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Crockpot Cottage Pie
Andre Lewis

Crockpot Cottage Pie

Ground beef makes this cottage pie, while the mashed-potato cap turns it into a full meal. Frozen peas keep the prep down and the cost sensible. Warm the potatoes before spreading them so the filling does not spend an hour trying to heat a cold lid.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 1/2 lbs 90-percent lean ground beef
  • 1 1/2 cups diced yellow onion
  • 2 cups diced carrots
  • 3 cloves garlic minced
  • 3 cups low-sodium beef broth
  • 3 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 2 cups frozen peas
  • 4 lbs russet potatoes peeled and cubed
  • 1 cup whole milk
  • 6 tbsp unsalted butter

Method
 

  1. Brown the beef and onion for 10 minutes until the beef reaches 160°F, drain, and transfer to a 6-quart crockpot with the carrots and garlic.
  2. Whisk the broth, tomato paste, Worcestershire, thyme, 1 teaspoon salt and pepper and pour it over the beef; cook on low for 5 hours.
  3. Boil the potatoes until tender, drain, and mash them with the milk, butter and remaining salt.
  4. Stir the frozen peas into the beef, spread the warm mashed potatoes over the filling, and cover.
  5. Cook on high for 30 to 45 minutes until the peas are hot and the center reaches 165°F.