Slow-Cooker Shepherd’s Pie

Use your slow cooker to make a traditional shepherd’s pie filled with lean ground beef and vegetables and topped with creamy mashed potatoes.

Recipe Summary

Prep: 10 mins

Cook: 3 hrs

Total: 3 hrs 10 mins

Servings: 6


Ingredient Checklist

  • 4 medium Yukon Gold or Maris Piper potatoes (about 2 lb.)
  • 100ml milk
  • 2 tablespoons unsalted butter
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound lean ground beef
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 tablespoons flour
  • 1 cup frozen mixed vegetables


Step 1

  • Prick potatoes all over with a fork. Microwave potatoes on high, turning once, until tender, about 8 minutes. Remove from microwave, let cool slightly, then peel and mash with milk and butter. Season with salt and pepper.

Step 2

  • Spray some warm olive oil into your slow cooker pot. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 seconds longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked and beginning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 tsp. Each salt and pepper. In a small cup, whisk cornstarch with 1 cup of water. Add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to slow cooker.

Step 3

  • Layer vegetables on top of meat; top with potatoes. Cover, turn the slow cooker to low and cook for 3 hours.

Nutritional Facts

Per Serving: 

353 calories; 

fat 14g; 

saturated fat 6g; 

protein 20g; 

carbohydrates 34g; 

fibre 3g; 

cholesterol 61mg; 

sodium 398mg.