Prep
20m
Cook
6h 30m
Total
6h 50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Brown of your beef chunks with some oil, salt & pepper. Ideally remove from the pan and add your veggies, garlic, salt & pepper and cook down for 10 mins - but it’s ok to just put everything in the pot to save time!
Made it? Claim it.
Broccoli, green beans, garlic kale, gravy
Cancel
M
Malcolm G
5 days ago
Cooked this recipe this week, but used lamb shoulder instead of the beef. Oh....my.....word. The BEST cottage/shepherds pie ever. So delicious, I forgot to take a photo.
Like
Reply
Cancel
Tyler
5 days ago
Thank you Malcom, I'm glad you enjoyed it! Like the sound of the lamb too, might just have to give that a go this autumn/winter!
Like
Reply
Cancel
C
Cian M
21 days ago
Will any chunks off beef work well with this method for pulling?
Like
Reply
Cancel
Tyler
21 days ago
Hi Cian, the best cuts for pulling would be chuck or shin. If you can't get hold of those, you could get away with brisket or boneless short rib. Definitely avoid stewing steak as well as sirloin, rump and fillet. Hope that helps!
Like
Reply
Cancel
C
Cian M
20 days ago
Would you alter cook times by much with a brisket ?
Like
Reply
Cancel
Tyler
20 days ago
It depends on the size of brisket but typically yes, usually an extra 1-2 hours (so go for 5-7 hours at around 140-150 °C).
Like
Reply
Cancel
C
Cian M
21 days ago
Thanks x
Like
Reply
Cancel
F
Finn P
2 months ago
Did the browning and veggies as in the method, then the next morning bugged it all in the slow cooker for 5 hrs. Absolutely delicious and my daughter loves it❤️
Like
Reply
Cancel
Tyler
a month ago
Thanks for sharing Finn, it looks delicious and I'm glad both you and your daughter enjoyed it!!
Like
Reply
Cancel
Z
Zennon A
2 months ago
Amazing, I make it every few weeks, great meal prep!
Like
Reply
Cancel
Tyler
2 months ago
Awesome, this is what I love to hear!
Like
Reply
Cancel
J
Jackie P
5 months ago
Hi! Are we salting the potatoes? Thx
Like
Reply
Cancel
J
Jackie P
5 months ago
Oh yes I see in video
Like
Reply
Cancel
K
Kristian C
6 months ago
When or where in this recipe do I use tomato paste?
Like
Reply
Cancel
Tyler
6 months ago
Just updated the recipe to make it more clear - you want to add it in step 2 along with the liquid ingredients and herbs!
Like
Reply
Cancel
K
Kristian C
6 months ago
Thanks
Like
Reply
Cancel
E
Elizabeth G
6 months ago
Any recommendations on preparing the meat portion of the recipe in a slow cooker rather than an oven? Thanks in advance.
Like
Reply
Cancel
P
Pauline F
6 months ago
I used my thermal cooker and just prepared it as per instructions and then left it in the thermal Cooker for 5 hours. I would just put in slow cooker and when meat is fork tender carry on with instructions.
Like
Reply
Cancel
N
Natasha B
6 months ago
Just been looking around the ‘ salty recipes ‘ and realised I can change the number of people - sad I know - but AMAZING !! Thank you xx
Like
Reply
Cancel
Prep
20m
Cook
6h 30m
Total
6h 50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Brown of your beef chunks with some oil, salt & pepper. Ideally remove from the pan and add your veggies, garlic, salt & pepper and cook down for 10 mins - but it’s ok to just put everything in the pot to save time!
Made it? Claim it.
Broccoli, green beans, garlic kale, gravy
Cancel
M
Malcolm G
5 days ago
Cooked this recipe this week, but used lamb shoulder instead of the beef. Oh....my.....word. The BEST cottage/shepherds pie ever. So delicious, I forgot to take a photo.
Like
Reply
Cancel
Tyler
5 days ago
Thank you Malcom, I'm glad you enjoyed it! Like the sound of the lamb too, might just have to give that a go this autumn/winter!
Like
Reply
Cancel
C
Cian M
21 days ago
Will any chunks off beef work well with this method for pulling?
Like
Reply
Cancel
Tyler
21 days ago
Hi Cian, the best cuts for pulling would be chuck or shin. If you can't get hold of those, you could get away with brisket or boneless short rib. Definitely avoid stewing steak as well as sirloin, rump and fillet. Hope that helps!
Like
Reply
Cancel
C
Cian M
20 days ago
Would you alter cook times by much with a brisket ?
Like
Reply
Cancel
Tyler
20 days ago
It depends on the size of brisket but typically yes, usually an extra 1-2 hours (so go for 5-7 hours at around 140-150 °C).
Like
Reply
Cancel
C
Cian M
21 days ago
Thanks x
Like
Reply
Cancel
F
Finn P
2 months ago
Did the browning and veggies as in the method, then the next morning bugged it all in the slow cooker for 5 hrs. Absolutely delicious and my daughter loves it❤️
Like
Reply
Cancel
Tyler
a month ago
Thanks for sharing Finn, it looks delicious and I'm glad both you and your daughter enjoyed it!!
Like
Reply
Cancel
Z
Zennon A
2 months ago
Amazing, I make it every few weeks, great meal prep!
Like
Reply
Cancel
Tyler
2 months ago
Awesome, this is what I love to hear!
Like
Reply
Cancel
J
Jackie P
5 months ago
Hi! Are we salting the potatoes? Thx
Like
Reply
Cancel
J
Jackie P
5 months ago
Oh yes I see in video
Like
Reply
Cancel
K
Kristian C
6 months ago
When or where in this recipe do I use tomato paste?
Like
Reply
Cancel
Tyler
6 months ago
Just updated the recipe to make it more clear - you want to add it in step 2 along with the liquid ingredients and herbs!
Like
Reply
Cancel
K
Kristian C
6 months ago
Thanks
Like
Reply
Cancel
E
Elizabeth G
6 months ago
Any recommendations on preparing the meat portion of the recipe in a slow cooker rather than an oven? Thanks in advance.
Like
Reply
Cancel
P
Pauline F
6 months ago
I used my thermal cooker and just prepared it as per instructions and then left it in the thermal Cooker for 5 hours. I would just put in slow cooker and when meat is fork tender carry on with instructions.
Like
Reply
Cancel
N
Natasha B
6 months ago
Just been looking around the ‘ salty recipes ‘ and realised I can change the number of people - sad I know - but AMAZING !! Thank you xx
Like
Reply
Cancel
