slow cooker shepherd’s pie recipe

Written ByJenny Smyth Posted on
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The Best slow cooker shepherd’s pie recipe

I’m so excited to share my slow cooker shepherd’s pie recipe with you. This classic dish has been a staple in many British households for decades, and I’ve adapted it to fit perfectly into my busy schedule. The best part?

It’s incredibly easy to make and requires minimal prep time. Just brown some ground meat, add your favorite veggies, and let the slow cooker do the rest. The result is a hearty, comforting meal that’s perfect for weeknights or special occasions alike.

As a busy mom of three, I appreciate how this recipe can be adjusted to suit my family’s tastes. My kids love the fact that they can customize their own portions with extra ketchup or gravy, and I appreciate how the slow cooker allows me to cook a large batch without feeling overwhelmed. Plus, the leftovers are always a hit for school lunches or quick snacks on-the-go.

One of the things I love most about this recipe is its versatility. You can use lean ground beef or turkey for a healthier twist, or add in some diced veggies like carrots or peas for added nutrition. And don’t even get me started on the flavors – the combination of beef broth, Worcestershire sauce, and dried thyme is pure magic.

If you’re new to slow cooking, don’t worry if you’re not sure what to expect. This recipe is foolproof and will turn out delicious every time – even if you’re a beginner in the kitchen! So go ahead, give it a try, and let me know what you think.

In fact, I’m so confident in this recipe that I’ve included some helpful tips below for getting it just right. Whether you’re a seasoned cook or just starting out, I hope you’ll find these suggestions helpful in making your slow cooker shepherd’s pie truly shine.

Slow Cooker Shepherd’s Pie

4.7 from 1209 votes

A comforting and hearty shepherd’s pie made easy in the slow cooker. The rich, savory meat filling is topped with creamy mashed potatoes and cooked low and slow for a fuss-free meal.

Prep Time20 mins
Cook Time6 hours 30 mins
Resting Time0 mins
Total Time6 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Meat Filling

1 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1.5 lbs ground lamb or beef
2 tbsp tomato paste
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 cup frozen peas
Salt and black pepper to taste
2 tbsp all-purpose flour (optional, for thickening)

For the Mashed Potato Topping

2 lbs russet potatoes, peeled and cubed
4 tbsp unsalted butter
1/2 cup milk or cream
1/2 cup shredded cheddar cheese (optional)
Salt and black pepper to taste

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat until shimmering.
2Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes until softened and lightly browned.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Add the ground lamb or beef to the skillet and cook, breaking it apart with a spatula, for 6 to 8 minutes until no longer pink.
5Drain any excess fat, then stir in the tomato paste and cook for 2 minutes until it darkens slightly.
6Pour in the beef broth and Worcestershire sauce, then add the dried thyme and rosemary.
7Season with salt and pepper.
8If a thicker filling is desired, sprinkle the flour over the mixture and stir well, cooking for 2 minutes until the liquid thickens.
9Transfer the meat mixture to the slow cooker and stir in the frozen peas.
10Spread the mixture evenly in the bottom of the slow cooker.
11Place the cubed potatoes in a large pot and cover with cold water.
12Bring to a boil over high heat, then reduce to medium and cook for 15 to 20 minutes until the potatoes are fork-tender.
13Drain the potatoes well and return them to the pot.
14Add the butter and milk to the potatoes and mash until smooth and creamy.
15Stir in the shredded cheddar cheese if using, and season with salt and pepper to taste.
16Spoon the mashed potatoes over the meat filling in the slow cooker, spreading them evenly to the edges to seal in the filling.
17Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the filling is bubbly and the potatoes are set.
18For a golden top, transfer the slow cooker insert to a broiler-safe dish and broil on high for 3 to 5 minutes, watching closely, until the potatoes are lightly browned.
19Let the shepherd’s pie rest for 10 minutes before serving.

🔧Equipment

Large skillet
Slow cooker (6-quart or larger)
Pot for boiling potatoes
Potato masher or ricer
Mixing bowl
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 5g🍬Sugars: 7g🥩Protein: 28g

📝Notes

Tips: For a lighter version, use ground turkey and low-fat milk. To make ahead, prepare the filling and potatoes separately, then assemble and refrigerate overnight before cooking.

Watch Video Of How Slow Cooker Shepherd’s Pie Works

This slow cooker shepherd’s pie recipe has become a staple in our household because of its ease of preparation and adaptability to our family’s tastes.

Not only does it make for an amazing dinner option, but it also reheats beautifully for school lunches or quick snacks on-the-go.

If you’re looking for a comforting meal that’s easy to customize and packed with nutrients, look no further than this tried-and-true recipe.

❓ Frequently Asked Questions About Slow Cooker Shepherd’s Pie

Q: What is shepherd’s pie?

Shepherd’s pie is a traditional British dish made with layers of ground meat and vegetables topped with mashed potatoes.

Q: Can I use ground turkey instead of beef?

Yes! Ground turkey works perfectly well in this recipe and offers a leaner alternative to traditional beef.

Q: Do I have to use frozen peas?

No! While frozen peas are convenient and add a burst of color to the dish, you can definitely use fresh peas if they’re in season.

Q: How long does it take to cook in a slow cooker?

This recipe cooks beautifully in about 6-8 hours on low or 3-4 hours on high.

Q: Can I make this recipe ahead of time?

Absolutely! In fact, this dish tastes even better after being refrigerated overnight and reheated the next day.

Q: Is it okay to leave out the Worcestershire sauce?

You can omit it if you don’t have it on hand or prefer not to use it – but trust me when I say it adds depth and richness to this dish!

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