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Slow Cooker Shepherd’s Pie Recipe

Slow Cooker Shepherd’s Pie Recipe
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★★★★★

5.1 from 21 reviews

A comforting and hearty Slow Cooker Shepherd’s Pie made with lean ground beef, mixed vegetables, and creamy mashed potatoes topped with melted cheddar cheese. Perfect for a fuss-free family dinner, this recipe slow cooks the savory beef and vegetable filling to perfection and finishes with a cheesy potato crust.

Ingredients

Scale

Meat and Vegetables

  • 2 pounds 85% lean ground beef
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 (12-ounce) package frozen mixed vegetables

Broth Mixture

  • 1 1/2 cups lower-sodium beef broth
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon quick-cooking tapioca, finely crushed
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Topping

  • 2 (24-ounce) packages refrigerated mashed potatoes
  • 1 cup shredded Cheddar cheese
  • paprika to taste
  • chopped fresh parsley for garnish

Instructions

  1. Cook Ground Beef and Onion: In a 12-inch skillet over medium heat, cook 2 pounds of lean ground beef and 1 cup chopped onion until the beef is browned and onions are tender, about 8 minutes. Add 3 minced garlic cloves and cook, stirring until fragrant, about 1 minute. Drain excess fat.
  2. Combine in Slow Cooker: Transfer the beef and onion mixture along with 1 (12-ounce) package frozen mixed vegetables to a 5- to 6-quart slow cooker.
  3. Prepare Broth Mixture: In a small bowl, whisk together 1 1/2 cups lower-sodium beef broth, 1/4 cup tomato paste, 1 tablespoon Worcestershire sauce, 1 tablespoon quick-cooking tapioca (finely crushed), 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
  4. Add Broth Mixture to Slow Cooker: Pour the mixture over the beef and vegetables in the slow cooker and stir to combine evenly.
  5. Cook Filling: Cover and cook on Low for 4 to 6 hours, or alternatively on High for 3 hours, until the vegetables are tender and filling is thickened.
  6. Prepare Mashed Potato Topping: While the filling cooks, prepare 2 (24-ounce) packages refrigerated mashed potatoes according to package directions. Stir in 1 cup shredded Cheddar cheese until melted and combined.
  7. Assemble Shepherd’s Pie: Spread the cheesy mashed potatoes evenly over the cooked filling in the slow cooker.
  8. Final Cook: Cover and cook on High for 20 minutes, allowing the topping to heat through and cheese to meld.
  9. Garnish and Serve: Sprinkle with paprika to taste and chopped fresh parsley before serving for a burst of color and flavor.

Notes

  • This recipe uses lean beef to keep it lower in fat while maintaining rich flavor.
  • Quick-cooking tapioca acts as a thickener, but cornstarch can be substituted if unavailable.
  • Refrigerated mashed potatoes save time, but homemade mashed potatoes can be used.
  • Adjust paprika garnish amount to your preference for a smoky-spicy note.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely.

Nutrition

Keywords: slow cooker shepherd's pie, easy shepherd's pie, ground beef recipe, comfort food, slow cooker dinner

Find it online: https://delishfamilyrecipe.com/slow-cooker-shepherds-pie-recipe/