This Crock Pot Shepherd’s Pie recipe is a cozy, in-one dish classic comfort food made easy for busy day dinners. With rich beef mixture, hearty frozen veggies, savory gravy, and a cheesy mashed potato topping, it’s one of our favorite crockpot casserole recipes that feeds the whole family with barely any prep work.
Shepherd’s pie – or cottage pie, if we’re being particular here – has been a staple of British cooking for centuries, usually made with ground lamb or beef and topped with mashed potatoes. It’s crossed over to the United States and become a favorite classic comfort food, especially when adapted for the slow cooker. This Crock Pot Shepherd’s Pie delivers that nostalgic flavor with the ease of slow cooking for any busy day.
This Crock Pot Shepherd’s Pie is one of those favorite crockpot dinners I turn to often. With its cozy, classic comfort food feel and the ease of slow cooker recipes, it’s perfect for feeding the whole family without much effort.
Everything cooks in one dish, making clean-up simple after a busy day. Whether you use lean ground beef, ground turkey, or go more traditional with ground lamb, it’s always hearty and satisfying. Leftovers reheat beautifully, making the next day’s meal just as comforting.
Looking for more crockpot meals or one-dish dinners for a busy day? Try my Zuppa Toscana Crockpot Soup, Classic Chili Recipe, Dutch Oven Pot Roast, Crock Pot Pork Green Chili, and Cincinnati Chili.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Sharp Cheddar Cheese – Melts over the top and gives a tangy finish. You can also use mild cheddar, Colby, or Monterey Jack.
- Lean Ground Beef – Brings rich, savory flavor to the filling. You can also use ground turkey, a mix of beef and veal, or go with ground lamb for a more authentic option.
- Onion – Adds mild sweetness and depth. Yellow or white onions work best, but shallots are a fine substitute.
- Garlic – Adds warm, aromatic flavor. Garlic powder can be used if needed.
- Frozen Mixed Vegetables – An easy way to bulk up the dish with color and texture. No need to defrost – they cook perfectly from frozen and won’t turn mushy.
- Beef Consommé – Deepens the beefy flavor of the sauce. Mushroom or vegetable broth can be used instead.
- Tomato Paste – Gives the sauce body and richness that clings to the meat and veggies.
- Worcestershire Sauce – Adds umami and depth with just a splash.
- Instant Mashed Potatoes – A quick and easy topping that cuts down on prep time. Leftover homemade mashed potatoes also work well – just use about 4 cups.
How to Make Crock Pot Shepherd’s Pie
- Combine the raw ingredients: Add the raw ground beef, diced onion, and minced garlic to a large mixing bowl or directly into a skillet.
- Brown the beef mixture: Cook in a large skillet over medium heat until the beef is fully browned and the onions are soft, about 5 to 7 minutes. Drain any excess grease, then transfer the beef mixture to your crock pot.
- Add everything else to the slow cooker: Next, add the frozen mixed vegetables, tomato paste, Worcestershire sauce, and beef consommé to the crock pot.
- Stir and cook: Mix until everything is evenly coated and well combined. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, letting the flavors come together and the vegetables cook through.
- Prepare and spread the mashed potatoes: About 30 minutes before serving, make the instant mashed potatoes as directed, then spread them evenly over the meat filling.
- Top with cheese and finish cooking: Sprinkle cheddar cheese over the top, cover, and cook on high for 30 minutes until the cheese is melted and the dish is hot throughout.
Recipe FAQ’s
I usually pour the meat into a fine-mesh strainer set over a bowl to let the grease drain off. You can also push the meat to one side of the pan, tilt it, and spoon out the grease, then blot the rest with a paper towel. Either method works great and keeps the dish from feeling too greasy or heavy.
For a thicker, gravy-style filling, stir in a slurry made with 1 tablespoon of cornstarch and 2 tablespoons of water or broth before adding the mashed potatoes. It gives the meat mixture a rich, cozy texture.
Either way works! I like to stir the cheese into the mashed potatoes for extra flavor throughout, but layering it on top gives you that golden, melty finish.
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or warm in the oven at 350°F for 10 to 15 minutes. You can also freeze it for up to 3 months – just thaw overnight in the fridge before reheating.
Tips for Success
- Mix the cheese into the mashed potatoes or sprinkle it on top – either way gives you that cheesy, melty finish everyone loves.
- Lean ground beef keeps the filling flavorful without making it greasy. If yours has more fat, make sure to drain it well before it goes into the crockpot.
- No need to thaw the frozen veggies – just toss them in. They cook up perfectly and keep a nice texture.
- Instant mashed potatoes make this recipe super easy, but if you have leftover homemade mashed potatoes (about 4 cups), it’s a great swap and an easy way to use them up.
- Beef consommé adds rich flavor, and if you like a thicker filling, a quick cornstarch slurry stirred in does the trick.
What to Serve with This Recipe
While this Crock Pot Shepherd’s Pie is hearty enough on its own, serving it with a crisp side salad and warm homemade bread is a great way to round out the meal from start to finish.
A simple green salad dressed in my Olive Garden Salad Dressing adds just the right brightness alongside the rich meat and potatoes. For bread, you can’t go wrong with soft, buttery Texas Roadhouse Rolls, classic Lion House Dinner Rolls, or hearty Brown Bread Dinner Rolls. If you want something a little more rustic, Easy Rosemary Focaccia or Grilled Garlic Bread both work beautifully for soaking up any extra savory gravy.
More Cozy Crock Pot Recipes You’ll Love
- Shepherd’s Pie
- Crockpot Italian Chicken
- Slow Cooker Crack Chicken
- Crock Pot Pork Green Chili
- The Best Homemade Chicken Pot Pie Recipe
- Tamale Pie
- Cowboy Stew
Crock Pot Shepherd’s Pie
Ingredients
- 2 pounds lean ground beef
- 1 medium onion diced
- 4 cloves garlic minced
- 1 (12-ounce) bag frozen mixed vegetables
- 1 (10.5-ounce) can beef consommé or beef stock
- 1 (6-ounce) can tomato paste
- 2 Tablespoons Worcestershire sauce
- 1 (8-ounce) family-size package instant mashed potatoes
- 1 cup freshly grated sharp cheddar cheese
Instructions
- Add the raw ground beef, diced onion, and minced garlic to a large mixing bowl or directly into a skillet.
- Cook in a large skillet over medium heat until the beef is fully browned and the onions are soft, about 5 to 7 minutes. Drain any excess grease, then transfer the beef mixture to your crock pot.
- Next, add the frozen mixed vegetables, tomato paste, Worcestershire sauce, and beef consommé to the crock pot.
- Mix until everything is evenly coated and well combined. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, letting the flavors come together and the vegetables cook through.
- About 30 minutes before serving, make the instant mashed potatoes as directed, then spread them evenly over the meat filling.
- Sprinkle cheddar cheese over the top, cover, and cook on high for 30 minutes until the cheese is melted and the dish is hot throughout.
Notes
Storage & Make Ahead
- Store: Leftovers keep beautifully in an airtight container in the fridge for 3-4 days.
- Freeze: Cool completely and freeze in a sealed container for up to 3 months – defrost overnight in the fridge.
- Reheat: Warm single servings in the microwave for 45-60 seconds. For larger portions, heat in a 350 °F oven for 10-15 minutes until hot all the way through.
- Make Ahead: Assemble everything through Step 4 and refrigerate the filling. Finish slow cooking and top with potatoes and cheese when ready to bake.
