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Delicious Slow Cooker Shepherd’s Pie with creamy mashed potatoes and melted cheese in a rustic bowl garnished with parsley

Slow Cooker Shepherd’s Pie

This Slow Cooker Shepherd’s Pie is the ultimate time-saving dinner, offering delicious comfort in every bite. With a rich beef filling and creamy mashed potatoes, it's a must-try easy shepherd's pie recipe for any busy night.
Prep Time 35 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 50 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American

Ingredients
  

  • 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
  • 2 teaspoons soy sauce
  • 1/2 teaspoon dried thyme
  • 1/3 cup frozen peas
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tablespoon minced fresh parsley

Method
 

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat and cover. Cook for 10–15 minutes until tender. Drain and mash with butter, milk, 1/2 tsp salt, and 1/4 tsp pepper.
  2. In a skillet, cook the ground beef, onion, and garlic over medium heat until beef is browned. Drain excess fat.
  3. Stir in tomato paste and cook for 2 minutes. Add mushrooms, carrots, beef broth, soy sauce, and thyme. Bring to a boil, reduce heat, and simmer uncovered until most of the liquid evaporates. Stir in peas, plus remaining salt and pepper.
  4. Transfer beef mixture to a greased 4-quart slow cooker. Spread mashed potatoes over the top. Cover and cook on low for 5–6 hours.
  5. Top with shredded cheese, cook 10 minutes longer until cheese is melted. Sprinkle with parsley before serving.

Notes

Pro tip: If you’re tight on time, grab pre-chopped mushrooms and carrots from the grocery store to cut down on prep work.