Slow Cooker Shepherd's Pie

This slow cooker shepherd’s pie is a must-try, hands-off, cozy comfort food dinner. It’s packed with browned ground beef, mixed vegetables, and a rich gravy, all tucked under a thick layer of mashed potatoes.

Why Make It: This is a true all-in-one meal that is great for busy days, chilly nights, and leftovers.
Recommended Tools: A large skillet, whisk, 4 to 6-quart slow cooker, and a spoon or spatula.
Technique: Let it rest before serving. It gives the sauce time to thicken into a rich gravy and helps it scoop neatly.
Time-Saving Tip: Using prepared mashed potatoes and frozen vegetables keeps prep quick and easy.

garlic powder , thyme , cornstarch , worcestershire sauce , gravy mix , onion , tomato paste , vegetables , broth , mashed potatoes , ground beef with labels to make Slow Cooker Shepherd's Pie

Must-Have Ingredients

Ground Beef: For a traditional shepherd’s pie, lamb is used, while beef is considered a cottage pie. Choose lean cuts and drain the fat, so the filling is rich, not greasy.
Vegetables: Add vegetables without defrosting. For a classic and colorful dish, use a mix of peas, corn, green beans, and carrots.
Sauce: Beef broth whisked with brown gravy mix, Worcestershire, tomato paste, garlic powder, thyme, and cornstarch makes a rich, savory gravy that thickens as it cooks.
Mashed Potatoes: Use thick, prepared mashed potatoes, so they hold their shape on top, and warm them slightly for easy spreading.

Variations

Potato Topping: Swap mashed potatoes for sweet potato mash, mix in shredded cheddar for a cheesy topping, or use a thick cauliflower mash for a lighter option.
Add-ins: For an extra savory flavor, stir in mushrooms with the browned meat before layering.

cooking beef and onions to make Slow Cooker Shepherd's Pie

adding liquids with seasonings to beef , onions and vegetables to make Slow Cooker Shepherd's Pie

adding mashed potatoes on top of ingredients in slow cooker to make Slow Cooker Shepherd's Pie

Easy Slow Cooker Shepherd’s Pie Steps

In a skillet, brown the ground beef mixture and add it to the slow cooker.
Top with vegetables, and pour the prepared sauce mixture over the vegetables.
Spread the mashed potatoes evenly on top (full recipe below) and cook.

Before serving, let it rest so it thickens before scooping.

Whisk the sauce mixture until the cornstarch fully dissolves to avoid thick pockets.
Spread the potatoes edge-to-edge to help keep steam from breaking through the topping.
Placing a paper towel under the lid absorbs condensation, so extra moisture doesn’t drip back into the gravy and thin the gravy.
For a more finished topping, brush with butter after cooking and let it sit uncovered for a few minutes to dry slightly.
Let the finished dish rest 15 to 30 minutes so the gravy can set for cleaner scoops.

Leftovers You’ll Love

Let leftovers cool, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. I love to freeze in individual portions for fast reheats.
Thaw overnight in the fridge, then reheat in the microwave or in the oven at 350°F until hot. Keep it covered so it doesn’t dry out, then uncover at the end to dry the top slightly for easier scooping.
To make ahead, assemble layers the night before, refrigerate, then cook the next day.

Comfort Food Dinners

Did you enjoy this Slow Cooker Shepherd’s Pie Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 6 hours

15 minutes

Total Time 6 hours 25 minutes

Brown the ground beef and onion in a large skillet on medium-high heat until no pink remains. Drain any fat, season with salt and pepper, and transfer to the bottom of a 4 or 6-quart slow cooker.
Place the frozen vegetables on top.
In a medium bowl, whisk together the broth, gravy mix, Worcestershire sauce, tomato paste, cornstarch, garlic powder, and thyme. Pour over the vegetables and stir well to combine.
Spoon the mashed potatoes over top and spread into an even layer. Do not stir.
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
Uncover and rest 15 to 30 minutes before serving.

Make sure your potatoes are not runny before adding them to the slow cooker. For browned edges, place a double layer of paper towels over the slow cooker so it isn’t touching the potatoes, and place the lid on top. This will absorb excess moisture.
Optional: While the shepherds pie is resting, brush the top of the mashed potatoes with melted butter, if desired.
Shortcut Sauce

1 can (10.5 ounces) condensed cream of mushroom soup
1 packet brown gravy mix
2/3 cup water

In a medium bowl, whisk the soups (without added water or milk), gravy packet, and water until smooth. Pour the sauce over the meat and vegetables.
Keep leftovers in an airtight container in the refrigerator for 3 days and in the freezer for 4 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course, Slow Cooker

Cuisine American

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