Go Back
Easy crockpot shepherd's pie featuring a golden brown mashed potato topping baked to perfection, showcasing a simple and comforting family meal.
Lady Maria

Crockpot Shepherd's Pie Magic

This Crockpot Shepherd's Pie recipe brings all the comforting flavors of a traditional Shepherd's Pie to your table with minimal effort. Savory ground beef, tender vegetables, and a creamy mashed potato topping are slow-cooked to perfection, creating a hearty and satisfying meal that's perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt to taste
  • Pepper to taste
  • 3 lbs potatoes, peeled and quartered
  • 1/2 cup milk
  • 4 tablespoons butter
  • Optional: 1/2 cup shredded cheddar cheese
  • 1 tablespoon olive oil for browning beef

Equipment

  • Crockpot (slow cooker)
  • large skillet
  • Potato masher
  • Large Pot
  • measuring cups and spoons
  • Cutting board
  • knife
  • wooden spoon or spatula
  • Can opener

Method
 

  1. In a skillet over medium-high heat, brown the ground beef. Drain off any excess grease.
  2. Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. The onions should be translucent and the carrots slightly tender.
  3. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.
  4. Transfer the browned beef and sautéed vegetables to your crockpot.
  5. Add the diced tomatoes (undrained), frozen peas, frozen corn, beef broth, and Worcestershire sauce to the crockpot. Stir well to combine.
  6. Season with salt and pepper to taste. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours.
  7. While the Shepherd's Pie is cooking, prepare the mashed potatoes. Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. They should be easily pierced with a fork.
  8. Drain the potatoes and return them to the pot. Add the milk, butter, salt, and pepper. Mash until smooth and creamy.
  9. Once the Shepherd's Pie is cooked, gently spoon the mashed potatoes over the top, spreading them evenly.
  10. If desired, sprinkle the shredded cheddar cheese over the mashed potatoes.
  11. For a golden-brown topping, place the crockpot (with a crockpot-safe lid slightly ajar!) under the broiler for a few minutes, watching carefully to prevent burning. Alternatively, you can transfer the Shepherd's Pie to a baking dish and broil it in the oven.
  12. Let the Shepherd's Pie cool slightly before serving. Garnish with fresh parsley, if desired. Enjoy!

Notes

For a richer flavor, use ground lamb instead of ground beef. You can also add other vegetables such as mushrooms or bell peppers to the filling. To prevent the mashed potatoes from drying out during cooking, stir in a tablespoon or two of sour cream or cream cheese. If you don't have beef broth, you can use chicken broth or vegetable broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.