Recipe

Slow-cooker cottage pie

Take the fuss out of this comfort food favourite.

  • 3 hrs 45 mins cooking
  • Serves 6
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We've made this classic comfort food in the slow cooker to help with weeknight meals. Seasoned beef topped with buttery mash and browned under the grill to finish.
Looking for more cottage pie recipes?
Looking for more slow cooker recipes?
This and more great slow cooked recipes can be found in The Australian Womens Weekly Slow Cook cookbook.

Ingredients

  • 1 1 tablespoon olive oil
  • 1 medium onion (150g), chopped finely
  • 3 cloves garlic, crushed
  • 1 kilograms minced beef
  • 2 teaspoons paprika
  • 2 teaspoons cracked black pepper
  • 2 tablespoons plain flour
  • 1 stalk celery (150g), trimmed, chopped finely
  • 1 medium carrot (120g), chopped finely
  • 2 tablespoons worcestershire sauce
  • ¼ cup (70g) tomato paste
  • 1 cup (250ml) beef stock
  • 1 kilogram potatoes, chopped coarsely
  • 60 grams butter, chopped
  • 1/3 cup (80ml) milk, warmed
  • 1 cup (120g) coarsely grated cheddar
  • ¼ cup finely chopped fresh flat-leaf parsley

Method

  • 1
    Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion and garlic, stirring, for 5 minutes or until softened. Add beef; cook, stirring, for 5 minutes or until browned. Drain excess oil, if needed.
  • 2
    Add paprika and pepper; cook, stirring, for 1 minute or until fragrant. Add flour; cook, stirring, for 1 minute. Add celery, carrot, sauce, paste and stock. Cook, covered, on low for 3 hours. Season to taste.
  • 3
    Meanwhile, place potato in a large saucepan with enough cold water to barely cover potato; bring to the boil. Boil, over medium heat, for 15 minutes or until potato is tender; drain. Mash potato in a large bowl until smooth; stir in butter and milk. Season to taste.
  • 4
    Preheat grill.
  • 5
    Transfer beef mixture to a 2.5-litre (10-cup) capacity ovenproof dish. Top with potato mash; sprinkle with cheddar. Cook under the grill for 5 minutes or until cheddar melts and potato is warmed through. Serve pie sprinkled with parsley.

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