Slow cooker shepherd’s pie

Oooh, cozy choice 😌🍲
Here’s a slow cooker shepherd’s pie that’s hearty, hands-off, and perfect soul-food-adjacent comfort.

(Traditional = lamb. If you want beef, it’s technically cottage pie—but no judgment in this kitchen.)

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🥧 Slow Cooker Shepherd’s Pie

Ingredients

Meat & Veg Base

• 1½ lbs ground lamb (or beef)
• 1 small onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp thyme
• 1 tsp rosemary
• Salt & black pepper

Mashed Potato Topping

• 2½ lbs potatoes, peeled & chopped
• 4 tbsp butter
• ½ cup milk or cream
• Salt to taste

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Instructions

1. Brown the meat (important for flavor):
   In a skillet, brown lamb/beef with onion and garlic. Drain excess fat.
2. Build the base:
   Stir in carrots, tomato paste, Worcestershire, thyme, rosemary, salt, and pepper.
   Transfer to slow cooker. Add broth.
3. Cook low & slow:
   Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
   Stir in peas during the last 30 minutes.
4. Make mashed potatoes:
   Boil potatoes until fork-tender. Mash with butter, milk, and salt.
5. Assemble:
   Spoon mashed potatoes over the meat mixture. Smooth the top.
6. Optional crispy top 🔥:
   If your slow cooker has a browning lid, use it—or transfer to the oven and broil for 5–7 minutes.

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Flavor Boosts (highly recommended)

• Add a splash of red wine to the meat base
• Mix cheddar or parmesan into the mashed potatoes
• Finish with fresh parsley or green onions

If you want a soul-food twist (garlic butter mash, smoked paprika, or even sweet potatoes 👀), or need a dump-and-go version, say the word.