Slow Cooker Shepherd’s Pie
A rich meat-and-vegetable filling simmered slowly, topped with creamy mashed potatoes for a comforting one-pot meal.
Servings
4–6 servings
Prep: 20 minutes | Cook: 6–8 hours
Ingredients
Meat Filling
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1½ lb ground lamb
(or ground beef for cottage pie) -
1 medium onion, diced
-
2 cloves garlic, minced
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2 cups frozen mixed vegetables (peas, carrots, corn)
-
2 tablespoons tomato paste
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1 cup beef broth
-
1 tablespoon Worcestershire sauce
-
1 teaspoon dried thyme
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1 teaspoon dried rosemary
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Salt and black pepper, to taste
-
2 tablespoons olive oil
Mashed Potato Topping
-
2½ lb potatoes, peeled and cubed
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4 tablespoons butter
-
½ cup milk or cream
-
Salt, to taste
-
Optional: ½ cup shredded cheddar cheese
Instructions
1. Brown the Meat
Heat olive oil in a skillet over medium heat.
Add ground lamb (or beef) and cook until browned.
Add onion and garlic; cook until softened.
Stir in tomato paste, thyme, rosemary, salt, and pepper.
2. Slow Cook the Filling
Transfer meat mixture to the slow cooker.
Add frozen vegetables, Worcestershire sauce, and beef broth.
Cover and cook on:
-
LOW for 6–8 hours
-
HIGH for 3–4 hours
3. Make the Mashed Potatoes
About 30 minutes before serving, boil potatoes until tender.
Mash with butter, milk, and salt until creamy.
4. Assemble
Spread mashed potatoes evenly over the meat mixture in the slow cooker.
Cover and cook on LOW for an additional 30–45 minutes to heat through.
(Optional: sprinkle cheese on top during the last 15 minutes.)
5. Serve
Scoop and serve hot.
Q & A
Q: Can I skip browning the meat?
You can, but browning adds much better flavor and prevents a greasy texture.
Q: Can I use instant mashed potatoes?
Yes, in a pinch.
Use them slightly thicker than usual so they hold up as a topping.
Q: Can I make this dairy-free?
Yes.
-
Use dairy-free butter and milk
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Skip cheese or use plant-based cheese
Q: Can I add more vegetables?
Absolutely:
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Mushrooms
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Green beans
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Diced celery
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Leeks
Q: How do I thicken the filling?
If it’s too loose:
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Remove lid for last 30 minutes
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Or stir in 1 tablespoon cornstarch mixed with water
Q: Can I make this ahead?
Yes.
-
Cook filling a day ahead
-
Add fresh mashed potatoes before final heating
Q: Can I freeze it?
Yes.
Freeze in airtight containers for up to 3 months.
Thaw overnight and reheat gently.
Q: Can I crisp the potato topping?
Yes.
Transfer to an oven-safe dish and broil for 3–5 minutes until golden.