🥧 Slow Cooker Shepherd’s Pie
An easy, hands-off version of classic Shepherd’s Pie — perfect for busy days.
🛒 Ingredients (Serves 4–6)
Filling
- 1 lb ground lamb (traditional) or ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup peas
- 1 tbsp tomato paste
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp thyme
- Salt & pepper to taste
Topping
- 2 lbs potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup warm milk
- Salt to taste
- Optional: ½ cup shredded cheddar
👩🍳 Instructions
1️⃣ Brown the Meat (Recommended)
In a skillet, cook ground lamb/beef with onion until browned.
Add garlic and cook 30 seconds. Drain excess grease.
2️⃣ Layer in Slow Cooker
- Add meat mixture to bottom.
- Stir in carrots, tomato paste, broth, Worcestershire, thyme, salt, and pepper.
- Cover and cook on LOW 5–6 hours or HIGH 3–4 hours.
3️⃣ Prepare Mashed Potatoes
Boil potatoes until tender. Mash with butter, milk, and salt.
4️⃣ Add Topping
Spread mashed potatoes over cooked filling in the slow cooker.
Sprinkle cheese on top if using.
5️⃣ Final Cook
Cover and cook on HIGH another 30–45 minutes until heated through.
💡 Tips
- For a browned top, transfer to an oven-safe dish and broil 3–5 minutes.
- You can assemble everything the night before and refrigerate the insert.
- Frozen mixed vegetables work great too.
If you’d like, I can give you a dump-and-go version (no pre-browning) or a low-carb cauliflower topping version.
