Slow Cooker Shepherd's Pie

A slow cooker filled with shepherd's pie topped with mashed potatoes.

This easy slow cooker Shepherd's Pie is made with a flavorful ground beef mixture and topped with mashed potatoes. Classic comfort food!

Course Dinner, Main Course, Main Dishes

Cuisine American, British, Irish, UK

Prep Time 15

Cook Time 6 20

Total Time 6 35

Servings servings

Calories 303

Author Dorothy Bigelow

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

*For a browned top: If you want your mashed potatoes to have a nice golden color, you can transfer the filling mixture to a broiler-safe baking dish and top with the mashed potato mixture. Brush the potato topping lightly with 2 tablespoons of melted butter using a pastry brush, then broil for 2-3 minutes until the top is golden brown.

**Without brown gravy mix: This can be substituted for 1-2 tablespoons of cornstarch mixed into 1 tablespoon of cold water, plus an extra flavoring element like beef boulion powder and/or seasoned salt.

Storing leftovers: Transfer any leftovers into an airtight container and store in the refrigerator for up to 3-4 days. Reheat portions (as needed) in the microwave until they reach a minimum internal temperature of 160ºF/72ºC.

Nutrition