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Crockpot Shepherd's Pie

Crockpot Shepherd’s Pie Recipe

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground lamb
  • 1 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1½ cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 1 cup frozen peas
  • ½ cup frozen corn
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 lbs russet potatoes, peeled and cut into chunks
  • 4 tbsp unsalted butter
  • ½ cup whole milk, warmed
  • Salt and black pepper to taste

Method
 

  1. Brown the lamb in oil over medium-high heat until no longer pink, about 7 minutes. Season with salt and pepper, then transfer to the slow cooker.
  2. In the same skillet, sauté onion, garlic, and carrots until soft, about 5 minutes. Stir in tomato paste and flour and cook 1 minute. Slowly whisk in beef broth and Worcestershire, add thyme and rosemary, and bring to a simmer. Pour into the slow cooker.
  3. Add peas and corn to the slow cooker, cover, and cook on low for 4 to 6 hours until the carrots are tender and the gravy is dark.
  4. Boil potatoes until tender, 12 to 15 minutes. Drain, mash with butter and warm milk, and season with salt and pepper. Spread the potatoes over the filling, covering to the edges, and cook on high for 1 hour.
  5. Broil the stoneware insert (or transfer to a baking dish) for 3 to 5 minutes until the potato peaks are golden. Serve hot.

Notes

All cook times are for the low setting. High setting totals about 3 to 4 hours, though the flavor is a little less developed. If your slow cooker insert can’t go under the broiler, transfer the shepherd’s pie to an oven-safe dish before browning.