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A serving spoon lifting shepherd's pie out of a crock pot.
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Crock Pot Shepherd's Pie

This Crock Pot Shepherd’s Pie delivers nostalgic, cozy flavor with slow cooker ease - perfect for busy‑day dinners the whole family adores.
Prep Time15 minutes
Cook Time2 hours 5 minutes
Total Time2 hours 20 minutes
Course: Dinner
Cuisine: American
Servings: 5 servings
Author: Amy Nash

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.

Nutrition

Calories: 359kcal | Carbohydrates: 5g | Protein: 45g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 360mg | Potassium: 746mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 3mg | Calcium: 193mg | Iron: 5mg

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