This slow cooker shepherd’s pie is a must-try, hands-off, cozy comfort food dinner. It’s packed with browned ground beef, mixed vegetables, and a rich gravy, all tucked under a thick layer of mashed potatoes.
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Holly’s Recipe Highlights
- Why Make It: This is a true all-in-one meal that is great for busy days, chilly nights, and leftovers.
- Recommended Tools: A large skillet, whisk, 4 to 6-quart slow cooker, and a spoon or spatula.
- Technique: Let it rest before serving. It gives the sauce time to thicken into a rich gravy and helps it scoop neatly.
- Time-Saving Tip: Using prepared mashed potatoes and frozen vegetables keeps prep quick and easy.
Must-Have Ingredients
- Ground Beef: For a traditional shepherd’s pie, lamb is used, while beef is considered a cottage pie. Choose lean cuts and drain the fat, so the filling is rich, not greasy.
- Vegetables: Add vegetables without defrosting. For a classic and colorful dish, use a mix of peas, corn, green beans, and carrots.
- Sauce: Beef broth whisked with brown gravy mix, Worcestershire, tomato paste, garlic powder, thyme, and cornstarch makes a rich, savory gravy that thickens as it cooks.
- Mashed Potatoes: Use thick, prepared mashed potatoes, so they hold their shape on top, and warm them slightly for easy spreading.
Variations
- Potato Topping: Swap mashed potatoes for sweet potato mash, mix in shredded cheddar for a cheesy topping, or use a thick cauliflower mash for a lighter option.
- Add-ins: For an extra savory flavor, stir in mushrooms with the browned meat before layering.
Easy Slow Cooker Shepherd’s Pie Steps
- In a skillet, brown the ground beef mixture and add it to the slow cooker.
- Top with vegetables, and pour the prepared sauce mixture over the vegetables.
- Spread the mashed potatoes evenly on top (full recipe below) and cook.
Before serving, let it rest so it thickens before scooping.
Leftovers You’ll Love
- Let leftovers cool, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. I love to freeze in individual portions for fast reheats.
- Thaw overnight in the fridge, then reheat in the microwave or in the oven at 350°F until hot. Keep it covered so it doesn’t dry out, then uncover at the end to dry the top slightly for easier scooping.
- To make ahead, assemble layers the night before, refrigerate, then cook the next day.
Comfort Food Dinners
Did you enjoy this Slow Cooker Shepherd’s Pie Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 1½ pounds lean ground lamb or beef
- 1 large yellow onion diced
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 3 cups frozen mixed vegetables
- 4 to 6 cups prepared mashed potatoes see notes
For the Sauce
- 2 cups beef broth
- 1 packet brown gravy mix
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme leaves
- 2 tablespoons cornstarch
Instructions
- Brown the ground beef and onion in a large skillet on medium-high heat until no pink remains. Drain any fat, season with salt and pepper, and transfer to the bottom of a 4 or 6-quart slow cooker.
- Place the frozen vegetables on top.
- In a medium bowl, whisk together the broth, gravy mix, Worcestershire sauce, tomato paste, cornstarch, garlic powder, and thyme. Pour over the vegetables and stir well to combine.
- Spoon the mashed potatoes over top and spread into an even layer. Do not stir.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
- Uncover and rest 15 to 30 minutes before serving.
Notes
Make sure your potatoes are not runny before adding them to the slow cooker. For browned edges, place a double layer of paper towels over the slow cooker so it isn’t touching the potatoes, and place the lid on top. This will absorb excess moisture.
Optional: While the shepherds pie is resting, brush the top of the mashed potatoes with melted butter, if desired.
Shortcut Sauce
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 packet brown gravy mix
- 2/3 cup water
Nutrition Information
Calories: 529 | Carbohydrates: 52g | Protein: 27g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 83mg | Sodium: 1225mg | Potassium: 821mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4721IU | Vitamin C: 46mg | Calcium: 65mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Main Course, Slow Cooker
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