The BEST Shepherd’s Pie (Slow Cooker)

The BEST Shepherd’s Pie (Slow Cooker) – Slow Cooker Shepherd’s Pie is an easy way to enjoy a classic casserole. Fork-tender roast beef simmered with veggies & topped with cheesy mashed potatoes.



Servings: 8


1 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes 680 g
3 cloves garlic minced
4 medium carrots peeled and cut into 1/4″ slices
8 ounces white mushrooms, cleaned and roughly chopped 227 g
1 1/2 cups frozen corn, thawed 217 g
3/4 cup low-sodium beef broth 180 ml
6 tablespoons tomato paste 100 g
2 teaspoons Worcestershire sauce 10 ml
1 teaspoon dried oregano 1 g
1 1/2 tablespoons House Seasoning* 18 g
3 tablespoons all-purpose flour 24 g
1 1/2 cups frozen peas, thawed 240 g
Salt and freshly ground black pepper to taste

For the Mashed Potatoes:
2 1/2 pounds russet potatoes peeled and cut into 2-inch pieces
1 teaspoon salt 6 g
1 cup milk, warmed 240 ml
6 tablespoons butter, melted 85 g
1 1/2 cups shredded cheddar cheese 6 ounces
Salt and freshly ground black pepper to taste



Place the beef cubes in a large slow cooker. Top with the garlic, carrots, mushrooms and corn.

In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, oregano and

House Seasoning. Pour the broth mixture over the contents of the slow cooker and stir to combine.

Cover the slow cooker and cook on low for 7 to 9 hours, or on high for 3 1/2 to 4 1/2 hours, until the beef is tender.

To make the mashed potatoes, place the potatoes in a large saucepan and cover them with 2 inches of water. Bring the potatoes to a boil over high heat and stir in the salt.

Reduce the heat and simmer until the potatoes are tender when stabbed with a fork (start checking them at 15 minutes).

Drain the potatoes and return them to the pot. Add the milk, butter, salt and pepper to taste. Gently mash the potatoes with a handheld potato masher.

Use a large spoon to skim any fat from the surface of the beef and veggie mixture in the slow cooker.

In a small bowl, mix the flour and 6 tablespoons (90 ml) water until smooth, then slowly stir the mixture into the slow cooker.

Add the peas.

Adjust the seasonings to taste with salt and pepper.

Mix the cheddar into the mashed potatoes and spread in an even layer over the top of the beef and vegetables.

Cover the slow cooker and cook on high for 15-30 minutes, until the gravy has thickened and the mashed potatoes are heated through.



*Many of the recipes in this cookbook call for Samantha’s House Seasoning. This House Seasoning Recipe is as follows: 1/4 cup fine sea salt, 1/4 cup garlic powder, 2 tablespoons onion powder, 1 tablespoon black pepper. Mix these together in a small bowl and store the House Seasoning in an airtight container.













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