Slow Cooker Shepherd’s Pie

Ingredients (~6 servings)

• 1 1/2 lbs lean ground beef
• 3/4 tsp onion powder
• 3/4 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 1/2 Tbsp Worcestershire sauce
• 1 1/2 Tbsp tomato paste
• 1 cup beef broth
• 1 1/2 Tbsp brown gravy powder (about half a packet)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 1/2 cups frozen mixed vegetables
• ~2 1/2 cups prepared instant mashed potatoes (about 1 1/2 packages)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp butter (optional)

Brown the Ground Beef

Heat a large skillet over medium-high heat. Add the ground beef along with the onion powder, garlic powder, salt, and pepper.

Cook for ~6-8 minutes, breaking the beef apart with a wooden spoon until it’s browned throughout. Drain any excess grease with a spoon or paper towels.

Transfer the cooked beef to your slow cooker insert.

Make the Sauce and Add to Slow Cooker

In a medium bowl, whisk together the Worcestershire sauce, tomato paste, beef broth, brown gravy powder, cream of mushroom soup, and cream of chicken soup.

The gravy powder will clump at first but keep stirring until smooth. Pour this mixture over the beef in the slow cooker and stir to combine.

Cook on Low for 5-6 Hours

Cover and cook on LOW for 6 hours total, or on HIGH for 3 hours.

After 5 hours on LOW (or 2 hours on HIGH), stir in the frozen mixed vegetables. The vegetables only need that last hour to heat through and stay tender.

Prepare and Add Mashed Potatoes

Once you’ve added the vegetables, prepare your instant mashed potatoes according to package directions. Season with the salt, pepper, and butter if using.

During the last hour of cooking, spread the mashed potatoes evenly over the top of the meat mixture. Cover and continue cooking until the time is up.

The potatoes will steam and set up nicely on top of the filling.

Rest and Serve

Remove the lid and let the shepherd’s pie rest for ~10 minutes before serving. This helps everything set up and makes it easier to scoop.

Serve directly from the slow cooker, or transfer to individual bowls if you prefer.

Slow Cooker Shepherd’s Pie

This is comfort food that cooks itself – brown some beef, dump everything in the slow cooker, and come back to dinner. The mashed potato topping steams perfectly right on top of the filling.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Resting Time: 10 minutes minutes

Total Time: 6 hours hours 25 minutes minutes

Ingredients

Ingredients (~6 servings)

• 1 1/2 lbs lean ground beef
• 3/4 tsp onion powder
• 3/4 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 1/2 Tbsp Worcestershire sauce
• 1 1/2 Tbsp tomato paste
• 1 cup beef broth
• 1 1/2 Tbsp brown gravy powder about half a packet
• 1 can cream of chicken soup 10.5 oz
• 1 can cream of mushroom soup 10.5 oz
• 1 1/2 cups frozen mixed vegetables
• ~2 1/2 cups prepared instant mashed potatoes about 1 1/2 packages
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp butter optional

Instructions

• Brown ground beef with onion powder, garlic powder, salt, and pepper in a skillet over medium-high heat for 6-8 minutes, breaking apart until cooked through.
• Drain excess grease and transfer beef to slow cooker.
• Whisk together Worcestershire sauce, tomato paste, beef broth, brown gravy powder, cream of mushroom soup, and cream of chicken soup until smooth.
• Pour sauce over beef in slow cooker and stir to combine.
• Cover and cook on low for 6 hours total.
• After 5 hours, stir in frozen mixed vegetables.
• Prepare instant mashed potatoes according to package directions and season with salt, pepper, and butter.
• Spread mashed potatoes evenly over meat mixture, cover, and cook for final hour.
• Let rest 10 minutes before serving.