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.
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.
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.
Here’s the recipe.
SLOW COOKER SHEPHERD’S PIE
(My own concoction)
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!