Shepherd’s Pie (also known at Cottage Pie) is one recipe that has been on my favorite comfort foods list for a long time. It is a hearty and satisfying meal and I absolutely love it. I actually already have a recipe for the traditional casserole version. But I wanted to see how well it turned out when fixing it in the slow cooker. I did change up the recipe a little bit and left out the tomatoes or tomato paste that is found in most recipe. Because I wanted something a little less acidic tonight. And I also used organic prepackaged frozen peas and carrots to make it a little less time consuming! Definitely helpful.
You can also use mashed cauliflower instead of potatoes if you wish. This recipe is naturally gluten free and grain free as well.
Slow Cooker Shepherd's Pie
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Prep Time: minutes Cooking Time: minutes Total Time: minutes
Serves: 6
Recipe Ingredients
- 1 pound ground beef, grass fed
- 1 onion, chopped
- 2-3 cloves garlic, finely chopped
- 1 tsp unrefined sea salt
- ⅛ tsp black pepper
- ½ tsp oregano
- ½ tsp basil
- ¼ cup water or bone broth
- 1 tbsp arrowroot powder
- 1 cup organic frozen peas and carrots
- 3-4 potatoes, peeled, cooked and mashed
- whole milk, heavy cream or broth (for the mashed potatoes)
- ½ cup cheddar cheese, shredded (for on top of the mashed potatoes)
Recipe Instructions
- In a skillet, brown the ground beef with the chopped onion and garlic.
- Once browned, add the water and arrowroot powder.
- Add the seasonings and mix well.
- Add the peas and carrots.
- Scoop beef mixture into your slow cooker crock.
- Cook on high for 3-4 hours or low for 6-7 hours.
- Make your mashed potatoes.
- minutes before the end of cooking time, layer the mashed potatoes on top of the beef mixture, spreading evenly.
- Top the potato layer, sprinkle on shredded cheddar cheese.
- Cook for an additional 30 minutes.
