Slow Cooker Cottage Pie
July 13, 2017
Cottage Pie from scratch. My Mum's recipe that I have adapted for the Slow Cooker.
- Prep: 20 mins
- Cook: 6 hrs
-
20 mins
6 hrs
6 hrs 20 mins
- Yields: 8+ servings plus left overs to either freeze or take for work lunch
Directions
1(Please Note: You can decide if you like to brown mince or not. I like to so this is how I do it. If you don’t just add all ingredients to slow cooker except kidney beans till last hour.)
21. Add potatoes to slow cooker and cook on high for 3-4 hours or low for 6 hours.
32. In a frypan, fry onion and garlic for 1-2 minutes, add mince and brown.
43. Add can tomatoes and paste, add all herbs, add vegies, salt and pepper and water.
54. Transfer to slow cooker and cook on low for 6 hours or high for 3 hours depending on how hot your slow cooker cooks, you may need longer or shorter cooking time. Add kidney beans in the last hour so they don’t go too mushy.
65. Drain and return potatoes to slow cooker bowl. Mash potatoes with masher, add butter and mash thru. Add salt and pepper and milk, use a whisk to mix milk thru and fluff up the mash.
76. Scoop mash over Meat in other slow cooker, use back of spoon to smooth out to cover whole dish.
87. Sprinkle grated cheese over top and replace lid and continue heating until cheese has melted, took 10 minutes for my slow cooker.
Submitted by Melissa McClelland
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