Slow Cooker Shepherd’s Pie
I love Shepherd’s Pie. It’s one of my favorite entrees. Slow Cooker Shepherd’s Pie is one of those comfort food meals you can’t get enough of! Except for boiling the potatoes on the stove, most of this recipe is actually made in the slow cooker.
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I had some beef in my freezer I really needed to use up. I tossed it in the crockpot with some water, salt and pepper. I actually made this up a couple of days before I made the rest of the casserole.
A couple of days later I tossed it, with the homemade beef broth, back into the crockpot. I added some mushrooms, onions and garlic and cooked it again. After that cooked for several hours I added peas, carrots and corn. Once those were cooked through I topped it with a mashed potato topping and cheese.
I served it for our Friday night care group. This entree got rave reviews. People kept going back for multiple servings. Did I say Shepherd’s Pie was amazing comfort food? Indeed.
I only make one suggestion for this recipe. I used 2 pounds of red potatoes (highly recommended over russet potatoes). Because that’s all I had on hand. If you like a two or three-inch thick mound of potatoes on top of your Shepherd’s Pie, then double the amount of potatoes. I probably would have if I’d had them.
Even still this was one terrific recipe. It’s also a terrific way to use up tougher cuts of beef like top round steak. You can also use stew beef if that’s what you have.
Slow Cooker Shepherd’s Pie will have you licking your chops from the first bite. It’s also wonderful for family or company dinners. The flavors are superb and so, so mouthwatering. As we move into cooler fall weather, this entree ought to be on your supper menu. Your family and friends will thank you for sure. 🙂
Slow Cooker Shepherd’s Pie is awesome!
This entree is seasoned perfectly. Every bite will have you licking your chops!
Our company loved this beef entree and raved over it. 🙂
Here’s what I did.
I used these ingredients for the beef, plus water.
Season beef on both sides with salt and pepper. Cut beef into strips, then into bite sized pieces. Transfer to a crock pot.
Cover beef with water and season generously (again) with salt and pepper.
Cook on high for 4-6 hours.
At this point, you can refrigerate the beef and broth and make a few days later, or begin using immediately in the recipe.
I used these ingredients for the Shepherd’s Pie filling. The clear glass container, contains the cooked beef with homemade beef broth.
Place cooked beef into a crockpot.
Add homemade beef broth.
Add flour, diced onions, garlic, mushrooms and tomato paste.
Add seasonings and Worcestershire sauce.
Stir ingredients to combine.
Cook on high heat about an hour.
Add peas and carrots, and corn.
Stir to combine.
Cook on high heat about one hour thirty minutes, until veggies are tender.
I used these ingredients for the Mashed Potato Topping.
While veggies are cooking in the crockpot, prepare Mashed Potato Topping.
Wash red potatoes. Cut in fourths or chunks. Place in a Dutch oven and fill with water. Boil until tender–between 5-10 minutes.
Drain potatoes. Then put back on hot Dutch oven.
Mash potatoes with a potato masher.
Add butter and half-and-half.
Add parmesan cheese.
Add seasonings.
Stir ingredients to combine. Set aside until veggies are done in crockpot.
Spread Mashed Potato mixture over top of Shepherd’s Pie filling in crockpot.
Top with sharp, grated cheddar cheese.
Cook on high an additional 30 minutes until potatoes are hot and bubbly. Garnish with fresh parsley, thyme and oregano.
Serve to some very happy campers. 🙂
Slow Cooker Shepherd’s Pie is the ultimate in comfort food.
If you enjoy Shepherd’s Pie, you’ll rave over this version.
I can never get enough of Shepherd’s Pie. It’s certainly wonderful enough to make every week. Plus the leftovers are fantastic.
Here’s the recipe.
SLOW COOKER SHEPHERD’S PIE
(My own concoction)
Slow Cooker Shepherd's Pie
Equipment
- 1 crockpot
- 1 sharp knife to cut vegetables
- 1 Dutch oven with lid
- 1 colander
- 1 potato masher
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
MEAT FILLING:
- 2 lbs. top sirloin or round steak cut in bite sized pieces and cooked in crockpot until tender
- 4 oz. can mushrooms drained
- 1 cup onion chopped
- 16 oz. bag frozen peas and carrots
- 2 cloves garlic minced
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 3 tbsp. all-purpose flour (or substitute gluten free flour, if desired)
- 1 tbsp. tomato paste
- 2 cups beef broth (see note below)
- 1 tsp. Worcestershire sauce
- 1/2 tsp. dried oregano
- 3/4 tsp. dried thyme
- 3/4 tsp. dried rosemary
- 1 tsp. dried parsley
- 15 oz. can whole kernel corn drained
MASHED POTATO TOPPING:
- 2 lbs. red potatoes quartered or chunked (see note below)
- 4 tbsp. unsalted butter
- 1 cup half-and-half
- 1 cup 6-cheese Italian cheese blend shredded (includes mozzarella, romano, asiago, fontina, parmesan and provolone cheeses)
- 1 cup sharp cheddar cheese shredded
- 2 tsp. garlic powder
- 1 tsp. ground black pepper
- 1 1/2 to 2 tsp. sea salt
- 1 tsp. fresh parsley for garnish, if desired (can also use dried)
- 1 tsp. fresh thyme for garnish, if desired (can also use dried)
- 1 tsp. fresh oregano for garnish, if desired (can also use dried)
Instructions
MEAT FILLING:
- Season both sides of steak with salt and pepper.
- Cut into strips, then into bite-sized pieces.
- Place in crockpot and fill with water to cover beef.
- Sprinkle more salt and pepper over water in crockpot.
- Cook 4-6 hours on high.
- Remove beef; reserve broth and set aside.
- You can refrigerate for two to three days if desired.
- To crockpot, add cooked beef, 2 cups of homemade beef broth, mushrooms, onion, garlic, salt, pepper, flour, tomato paste, Worcestershire sauce, oregano, thyme, parsley and rosemary.
- Cook on high heat about an hour.
- Add corn and peas and carrots.
- Cook on high about one hour, 30 minutes, until veggies are tender.
- Meanwhile, in Dutch oven, boil potatoes in water.
- Drain potatoes in colander; return potatoes to Dutch oven; mash potatoes.
- Add butter, half-and-half, Italian cheese blend, garlic powder, pepper and salt.
- Mix thoroughly.
- Spread potatoes over top of beef filling.
- Cover with cheddar cheese.
- Cook in crockpot an additional 30 minutes until potatoes are hot and cheese is bubbly.
- Garnish with fresh parsley, thyme or oregano, if desired.
MASHED POTATO TOPPING:
- Bring water to a boil in a large stock pot or Dutch oven.
- Add diced potatoes and boil about 15 minutes until soft.
- Drain in colander.
- Add potatoes back into the stock pot.
- Add butter, half-and-half, Italian cheese blend and seasonings.
- Stir together well to combine.
- Set aside.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
We found every bite of this entree so hearty and satisfying.
This is a wonderful beef entree (and meal in one) for cool, fall nights.
The flavors and seasonings in Slow Cooker Shepherd’s Pie can’t be beat. Truly, this is a culinary experience you don’t want to miss!
Slow Cooker Shepherd’s Pie is a main dish meal that can’t be missed!
You may also enjoy these delicious recipes!
Loaded Beef and Vegetables Shepherd’s Pie
Slow Cooker Shepherd’s Pie
Equipment
- 1 crockpot
- 1 sharp knife to cut vegetables
- 1 Dutch oven with lid
- 1 colander
- 1 potato masher
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
MEAT FILLING:
- 2 lbs. top sirloin or round steak cut in bite sized pieces and cooked in crockpot until tender
- 4 oz. can mushrooms drained
- 1 cup onion chopped
- 16 oz. bag frozen peas and carrots
- 2 cloves garlic minced
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 3 tbsp. all-purpose flour (or substitute gluten free flour, if desired)
- 1 tbsp. tomato paste
- 2 cups beef broth (see note below)
- 1 tsp. Worcestershire sauce
- 1/2 tsp. dried oregano
- 3/4 tsp. dried thyme
- 3/4 tsp. dried rosemary
- 1 tsp. dried parsley
- 15 oz. can whole kernel corn drained
MASHED POTATO TOPPING:
- 2 lbs. red potatoes quartered or chunked (see note below)
- 4 tbsp. unsalted butter
- 1 cup half-and-half
- 1 cup 6-cheese Italian cheese blend shredded (includes mozzarella, romano, asiago, fontina, parmesan and provolone cheeses)
- 1 cup sharp cheddar cheese shredded
- 2 tsp. garlic powder
- 1 tsp. ground black pepper
- 1 1/2 to 2 tsp. sea salt
- 1 tsp. fresh parsley for garnish, if desired (can also use dried)
- 1 tsp. fresh thyme for garnish, if desired (can also use dried)
- 1 tsp. fresh oregano for garnish, if desired (can also use dried)
Instructions
MEAT FILLING:
- Season both sides of steak with salt and pepper.
- Cut into strips, then into bite-sized pieces.
- Place in crockpot and fill with water to cover beef.
- Sprinkle more salt and pepper over water in crockpot.
- Cook 4-6 hours on high.
- Remove beef; reserve broth and set aside.
- You can refrigerate for two to three days if desired.
- To crockpot, add cooked beef, 2 cups of homemade beef broth, mushrooms, onion, garlic, salt, pepper, flour, tomato paste, Worcestershire sauce, oregano, thyme, parsley and rosemary.
- Cook on high heat about an hour.
- Add corn and peas and carrots.
- Cook on high about one hour, 30 minutes, until veggies are tender.
- Meanwhile, in Dutch oven, boil potatoes in water.
- Drain potatoes in colander; return potatoes to Dutch oven; mash potatoes.
- Add butter, half-and-half, Italian cheese blend, garlic powder, pepper and salt.
- Mix thoroughly.
- Spread potatoes over top of beef filling.
- Cover with cheddar cheese.
- Cook in crockpot an additional 30 minutes until potatoes are hot and cheese is bubbly.
- Garnish with fresh parsley, thyme or oregano, if desired.
MASHED POTATO TOPPING:
- Bring water to a boil in a large stock pot or Dutch oven.
- Add diced potatoes and boil about 15 minutes until soft.
- Drain in colander.
- Add potatoes back into the stock pot.
- Add butter, half-and-half, Italian cheese blend and seasonings.
- Stir together well to combine.
- Set aside.
2 Comments
Ross
November 16, 2020 at 5:52 pm
What sort of weirdo puts beef in a shepherds pie 🤣 🤣 🤣 😳
Teresa
November 17, 2020 at 10:18 am
Hi, Ross. Sorry, but I can’t do lamb. It’s still a terrific recipe. Hope you give it a try.