Slow Cooker Shepherds Pie
A hearty and classic Shepherds Pie made effortlessly in the slow cooker with savory lamb, vegetables, and a creamy mashed potato topping. This hands-off method delivers deep, rich flavor without standing over the stove.
Slow cooker lamb and vegetable stew topped with fluffy creamy mashed potatoes.
Nutrition per serving
Ingredients
main
vegetables
aromatics
sauce
topping
Instructions
Brown the Lamb
In a skillet over medium-high heat, brown the ground lamb until cooked through, about 8 minutes. Drain excess fat. Add the diced onion and garlic and cook for 3 more minutes.
Load the Slow Cooker
Transfer the lamb and onion mixture to the slow cooker. Add the frozen peas and carrots, beef broth, tomato paste, and Worcestershire sauce. Stir everything together and season with salt and pepper. Cover and cook on low for 6 hours.
Make the Mashed Potatoes
About 30 minutes before serving, boil the cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with butter and warm milk until smooth and creamy. Season well with salt.
Top and Finish
Spoon the mashed potatoes evenly over the lamb mixture in the slow cooker. Spread into an even layer with a spatula. Place the lid back on and cook on high for 15 more minutes to set the topping.
Serve
Scoop portions of the Shepherds Pie into bowls or onto plates, making sure to get both the lamb filling and the mashed potato topping in each serving. Garnish with chopped fresh parsley.
Substitutions
Common mistakes
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