Description

This Crockpot Shepherd Pie combines hearty ground beef, colorful vegetables, and creamy mashed potatoes for a comforting meal. It’s easy to prepare, making it a go-to for busy families looking for a delicious dish without the hassle.

Ingredients

Scale

2 lbs ground beef or ground lamb
½ large onion chopped
4 garlic cloves minced
12 oz bag frozen mixed vegetables
1 ½ cups beef broth
4 tablespoons tomato paste
1 tablespoon Worcestershire sauce
0.87 oz brown gravy mix packet
1 teaspoon Italian seasoning
Salt and pepper to taste
4 large idaho potatoes
4 tablespoons butter
Chopped parsley to garnish

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Instructions

Heat a large skillet over medium heat and cook the ground beef until browned, breaking it apart as it cooks. Stir in the onion and garlic, cooking for 3 to 5 minutes until softened. Drain excess grease.
Transfer the beef mixture to the slow cooker and layer the frozen mixed vegetables over it.
In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, brown gravy mix, Italian seasoning, salt, and pepper. Pour this gravy mixture over the meat and vegetables in the slow cooker.
Cover and cook on LOW for 6 to 8 hours.
In the last 2 hours of cooking, peel and chop the potatoes into large chunks. Boil them in salted water for 15 to 20 minutes until fork tender. Drain and mash with butter until smooth.
Gently stir the beef filling and spread it evenly. Spoon the mashed potatoes over the top, spreading them to the edges.
Replace the lid and cook for an additional 1½ hours.
Finish with chopped parsley, a sprinkle of salt and pepper, then serve warm.

Notes

Feel free to use ground turkey or chicken for a lighter option.
You can add your favorite spices to the mashed potatoes for extra flavor.
Leftovers can be refrigerated and reheated easily.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 870mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 36g
Fiber: 5g
Protein: 20g
Cholesterol: 90mg