Slow Cooker Shepherd's Pie

4.84 from 6 votes

Fork-tender beef and vegetables slow cook in a rich, savory gravy and get topped with creamy, cheesy mashed potatoes. This crockpot shepherd's pie is the ultimate comfort food dinner that practically makes itself.

Prep Time15

Cook Time4

Total Time4 15

Course: Main

Cuisine: Irish

Servings: servings

Author: Kristin Maxwell

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

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