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Crock-Pot Shepherd's Pie

Crock-Pot Shepherd's Pie


Ingredients

  • 1 Pound ground beef or chicken
  • 4 Tablespoons olive oil
  • One package prepared gravy, prepared according to package instructions
  • 1/4 Cup red wine vinegar
  • 1/4 Cup cooking sherry
  • 2 Cups frozen mixed vegetables, such as peas, carrots, and corn
  • 1 medium onion, diced
  • 1 celery stock, diced
  • 2 cloves garlic, minced
  • 1 Tablespoon dried oregano
  • Salt and pepper, to taste
  • 5 large russet potatoes, peeled and cubed
  • 2 Tablespoons butter
  • 1 Teaspoon black truffle oil
  • Pinch of Old Bay Seasoning
  • 1/4 Cup milk, plus more as needed

Directions

Combine all of the ingredients in large Crock-Pot. Set on either low for 8 hours or high for 4 hours, taking care to not lift the lid during cooking time.

Meanwhile, place the cubed potatoes in a large pot of cold, salted water. Bring the pot to a boil and let it gently boil until the potatoes are fork-tender, about 12 minutes.

Drain the potatoes and return to the pot. Place the butter, seasoning, and truffle oil inside the pot with the potatoes and beat together with a hand mixer. Slowly add the milk as you are mixing, until you reach a desired consistency.

Preheat the oven to 350 degrees.

In an oven-safe baking dish, pour the stew in and spread it to evenly distribute. Spread a layer of the mashed potatoes over it. Brush lightly with milk. Place in the oven, uncovered, and bake for up to 30 minutes, or until the mashed potatoes are lightly browned. Let stand for 10 minutes before serving.


Crock Pot Shepherd’s Pie

Crock Pot Shepherd’s Pie is a hearty dinner recipe the whole family will love.

This ground beef and mashed potato slow cooker dish is packed with flavour.

This shepherd’s pie recipe takes about twenty minutes of prep time and three and a half hours of slow cooking time on High.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Crock Pot dinner recipe, I started by dumping two pounds of lean ground beef into a large saute pan over medium-high heat.

I added some diced yellow onions to the pan with the ground beef.

I crumbled the ground beef well as it cooked.

Once the ground beef was fully cooked, I drained the grease from the pan.

I dumped the cooked ground beef and diced onions into my Crock Pot.

I added some water, gravy mix, Worcestershire sauce, onion powder, garlic powder, salt, pepper and ground mustard to the pot.

Then I added some condensed cream of mushroom soup and frozen corn to the pot.

I stirred all of the ingredients together well.

Then I spread the mixture out evenly in the Crock Pot making a level surface for the mashed potatoes.

I prepared 2 pouches of instant mashed potatoes according to the instructions on the package.

Then I spread the mashed potatoes on top of the ground beef mixture in the Crock Pot.

I placed the lid on the Crock Pot and set it to cook on High.

After 2.5 hours of cooking time I removed the lid and left the shepherd’s pie to continue cooking on High for another hour.

I removed the lid for the final hour of cooking time to allow the mashed potatoes to dry out a bit on top so that I wouldn’t have watery potatoes from the condensation on the lid.

Then the slow cooker shepherd’s pie was ready to serve.

The cream of mushroom soup keeps the ground beef nice and moist.

If you are looking for an easy slow cooker ground beef dinner recipe, then you need to try this Crock Pot Shepherd’s Pie!

More Easy Crock Pot Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Crock Pot Shepherd’s Pie:


Reviews ( 3 )

My family is still salivating over just the thought of this meal. They loved it that much! I don't often get as "into" food as they do, but this was TASTY. It'd be great exactly as printed, but I DID make a couple changes for our tastes. First, we don't do alcohol, so I used root beer (wondering if I'd be able to taste it--no!). Yes, I realize the alcohol usually cooks "off," but why spend that money and be left with extra beer to pour down the drain? Second, two potatoes just wasn't going to be enough for my husband and my two teenage sons. So I increased it to four. Wasn't sure how that would work, but it wasn't a problem at all. They were big, so I cut them in half and pushed them as far into the liquid as I could. The extra two didn't get covered, but they seemed to suffer none. The mashed potatoes made were delicious with the infusion of broth (that transferred with them into the side bowl). All-around fabulous recipe. First one good enough for me to review!


Step One

Start by browning the meat and onion together. As you can tell from the photo above, I like my onions large and in charge. You&aposre welcome to chop or mince your onions however you&aposd like. You also have versatility here with your protein choice. Traditional shepherd&aposs pie uses lamb or mutton, where cottage pie uses ground beef. In an attempt to be a little healthier, I decided to go with ground turkey. I&aposm sure there are traditionalists that would look down their noses at this, but I don&apost cook for them.


Crock Pot Shepherd’s Pie

Crock Pot Shepherd’s Pie – Homey and comforting, loaded with satisfying chunks of beef and veggies in a thick, rich gravy.

Ingredients

  • 1 1/2 pound boneless beef chuck roast, trimmed and cut into 1 -inch cubes
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and cut into 1/4 -inch slices
  • 8 ounce white mushrooms, cleaned and roughly chopped
  • 1 1/2 cups frozen corn, thawed
  • 3/4 cup low-sodium beef broth
  • 6 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons *House Seasoning
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups frozen peas, thawed
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups shredded cheddar cheese
  • 5 to 6 cups mashed potatoes (recipe follows)

For the Mashed Potatoes

  • 2 1/2 pounds russet potatoes, peeled and cut into 2 -inch pieces
  • 1 teaspoon salt
  • 1 cup milk, warmed
  • 6 tablespoons butter, melted
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place the beef cubes in a large slow cooker. Top with the garlic, carrots, mushrooms and corn.
  2. In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, oregano and House Seasoning.
  3. Pour the broth mixture over the contents of the slow cooker and stir to combine.
  4. Cover the slow cooker and cook on low for 7 to 9 hours, or on high for 3 1/2 to 4 1/2 hours, until the beef is tender.

For the Mashed Potatoes

  1. To make the mashed potatoes, place the potatoes in a large saucepan and cover them with 2 inches of water.
  2. Bring the potatoes to a boil over high heat and stir in the salt.
  3. Reduce the heat and simmer until the potatoes are tender when stabbed with a fork (start checking them at 15 minutes).
  4. Drain the potatoes, and return them to the pot.
  5. Add the milk, butter, salt and pepper, to taste.
  6. Gently mash the potatoes with a handheld potato masher.
  7. Use a large spoon to skim any fat from the surface of the beef and veggie mixture in the slow cooker.
  8. In a small bowl, mix the flour and 6 tablespoons water until smooth, then slowly stir the mixture into the slow cooker. Add the peas. Adjust the seasonings to taste with salt and pepper.
  9. Mix the cheddar cheese into the mashed potatoes and spread in an even layer over the top of the beef and vegetables.
  10. Cover the slow cooker and cook on high for 15 to 30 minutes, until the gravy has thickened and the mashed potatoes are heated through.

Notes

*Samantha’s House Seasoning Recipe is as follows: 1/4 cup fine sea salt, 1/4 cup garlic powder, 2 tablespoons onion powder, 1 tablespoon black pepper. Mix these together in a small bowl and store the House Seasoning in an airtight container.

Reprinted with permission from Real Food Slow Cookers Suppers by Samantha Skaggs


Shepherds Pie

Crock pot shepherd&rsquos pie is such a comfort meal for me! PLUS, Shepherds Pie is the first dinner my 8 year old daughter independently made for our family.

Since then this meal has held a special place in my heart and takes comfort food to a whole new level.

It freezes REALLY well and is a very cost effective meal which makes it great for freezer meal planning!

It is so delicious with a little bit of a different spin on your traditional shepherds pie. I hope you enjoy!

This healthy and easy shepherd&rsquos pie recipe is clean with all natural ingredients.

A traditional shepherd&rsquos pie may involve lamb and different veggies then below but I try to make all my recipes with common household ingredients.

So instead of unique veggies I included my favorites here for you to enjoy!

Plus crockpot meals are SOOOO easy and shepherd&rsquos pie can feel like way too much work sometimes. This crock pot shepherd&rsquos pie is so easy you will make it a regular meal.


What is Shepherd’s Pie?

Shepherd’s pie ingredients contain minced red meat. It is referred to “cottage pie” if you are using beef, and “shepherd’s pie” if you are using lamb. Shepherd’s pie comes in different variations, but can have vegetables such as peas and carrots in it. Before it is baked there is a layer of mashed potatoes placed on top, which forms a delicious crust once cooked.


One-Pot Comfort Shepherd's Pie

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There are more diabetic-friendly slow cooker dinners out there than you might think. Like our One-Pot Comfort Shepherd's Pie! It's a classic favorite that we've lightened up to fit into a diabetes-diet. Don't worry. We know when it comes to meals like this you want the whole family to enjoy it, so we didn't sacrifice any of the flavor.


How Do You Store Crock Pot Shepherd’s Pie?

Allow the shepherd’s pie to completely cool after baking, then cover tightly with aluminum foil or plastic wrap. After it’s wrapped up, you can toss it in the fridge for 3-5 days. You will know if it has gone bad because you will notice an odor when you take the cover off. Also, you may see a fair amount of liquid that forms on top, or it may be the opposite and completely dried out and flakey. Either way, it isn’t in it’s prime anymore and should be discarded. Another thing to look out for is mold. That is a visible sign it should be tossed, but can be overlooked occasionally and make you ill.


Tips for Making Slow Cooker Shepherd’s Pie

Mashed Potatoes– You can use leftover mashed potatoes, instant mashed potatoes, these are my favorite, or make them fresh. They are all delicious.

Quick Cooking Tapioca– This is used to thicken the meat unless you want to have Shepherd’s Pie Soup! If you don’t have quick cooking Tapioca you can use a cornstarch slurry. Mix 2 Tablespoons cornstarch with water before adding to the mixture.

Gluten Free– This meal is gluten free. Quick cooking tapioca and cornstarch are both gluten free. Sometimes people do use flour as a thickening agent so just be sure to use gluten free flour if you do that.

Ground Beef or Ground Lamb– I have made this both with a mix of ground beef and ground lamb and with only ground beef. I prefer to have the mix because just like with my lasagna I like the taste the combined meats make. But if you don’t like lamb just swap for 2 pounds ground beef. It’s still delicious!

Need a Slow Cooker? My favorite is this Crock Pot 6 quart Programmable Slow Cooker. I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. You never lose another Tupperware or serving dish again at a potluck party!