Slow-Cooker Shepherd’s Pie

Name: Slow-Cooker Shepherd’s Pie
Prep time: 35 min
Cook time: 5 h 15 min
Total time: 5 h 50 min
Yield: 5 servings
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; 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

Total Time Prep: 35 min. Cook: 5-1/4 hours

Yield 5 servings

Test Kitchen Approved

We make creamy mashed potatoes and a rich gravy from scratch for this comforting slow-cooker shepherd’s pie. And if you'd rather make your shepherd’s pie in the oven, we have a version for that, too.

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
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

Directions

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

1-1/2 cups: 483 calories, 19g fat (9g saturated fat), 79mg cholesterol, 748mg sodium, 50g carbohydrate (9g sugars, 5g fiber), 26g protein.

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

Recipe Creator