Slow Cooker Shepherd’s Pie

Name: Slow Cooker Shepherd’s Pie
Prep time: 30 min
Cook time: 9 h
Total time: 9 h 30 min
Yield: 8 serving
Ingredients: 1 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes; 3 cloves garlic; 4 medium carrots; 8 ounces 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 tablespoons House Seasoning*; 3 tablespoons all-purpose flour; 1 1/2 cups frozen peas, thawed; Salt and freshly ground black pepper; 2 1/2 pounds Russet potatoes; 1 teaspoon salt; 1 cup milk, warmed; 6 tablespoons butter, melted; 1 1/2 cups shredded cheddar cheese; Salt and freshly ground black pepper

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4.6

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Prep Time
30 mins
Cook Time
9 hrs
Total Time
9 hrs 30 mins
Servings
8
Calories
539 kcal
Course
Main Course
Cuisine
American

Slow Cooker Shepherd’s Pie

Joshua Guerrero

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Slow Cooker Shepherd’s Pie is an easy way to enjoy a classic casserole. Fork-tender roast beef simmered with veggies & topped with cheesy mashed potatoes.

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Ingredients

Servings

1 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes 680 g
3 cloves garlic minced
4 medium carrots peeled and cut into 1/4" slices
8 ounces white mushrooms, cleaned and roughly chopped 227 g
1 1/2 cups frozen corn, thawed 217 g
3/4 cup low-sodium beef broth 180 ml
6 tablespoons tomato paste 100 g
2 teaspoons Worcestershire sauce 10 ml
1 teaspoon dried oregano 1 g
1 1/2 tablespoons House Seasoning* 18 g
3 tablespoons all-purpose flour 24 g
1 1/2 cups frozen peas, thawed 240 g
Salt and freshly ground black pepper to taste

For the Mashed Potatoes:

2 1/2 pounds Russet potatoes peeled and cut into 2-inch pieces
1 teaspoon salt 6 g
1 cup milk, warmed 240 ml
6 tablespoons butter, melted 85 g
1 1/2 cups shredded cheddar cheese 6 ounces
Salt and freshly ground black pepper to taste

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Instructions

Place the beef cubes in a large slow cooker pot. Top with the garlic, carrots, mushrooms and corn.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, oregano and House Seasoning. Pour the broth mixture over the contents of the slow cooker and stir to combine.
Cover the slow cooker and cook on low for 7 to 9 hours, or on high for 3 ½ to 4 ½ hours, until the beef is tender.
To make the mashed potatoes, place the potatoes in a large saucepan and cover them with 2 inches of water. Bring the potatoes to a boil over high heat and stir in the salt. Reduce the heat and simmer until the potatoes are tender when stabbed with a fork (start checking them at 15 minutes).
Drain the potatoes and return them to the pot. Add the milk, butter, salt and pepper to taste. Gently mash the potatoes with a handheld potato masher.
Use a large spoon to skim any fat from the surface of the beef and veggie mixture in the slow cooker.
In a small bowl, mix the flour and 6 tablespoons (90 ml) water until smooth, then slowly stir the mixture into the slow cooker.
Add the peas. Adjust the seasonings to taste with salt and pepper.
Mix the cheddar cheese into the mashed potatoes and spread in an even layer over the top of the meat mixture.
Cover the slow cooker and cook on high for 15-30 minutes, until the gravy has thickened and the mashed potatoes are heated through.

Notes

This House Seasoning Recipe is as follows:
¼ cup fine sea salt,
¼ 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.
¼ 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.
,
.
for 30-40 minutes at 350ºF or until the beef and potatoes are heated through.
Recipe Source: Real Food Slow Cooker Suppers
This House Seasoning Recipe is as follows: ¼ cup fine sea salt,

¼ 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.
Switch up the meat if you'd like. Try ground turkey, ground lamb, or even lean ground beef. Make sure ground meat is lean so that there isn't too much fat.
Freezer meal prep. Slow cook the meat and veggies together as the recipe states until the beef is pork tender. Add the peas, flour and water to thicken, then mix. Allow the beef mixture to cool, then place it in an airtight container or ziplock storage bag. Freeze for up to 2 months.
When you're ready to serve the shepherd's pie, allow the beef mixture to thaw, place it in a baking dish and top with mashed potatoes. Bake for 30-40 minutes at 350ºF or until the beef and potatoes are heated through.
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition Information

Show Details

Calories 539kcal (27%) Carbohydrates 47g (16%) Protein 30g (60%) Fat 27g (42%) Saturated Fat 14g (70%) Cholesterol 106mg (35%) Sodium 762mg (32%) Potassium 1462mg (42%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 6020IU (120%) Vitamin C 26.7mg (30%) Calcium 247mg (25%) Iron 4.5mg (25%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 539 kcal

% Daily Value*

Calories	539kcal	27%
Carbohydrates	47g	16%
Protein	30g	60%
Fat	27g	42%
Saturated Fat	14g	70%
Cholesterol	106mg	35%
Sodium	762mg	32%
Potassium	1462mg	31%
Fiber	5g	20%
Sugar	7g	14%
Vitamin A	6020IU	120%
Vitamin C	26.7mg	30%
Calcium	247mg	25%
Iron	4.5mg	25%