How to Make Cottage Pie in a Slow Cooker
This post may contain affiliate links. Please read my disclosure policy.
Making Cottage Pie in a Slow Cooker is a simple way to enjoy a hearty meal, complete with protein, veggies, and plenty of cheese. The crockpot does most of the work for you, and there are so many shortcuts to make this recipe even easier. Plus, the leftovers are fantastic!!
Cottage Pie in a Slow Cooker
I love a meal that’s got a little bit of everything… less work for me and fewer dishes to make!
Even better when I can toss it all in the crockpot, walk away, and come home to dinner ready and waiting.
Some of my favorites include chicken and rice and stuffed peppers, but I don’t have anything that really sticks to your ribs and isn’t a soup or chili.
That’s where this slow cooker cottage pie recipe comes in!
While it’s easy enough to make cottage pie in the slow cooker from start to finish, there are plenty of time-saving shortcuts or variations too.
Brown the meat ahead of time (I often have some stashed in the freezer) or use store-bought mashed potatoes.
This recipe is also a great way to clean out any veggies hiding in your fridge or use up leftover mashed potatoes from the holidays. Easy peasy!
Ingredient Notes and Substitutions
- Ground Beef – I prefer a leaner blend so there isn’t as much grease to drain afterward.
Ground turkey or chicken are great substitutes, or replace half of the beef with bulk Italian sausage for more flavor. - Veggies – Sauté onion with the ground beef, then cook carrots and celery in the slow cooker with everything else.
I also like to add frozen peas and corn, but those get added towards the end so they don’t get too soft or mushy.
Feel free to swap these with canned peas and corn, as long as you drain them well first. - Potatoes & Butter – A simple combo for the mashed potato layer on top of crock pot cottage pie.
Yukon Gold is my top choice, but you can use Russet, red, or even sweet potatoes if you prefer.
Mix in some cream cheese or sour cream to make them extra creamy. Or, buy ready-made mashed potatoes from the store instead of making them fresh. - Seasonings – A little Italian seasoning, Worcestershire sauce, and tomato paste go a long way in terms of flavor!
You’ll also want to taste the meat mixture after adding the peas and corn, then season to taste with salt and pepper. For a spicier version, add cayenne or chili pepper too! - Flour – Sprinkle this over the base of your slow cooker cottage pie before topping with mashed potatoes. Be sure to stir in the flour well so the meat mixture thickens evenly.
You can substitute cornstarch or potato starch as a gluten-free option. - Cheese – Melted cheddar just ties the whole dish together and makes it extra savory and comforting.
Replace with mozzarella for a milder, gooier layer, Gouda or Gruyère for a different flavor, or any other favorite shredded cheese!
Tips and Tricks to Make Cottage Pie in the Slow Cooker
- Make the ground beef mixture the night before.
Brown the ground beef, sauté the onion, and mix in the tomato paste as directed, then allow the mixture to cool before refrigerating it in an airtight container.
All you have to do the next morning is assemble your cottage pie in the slow cooker and turn it on!
- Cook on Low for the best flavor.
It’ll still be delicious if you’re short on time and need to cook cottage pie in a slow cooker on High, but the extra time really allows the flavors to develop and meld together in the best way.
- Make the mashed potatoes a bit thicker than usual.
They’ll soften and thin out a bit when combined with the steam in the slow cooker.
If they’re pretty thin to start, they’ll end up just seeping into the meat mixture instead of sitting on top.
- Take the time to melt the cheese completely.
You’ll want to dig in right away because it just smells so darn good, but it takes a good 10-15 minutes for that cheese layer to become nice and gooey.
That time will also warm the potatoes back up so everything is piping hot. It’s worth the wait!
Prep Ahead
- Dice onion, carrots, and celery
- Mince garlic
- Cook ground beef mixture
- Shred cheese
- Make mashed potatoes
Kitchen Tools You Will Need
- Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
- Large Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
- 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
- Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Serving Suggestions
With meat, mashed potatoes, cheese, and plenty of veggies, slow cooker cottage pie is a complete meal on its own!
You could always add a green salad to the table to lighten things up, and you’ll likely want some kind of bread for mopping up every last drop.
Beer bread, Irish soda bread, or your favorite crusty loaf would be perfect, though you can’t go wrong with crispy garlic bread either!
Storing and Reheating Slow Cooker Cottage Pie
Leftovers reheat really well and taste even better the next day! Transfer crock pot cottage pie to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Warm individual portions in the microwave until heated through. If the potato layer seems a bit dry, try sprinkling a few drops of water on top before heating.
Crock Pot Cottage Pie FAQ
Simple — shepherd’s pie is traditionally made with lamb, while cottage pie is made with beef.
You bet! Use this easy recipe as your guide, but replace the ground beef with lentils and swap the beef broth for vegetable broth.
Be sure to still sauté the onions on the stove first, otherwise, the recipe should remain the same. You may need some extra broth since the lentils will soak that up as they cook.
Since Worcestershire sauce contains anchovies, replace that with soy sauce or simply leave it out.
There isn’t much that isn’t good — mainly stay away from anything too watery like eggplant or zucchini, or anything better served cold like cucumbers.
Bell peppers, mushrooms, and green beans are all great options. You could also experiment with firmer types of squash, or swap the carrots with parsnips or turnips.
Mix and match your favorites and feel free to measure with your heart when making cottage pie in a slow cooker!
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
How to Make Cottage Pie in a Slow Cooker
Ingredients
- 1 1/2 pounds lean ground beef
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons tomato paste
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4-5 yukon gold potatoes
- 4 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- fresh parsley, chopped (for garnish)
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat.
- Add the diced onion and cook for 4-5 minutes until the onion has softened.
- Add the tomato paste and stir until evenly combined.
- Transfer the beef and onion mixture to the slow cooker. Add the garlic, carrots, celery, beef stock, Worcestershire sauce and Italian seasoning to the slow cooker and stir to combine. Add in the salt and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the flavors are well combined and the vegetables are tender.
- About 1 hour before the meat mixture is finished cooking, prepare the potatoes. Peel and dice the potatoes into even pieces. Place in a large pot and add water to cover the potatoes. Season with salt.
- Cook the potatoes over high heat until they are tender and can be easily cut with a knife.
- Remove the potatoes from the water and into a large bowl. Add in the butter and mash the potatoes until they are smooth and even in consistency. Season with salt.
- About 30 minutes before serving, add the frozen peas and corn in the meat mixture and stir together. Take this time to try the mixture and add in salt and pepper to your preference.
- Sprinkle the flour over the mixture in the slow cooker and stir well to combine. This will help thicken the sauce as it cooks.
- Spread the prepared mashed potatoes evenly over the top of the beef mixture in the slow cooker followed by the shredded cheddar cheese.
- Cover and cook on low for an additional 10-15 minutes, or until the mashed potatoes are heated through and the cheese is melted. Garnish with fresh chopped parsley and serve hot.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
