This easy recipe for Slow Cooker Shepherd's Pie will be a big hit with the whole family! Made with a flavorful ground beef mixture and topped with mashed potatoes (homemade or instant), this one-pot meal is classic comfort food.
If you're looking for slow cooker recipes that are great for easy dinners, then you're going to love this slow cooker shepherd's pie recipe!
This is an Americanized version of the British (and Irish) traditional shepherd's pie, which uses ground lamb (not ground beef, AKA beef mince). What is commonly called shepherd's pie in the United States is actually referred to as cottage pie in the United Kingdom.
Either way, it's a delicious and satisfying meal that fills bellies and checks all the boxes for picky eaters (and their nervous parents). It's a favorite Crockpot dinner around these parts, and I know that your family will love it as much as we have!
Why You'll Love It:
- Minimal prep time. Once you brown the ground beef, you can quickly assemble the remaining ingredients, then "set it and forget it."
- Delicious. My son is the pickiest of eaters, but he'll eat this one up every time! It has those classic comfort food flavors we all grew up with, and some veggies to round everything out.
- Easy and versatile. For busy nights, I like to top it with instant mashed potatoes, but if I have a little extra time (or leftovers), I'll opt for homemade mashed potatoes. You can do whatever works best for your family!
You Will Need:
Key Ingredients
- Ground beef: Also known as beef mince in the UK. I recommend selecting a lower-fat type so there isn't as much excess grease to drain off. I've even used ground turkey or chicken for a lighter version!
- Condensed soup: I recommend one can of "cream of mushroom" and one can of "cream of chicken". This gives the beef filling a nice, savory flavor – plus it thickens without curdling during prolonged cooking. There is a time and a place for "cream of" soups, and slow cooker comfort meals are both the time and the place.
- Mashed potatoes: For a quick and easy version, I love to use instant mashed potatoes, but if you prefer, you can use homemade instead.
- Frozen vegetables: These are added directly to the pot while still frozen, so no worries about making sure they are thawed!
You will also need:
- Worcestershire sauce
- Tomato paste
- Beef broth
- Brown gravy mix (sold by the packet, or use cornstarch + beef bouillon)
- Seasonings (garlic powder, onion powder, salt, and pepper)
- Butter (optional)
How to Make Shepherd's Pie in a Crock Pot
- Brown the ground beef. Add the raw ground beef to a large skillet over medium heat, along with garlic powder, onion powder, salt, and pepper. Cook and crumble with the bottom of a wooden spoon until no pink remains. Drain the meat of any excess fat or liquid (I recommend spooning it out, then blotting with a paper towel).
- Make the sauce. Add the beef broth, cream of mushroom soup, cream of chicken soup, Worcestershire sauce, tomato paste, and brown gravy powder to a large bowl. Stir well until completely combined with minimal lumps.
- Assemble in the slow cooker. Add the browned (and drained) ground beef to the insert of your Crock Pot, then pour in the sauce you made in the previous step.
- Cook on LOW for 6 hours, or on HIGH for 3 hours. When there is 1 hour left of the cooking time, you will need to remember to add the frozen mixed vegetables.
- Add the veggies. Once there is 1 hour left of the cooking time (or 30 minutes if cooking on HIGH), add the frozen vegetables to the slow cooker.
- Stir well. Use a wooden spoon to stir in the veggies, ensuring they are evenly distributed.
- Prepare the mashed potatoes. If using Instant mashed potatoes, prepare them according to the package directions, then place them on top of the base layer, smoothing them out evenly. If using homemade mashed potatoes, add them directly on top and smooth them out.
- Note: If you want to transfer the mixture and broil the top with butter, hold off on adding the mashed potatoes until the filling is done.
- Cook for the remaining 1 hour – or 30 minutes if cooking on high. Allow to cool for 10 minutes before scooping and serving.
Optional: Brown the Mashed Potato Topping
If desired, transfer the cooked filling mixture to a broiler-safe baking dish and top it with a layer of mashed potatoes. Brush with 2 tablespoons of melted butter.
Place it in your oven under the broiler setting, and broil for 2-3 minutes until the top is golden brown. Remove from the oven and cool for 10-15 minutes before serving.
Storing and Reheating
Transfer any leftovers to an airtight container and keep refrigerated for up to 3-4 days. Reheat portions (as needed) in the microwave until hot and steamy (with an internal temperature of 160ºF/72ºC or higher).
Does Shepherd's Pie Freeze Well?
Yes, it does freeze pretty well, although the potato topping has a different texture after freezing and reheating (not bad – just different).
Leftovers can be frozen for up to 2-3 months, but they should be cooled first, then transferred to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Variations and Substitutions
- With cheese: If you like your Shepherd's pie with cheese, add some grated sharp cheddar cheese either right before the mashed potato layer, or right after it, depending on whether you like a cheesy top or a cheesy middle.
- Frozen veggies: A mixture of peas and carrots makes this classic all-in-one dish a complete meal, but if you like different veggies (or none at all), you can switch it up. Sometimes we use a blend of lima beans, carrots, corn, green beans, and peas.
- Without brown gravy mix: If you can't find this at your store (or don't have it on hand), you can help thicken the sauce by adding 1-2 tablespoons of cornstarch mixed into 1 tablespoon of cold water. For flavor, add some beef bouillon powder (or cubes) and/or seasoned salt.
If you loved this recipe for Crock Pot Shepherd's Pie, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Slow Cooker Shepherd's Pie
Ingredients
For the Filling:
- 2 pounds lean ground beef
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1½ cups beef broth
- 2 tablespoons brown gravy powder about ⅔ of a packet, or corn starch and beef boullion**
- 1 can (10.5oz) cream of chicken soup
- 1 can (10.5oz) cream of mushroom soup
- 2 cups frozen mixed vegetables (we recommend peas and carrots)
For the Mashed Potato Topping:
- 3-4 cups prepared instant potatoes about 2 packages, or use leftover mashed potatoes as a quick option
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter (optional*)
Instructions
- Brown the ground beef. Heat a large skillet over medium-high heat. Add the ground beef, onion powder, garlic powder, salt, and pepper. Cook until the beef is browned, breaking it apart with a wooden spoon (6-8 minutes). Drain any excess grease using a spoond and/or a paper towel.
- Transfer the cooked beef to the insert of your slow cooker.
- Make the sauce. In a medium bowl, combine the Worcestershire sauce, tomato paste, beef broth, brown gravy mix, cream of mushroom soup, and cream of chicken soup. Stir well, then add the mixture to the slow cooker.
- Cook on LOW for 6 hours (or on HIGH for 3 hours). After 5 hours of cooking on LOW (or after 2 hours if cooking on HIGH), stir in the frozen mixed vegetables.
- Prepare the mashed potatoes. After you add the frozen vegetables, prepare your instant mashed potatoes according to the package directions (or use homemade). Season with salt and pepper.
- Add the mashed potatoes. During the last hour of slow cooking, spread the mashed potatoes evenly over the top of the meat mixture. Cover and continue cooking. (Note: If you want to brown the top in the oven, skip adding the mashed potatoes until after you have transferred the filling to a baking dish*)
- Cool and serve. Once done cooking, remove the lid and let the cottage pie rest for 10 minutes before serving. Serve it directly from the slow cooker, or in a broiler-safe dish if you browned the top (*see notes).
Notes
Nutrition
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Dorothy Bigelow
Everyone in my family loves this recipe - even the picky 5-year-old! It's easy to make, and perfect for when you're craving cozy comfort food.