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Slow Cooker Cottage Pie

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A nutritious twist on a classic cottage pie featuring lean minced beef, fresh vegetables, and creamy mashed potatoes.

Ingredients

Scale
  • 500g Minced Beef
  • 1 small Onion, chopped
  • 1 small Leek, chopped
  • 1 large Carrot, grated
  • 100g Mushrooms, chopped
  • 400g Chopped Tomatoes (1 tin)
  • 600ml Beef Stock
  • 4 tbsp Tomato Puree
  • 1 splash Worcestershire Sauce
  • 1 tsp Dried Basil
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 4 tbsp Flour
  • 1 tbsp Oil
  • Salt and Pepper to taste
  • 4 Potatoes, chopped
  • 1 tbsp Butter
  • 100ml Milk
  • 200g Cheese
  • Salt to taste

Instructions

  1. Prepare the Slow Cooker by turning it on to high heat.
  2. Brown the minced beef in a frying pan over medium heat until browned, then set aside.
  3. Sauté the chopped onion, leek, and grated carrot in the same pan until softened, about 5 minutes.
  4. Combine the tomato puree, flour, dried basil, and dried thyme and cook for a few more minutes.
  5. Add the chopped tomatoes, beef stock, Worcestershire sauce, chopped mushrooms, and bay leaves to the vegetable mixture, mixing well.
  6. Transfer the mixture to the Slow Cooker and let it cook for about 4 hours on high or 7 hours on low.
  7. Prepare the potatoes by boiling them in salted water until tender, around 15-20 minutes.
  8. Mash the cooked potatoes with butter, milk, and half of the cheese.
  9. Assemble the cottage pie by pouring the filling into a pie dish and topping with mashed potatoes.
  10. Grill the pie in the oven on high for about 5 minutes until the top is crisp, then add remaining cheese and grill until melted.

Notes

This dish is great for meal prep; store leftovers in the fridge for up to 3 days or freeze for later use.

Nutrition

Keywords: cottage pie, slow cooker, healthy meal prep

Find it online: https://alexandrarecipes.com/slow-cooker-cottage-pie/