Slow Cooker Shepherd’s Pie is an easy way to enjoy a classic casserole. Fork-tender roast beef simmered with veggies & topped with cheesy mashed potatoes.
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Slow Cooker Shepherd’s Pie
Today I have the honor of showcasing a recipe from Samantha at Five Heart Home’s new cookbook titled Real Food Slow Cooker Suppers. If you find yourself using your slow cooker often, this is a cookbook you need to add to your bookshelf. This gorgeous book has 80 family-friendly dinner recipes that call for all real, fresh, unprocessed ingredients.
I’ve made three recipes from this cookbook so far. Pizza pulled pork sandwiches, a Hawaiian chicken sandwich and this Slow Cooker Shepherd’s Pie. They’ve all been a hit.
But this shepherd’s pie?
My husband couldn’t say enough good things about it.
“I know there’s a little competition because this isn’t YOUR recipe, but it’s really, really good,” he voices to me as he cleans up the last of the beefy slow cooker casserole.
No really, honey. It’s okay to like someone else’s recipe. 🙂
How to Make Slow Cooker Shepherd’s Pie
- It’s made with roast beef. Fork-tender, simmered in the slow cooker in a 100% from-scratch sauce with veggies. Anytime roast beef replaces regular ground beef (as in my shepherd’s pie) in a recipe, it instantly is a hit.
- It’s topped with cheesy mashed potatoes. I think my kids now think that cheese needs to be added to mashed potatoes every.single.time.
- It’s thick and stew-like. Add just a few tablespoons of flour towards the end of baking and the sauce thickens right up to the consistency of stew.
Simple.
Nothing processed.
Warm.
Comforting.
Savory.
Samantha’s new cookbook is filled with recipes such as this. You can buy this book on Amazon and Barnes & Noble…or wherever books are sold!
Slow Cooker Shepherd’s Pie
Ingredients
- 1 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes 680 g
- 3 cloves garlic minced
- 4 medium carrots peeled and cut into 1/4" slices
- 8 ounces white mushrooms, cleaned and roughly chopped 227 g
- 1 1/2 cups frozen corn, thawed 217 g
- 3/4 cup low-sodium beef broth 180 ml
- 6 tablespoons tomato paste 100 g
- 2 teaspoons Worcestershire sauce 10 ml
- 1 teaspoon dried oregano 1 g
- 1 1/2 tablespoons House Seasoning* 18 g
- 3 tablespoons all-purpose flour 24 g
- 1 1/2 cups frozen peas, thawed 240 g
- Salt and freshly ground black pepper to taste
For the Mashed Potatoes:
- 2 1/2 pounds russet potatoes peeled and cut into 2-inch pieces
- 1 teaspoon salt 6 g
- 1 cup milk, warmed 240 ml
- 6 tablespoons butter, melted 85 g
- 1 1/2 cups shredded cheddar cheese 6 ounces
- 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 broth mixture over the contents of the slow cooker and stir to combine.
- Cover the slow cooker and cook on low for 7 to 9 hours, or on high for 3 1/2 to 4 1/2 hours, until the beef is tender.
- To make the mashed potatoes, place the potatoes in a large saucepan and cover them with 2 inches of water. Bring the potatoes to a boil over high heat and stir in the salt.
- Reduce the heat and simmer until the potatoes are tender when stabbed with a fork (start checking them at 15 minutes).
- Drain the potatoes and return them to the pot. Add the milk, butter, salt and pepper to taste. Gently mash the potatoes with a handheld potato masher.
- Use a large spoon to skim any fat from the surface of the beef and veggie mixture in the slow cooker.
- In a small bowl, mix the flour and 6 tablespoons (90 ml) water until smooth, then slowly stir the mixture into the slow cooker.
- Add the peas.
- Adjust the seasonings to taste with salt and pepper.
- Mix the cheddar into the mashed potatoes and spread in an even layer over the top of the beef and vegetables.
- Cover the slow cooker and cook on high for 15-30 minutes, until the gravy has thickened and the mashed potatoes are heated through.
Video
Notes
Nutrition
Samantha @ Five Heart Home says
Julie!!! I can’t thank you enough for your generous, thorough review of my cookbook and this particular recipe. The part about your husband liking this Shepherd’s Pie so much totally made me laugh, and your photos are completely drool-worthy! I so appreciate all of your support over the years that we’ve been on this food blogging journey together…thank you again! 🙂
Ferryden says
A shepherd’s pie is made with lamb. This is a cottage pie.
Julie Clark says
Thanks for the clarification!
Anonymous says
Thank you
Brandi Osborne says
Is it okay to add the peas earlier in the cooking process? If not, then should the peas be warmed when added? I am looking forward to surprising my hubby with this tomorrow night! Thank you!
Julie Clark says
I think the thought is that they might get mushy if they cook all day. As long as they are thawed, they will be cooked through when you add them if you add them later. I hope your husband loves this! Mine did!
Brandi Osborne says
Thank you! It was hit!
jean says
looks great
Anne says
Can you make this then freeze it? Thank you
Julie Clark says
I’ve made the filling and frozen it, then added the potatoes, but never the whole casserole.
Erin J Charpia says
Can I make this with ground beef?
Julie Clark says
Sure!
Beth says
Sounds delicious, I can’t edit to give it a try. ????
Daniel says
If you use beef, it then becomes a ranchers pie, lol
Monica says
What is House Seasoning?
Julie Clark says
It is listed in the notes: “This House Seasoning Recipe is as follows: 1/4 cup fine sea salt, 1/4 cup garlic powder, 2 tablespoons onion powder, 1 tablespoon black pepper. Mix these together in a small bowl and store the House Seasoning in an airtight container.”