Slow Cooker Shepherds Pie (Print Version)
Hearty shepherd’s pie made with ground meat and creamy mashed cauliflower topping, cooked conveniently in a slow cooker.
# Ingredients:
Meat Mixture
01 -
1 pound ground lamb or beef
02 -
1/3 cup diced onion
03 -
2 cloves garlic, minced
04 -
1 tablespoon cooking oil
05 -
1/2 cup low-sodium beef broth
06 -
1 cup frozen peas and carrots
07 -
2 tablespoons tomato paste
08 -
1 1/2 teaspoons salt
09 -
1 teaspoon dried thyme
10 -
1/2 teaspoon black pepper
Mashed Cauliflower Topping
11 -
1 small head cauliflower, cooked until tender
12 -
2 tablespoons ghee or butter
13 -
1/4 cup milk of choice
14 -
Salt and pepper, to taste
# Instructions:
01 -
Heat oil in a large skillet over medium-high heat. Add ground meat, diced onion, and minced garlic. Cook until meat is browned, breaking up meat as it cooks. Drain excess grease and transfer mixture to slow cooker.
02 -
Add beef broth, frozen peas and carrots, tomato paste, salt, thyme, and pepper to the slow cooker. Stir thoroughly to combine all ingredients evenly.
03 -
Cook on HIGH setting for 3 to 4 hours or LOW setting for 6 to 8 hours, until filling is fully cooked and flavors meld.
04 -
While the filling cooks, process cooked cauliflower, ghee or butter, milk, salt, and pepper in a food processor or blender until smooth and creamy. Adjust milk amount if needed to achieve desired consistency.
05 -
Spread mashed cauliflower evenly over the top of the meat mixture during the last 30 minutes of slow cooking to allow the topping to set and slightly brown.
# Notes:
01 -
Use fresh herbs when possible to enhance flavor. Adjust seasoning after topping is added if desired.