Slow Cooker Shepherd’s Pie

Slow Cooker Shepherd’s Pie is an easy way to enjoy a classic casserole. Fork-tender roast beef simmered with veggies & topped with cheesy mashed potatoes.

Shepherd’s Pie is Matt’s favorite dinner. I don’t make it nearly enough for him, but when I do, I make this Slow Cooker Shepherd’s Pie and the whole family is thrilled when I do.

You’ll also love our healthy shepherd’s pie with ground beef and our cottage pie, and slow cooker beef tips with gravy. 

Ingredients for Crockpot Shepherd’s Pie

• Chuck Roast. Chuck roast is marbled and full of flavor. When you let it simmer all day in the crockpot, it falls apart and is fork tender. It makes such as delicious gravy.
• Mushrooms. I won’t lie. I often leave mushrooms out of this recipe because several in our family are not fans. But if you dice the mushrooms, it’s also hard to tell they are there.
• House seasoning. This is a mixture of garlic powder, onion powder, black pepper and salt created by Samantha from Five Heart Home. The recipe notes in the recipe card below show exactly how to mix it. It’s great to keep on hand to add to soups and stews.

✨ See the recipe card for the full list of ingredients. ✨

How to Make Shepherd’s Pie in a Slow Cooker

• Place the beef cubes in a large slow cooker. Top with the garlic, carrots, mushrooms and corn.

2. In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, oregano and House Seasoning. Pour the broth mixture over the contents of the slow cooker and stir to combine.

3. Cover the slow cooker and cook on low for 7 to 9 hours, or on high for 3 ½ to 4 ½ hours, until the beef is tender.
4. To make the mashed potatoes, place the potatoes in a large saucepan and cover them with 2 inches of water. Bring the potatoes to a boil over high heat and stir in the salt. Reduce the heat and simmer until the potatoes are tender when stabbed with a fork (start checking them at 15 minutes).
5. Drain the potatoes and return them to the pot. Add the milk, butter, salt and pepper to taste. Gently mash the potatoes with a handheld potato masher.

6. Use a large spoon to skim any fat from the surface of the beef and veggie mixture in the slow cooker.
7. In a small bowl, mix the flour and 6 tablespoons (90 ml) water until smooth, then slowly stir the mixture into the slow cooker.
8. Add the peas. Adjust the seasonings to taste with salt and pepper.

9. Mix the cheddar cheese into the mashed potatoes and spread in an even layer over the top of the beef and vegetables.
10. Cover the slow cooker and cook on high for 15-30 minutes, until the gravy has thickened and the mashed potato topping is heated through.

Make it a meal.

​With meat, veggies and potatoes, this classic recipe is a meal in one pot. If you’d like to add side dishes, try one of these:

• Dinner rolls or Irish soda bread
• Caesar salad
• Green beans
• Fruit salad

And how about some peanut butter mousse for dessert?

Slow Cooker Shepherd’s Pie

4.63 from 51 votes

Slow Cooker Shepherd’s Pie is an easy way to enjoy a classic casserole. Fork-tender roast beef simmered with veggies & topped with cheesy mashed potatoes.

Servings 8

Prep Time 30 minutes minutes

Cook Time 9 hours hours

Total Time 9 hours hours 30 minutes minutes

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Ingredients

 

• 1 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes 680 g
• 3 cloves garlic minced
• 4 medium carrots peeled and cut into 1/4″ slices
• 8 ounces white mushrooms, cleaned and roughly chopped 227 g
• 1 1/2 cups frozen corn, thawed 217 g
• 3/4 cup low-sodium beef broth 180 ml
• 6 tablespoons tomato paste 100 g
• 2 teaspoons Worcestershire sauce 10 ml
• 1 teaspoon dried oregano 1 g
• 1 1/2 tablespoons House Seasoning* 18 g
• 3 tablespoons all-purpose flour 24 g
• 1 1/2 cups frozen peas, thawed 240 g
• Salt and freshly ground black pepper to taste

For the Mashed Potatoes:

• 2 1/2 pounds russet potatoes peeled and cut into 2-inch pieces
• 1 teaspoon salt 6 g
• 1 cup milk, warmed 240 ml
• 6 tablespoons butter, melted 85 g
• 1 1/2 cups shredded cheddar cheese 6 ounces
• Salt and freshly ground black pepper to taste

Instructions

 

• Place the beef cubes in a large slow cooker pot. Top with the garlic, carrots, mushrooms and corn.
• In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, oregano and House Seasoning. Pour the broth mixture over the contents of the slow cooker and stir to combine.
• Cover the slow cooker and cook on low for 7 to 9 hours, or on high for 3 ½ to 4 ½ hours, until the beef is tender.
• To make the mashed potatoes, place the potatoes in a large saucepan and cover them with 2 inches of water. Bring the potatoes to a boil over high heat and stir in the salt. Reduce the heat and simmer until the potatoes are tender when stabbed with a fork (start checking them at 15 minutes).
• Drain the potatoes and return them to the pot. Add the milk, butter, salt and pepper to taste. Gently mash the potatoes with a handheld potato masher.
• Use a large spoon to skim any fat from the surface of the beef and veggie mixture in the slow cooker.
• In a small bowl, mix the flour and 6 tablespoons (90 ml) water until smooth, then slowly stir the mixture into the slow cooker.
• Add the peas. Adjust the seasonings to taste with salt and pepper.
• Mix the cheddar cheese into the mashed potatoes and spread in an even layer over the top of the meat mixture.
• Cover the slow cooker and cook on high for 15-30 minutes, until the gravy has thickened and the mashed potatoes are heated through.

Video

Notes

• Recipe Source: Real Food Slow Cooker Suppers
• This House Seasoning Recipe is as follows: ¼ cup fine sea salt, 
  ¼ cup garlic powder, 2 tablespoons onion powder, 1 tablespoon black pepper. Mix these together in a small bowl and store the House Seasoning in an airtight container.
• Switch up the meat if you’d like. Try ground turkey, ground lamb, or even lean ground beef. Make sure ground meat is lean so that there isn’t too much fat.
• Freezer meal prep. Slow cook the meat and veggies together as the recipe states until the beef is pork tender. Add the peas, flour and water to thicken, then mix. Allow the beef mixture to cool, then place it in an airtight container or ziplock storage bag. Freeze for up to 2 months.
• When you’re ready to serve the shepherd’s pie, allow the beef mixture to thaw, place it in a baking dish and top with mashed potatoes. Bake for 30-40 minutes at 350ºF or until the beef and potatoes are heated through.
• Refer to the article above for more tips and tricks.
• The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Calories: 539kcal | Carbohydrates: 47g | Protein: 30g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 106mg | Sodium: 762mg | Potassium: 1462mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6020IU | Vitamin C: 26.7mg | Calcium: 247mg | Iron: 4.5mg

Author Julie Clark

Course Main Dish

Cuisine American

Calories 539

Keyword cottage pie, roast beef, shepherd’s pie, slow cooker recipes

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