover mashed potatoes to save time.
- For a richer topping, mix butter or cream into the mashed potatoes before spreading.
This slow-cooker shepherd’s pie is warm, hearty, and perfect for cold evenings—all the comfort of the classic dish with minimal effort.
If you want, I can give a shortcut 3-ingredient version that still tastes amazing in under 15 minutes prep. Do you want me to do that?
