Crock-Pot Shepherds Pie

Your family will love this easy recipe for Crock-Pot Shepherds Pie filled with ground lamb, carrots, peas and  topped with lovely mashed potatoes.

Crock-Pot Shepherds Pie

This Shepherd Pie recipe comes directly from my Grandma Pat who is of Irish decent and was actually born on St. Patrick’s Day. I just adapted it to be cooked in the slow cooker.

Technically a Shepherd’s Pie is made with ground lamb meat while a Cottage Pie is made with ground beef. But to be honest with you I think it is pretty interchangeable.

Because my family buys a whole lamb that has been processed from a family friend who’s kids raise lambs for their 4H project we almost always have ground lamb in our freezer and this is one of our favorite recipes to use that lamb meat up.

But if lamb is not your thing or you cannot find it at your local grocery store feel free to use ground beef instead. The result will still be amazing!

And if you are a hunting family…ground venison works too!

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Ingredients Needed:

• Leftover Prepared Mashed Potatoes – This recipe is great when you have a couple of cups of leftover mashed potatoes. But if you don’t have leftovers to use up you can use instant mashed potatoes that you prepare ahead of time.
• Ground Lamb Meat – Lamb is traditional but ground beef or venison works too.
• Yellow Onion – Peeled and chopped.
• Garlic – Peeled and minced.
• Tomato Paste
• Carrots – Peeled and chopped.
• Frozen Peas – No need to thaw first.
• Frozen Corn Kernels – No need to thaw first.
• Celery – Diced.
• Low-Sodium Beef Stock
• Dry White Wine – If you don’t want to cook with alcohol you can just use the same amount of additional beef stock.
• Worcestershire Sauce – Double check the label to make sure the brand you use does not contain any gluten if you are on a GF diet.
• Dried Thyme
• Salt And Pepper – To taste.

Directions:

1. Warm leftover mashed potatoes in the microwave or on the stove top, adding a splash of milk if needed to make them spreadable. If using instant potatoes, prepare them according to the directions on the package and season with salt and pepper to taste. Set aside.
2. In a large skillet on medium-high heat on the stove-top, cook the ground lamb along with the onion and garlic until the meat is no longer pink. Drain off any excess fat.
3. Add the tomato paste to the lamb mixture in the pan and cook 2 to 3 minutes.
4. Add the carrots, peas, celery, beef stock, wine (or additional beef stock if using), Worcestershire sauce, and dried thyme. Bring to a boil.
5. Reduce heat to low and simmer the mixture in the skillet, uncovered, until most of the liquid is evaporated. Stir in the peas. Taste the mixture and season with salt and pepper to taste.
6. Transfer the lamb mixture to a slow cooker that has been sprayed with non-stick cooking spray.
7. Spread the mashed potatoes over the top of the lamb mixture.
8. Cover the slow cooker. Cook on LOW for 5 to 6 hours, or until you can see the lamb mixture bubbling around the edges of the mashed potato topping.
9. Serve immediately straight from the slow cooker OR see note below on how to brown the top.

Products Needed:

• 3.5 Quart Casserole Slow Cooker OR 4 Quart Or Larger Round Or Oval Slow Cooker
• Skillet
• Wooden Spoon
• Knife
• Cutting Board
• Can Opener
• Liquid Measuring Cup
• Measuring Spoons

Can I Substitute Other Meats For The Ground Lamb?

Yes you can. Great substitutions for the ground lamb meat would be ground beef or ground venison or any other red meat.

What Other Vegetables Can I Use In This Shepherd Pie?

If there is a vegetable listed in the recipe that you either cannot find or don’t like you can either omit the vegetable or substitute it with another vegetable. The most common vegetables used in shepherd or cottage pie are:

• Carrots
• Peas
• Celery
• Onions
• Corn
• Green Beans
• Mushrooms

Use any combination of the above.

Can I Add Cheese To This Slow Cooker Shepherd Pie?

Absolutely, Shepherd Pie is a great recipe for using up little bits of cheese that you might have in your refrigerator. You can either add shredded cheese (cheddar works great here) on top of the meat and veggie layer, stirred into the mashed potatoes or right on top of the mashed potatoes. A cup or two should do it.

More Great Irish Inspired Slow Cooker Recipes!

• Crock-Pot Corned Beef and Cabbage Dinner
• Slow Cooker Irish Cream Coffee
• Crock-Pot Irish Soda Bread
• Slow Cooker Easy Corned Beef and Cabbage
• Crock-Pot Irish Lamb Stew

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Crock-Pot Shepherds Pie Recipe

This traditional shepherd pie recipe comes from my grandma Pat but has been adapted to cook in the slow cooker. I prefer to use my 3.5 quart casserole slow cooker because the finished dish ends up looking more like a traditionally baked casserole. But a 4 quart or larger round or oval slow cooker works just as well.

Print Recipe Crock-Pot Shepherds Pie Recipe This traditional shepherd pie recipe comes from my grandma Pat but has been adapted to cook in the slow cooker. I prefer to use my 3.5 quart casserole slow cooker because the finished dish ends up looking more like a traditionally baked casserole. But a 4 quart or larger round or oval slow cooker works just as well.

Rating	Votes: 65 Rating: 3.75 You: Rate this recipe!
Servings	6People
Prep Time	20Minutes
Cook Time	5 - 6Hours On LOW

Ingredients

• 3 Cups Leftover Prepared Mashed Potatoes Or Use Prepared Instant Mashed Potatoes
• 2 Pounds Ground Lamb Meat
• 1 Large Yellow Onion Chopped
• 2 Cloves Garlic Minced
• 1/4 Cup Canned Tomato Paste
• 2 Medium Carrots Peeled And Chopped
• 1/2 Cup Frozen Peas
• 1/2 Cup Frozen Corn Kernels
• 2 Ribs Celery Diced
• 1 Cup Low-Sodium Beef Stock
• 1/4 Cup Dry White Wine Or Beef Stock If You Don't Cook With Alcohol
• 2 Teaspoons Worcestershire Sauce
• 1/2 Teaspoon Dried Thyme
• Salt And Pepper To Taste

Servings: People

Ingredients 3 Cups Leftover Prepared Mashed Potatoes Or Use Prepared Instant Mashed Potatoes 2 Pounds Ground Lamb Meat 1 Large Yellow Onion Chopped 2 Cloves Garlic Minced 1/4 Cup Canned Tomato Paste 2 Medium Carrots Peeled And Chopped 1/2 Cup Frozen Peas 1/2 Cup Frozen Corn Kernels 2 Ribs Celery Diced 1 Cup Low-Sodium Beef Stock 1/4 Cup Dry White Wine Or Beef Stock If You Don't Cook With Alcohol 2 Teaspoons Worcestershire Sauce 1/2 Teaspoon Dried Thyme Salt And Pepper To Taste Servings: People

Rating Votes: 65 Rating: 3.75 You: Rate this recipe! Servings 6People Prep Time 20Minutes Cook Time 5 - 6Hours On LOW

Instructions

1. Warm leftover mashed potatoes in the microwave or on the stove top, adding a splash of milk if needed to make them spreadable. If using instant potatoes, prepare them according to the directions on the package and season with salt and pepper to taste. Set aside.
2. In a large skillet on medium-high heat on the stove-top, cook the ground lamb along with the onion and garlic until the meat is no longer pink. Drain off any excess fat.
3. Add the tomato paste to the lamb mixture in the pan and cook 2 to 3 minutes.
4. Add the carrots, peas, celery, beef stock, wine (or additional beef stock if using), Worcestershire sauce, and dried thyme. Bring to a boil.
5. Reduce heat to low and simmer the mixture in the skillet, uncovered, until most of the liquid is evaporated. Stir in the peas. Taste the mixture and season with salt and pepper to taste.
6. Transfer the lamb mixture to a slow cooker that has been sprayed with non-stick cooking spray.
7. Spread the mashed potatoes over the top of the lamb mixture.
8. Cover the slow cooker. Cook on LOW for 5 to 6 hours, or until you can see the lamb mixture bubbling around the edges of the mashed potato topping.
9. Serve immediately straight from the slow cooker.

Recipe Notes

If you would like the topping of the shepherd's pie to be browned, place the stoneware crock in the 350° F (175° C) oven and cook for 20 minutes.

Nutrition Information

Calories: 609kcal, Total Fat: 40g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Cholesterol: 113mg, Sodium: 517mg, Potassium: 998mg, Carbohydrates: 31g, Dietary Fiber: 4g, Sugars: 7g, Protein: 30g, Vitamin A: 86%, Vitamin C: 30%, Calcium: 6%, Iron: 20%

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