Slow Cooker Cottage Pie

Slow cooker cottage pie. Cottage pies are usually pretty heavy, so this one is lightened up by using a slow cooker and being topped with mashed potato.

Why is Cottage Pie So Popular?

Cottage pie is a traditional dish made from beef and vegetables, with a topping of mashed potatoes.

The popularity of cottage pie is not just limited to the United Kingdom. In fact, it can be found in most countries around the world.

It is also one of the most popular dishes in the United States and it is known as shepherd’s pie.

One reason for its popularity is that it can be made using ingredients that are readily available and doesn’t require highly skilled cooks to make it taste good.

How do I know when the meat is cooked through?

There are a few ways to tell if meat is cooked through. You can use a meat thermometer or you can use the poke test.

The poke test is where you produce the meat with your finger to see if it feels soft and squishy. If it does, then it’s not done yet. If it feels firm and does not have any give, then it’s done cooking.

You can also use a meat thermometer to make sure that the temperature of the meat has reached 165 degrees Fahrenheit or 74 degrees Celsius before removing it from heat.

How To Make Slow Cooker Cottage Pie – Step-by-Step Guide

This is a slow cooker cottage pie recipe that you can prepare in the morning and have ready for dinner. It is an easy dish to make and you can use any vegetables that you like.

Ingredients:

– 1 pound of ground beef or lamb

– 1 cup of onion, chopped

– 2 garlic cloves, minced

– 1 teaspoon of dried thyme

– 1 cup of frozen mixed vegetables (peas, carrots, corn)

– 4 cups of beef broth or stock

– 2 tablespoons tomato paste (or ketchup) or Worcestershire sauce (optional)

Slow Cooker Cottage Pie

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Ingredients

• 3 large potatoes, peeled and diced
• 2 tablespoons unsalted butter
• 4 tablespoons skimmed milk
• 1 teaspoon mixed herbs
• salt and freshly ground black pepper, to taste
• To Make Cottage Pie Filling:
• 1½ pounds ground (minced) beef
• 1 medium yellow onion, peeled and diced
• 3 large carrots, peeled and diced
• 2 celery sticks, sliced
• 2 cans tinned tomatoes
• 1 tablespoon tomato puree
• 1 tablspoon extra-virgin olive oil
• 2 tablespoons chopped fresh parsley
• salt and black pepper, to taste
• 2 cups frozen peas

Method