Lonely shepherd's pie



10 min


6 servings

* PLUS Cooking time: 240 minutes


  • 1 kg lean ground beef
  • 1 large onion , finely chopped
  • 284-mL can undiluted cream of tomato soup
  • 2 tbsp Worcestershire sauce
  • 2 tsp dried thyme leaves
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 bay leaves
  • 2 cups frozen mixed vegetables


  • Crumble beef into bowl of slow cooker. Using a fork, work in onion, soup, Worcestershire, thyme, salt and pepper until evenly mixed. Add bay leaves.
  • Cover and cook 3 hours on high or 4 hours on low. Then, using a fork, break up any clumps of meat. Stir in frozen vegetables. Cover and cook 1 more hour. Remove and discard bay leaves. Serve topped with mashed potatoes or toss with egg noodles and chopped parsley. Mixture will keep well, covered and refrigerated, up to 3 days or freeze up to 3 months. Mixture may water out a little when defrosted and reheated.

Nutrition (per serving)

  • Calories
  • 394,
  • Protein
  • 32.8 g,
  • Carbohydrates
  • 16.9 g,
  • Fat
  • 21.6 g,
  • Fibre
  • 2.6 g,
  • Sodium
  • 647 mg.

Even without the spud topping, our take on the classic is satisfyingly delicious! See tip (below) for a speedy potato pairing.

Lonely No Longer

Prepare 1/2 of 180-g pkg instant mashed potatoes or use 4 cups (1 L) homemade creamy mashed potatoes and spoon on top of meat mixture.