Shhepherd's pie in the slow cooker

Tender, delicate lamb with a buttery mash top.

  • 11 hrs cooking
  • Serves 4
  • Print
This recipe is well worth the wait. Create tender buttery lamb in your slow cooker and top with creamy mash and browned under the grill to finish.
Looking for more slow cooker lamb recipes or a classic shepherd's pie recipe?


  • 3 medium carrots (360g), chopped coarsely
  • 3 stalks celery (450g), trimmed, chopped coarsely
  • 1 large onion (200g), chopped coarsely
  • 2 cloves garlic, crushed
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • ¼ cup (70g) tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2½ cups (625ml) beef stock
  • 1.5 kg lamb shoulder
  • ½ cup (60g) frozen peas
  • 150 grams baby spinach leaves
  • 1 tablespoon cornflour
  • 800 grams potatoes, chopped coarsely
  • 40 grams butter
  • ½ cup (125ml) hot milk
  • ½ cup (60g) coarsely grated cheddar


  • 1
    Combine carrot, celery, onion, garlic, herbs, paste, sauce and stock in a 5-litre (20-cup) slow cooker. Add lamb; turn to coat in mixture. Cook, covered, on high for 2 hours. Reduce to low; cook for 8 hours.
  • 2
    Remove lamb from cooker; shred meat coarsely, discard fat and bones. Discard herbs from cooker. Return lamb to cooker with peas and spinach. Blend cornflour and 1 tablespoon water in a small cup. Stir into mixture in the cooker; cook, uncovered, on high, for 20 minutes or until thickened. Season to taste.
  • 3
    Meanwhile, boil, steam or microwave potato until tender; drain. Mash potato with butter and hot milk until smooth. Season to taste.
  • 4
    Preheat grill.
  • 5
    Transfer lamb to a 2.5-litre (10-cup) ovenproof dish. Spoon potato evenly over lamb mixture; lightly rough up 
the surface with a fork. Sprinkle with cheddar. Grill pie for 5 minutes or 
until potato topping is browned lightly.

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