Go Back
Print

Easy & Delicious Slow Cooker Shepherd's Pie

This Shepherd's Pie is so easy...and it's all done in your Crock Pot...
Course Main
Cuisine European
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 5 serves

Ingredients

  • 1½ pounds boneless beef chuck roast trimmed and cut into 1-inch cubes
  • 3 cloves garlic minced
  • 4 medium carrots peeled and cut into ¼" slices
  • 8 ounces white mushrooms roughly chopped
  • 1½ cups frozen corn thawed
  • ¾ cup beef broth
  • 6 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • 3 tablespoons all-purpose flour
  • 1½ cups frozen peas thawed
  • Salt and freshly ground black pepper to taste

For the mashed potatoes

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

Instructions

  • Place the beef, garlic, carrots, mushrooms and corn in the bottom of your slow cooker.
  • In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and oregano.
  • 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 3½ to 4½ 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 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 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 into the mashed potatoes and spread in an even layer over the top of the beef and vegetables
  • Cover the slow cooker and cook on high for 15-30 minutes, until the gravy has thickened and the mashed potatoes are heated through.