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Crock Pot Shepherd's Pie - Homey and comforting, loaded with satisfying chunks of beef and veggies in a thick, rich gravy.
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Crock Pot Shepherd's Pie

Crock Pot Shepherd's Pie - Homey and comforting, loaded with satisfying chunks of beef and veggies in a thick, rich gravy.
Course Crock Pot
Servings 4
Calories 1304kcal
Author Sara

Ingredients

  • 1 ½ pound boneless beef chuck roast trimmed and cut into 1-inch cubes
  • 3 cloves garlic minced
  • 4 medium carrots peeled and cut into ¼-inch slices
  • 8 ounce white mushrooms cleaned and roughly chopped
  • 1 ½ cups frozen corn thawed
  • ¾ cup low-sodium beef broth
  • 6 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 ½ teaspoons *House Seasoning
  • 3 tablespoons all-purpose flour
  • 1 ½ cups frozen peas thawed
  • Salt and freshly ground black pepper to taste
  • 1 ½ cups shredded cheddar cheese
  • 5 to 6 cups mashed potatoes recipe follows

For the Mashed Potatoes

  • 2 ½ pounds russet potatoes peeled and cut into 2-inch pieces
  • 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 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 ½ to 4 ½ hours, until the beef is tender.

For the Mashed Potatoes

  • 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 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 cheese 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 to 30 minutes, until the gravy has thickened and the mashed potatoes are heated through.

Notes

  1. Choose the Right Cut of Beef: Opt for boneless beef chuck roast for its rich flavor and tender texture when making Shepherd's Pie in a slow cooker. This cut of beef is well-suited for slow cooking methods, as it becomes fork-tender and develops a deliciously savory taste as it simmers with the vegetables and seasonings.
  2. Layer Ingredients Properly: Layering the ingredients in the slow cooker ensures even cooking and the distribution of flavors. Start by placing the beef cubes as the bottom layer, followed by the garlic, carrots, mushrooms, and corn. This allows the beef to cook in its juices and ensures that the vegetables absorb the flavors from the beef and seasonings as they cook.
  3. Thicken the Gravy: To achieve a thick and rich gravy for the Shepherd's Pie, mix the flour with water until smooth and gradually stir it into the slow cooker during the final stages of cooking. This thickens the liquid and creates a luscious gravy that coats the beef and vegetables. Adjust the consistency of the gravy by adding more or less flour mixture, depending on your preference.

Nutrition

Calories: 1304kcal | Carbohydrates: 149g | Protein: 64g | Fat: 54g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 212mg | Sodium: 1606mg | Potassium: 3636mg | Fiber: 14g | Sugar: 15g | Vitamin A: 11652IU | Vitamin C: 93mg | Calcium: 515mg | Iron: 9mg