Slow Cooker Shepherd’s Pie is so easy to make and it’s perfect for an easy dinner all year round.
Now I do get the question quite often ‘If you are making a Shepherd’s Pie anyway, why would you make it in the slow cooker?’ – and it is a legit question.
The answer is that it can slowly simmer there for hours, with the flavours just intensifying. It is also great for serving at a party or a crowd because it can be served straight from the slow cooker.
Method
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In a frypan heat the olive oil until hot.
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Add the onion, celery and carrot and cook until soft and starting to colour. Add the mince and cook until browned well.
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Pour the mince mixture into the slow cooker. Add the tin of tomatoes, tomato sauce, Worcestershire sauce and gravy mix.
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Cook on HIGH for four hours. Stir every so often.
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Cut the large potatoes into quarters and boil in salted water until tender.
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Add the milk and butter and mash until smooth.
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Take the lid off the slow cooker and if there is a lot of liquid pooling on top of the mince, remove it with a spoon and discard.
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Spoon the potato neatly over the top of the mince and top with the cheese.
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Place the lid on the slow cooker and cook for a further hour or until the cheese is melted.
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Alternatively you can remove the crockery and brown the cheese under the grill (if your slow cooker bowl is suitable to do so).
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Serve with a salad and crusty bread.
Recipe Hints and Tips:
- Slow Cooker Shepherds Pie can be frozen but is quite messy to scoop out. It can be kept in the fridge for up to three days.