Slow Cooker Shepherd's Pie Slow Cooker Shepherd's Pie

Author: Canadian Living

This pub favourite is traditionally made with lamb, but beef can easily be substituted. For extra colour and flavour, sprinkle with 1/2 cup shredded orange old Cheddar cheese to melt while it's standing before serving.

  • Portion size 12 servings
  • Credits : Canadian Living New Slow Cooker Classics



In slow cooker, combine lamb, onion, carrot, garlic, tomato paste, broth, Worcestershire, 1/2 tsp of the salt and 1/4 tsp of the pepper.

Cover and cook on low for 6 to 8 hours. Skim off fat. Gently break up lamb with spoon.

Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Stir in peas.

Meanwhile, in large pot of boiling salted water, cook potatoes until tender, 12 minutes. Drain and return to pot; mash with milk, butter and remaining salt and pepper. Spread over meat mixture. Cook, covered, on high until bubbly, about 20 minutes.

Turn off slow cooker; let stand for 30 minutes before serving. Sprinkle with parsley.

Nutritional facts Per each of 12 servings: about

  • Sodium 368 mg
  • Protein 17 g
  • Calories 290.0
  • Total fat 13 g
  • Potassium 737 mg
  • Cholesterol 55 mg
  • Saturated fat 6 g
  • Total carbohydrate 27 g


  • Iron 14.0
  • Folate 18.0
  • Calcium 4.0
  • Vitamin A 18.0
  • Vitamin C 22.0
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Slow Cooker Shepherd's Pie