Slow Cooker Cottage Pie
Sounds like an easy way to make Cottage Pie, looking forward to making this.
Ingredients
- 750 grams beef, any cut, cut into 1 inch cubes
- 3 cloves garlic, smashed and minced
- 2 carrots, sliced
- 250 grams mushrooms, roughly chopped
- 1 1/2 cups corn, frozen, thawed, or canned
- 3/4 cup beef stock, fresh or from powder
- 6 tablespoons tomato paste
- 2 teaspoons Worcherstershire sauce
- 1 teaspoon dried oregano
- 3 tablespoons all purpose flour
- 1 1/2 cups peas, frozen, thawed
- salt and pepper, to taste
For the Mashed Potatoes
- 750 grams potatoes, peeled, cut into 2 inch pieces
- 1 teaspoon salt
- 1 cup milk, warmed
- 6 tablespoons butter
- salt and pepper, to taste
Instructions
- Place the beef cubes in a large slow cooker. Top with the garlic, carrots, mushrooms and corn.
- In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and oregano. Pour this into the the slow cooker and stir to combine.
- Cover the slow cooker and cook on Low setting for 7 to 9 hours, until the beef is tender.
- To make the mashed potatoes, place the potatoes in a large saucepan and cover them with 2 inches of water. Bring the potatoes to a boil over high heat and stir in the salt. Reduce the heat and simmer until the potatoes are tender when stabbed with a fork (start checking them at 15 minutes).
- When the beef is tender, use a large spoon to skim any fat from the surface of the beef and veggie mixture in the slow cooker.
- In a small bowl, mix the flour and 6 tablespoons (90 ml) water until smooth, then slowly stir the mixture into the slow cooker.
- In a small bowl, mix the flour and 6 tablespoons (90 ml) water until smooth, then slowly stir the mixture into the slow cooker. Then add the peas and adjust the seasonings with salt and pepper to taste.
- Spread the mashed in an even layer over the top of the beef and vegetables. Cover the slow cooker and cook on high for 15-30 minutes, until the gravy has thickened and the mashed potatoes are heated through.
- Serve and enjoy.
Notes
Pork shoulder runs about 100 Baht/kilo, for this recipe this would be 75 Baht for 750 grams. For 6 servings, this is about 40 cents per serving, great value.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
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