Slow Cooker Sunday: Shepherd’s Pie

This week for Slow Cooker Sunday I am bringing you Shepherd’s Pie. Customarily Shepherd’s Pie (or as it can also be called Cottage Pie) is a meat pie with a crust of mashed potatoes. Traditionally it was made with leftover roast meat but is commonly made today with ground meat, beef or lamb. This Shepherd’s Pie is made with beef chuck that is slow-cooked with vegetables in a beef broth and served over mashed potatoes. A twist on the traditional, but, just as delicious. And can I just say that this is my favorite type of slow cooker meal… Just place all of the ingredients into the slow cooker, turn it on and let the machine do the work.

First I placed beef, carrots and an onion into the slow cooker…


Next I added in beef broth, Worcestershire sauce and tomato paste. After giving the mixture a few goof stirs I then nestled two potatoes – one of the potatoes was the size of two – right on top and covered it and set it cook on low for 8 hours.


After the 8 hours I stirred in 2 cups of frozen peas and left it on the warm setting until the peas were heated through.


Meanwhile I removed the potatoes and mashed them with milk, butter, salt and pepper. If you are wondering why the color is a bit off, don’t forget that the potatoes absorbed some of the beef broth during the cooking, which only added to their flavor.


To serve, I scooped some of the mash potatoes in to a bowl and topped them with the stew… It was DELICIOUS!!!


Slow Cooker Shepherd's Pie


1 1/2 pounds beef chuck, trimmed and cut into 2-inch pieces

1 large carrots, chopped

1 large onion, chopped

2 cups low-sodium beef broth

3 tablespoons Worcestershire sauce

2 tablespoons tomato paste

2 tablespoons all-purpose flour

2 large russet potatoes, peeled

2 cups frozen peas

1/2 cup milk, warmed

2 tablespoons unsalted butter

kosher salt

black pepper


Place the beef, carrots and onions in the slow cooker. Add in the broth, Worcestershire sauce, tomato paste, flour 1 1/2 teaspoon salt and 1 teaspoon pepper and stir to mix well. Nestle the potatoes in the liquid.

Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours – until the potatoes are tender. Transfer the potatoes to a medium bowl and add the peas to the stew. Stir and cover and allow the peas to warm, 2 to 3 minutes.

Mash the potatoes with the warmed milk along with butter and 1/2 teaspoon each salt and pepper.

Serve the mashed potatoes topped with the stew.

*Please note I use a 5 1/2 quart slow-cooker.

Recipe slightly modified from Real Simple

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