Crock Pot Shepherd’s Pie
Shepherd’s pie just got a lot easier in the Crock Pot. The recipe is loaded with hearty ground beef, plenty of veggies, and creamy mashed potatoes.
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6-8 servings
Preparation Level: Beginner +
Shepherd’s pie is a traditional and classic dinner that has been around for generations. This is a great recipe because you can make it easy on yourself by adding it to the Crock Pot and still get all the great flavors of the original.
Ingredients
- Ground beef (or lamb, if preferred)
- Frozen mixed vegetables
- Pasta sauce
- Worcestershire sauce
- Instant or pre-cooked mashed potatoes
- Onion powder
- Garlic powder
- Italian seasoning
- Olive oil
- Salt and black pepper to taste
- Shredded cheddar cheese (optional)
Get the full printable recipe with measurements and instructions at the bottom of the post in the recipe card.
How To Make The Shepherd’s Pie
In a large skillet over medium-high heat, cook the ground beef, onion powder, garlic powder, Italian seasoning, salt, and black pepper until the meat is browned and fully cooked. Drain any excess grease.
(You can also add raw ground beef to the Crock Pot and the seasonings, but you will need to cook it for about eight hours total).
Next, pour the beef, pasta sauce, Worcestershire sauce, and frozen mixed vegetables into the slow cooker dish and combine to create the meat mixture.
Cover the Crock Pot with the lid and cook on low heat for 6 hours. This slow cooking process will allow all the flavors to meld together.
Spread the pre-cooked mashed potatoes evenly over the beef and vegetable layer in the slow cooker, creating an even layer on the meat mixture. Use a spatula to smooth the top. Place the lid back on top and let the mashed potatoes heat up for about 15 minutes, and serve.
Optional: Sprinkle the shredded cheddar cheese evenly on top of the mashed potatoes before placing the lid on top.
Storage And Reheating
Allow the shepherd’s pie to cool completely before storing. Put any leftovers in an airtight container and refrigerate. They can be refrigerated for about 3-4 days.
You can freeze the dinner for up to 2-3 months. I recommend wrapping individual portions in plastic wrap and then in aluminum foil before placing them in a freezer bag.
To reheat from the refrigerator, add a serving to a microwave-safe dish and microwave in 1-minute intervals, stirring between each, until it’s heated through. Alternatively, you can reheat it in a 350°F (175°C) oven for about 20-30 minutes.
To reheat it from frozen, thaw it overnight in the refrigerator, then reheat it as above. Or, reheat it from frozen in a 350°F (175°C) oven for about one hour, covered with foil.
Crock Pot Shepherd’s Pie
Ingredients
- 2 pounds ground beef or ground lamb for traditional shepherd’s pie
- 1 cup frozen mixed vegetables
- 24 ounce container pasta sauce
- 1 tablespoon Worcestershire sauce
- 2 cups instant or pre-cooked mashed potatoes prepared according to package instructions
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 ½ cups shredded cheddar cheese optional
Instructions
- In a large skillet over medium-high heat, cook the ground beef, onion powder, garlic powder, Italian seasoning, salt, and black pepper until the beef is browned and fully cooked. Drain any excess grease.
- Pour the beef, pasta sauce, Worcestershire sauce, and frozen mixed vegetables into the slow cooker dish and combine.
- Cover the Crock Pot with the lid and cook for six hours on the low temperature setting.
- After six hours, spread the mashed potatoes evenly over the beef and vegetable layer, creating an even layer on top. Use a spatula to smooth the top.
- Place the lid back on top and cook for 15 more minutes. If you are adding cheese, sprinkle it on top of the potatoes, then place the lid on top and cook for 15 minutes.
