Best 7 Slow Cooker Shepherds Pie Recipes

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Embark on a delightful culinary journey as we explore the art of crafting the ultimate slow cooker shepherd's pie, a dish that embodies comfort, warmth, and irresistible flavors. In this comprehensive guide, we'll unveil the secrets to creating a hearty and delicious shepherd's pie that will tantalize your taste buds and leave you craving for more. From selecting the finest ingredients to mastering the art of slow cooking, we'll provide you with all the essential steps and tips to ensure your shepherd's pie turns out perfect every time. So, gather your ingredients, prepare your slow cooker, and let's embark on this culinary adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKED SHEPHERD'S PIE



Slow-Cooked Shepherd's Pie image

Shepherd's pie is to the British as meat loaf is to Americans, so when I was a young child living in the U.K., I had it almost once a week. This is my go-to recipe when I'm longing for the sights and smells of my mother's kitchen. Turns out people here love it just as much! -Mari Sitkiewicz, Downers Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 5h50m

Yield 5 servings.

Number Of Ingredients 18

2 pounds medium Yukon Gold potatoes, peeled and quartered
2 tablespoons butter
1/4 to 1/3 cup 2% milk
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
3 tablespoons tomato paste
1-3/4 cups sliced fresh mushrooms
2 medium carrots, chopped
1 cup beef broth
1/4 cup dry white wine
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/3 cup frozen peas
1/2 cup shredded Monterey Jack cheese
1 tablespoon minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, then shake potatoes over low heat for 1 minute to dry. Mash potatoes, gradually adding butter and enough milk to reach desired consistency. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper., Meanwhile, in a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. , Add tomato paste; cook for 2 minutes. Add the mushrooms, carrots, broth, wine, Worcestershire sauce and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until most of the liquid is evaporated. Stir in peas. Season with remaining salt and pepper., Transfer beef mixture to a greased 4-qt. slow cooker. Spread mashed potatoes over top. Cover and cook on low for 5-6 hours or until bubbly. Sprinkle with cheese. Cover and cook 10 minutes longer or until cheese is melted. Just before serving, sprinkle with parsley.

Nutrition Facts : Calories 419 calories, Fat 19g fat (9g saturated fat), Cholesterol 79mg cholesterol, Sodium 746mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.

SLOW-COOKER SHEPHERD'S PIE



Slow-Cooker Shepherd's Pie image

This pub favorite is so simple to make ahead of time-you can layer the ingredients in your slow cooker the night before. Cover and refrigerate; then plug in the cooker and you're ready to go. Use your slow cooker to make a traditional shepherd's pie that's filled with lean ground beef and vegetables and topped with creamy mashed potatoes.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 14

4 medium yukon gold potatoes or 2 lbs yukon gold potatoes
1/3 cup milk
2 tablespoons unsalted butter
salt, to taste
pepper, to taste
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 lb lean ground beef
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 tablespoon cornstarch
1 cup frozen mixed vegetables

Steps:

  • Prick potatoes all over with a fork. Microwave potatoes on high, turning once, until tender, about 15 minutes. Remove from microwave, let cool slightly, then peel and mash with milk and butter. Season with salt and pepper.
  • In a skillet over medium heat, warm olive oil. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 second longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginnning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 teaspoon each salt and pepper. In a small cup, whisk cornstarch with 1 cup water. Add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to slow cooker.
  • Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours.

Nutrition Facts : Calories 316.1, Fat 14.5, SaturatedFat 6.2, Cholesterol 61.2, Sodium 110.1, Carbohydrate 28.1, Fiber 3.7, Sugar 2, Protein 19

SLOW COOKER SHEPHERD'S PIE



Slow Cooker Shepherd's Pie image

Provided by Food Network

Time 4h10m

Yield 6 servings

Number Of Ingredients 4

1 pound Bob Evans Original Recipe Sausage Roll
1 package Bob Evans Original Mashed Potatoes (24 oz)
2 cups frozen peas and carrots
1 jar beef gravy (12 oz)

Steps:

  • In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.;

SLOW-COOKER SHEPHERD'S PIE



Slow-Cooker Shepherd's Pie image

Mashed potatoes make this hearty and delicious slow-cooker shepherd's pie even easier.

Provided by By Stephanie Wise

Categories     Entree

Time 4h15m

Yield 4

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 can (10.75 oz) condensed tomato soup
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 bag (11 oz) frozen vegetables
4 cups water
6 tablespoons unsalted butter or margarine
1 1/2 cups milk
2 pouches (4.7 oz each) Betty Crocker™ Homestyle creamy butter mashed potatoes
Chopped fresh herbs, if desired

Steps:

  • In 10-inch skillet, cook beef over medium heat, stirring occasionally, until browned; drain. Stir in soup, garlic powder, salt and pepper. Spread mixture evenly in bottom of 6-quart slow cooker. Top evenly with frozen vegetables.
  • In 2-quart saucepan, heat water and butter to a rapid boil. Remove from heat; stir in milk and dry potatoes until just combined. Let stand 1 minute, then stir again. Spread evenly over top of vegetables in slow cooker.
  • Cover and cook on Low heat setting 4 to 5 hours or until warm and vegetables are cooked through.
  • Serve warm sprinkled with herbs.

Nutrition Facts : Calories 852.4, Carbohydrate 68.7 g, Cholesterol 158.8 mg, Fiber 3.8 g, Protein 41.0 g, SaturatedFat 21.4 g, ServingSize 1 Serving, Sodium 2389.6 mg, Sugar 10.9 g

SLOW COOKER SHEPHERD'S PIE



Slow cooker shepherd's pie image

Slow-cook shepherd's pie and you'll be rewarded with succulent mince. This recipe is also low-fat and low-calorie with three of your five-a-day

Provided by Good Food team

Categories     Dinner, Main course

Time 6h

Number Of Ingredients 12

1 tbsp olive oil
1 onion, finely chopped
3-4 thyme sprigs
2 carrots, finely diced
250g lean (10%) mince lamb or beef
1 tbsp plain flour
1 tbsp tomato purée
400g can lentils, or white beans
1 tsp Worcestershire sauce
650g potatoes, peeled and cut into chunks
250g sweet potatoes, peeled and cut into chunks
2 tbsp half-fat crème fraîche

Steps:

  • Heat the slow cooker if necessary. Heat the oil in a large frying pan. Tip the onions and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together, stirring occasionally until the vegetables start to brown. Stir in the mince and fry for 1-2 mins until no longer pink. Stir in the flour then cook for another 1-2 mins. Stir in the tomato purée and lentils and season with pepper and the Worcestershire sauce, adding a splash of water if you think the mixture is too dry. Scrape everything into the slow cooker.
  • Meanwhile cook both lots of potatoes in simmering water for 12-13 minutes or until they are cooked through. Drain well and then mash with the crème fraîche. Spoon this on top of the mince mixture and cook on Low for 5 hours - the mixture should be bubbling at the sides when it is ready. Crisp up the potato topping under the grill if you like.

Nutrition Facts : Calories 438 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 23 grams protein, Sodium 0.39 milligram of sodium

SLOW-COOKER SHEPHERD'S PIE



Slow-Cooker Shepherd's Pie image

Try your hand at our Slow-Cooker Shepherd's Pie! This lunch or dinner dish pairs great when served with a side salad or pasta.

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield 9 servings, 1 cup each

Number Of Ingredients 12

1 pkg. (28 oz.) frozen fully cooked meatballs (1/2 oz.)
2 carrots, peeled, chopped
1 onion, chopped
1/4 cup flour
1 cup fat-free reduced-sodium beef broth
2 Tbsp. A.1. Original Sauce
1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
1/2 cup light sour cream
1 cup frozen peas
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 tsp. paprika
2 Tbsp. chopped fresh parsley

Steps:

  • Place meatballs in slow cooker sprayed with cooking spray; top with carrots and onions. Whisk flour, broth and A.1. until blended. Add to ingredients in slow cooker; stir. Cover with lid.
  • Cook on HIGH 2-1/2 hours. After about 2-1/4 hours, cook potatoes and mash as directed on package, substituting sour cream for the milk and butter.
  • Stir peas into ingredients in slow cooker; top with potatoes. Cook, covered, 30 min.
  • Top with cheese. Let stand, covered, 10 min. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 410, Fat 26 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 50 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g

SLOW COOKER SHEPHERD'S PIE



Slow Cooker Shepherd's Pie image

All of the elements of a sausage shepherd's pie are layered into a slow cooker for an easy and satisfying meal.

Provided by Allrecipes Member

Time 4h10m

Yield 6

Number Of Ingredients 4

1 pound Bob Evans® Original/Regular Recipe Sausage Roll
2 cups frozen peas and carrots
1 (24 ounce) package Bob Evans® Mashed Potatoes
1 (12 ounce) jar beef gravy

Steps:

  • In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.

Nutrition Facts : Calories 461 calories, Carbohydrate 26 g, Cholesterol 55.4 mg, Fat 31.1 g, Fiber 3.8 g, Protein 13.9 g, SaturatedFat 12.2 g, Sodium 1427.7 mg, Sugar 0.9 g

Tips:

  • Choose high-quality ground beef: Opt for lean ground beef (80/20) for a healthier and flavorful shepherd's pie.
  • Brown the beef thoroughly: Browning the beef adds depth of flavor and helps remove excess grease.
  • Use a variety of vegetables: Don't limit yourself to just carrots and peas. Try adding other vegetables like mushrooms, celery, or corn.
  • Season the filling generously: Use a combination of herbs and spices, such as thyme, rosemary, garlic powder, and onion powder, to enhance the flavor of the filling.
  • Make a flavorful gravy: Use the juices from the browned beef and vegetables to make a rich and flavorful gravy. You can also add some red wine or beef broth for extra flavor.
  • Use a creamy mashed potato topping: Mashed potatoes are the classic topping for shepherd's pie. Make sure they are creamy and fluffy, and season them well with salt, pepper, and butter.
  • Bake until golden brown: Bake the shepherd's pie until the top is golden brown and bubbly. This usually takes about 30 minutes.

Conclusion:

Shepherd's pie is a hearty and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover beef. With a few simple tips, you can make a delicious and flavorful shepherd's pie that your whole family will love. So next time you're looking for a classic comfort food dish, give shepherd's pie a try. You won't be disappointed!

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