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This Slow Cooker Shepherd’s Pie is loaded with fork-tender beef and vegetables in a rich, savory gravy, all topped with creamy, cheesy mashed potatoes. Your crockpot does the heavy lifting while the house fills with the most amazing smell, making this the perfect hands-off comfort food dinner.
If you love this recipe, try our classic Easy Shepherd’s Pie for the oven version, or our Turkey Shepherd’s Pie for a great way to use up leftover turkey.
3 Tips That Make or Break This Recipe
A few key tips to make sure your shepherd’s pie turns out perfectly.
- Use chuck roast, not ground beef. This recipe calls for chuck roast cut into 1-inch cubes instead of ground beef, which is what makes the slow cooker version so special. The cubes become incredibly tender after hours of slow cooking and give the filling a rich, stew-like quality you can’t get with ground meat.
- Plan your mashed potato timing. The potatoes go on top during the last 15 to 30 minutes of cooking. You can make them ahead of time (even a day or two before), use our Make-Ahead Mashed Potatoes recipe, or take shortcuts with store-bought refrigerated or frozen mashed potatoes.
- Don’t skip the flour slurry. Thickening the gravy before adding the potato topping is what keeps the filling from being soupy. Mix the flour and water until completely smooth before stirring it in to avoid lumps.
RECIPE WALK-THROUGH
How to Make Slow Cooker Shepherd’s Pie
See the recipe card below for full, detailed instructions
This recipe comes together in two stages: the slow-cooked beef filling and the mashed potato topping. Most of the time is hands-off, so it’s a great option for busy days.
Step 1: Build the Filling
Cut the chuck roast into 1-inch cubes, trimming away any large pieces of fat. Place the beef in the bottom of a large slow cooker and top with the garlic, sliced carrots, chopped mushrooms, and corn.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, oregano, and House Seasoning (see recipe card notes for an easy substitute). Pour the mixture over everything in the slow cooker and stir to combine.
Don’t like mushrooms? You can leave them out entirely or swap in diced onion for a similar savory depth. Extra carrots or celery also work well.
Step 2: Slow Cook the Beef
Cover and cook on low for 7 to 9 hours or high for 3½ to 4½ hours, until the beef is fork-tender. Low and slow gives you the most tender results, so choose that setting if you have the time.
The filling will smell incredible as it cooks. You’ll know the beef is ready when the cubes break apart easily with a fork.
Step 3: Make the Mashed Potatoes
You can prepare the mashed potatoes while the beef cooks or make them up to a day ahead and refrigerate until you’re ready.
Peel and cut the russet potatoes into 2-inch chunks and place them in a large pot. Cover with water by about 2 inches and bring to a boil. Stir in the salt, reduce the heat, and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
Drain the potatoes and return them to the pot. Add the warmed milk and melted butter, then mash until smooth and creamy. Season with salt and pepper to taste.
Use warmed milk and melted butter. Cold dairy cools the potatoes and makes them harder to mash smoothly. A quick 30 seconds in the microwave for the milk is all you need.
You can also use Crockpot Mashed Potatoes if you have a second slow cooker, or save time with store-bought refrigerated mashed potatoes or even instant.
Step 4: Thicken the Gravy and Assemble
Once the beef is tender, use a large spoon to skim any fat from the surface. In a small bowl, mix the flour with 6 tablespoons of water until completely smooth, then slowly stir the slurry into the slow cooker. Add the thawed peas and season with salt and pepper to taste.
Stir the slurry in slowly. Adding it too fast or not mixing the flour and water thoroughly enough can leave you with lumps in the gravy.
Mix the shredded cheddar cheese into the mashed potatoes, then spread the cheesy potatoes in an even layer over the top of the beef and vegetables. Don’t press them down too hard. A gentle, even spread is all you need.
Cover and cook on high for 15 to 30 minutes, until the gravy has thickened and the mashed potatoes are heated through.
Step 5: Serve
Scoop servings straight from the slow cooker, making sure to get all the layers. The cheesy potato topping, tender beef, vegetables, and that rich, thick gravy are all part of what makes this so good.
What to Serve with Shepherd’s Pie
This shepherd’s pie is a hearty, complete meal on its own, but a simple side rounds it out nicely. A simple Side Salad (or Olive Garden Salad) adds a nice contrast to all that richness.
If you want to add bread or a vegetable, these are some of our favorites alongside shepherd’s pie:
- Cheesy Garlic Bread
- One Hour Dinner Rolls
- Garlic Rosemary Skillet Bread
- Garlic Green Beans
- Crispy Brussels Sprouts
Storage Tips
Storage and Reheating
Storing leftovers. Let the shepherd’s pie cool slightly, then transfer to an airtight container. It will keep in the fridge for up to 4 days.
Reheating. Reheat individual portions in the microwave until warmed through, about 2 to 3 minutes. For larger portions, reheat in a covered baking dish at 350°F until hot in the center, about 20 to 25 minutes.
Freezing. This shepherd’s pie freezes well for up to 3 months. Store in a freezer-safe container and thaw overnight in the fridge before reheating. The mashed potato texture may change slightly after freezing, but the flavor will still be great.
Frequently Asked Questions
Can I use ground beef instead of chuck roast?
Yes! Brown the ground beef in a skillet first, drain the grease, then add it to the slow cooker with the vegetables and sauce. Since ground beef doesn’t need the long cook time to get tender, reduce the cooking time to about 4 to 5 hours on low or 2 to 3 hours on high. The texture will be more like a traditional shepherd’s pie filling, while the chuck roast version has more of a stew-like quality.
What’s the difference between shepherd’s pie and cottage pie?
Traditionally, shepherd’s pie is made with lamb (think “shepherd” and sheep) and cottage pie is made with beef. In the U.S., the term shepherd’s pie is used for both, and most American versions use beef. This recipe uses beef chuck roast, so technically it’s a cottage pie, but you’ll find it called shepherd’s pie just about everywhere.
Can I use leftover mashed potatoes for the topping?
Absolutely, and it’s a great shortcut. You’ll need about 5 to 6 cups of mashed potatoes. If they’re thick from being refrigerated, stir in a splash of warm milk to loosen them up before spreading over the filling. Mix in the cheddar cheese while warming them.
How do I keep the filling from being too runny?
The flour slurry is the key. Mix 3 tablespoons of flour with 6 tablespoons of water until completely smooth before stirring it into the slow cooker. Give the filling about 15 minutes on high to thicken. If it still seems loose, you can mix another tablespoon of flour with 2 tablespoons of water and stir that in. Using thawed (not frozen) peas also helps, since frozen peas release extra water.
More Comfort Food Favorites
- Easy Shepherd’s Pie
- Simple Beef Stew
- Slow Cooker Pot Roast
- Crock Pot Beef and Noodles
- Hamburger Casserole
- Chicken Pot Pie
Slow Cooker Shepherd’s Pie
Equipment
- Large slow cooker (6-quart recommended)
- Large saucepan
- Potato masher
Ingredients
Beef Filling:
- 1 1/2 pounds boneless beef chuck roast trimmed & cut into 1-inch cubes
- 3 cloves garlic minced
- 4 medium carrots peeled and cut into 1/4-inch slices
- 8 ounces white mushrooms cleaned and roughly chopped
- 1 1/2 cups frozen corn thawed
- 3/4 cup low-sodium beef broth
- 6 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1 1/2 tablespoons House Seasoning* (see notes for recipe and substitute)
- 3 tablespoons flour
- 1 1/2 cups frozen peas thawed
- Salt and freshly ground black pepper to taste
- 1 1/2 cups shredded cheddar cheese
Mashed Potatoes:
- 2 1/2 pounds russet potatoes peeled and cut into 2-inch hunks
- 1 teaspoon salt
- 1 cup milk warmed
- 6 tablespoons butter melted
- Salt and freshly ground black pepper to taste
Instructions
- Place the beef cubes in a large slow cooker. 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 mixture over the contents of the slow cooker and stir to combine. Cover and cook on low for 7 to 9 hours, or high for 3½ to 4½ hours, until the beef is fork-tender.
- To make the mashed potatoes, place the potatoes in a large saucepan and cover with water by about 2 inches. Bring to a boil over high heat and stir in the salt. Reduce the heat and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
- Drain the potatoes and return them to the pot. Add the warmed milk and melted butter. Gently mash with a potato masher until smooth and creamy. Season with salt and pepper to taste.
- Use a large spoon to skim any fat from the surface of the beef and vegetable mixture. In a small bowl, mix the flour and 6 tablespoons of water until completely smooth. Slowly stir the flour slurry into the slow cooker. Add the thawed peas and season with salt and pepper to taste.
- Stir the shredded cheddar cheese into the mashed potatoes, then spread in an even layer over the top of the beef and vegetables.
- Cover the slow cooker and cook on high for 15 to 30 minutes, until the gravy is thickened and the mashed potatoes are heated through.
Notes
- House Seasoning: Mix ¼ cup fine sea salt, ¼ cup garlic powder, 2 tablespoons onion powder, and 1 tablespoon black pepper. Store in an airtight container. You’ll only need 1½ tablespoons for this recipe.
- No House Seasoning? Use 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper as a quick substitute.
- Chuck roast vs. ground beef: This recipe uses cubed chuck roast for fork-tender, stew-like results. If you prefer ground beef, brown it first in a skillet, drain the grease, and reduce slow cooker time to 4-5 hours on low or 2-3 hours on high.
- Mushroom substitution: Leave mushrooms out entirely or swap in diced onion, extra carrots, or celery.
- Mashed potato shortcuts: Use leftover mashed potatoes (about 5-6 cups), store-bought refrigerated mashed potatoes, or frozen/instant varieties. If potatoes are thick from the fridge, stir in a splash of warm milk before spreading.
- Mashed potato make-ahead: Potatoes can be made up to 2 days ahead. Store covered in the fridge and warm slightly before spreading over the filling.
- Thickening the gravy: Mix the flour and water until completely smooth before adding to the slow cooker. If gravy is still thin after 15 minutes on high, mix 1 additional tablespoon flour with 2 tablespoons water and stir in.
- Thaw your frozen vegetables. Thaw the corn and peas before adding. Frozen vegetables release extra water and can make the filling runny.
- Low and slow is best. Cooking on low for 7-9 hours gives you the most tender beef. High works if you’re short on time, but the texture won’t be quite as melt-in-your-mouth.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Microwave individual portions for 2-3 minutes, or reheat in a covered baking dish at 350°F for 20-25 minutes.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This was fabulous!!!!! Thank you!
You are so welcome Tink! Thanks for stopping by.
Could I make this in the crockpot completely using ground hamburger meat instead?
I’m sure you could, but you’d have to cook the ground beef first.
how may servings would this be?
It makes a lot – 4-6 for sure.
Looks like a tasty recipe but it should be Cottage Pie. Shepherds pie is made with lamb cottage pie with beef.
But I’ll forgive you and give it a try
Thanks so much for sharing this recipe from my new cookbook, Kristin…you’re the best! And I’m totally drooling over your photos… 🙂 This Shepherd’s Pie would be perfect on a cool, dreary day like we’re having here today. Thanks again for all of your support and hope you have a great weekend!
Wow, looks tasty. Definitely going to make this next week.
Any ideas on what I could substitute the mushrooms out for? I can get them to eat most vegetables, but mushrooms are a no go. Maybe onion would provide a similar earthy flavor?
You can easily leave out the mushroom. Onion would be great in this!