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Crock Pot Shepherd’s Pie Recipe

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4.2 from 57 reviews

This hearty Crock Pot Shepherd’s Pie is a comforting, flavorful dish perfect for easy meal prep. Ground beef, aromatic herbs, and vegetables simmer in a rich tomato and beef broth sauce, topped with creamy mashed potatoes and melted cheddar cheese. Cooked slowly in a crock pot, this classic recipe ensures tender ingredients and deep flavors with minimal effort.

  • Total Time: 3 hours 45 minutes (high) or 6 hours 35 minutes (low)
  • Yield: 8 servings

Ingredients

Shepherd’s Pie Filling

  • 2 lbs Ground beef
  • 1 cup yellow onion (diced)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 3 tablespoons tomato paste
  • 3 teaspoons garlic (minced)
  • 1 ½ cups frozen mixed peas & carrots
  • ¾ cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons cornstarch

Mashed Potato Topping

  • 5 russet potatoes
  • ½ cup sour cream
  • ¼ cup butter
  • 1 cup cheddar cheese (shredded)

Instructions

  1. Brown the Beef and Onions: In a large skillet over medium-high heat, add ground beef and diced onions. Cook until the beef is browned and the onions are soft, about 5-7 minutes. Drain off excess grease thoroughly to avoid a greasy filling.
  2. Combine Ingredients in Crock Pot: Transfer the cooked ground beef and onions to the slow cooker. Add dried rosemary, dried thyme, black pepper, salt, tomato paste, minced garlic, and frozen peas and carrots. Mix well to combine the flavors.
  3. Prepare Sauce: In a medium bowl, whisk together beef broth, Worcestershire sauce, and cornstarch until smooth and well combined. Pour this mixture into the slow cooker with the beef and vegetables, stirring gently to evenly distribute the sauce.
  4. Slow Cook the Filling: Cover the crock pot and cook on low for 5-6 hours or on high for 3 hours, allowing the flavors to meld and the filling to thicken.
  5. Cook and Mash Potatoes: About 45 minutes before the cooking time is complete, peel and cut the russet potatoes into chunks. Place them in a large pot of boiling water and cook until fork-tender, approximately 15-20 minutes. Drain well, then add sour cream and butter. Mash the potatoes until smooth and creamy, ensuring there are no lumps.
  6. Assemble and Finish Cooking: Spread the mashed potatoes evenly over the cooked beef filling in the crock pot. Sprinkle the shredded cheddar cheese over the top. Cover and continue cooking on low for about 15 minutes, or until the cheese has melted completely.

Notes

  • Brown the meat thoroughly and drain excess fat to prevent a greasy pie.
  • Use fresh or frozen mixed vegetables as preferred; peas and carrots work best for traditional flavor.
  • Russet potatoes provide a fluffy, creamy texture for the topping; Yukon Gold can be substituted if desired.
  • Make sure to mash potatoes well to avoid lumps for a smooth topping.
  • If preferred, use reduced-fat cheese and sour cream for a lighter version.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 3 hours (high) or 5-6 hours (low) plus 15 minutes additional baking
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://yourdailycook.com/crock-pot-shepherds-pie-recipe/