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Slow Cooker Beef & Veg Cottage Pie Filling

Cosy comfort food in the slow cooker 🍂This beef & veg cottage pie filling is the easiest way to get all the flavour of a slow-cooked stew — then you just top with creamy mash and bake until golden. Perfect for busy evenings or Sunday lunch.
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Prep Time 15 minutes
Cook Time 6 hours
Course: Main Course
Cuisine: British, Comfort Food, Family Dinner, Irish
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g minced beef
  • 1 large onion diced
  • 2 carrots diced
  • 2 celery sticks diced (optional but adds flavour)
  • 150 g frozen peas add at the end
  • 2 cloves garlic crushed
  • 2 tbsp tomato purĂ©e
  • 400 ml beef stock made with 1 beef stock cube
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp plain flour
  • Salt & pepper to taste
  • 1 tbsp oil or butter for browning
  • mashed potatoes

Equipment

  • Slow Cooker
  • Frying Pan
  • Sauce Pan
  • Oven

Method
 

  1. Heat oil/butter in a frying pan and brown the mince until no pink remains. Transfer to the slow cooker.
  2. In the same pan, cook the onion, carrot, celery, and garlic for 3–4 minutes until softened. Add to the slow cooker.
  3. Stir in flour, tomato purée, thyme, rosemary, and Worcestershire sauce. Pour over beef stock and mix well.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until veg is tender and sauce is rich.
  5. Stir in frozen peas for the last 20–30 minutes of cooking. Season to taste.
  6. Spoon into oven dish, top with mashed potatoes, and bake/grill until golden.

Notes

đź’ˇ Tips:
Add 100ml red wine with the stock for extra richness.
Swap peas for sweetcorn or chopped green beans if you like.
Make double the filling and freeze half for another day.