Slow Cooker Shepherd’s Pie
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
9 hrs
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Total Time
9 hrs 30 mins
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Servings
8
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Calories
539 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Shepherd’s Pie
Description
This Slow Cooker Shepherd’s Pie starts with beef chuck roast cut into cubes, combined with garlic, carrots, mushrooms, and corn. A broth mixture with tomato paste, Worcestershire sauce, oregano, and house seasoning infuses the beef and vegetables during slow cooking until tender. The mashed potato topping made from russet potatoes, milk, butter, and shredded cheddar cheese provides a smooth, rich contrast with a golden crust when baked. Adding peas and thickening the beef mixture with flour before assembling ensures a balanced filling texture.
The dish offers comforting savory flavors from the seasoned beef and vegetables, with creamy, cheesy mashed potatoes on top. Cooking in a slow cooker allows the flavors to meld while keeping the beef tender. Baking the assembled pie finishes the dish with a lightly browned potato topping.
Slow Cooker Shepherd’s Pie is suitable for colder days or as a make-ahead meal. It pairs well with simple greens or steamed vegetables. The recipe notes suggest variations including substitute ground meats and tips on freezing the filling before topping with potatoes for future meals. Baking instructions after freezing allow for efficient reheating and serving.
Ingredients
- 1 1/2 pounds beef chuck roast 680 g, boneless, trimmed, cut into 1-inch cubes
- 3 cloves garlic minced
- 4 carrot peeled and cut into 1/4" slices, medium
- 8 ounces white mushrooms 227 g, cleaned, roughly chopped
- 1 1/2 cups corn 217 g, frozen, thawed
- 3/4 cup beef broth 180 ml, low-sodium
- 6 tablespoons tomato paste 100 g
- 2 teaspoons Worcestershire sauce 10 ml
- 1 teaspoon oregano 1 g, dried
- 1 1/2 tablespoons seasoning mix 18 g, house seasoning
- 3 tablespoons all-purpose flour 24 g
- 1 1/2 cups peas 240 g, frozen, thawed
- salt to taste, freshly ground
- black pepper to taste, freshly ground
For the Mashed Potatoes:
- 2 1/2 pounds russet potato peeled and cut into 2-inch pieces
- 1 teaspoon salt 6 g
- 1 cup milk 240 ml, warmed
- 6 tablespoons butter 85 g, melted
- 1 1/2 cups cheddar cheese 6 ounces, shredded
- salt to taste, freshly ground
- black pepper to taste, freshly ground
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
- Prepare the house seasoning by mixing fine sea salt, garlic powder, onion powder, and black pepper; store airtight.
- You can switch the meat to ground turkey, lamb, or lean beef; use lean cuts to reduce excess fat.
- The beef and vegetable mixture can be cooked in advance, cooled, and frozen for up to 2 months before assembling and baking.
- When ready to serve, thaw, top with mashed potatoes, and bake at 350ºF for 30-40 minutes to heat through.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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