Slow Cooker Shepherd's Pie Recipe (Cottage Pie)

Name: Sandy's Slow Cooker Shepherd's Pie (Cottage Pie)
Prep time: 20 min
Cook time: 225 min
Total time: 245 min
Yield: 4
Ingredients: 1 tbsp. butter, for greasing; 3 medium potatoes; Kosher salt (to taste); Ground black pepper (to taste); 1 lb. lean ground beef; 1/2 cup chopped onion; 1/2 tsp. garlic powder, or to taste; 1 (10 3/4 oz.) can cream of mushroom soup; 1 tsp. beef base (or granules); 2 (15 oz.) cans green beans (drained); shredded cheddar cheese (for topping)

Prep: 20 mins

Cook: 3 hrs 45 mins

Total: 4 hrs 5 mins

Servings: 4 servings

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Nutrition Facts (per serving)
568	Calories
25g	Fat
43g	Carbs
42g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	568
% Daily Value*
Total Fat 25g	32%
Saturated Fat 10g	52%
Cholesterol 123mg	41%
Sodium 1143mg	50%
Total Carbohydrate 43g	16%
Dietary Fiber 5g	18%
Total Sugars 8g
Protein 42g
Vitamin C 16mg	80%
Calcium 228mg	18%
Iron 6mg	33%
Potassium 1481mg	32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a layered slow cooker shepherd's pie from Sandy. This version with ground beef is better known as a "cottage pie." The dish could also be made with ground lamb or minced leftover lamb.

The simple layers are versatile. For a meatier casserole, use 1 1/2 to 2 pounds of ground beef, and the green beans may be replaced with frozen green beans, carrots, or corn. We used red skinned potatoes in the pictured dish. We cut them into 1/2 inch cubes and they were perfectly cooked after three hours on high. We also added extra chopped onions, about 1 cup.

Serve this tasty all-in-one meal with biscuits or crusty bread.

1 tablespoon butter, for greasing
3 medium potatoes
Kosher salt, to taste
Freshly ground black pepper, to taste
1 pound lean ground beef
1/2 cup chopped onion
1/2 teaspoon garlic powder, or to taste
1 (10 3/4-ounce) can cream of mushroom soup
1 teaspoon beef base, or granules
2 (15-ounce) cans green beans, drained
1/4 cup shredded cheddar cheese

Gather the ingredients.
Butter the crockery insert of the slow cooker with butter or spray it with nonstick cooking spray.
Scrub the potatoes and peel, if desired. Cut the potatoes into small chunks, about 1/2-inch. You should have 3 to 4 cups of diced potatoes.
Put the potatoes in the slow cooker and season them with kosher salt and freshly ground black pepper.
In a large skillet over medium heat, brown the ground beef with chopped onion. Stir in the garlic powder. When the onion is translucent and the beef is no longer pink transfer the mixture to the slow cooker using a slotted spoon.
In a bowl, combine the condensed cream of mushroom soup with the beef base or beef concentrate flavor. Spoon the soup mixture over the beef and onion layer.
Drain the cans of cut green beans and spoon them over the soup layer.
Cover and cook on high for 3 hours. Stir gently once or twice.
Turn to low and sprinkle shredded cheddar cheese on top of shepherd pie; cook for about 15 to 30 minutes longer, or until the cheese has melted and potatoes are tender.
Serve and enjoy!