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 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. I wanted something a little less acidic tonight. 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
- 1 lb grass fed ground beef
- 1 medium onion chopped
- 2-3 cloves garlic finely chopped
- 1 tsp sea salt
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/4 cup water or broth
- 1 tbsp arrowroot powder
- 1 cup organic frozen peas and carrots
- 3-4 potatoes peeled, cooked and mashed
- whole milk, heavy cream, almond milk or broth for the mashed potatoes
- cheddar cheese, shredded for on top of the mashed potatoes
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.
30 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.