Personal traditions don’t always make sense to outsiders. In some ways, they’re like family versions of inside jokes. At least in my family anyway, where the highlight of many a Christmas has been the Robinson family simultaneous beatbox extravaganza.

That’s why it doesn’t have to make sense to you that my fiance and I have a 4th of July tradition that includes shepherd’s pie. What started by accident is now something we look forward to every year, and we have the whole rest of the summer for cold beer, barbecue and cookouts.

It’s not a bad way to celebrate independence, anyway. It’s like telling England, “Hey, keep your king; we’ll just take your good stuff”: shepherd’s pie, Earl Grey tea, Double Gloucester cheese.

Shepherd’s pie is possibly one of the most perfect comfort foods on Earth, with macaroni and cheese being a too-close-too-call contender. This slow cooker version makes it even more comforting by taking out all the effort. Just toss in your leftovers and forget it for a few hours.

The potato topping cooks up beautifully when left to its own devices.

I made a batch of savory hot scones to serve with our shepherd’s pie, flecked with turkey bacon, green onions, and lots of black pepper. You can pick up bakery scones to make your English-themed meal trouble-free, and pick up pre-washed arugula for a salad. Score trivia points by telling everyone that arugula is always called “rocket” on UK menus.

A savory batch of scones maintains the Anglophile theme.

Slow Cooker Vegetarian Shepherd’s Pie Recipe

12-16 oz vegetarian ground meat crumbles (like Morningstar Farms Sausage-Style)
4 tbsp olive oil
1 garlic clove, minced
2 cups mushrooms, chopped
1 cup diced tomatoes, well-drained
1 tsp. dried thyme (1 tbsp fresh)
2 tbsp tomato paste
Fresh ground pepper
4 cups Italian-style green beans, well-drained (or any vegetable)
6 cups cooked mashed potatoes

Directions: Spray the crock of your slow cooker with non-stick spray. Combine first 8 ingredients in a bowl, then spread into the bottom of your slow cooker. Layer vegetables on top of the faux meat mixture, then top with potatoes. Grind extra black pepper on top if desired. Cook on low for 4 hours, or on high for 2 hours.

Tips: In an extra-cheesy mood, when my pie was finished, I added 4 oz of grated sharp cheese and put the entire crock under the broiler for five minutes until bubbly.

Get out your drawstring pants.

No leftover mashed potatoes and no time to prepare them? No problem. Bagged frozen mashed potatoes are surprisingly good too, and you can dress them up with some extra seasonings like rosemary and fresh ground pepper.

Use any vegetables you like. Make sure canned vegetables are well-drained and frozen veggies are pre-thawed so you don’t have excess moisture in your pot. Fresh veggies should be cut into small pieces so they will cook thoroughly. Try matchstick zucchini and yellow squash, or already-tiny fresh corn and green peas.

Feeling carnivorous? Real meat is even more traditional, but be extra-certain that you’ve drained any cooked meat of excess grease and moisture to make it slow cooker-friendly.

I can’t blame you if you file this one away for the Autumn months (and shepherd’s pie is a brilliant way to use up post-Thanksgiving leftovers), but don’t be afraid to try it this summer. The slow cooker keeps your house cool, and comfort food can be just what you need no matter the season.

You just might start a tradition of your own.