Slow-Cooker Lamb Shepherd’s Pie
If you’re looking for the ultimate cold weather comfort food, this slow-cooker lamb shepherd’s pie fits the bill.
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Ingredients
- 1-2 lb lamb or grass-fed beef roast
- 5 carrots halved and chopped
- 3-4 large shallots peeled and chopped
- 2 cloves garlic crushed
- 1 lb baby bella mushrooms
- 1/2 lb frozen peas
- 1 tsp fresh thyme leaves
- 1 tsp fresh oregano leaves
- 1 Tbsp arrow root powder optional
- salt and pepper
- olive oil
Topping Ingredients
- 2 large rutabagas peeled and cubed
- 2 turnips peeled and cubed
- 3 Tbsp grass-fed butter
- 1 cup organic white cheddar finely shredded (optional)
- chopped parsley
Instructions
- Rub roast generously with salt & pepper. Set aside and allow to come to room temperature while you prepare the other ingredients.
- Prep all herbs and veggies, minus the peas. Combine well.
- Rub the inside of your slow cooker with olive oil and place roast inside. Place veggies around the roast, cover, & cook on low for 6-8 hours.
- Add peas. Shred or cube roast.
- For the pie topping: Steam rutabaga and turnips until tender. Mash with butter. If cooked properly, turnips and rutabaga should become silky and whip up even better than potatoes. Stir shredded cheese into the mash, and add salt and pepper to taste.
- Evenly spread the stew mixture into a large baking dish. In small spoonfuls, add the mash over the top of the stew mixture.
- Broil the uncovered dish on high for 10 minutes or until the top gets golden brown.
- Garnish with fresh chopped parsley and serve immediately.
Notes
Like to plan ahead?
Prep and refrigerate to cook later in the week. Preheat oven to 350 for 25 minutes, then broil uncovered for 10 minutes, or until the top turns golden brown. This also makes a great stew!
Skip the topping and enjoy. For a thicker stew, use 1/2 cup of the cooking liquid from the slow cooker and mix vigorously with arrow root. Stir the slurry back into the slow cooker and serve!
Prep and refrigerate to cook later in the week. Preheat oven to 350 for 25 minutes, then broil uncovered for 10 minutes, or until the top turns golden brown. This also makes a great stew!
Skip the topping and enjoy. For a thicker stew, use 1/2 cup of the cooking liquid from the slow cooker and mix vigorously with arrow root. Stir the slurry back into the slow cooker and serve!
Servings: 4