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I’m a real fan of using my slow cooker. During the day I can spend a few minutes loading it up and then when my husband gets home we have dinner ready. I love the convenience of the slow cooker and that we can eat our dinner, together, whenever we are ready. This means if our daughter is ill, or stays up later than expected, that our dinner is ruined. Today I want to share with you my slow cooker cottage pie filling. This takes just over 5 minutes to get in to the slow cooker.
Ingredients for slow cooker cottage pie filling:
Celery (add any other vegetables like leeks or lentils)
Mince (I use 5% – 250g for a large cottage pie)
Thyme – 1 tablespoon (use a little less if you don’t like strong herb flavour)
Garlic cloves (to your preferred strength – 3 cloves for us)
Brown Sauce – 1 tablespoon
Worcestershire sauce – just a dash
300ml of beef stock (reduced salt)
Flour – 1/2 tablespoon
Method for slow cooker cottage pie filling:
Throw it all in! Seriously. Add everything in – except the flour.
Cook it for 4 hours on high or 6-8 hours on low. 30-45 minutes before using the slow cooker cottage pie filling add the flour, mixed with a little water, and let it cook.
Once the slow cooker cottage pie filling is ready you can either top it with mash, and cook for a further 1-1.5 hours on high, or cook it in the oven. We cook ours in the oven, as we love the crispy top. So top the slow cooker cottage pie filling with mash, and scrape a fork across the top. This will help to get lots of lovely crispy bits. Cook it on gas mark 6, 200c, for around 25-30 minutes. Alternatively, you can grill it if you have hot mash ready and just want a crispy top.
How to make my slow cooker cottage pie filling:
slow cooker cottage pie filling
- 300 g carrots
- 2 large onions
- 2 stalks celery
- 250 g 5% mince
- 1 tbsp thyme
- 3 cloves garlic
- 1 tbsp brown sauce
- 1 splash worcestershire sauce
- 300 ml beef stock
- 1/2 tbsp plain flour
Throw it all in! Seriously. Add everything in except the flour.
Cook on high for 4 hours or low for 6-8 hours.
30-45 minutes before your filling is cooked add the flour, mixed with a little water to make a paste, as this will thicken your sauce.
Once your filling is ready you can either top with mash, and cook on high for 1.5 hours, or you can move to the oven for 30 minutes.
I like to scrape the top of my mash with a fork, to get crispy edges, and cook for 30 minutes at Gas mark 6 (200C).
Products I use when making my slow cooker cottage pie filling:
The links below are affiliate links.
Like this slow cooker cottage pie filling? Fancy trying another one of my slow cooker recipes? Here are some great ones:
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