Slow Cooker Cottage Pie2022-12-11
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
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This information is per serving.
Saturated Fat10.1 g
Trans Fat7.1 g
Unsaturated Fat0.8 g
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.
– 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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- 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
Place diced potatoes in a slow cooker. Add half of the butter. Close the pot and cook on a high-heat setting for 90 minutes.
Remove the cooked potatoes from the cooker and transfer them to a large bowl. Add the milk and the remaining butter. Mash well.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onions and saute, stirring occasionally, until golden brown. Add the ground (minced beef) and continue cooking and stirring, until the meat is browned all over.
Remove the beef and onion mixture from the skillet and transfer it to the slow cooker. Add the remaining ingredients, except the potatoes and peas. Close the pot and cook on a high-heat setting for 90 minutes.
After 90 minutes, open the lid and stir in the frozen peas. Top with mashed potato. Close the pot and cook on a high-heat setting for a further 1 hour.