Slow Cooker Shepherds Pie Recipe2021-02-27
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat16 g
Trans Fat2 g
Unsaturated Fat4 g
Slow cooker Shepherds pie recipe. Very easy and delicious pie with ground lamb, vegetables, and spices. I used homemade beef stock to make this yummy pie. Cook potatoes and mash them or use leftovers.
My Favorite Slow Cooker Shepherds Pie Recipe
My favorite slow cooker shepherd’s pie recipe is a hearty, delicious meal that’s perfect for the fall and winter months. It’s easy to make and can be made in advance to save time on busy days.
Slow cooker shepherd’s pie is perfect for those who don’t have a lot of time to cook because it doesn’t require any pre-cooking before you put it in the crock pot. This makes it much easier than other recipes that require you to brown your meat first or boil your vegetables before adding them to the crock pot.
This recipe is also great because it can be made ahead of time, so you can just put all the ingredients into a crock pot and let them cook all day while you’re at work or school, then just take them out when you get home and eat it!
What is Shepherds Pie? And Why is it One of the Most Popular Comfort Foods in the World?
Shepherd’s Pie is a dish that can trace its origins back to the English peasantry and is now a staple of the British diet. It was originally made with minced meat, but as time progressed it evolved into a dish that uses beef or lamb.
Shepherd’s pie is one of the most popular comfort foods in the world because it has all of the essential ingredients for a heartwarming meal: potatoes, ground beef, carrots, and peas.
It can be prepared in many different ways including using lamb instead of beef or adding vegetables like mushrooms.
Slow Cooker Shepherds Pie Recipe
- 3 cups cooked mashed potatoes
- 2 pounds (960 g) ground lamb
- 1 large yellow onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1/4 cup (60 ml) tomato paste
- 2 medium carrots, peeled and chopped
- 1/2 cup (125 ml) frozen peas, thawed
- 2 ribs celery, diced
- 1 cup (250 ml) low-sodium beef stock
- 1/4 cup (60 ml) dry white wine
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried thyme
- salt and freshly ground black pepper, to taste
Warm mashed potatoes (or leftovers) in a microwave. Add a splash of milk to make it spreadable. Season with salt and black pepper. Set aside.
In a large nonstick skillet, cook ground lamb, onions, and garlic over, stirring occasionally, on medium-high heat, until the lamb is no longer pink. Drain off excess fat.
Add the tomato paste. Cook, stirring occasionally, for a further 2-3 minutes.
Stir in carrots, peas, celery, Worcestershire sauce, and thyme, then pour in beef stock and dry white wine. Bring the mixture to a boil.
Reduce the heat low and simmer, uncovered, until the liquid is evaporated. Season the mixture with salt and black pepper.
Grease the 3½ quart (3½ L) slow cooker with nonstick cooking spray. Transfer the lamb mixture to a cooker. Spread the mashed potatoes over top.
Close the pot and cook on a low-heat setting for 5-6 hours, or until the lamb mixture bubbles around the edges of the mashed potatoes topping.