Comforting Slow Cooker Cottage Pie Recipe
Discover the ultimate comfort food with our Slow Cooker Cottage Pie recipe, packed with tender meat, hearty vegetables, and creamy mashed potatoes.
Servings: 6
Calories: 384kcal
Ingredients
- 2 lbs potatoes Yukon Gold, peeled and quartered
- 2 tablespoon butter unsalted
- ⅓ cup milk
- ¾ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 lb ground beef
- 1 onion diced
- 4 garlic cloves minced
- 3 tablespoon tomato paste
- 1 cup mushrooms sliced
- 2 medium carrots chopped
- 1 cup beef broth
- ¼ cup dry white wine
- 2 teaspoon Worcestershire sauce
- ½ teaspoon thyme
- ½ cup frozen peas
- ½ cup Monterrey Jack cheese shredded
- 1 tablespoon parsley
Instructions
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and Mash potatoes, gradually adding butter and enough milk to reach desired consistency. Stir in ½ teaspoon salt and ¼ teaspoon pepper.
- Meanwhile, in a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink, drain.
- Add tomato paste; cook for 2 minutes. Add the mushrooms, carrots, broth, wine, Worcestershire sauce and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until most of the liquid is evaporated. Stir in peas. Season with remaining salt and pepper.
- Transfer beef mixture to a greased slow cooker. Spread mashed potatoes over top. Cover and cook on low for 5-6 hours or until bubbly. Sprinkle with cheese. Cover and cook 10 minutes longer or until cheese is melted. Just before serving, sprinkle with parsley if using and enjoy!
Nutrition
Calories: 384kcal | Carbohydrates: 32g | Protein: 18g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 626mg | Potassium: 1081mg | Fiber: 4g | Sugar: 4g | Vitamin A: 331IU | Vitamin C: 35mg | Calcium: 69mg | Iron: 3mg
