Amazing Slow Cooker Minced Beef

slow cooker minced beef

This is probably the recipe I make the most in my slow cooker. It gives a mouth wateringly good beef in gravy mince mix that is really versatile and can make lots of gorgeous warming meals!

It is great:

– As pie filling in pastry pies (mince beef and onion style). Just roll some pastry out on top and pop in the oven.

– At the bottom of a cottage pie topped with mashed potato and cheese.

– Slathered over a giant yorkshire pudding with veggies.

– With a big slab of crusty bread for dunking.

Freezes really well when cooked too.



500g minced beef

1 litre gravy (whatever gravy you like, just make up a jugful of Bisto / homemade )

2 carrots, chopped into small chunks

A handful of frozen peas

1 large or two small onions, finely chopped

3-4 tablespoons dried red lentils (not necessary but they are completely unnoticeable so a great way to pack some goodness in there!)

crockpot minced beef


1. Bung everything in the slow cooker, give it all a good stir to combine and switch it on.

2. Cook on high for 4-6 hours or on low for 6-8+ hours.

3. If it needs thickening when cooked just mix a few teaspoons cornflour with a bit of cold water then add a bit at a time (stirring well) until it is the desired thickness.


Tip: If you are making a pie or using this in a cottage pie you can strain off some of the gravy to make the mixture less runny in the pie and save the gravy to pour over the top at the end 🙂


L x



  1. Thanks for this recipe. I’ve always fried everything off before bunging in slow cooker. It’s fab that it’s just as yummy without browning everything and so much quicker! Yummy!

  2. I made this Minced Beef in my slow cooker last night as the base for a Cottage Pie and it was delicious – all my guests thought so too. I have one or two comments. First, like Caroline, I thought it was necessary to brown meat first before putting it in the slow cooker, but this recipe proves that this is not necessary (my thanks to Caroline for pointing that out). Secondly, for a novice, it’s not enough to say ‘One litre gravy’ – I was left wondering how and where I get gravy from. I used some rich onion gravy which I’d made previously and was in my freezer, together with 3 Oxo cubes and 500ml boiling water and that was fine. Finally, surely when thickening it (should this be necessary), the cornflour should be mixed with a little cold water then added to the Mince, and then BROUGHT TO THE BOIL AND SIMMERED (to break down the starch granules) – you can’t do that in a slow cooker. I didn’t put this to the test as it didn’t really need thinning – the consistency was just right. I personally would use tomato puree as a thickening agent, though that would of course make it into a bolognaise sauce. Anyway, it was a great recipe – thank you for posting it.

    • Really glad you liked it and thanks for the tips – I’ll elaborate on the gravy bit!

      I find mixing the cornflour with a it of water in a glass then stirring while it’s still in the turned on, hot slow cooker for a few minutes thickens it fine without bringing to boil and simmering. But you could always transfer to a big pan and do so if you wanted 🙂

      Thanks for letting me know you enjoyed it, Laurenne x

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