Slow Cooker Shepherd’s Pie -

There's something undeniably comforting about a warm, hearty dish that feels like a warm embrace on a chilly evening. Shepherd's Pie has long been a family favorite, a classic recipe that has stood the test of time and continues to bring joy to dining tables around the world. This Cozy Comfort Slow Cooker Shepherd’s Pie takes the traditional elements of the dish—tender meat, savory vegetables, and creamy mashed potatoes—and enhances them with the convenience of slow cooking. Perfect for busy weeknights or leisurely weekends, this recipe is not just a meal; it's an experience that embodies the essence of home cooking.

Slow Cooker Shepherd’s Pie

Warm your heart and home with this Cozy Comfort Slow Cooker Shepherd’s Pie. This comforting classic combines tender meat, savory vegetables, and creamy mashed potatoes, all effortlessly prepared in a slow cooker. A perfect dish for busy nights or relaxing weekends, it’s a simplistic yet fulfilling meal that reflects the essence of home cooking. Add your favorite vegetables and choose between lamb or beef to create a delightful family favorite that warms both body and soul. Enjoy the rich history and flavors this dish brings to your dining table!

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Ingredients

For the meat filling:

1 lb (450g) ground lamb or beef

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup frozen peas

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 cup beef broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

For the mashed potatoes:

2 lbs (900g) Yukon Gold potatoes, peeled and quartered

4 tablespoons unsalted butter

½ cup milk (or heavy cream for added richness)

Salt and pepper to taste

A sprinkle of paprika for garnish (optional)

Instructions

Brown the Meat: In a skillet heated over medium heat, add the ground lamb or beef. Cook, breaking it apart with a wooden spoon, until the meat is browned and no longer pink. If there is excess fat, carefully drain it off.

Sauté the Vegetables: Add the diced onion, minced garlic, diced carrots, and diced celery into the skillet with the browned meat. Sauté these ingredients for approximately 5 minutes until the onions become translucent and the vegetables begin to soften.

Combine Ingredients: Stir in the tomato paste, Worcestershire sauce, beef broth, dried thyme, and dried rosemary, season generously with salt and pepper. Allow the mixture to simmer for a couple of minutes to blend the flavors, then pour everything into the slow cooker.

Cook the Filling: Sprinkle the frozen peas into the slow cooker. Cover and set it to cook on low for 6 hours or on high for 3 hours, until the mixture is fragrant and thickened to your liking.

Prepare the Mashed Potatoes: About 30 minutes prior to the meat filling finishing, place the quartered Yukon Gold potatoes into a large pot and cover with cold water. Bring the water to a boil and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Mash and Season: Drain the cooked potatoes, returning them to the pot. Add the unsalted butter and milk (or cream) to the potatoes, then mash until everything is smooth and creamy. Season with salt and pepper to taste, adjusting as necessary.

Assemble the Shepherd's Pie: Once the meat filling is ready, transfer it into a large baking dish. Carefully spread the smooth mashed potatoes on top, using a spatula to create an even layer across the surface.

Garnish and Serve: For a pop of color, sprinkle paprika over the mashed potatoes if desired. Position the baking dish under the broiler for 5-7 minutes, or until the top is slightly golden and crispy. Serve warm and relish the cozy comfort of your homemade shepherd’s pie!

Prep Time, Total Time, Servings: 20 minutes | 6 hours | 6 servings