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Slow Cooker Shepherd's Pie | Can't Stay Out of the Kitchen | this awesome #ShepherdsPie #recipe will have you licking your chops from the first bite! It's irresistible comfort food & easier to make since it's made in the #SlowCooker. Wonderful for company or family dinners. #beef #cheese #peas #corn #carrots #RedPotatoes #crockpot #SlowCookerShepherdsPie #BestShepherdsPie #FavoriteShepherdsPie

Slow Cooker Shepherd's Pie

Teresa Ambra
Slow Cooker Shepherd's Pie is the ultimate in comfort food meals. This hearty and satisfying meal includes top round steak, plenty of veggies and seasonings and a cheesy mashed potato topping. The flavors are irresistible. This is the perfect entree for cool, fall nights when you want a stick-to-the-rib meal, but it's also fantastic for summer when you want a meal that doesn't heat up your house! Everyone will rave over this tasty one-dish meal.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Course Beef, Main Dish
Cuisine American
Servings 16
Calories 278 kcal

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

NOTE: I cooked the steak in the crockpot two days before I cooked the rest of the recipe. It took about 4-6 hours. This recipe takes about 9 hours cooking time, assuming you boil the potatoes while you’re cooking the other ingredients in the crockpot.
 
NOTE: If you want a thicker layer of mashed potatoes on top, use about 4 to 5-pounds of potatoes. Season with additional salt and pepper, if desired.
 
NOTE: I used homemade beef broth from cooking off the steak in the crockpot initially.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 278kcalCarbohydrates: 22gProtein: 21gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 57mgSodium: 602mgPotassium: 675mgFiber: 3gSugar: 2gVitamin A: 3001IUVitamin C: 11mgCalcium: 135mgIron: 3mg
Keyword beef, carrots, casserole, corn, crockpot, gluten free, main dish, mushrooms, peas, pie, potatoes, shepherd's pie
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