Crockpot Shepherd’s Pie Casserole

This Crockpot Shepherd’s Pie Casserole is a comforting, hearty dish with savory ground beef, vibrant veggies, and creamy mashed potatoes. Slow-cooked for rich flavors, it’s an easy, family-friendly meal perfect for cozy dinners, delivering classic shepherd’s pie taste with minimal effort.

Why You’ll Love This Recipe

This Crockpot Shepherd’s Pie Casserole is the ultimate comfort food, transforming the classic dish into an effortless slow-cooker masterpiece. The savory ground beef, tender vegetables, and rich gravy meld beautifully under a blanket of creamy mashed potatoes, creating a warm, satisfying meal that’s perfect for busy weeknights or chilly evenings. It’s a crowd-pleaser for family dinners or gatherings, requiring minimal prep while delivering maximum flavor. Plus, it’s endlessly customizable—swap proteins, veggies, or toppings to suit your tastes. Let your crockpot do the heavy lifting for a cozy, no-fuss dinner everyone will love!

Recipe Tips and Tricks

• Brown the Meat: Cook ground beef thoroughly and drain excess fat to avoid a greasy casserole.
• Even Layers: Spread ingredients evenly in the crockpot for consistent cooking and balanced flavors in every bite.
• Mashed Potato Tip: Prepare mashed potatoes ahead or use store-bought for quicker assembly; ensure they’re spreadable but thick.
• Prevent Sogginess: Slightly undercook veggies before adding to maintain texture during slow cooking.
• Thicken Gravy: If the filling is too runny, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last 30 minutes.
• Crisp the Top: For a golden finish, transfer to an oven-safe dish and broil for 2-3 minutes after cooking.

Yield: 8 servings

Crockpot Shepherd's Pie Casserole

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Crockpot Shepherd's Pie Casserole is a hearty, savory dish with beef, veggies, and creamy mashed potatoes, perfect for cozy dinners.

Prep Time 20 minutes

Cook Time 6 hours

Additional Time 5 minutes

Total Time 6 hours 25 minutes

Ingredients

• ½ cup milk (for mashed potatoes)
• 1 cup frozen peas
• 1 cup low-sodium beef broth
• 1 lb lean ground beef
• 1 medium onion, diced
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 2 lbs potatoes (Russet or Yukon gold), peeled and cubed
• 2 medium carrots, diced
• 2 tbsp tomato paste
• 4 tbsp butter (for mashed potatoes)
• Salt and pepper to taste

Instructions

1. Cook the Beef: In a skillet over medium heat, brown the ground beef, breaking it apart until fully cooked, about 5-7 minutes. Drain excess fat.
2. Prep the Crockpot: Lightly grease the crockpot with cooking spray to prevent sticking and ease cleanup.
3. Boil Potatoes: In a large pot, boil cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and set aside.
4. Make Mashed Potatoes: Mash potatoes with butter, milk, and a pinch of salt until smooth and spreadable. Set aside.
5. Add Beef to Crockpot: Spread the cooked ground beef evenly across the bottom of the crockpot.
6. Layer Veggies: Add diced carrots, onion, and garlic over the beef, distributing evenly for balanced flavor.
7. Mix the Gravy: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, salt, and pepper. Pour over the beef and veggies.
8. Add Peas: Sprinkle frozen peas over the mixture, keeping them near the top to maintain texture.
9. Top with Potatoes: Spread the mashed potatoes evenly over the filling, sealing edges to keep the filling moist.
10. Cook and Serve: Cook on low for 6 hours. Serve hot, garnished with fresh parsley if desired, alongside a green salad.

Notes

• Drain beef well to avoid excess grease pooling in the casserole.
• For a smoother potato topping, use a potato ricer or mash thoroughly.
• Add cheese on top during the last 30 minutes for a melty, golden crust.
• Serve with crusty bread or a side salad for a complete meal.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 327Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 67mgSodium 257mgCarbohydrates 31gFiber 4gSugar 5gProtein 21g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Ground Beef (1 lb): Lean ground beef provides a savory base; use 85/15 for flavor without excess grease.
• Potatoes (2 lbs): Russet or Yukon gold make creamy mashed potatoes; peel for smoothness or leave skins for rustic texture.
• Carrots (2 medium): Diced for sweet crunch; fresh carrots hold up better than frozen in slow cooking.
• Peas (1 cup): Frozen peas add color and sweetness; add late to preserve texture.
• Onion (1 medium): Diced yellow onion adds savory depth; finely chop for even distribution.
• Garlic (2 cloves): Minced fresh garlic enhances flavor; adjust to taste.
• Beef Broth (1 cup): Low-sodium broth creates a rich gravy; adjust for desired thickness.
• Tomato Paste (2 tbsp): Adds umami and slight tang to the filling; mix well to avoid clumps.
• Butter and Milk (for mashed potatoes): Butter (4 tbsp) and milk (½ cup) make creamy potatoes; adjust for desired consistency.
• Worcestershire Sauce (1 tbsp): Boosts savory, umami flavor in the beef mixture.

Variations and Substitutions

• Protein Swap: Use ground turkey, chicken, or lamb instead of beef for a different flavor; lamb is traditional for shepherd’s pie.
• Vegetable Options: Swap peas or carrots for green beans, corn, or mushrooms for varied texture and taste.
• Potato Alternatives: Use mashed sweet potatoes or cauliflower mash for a lower-carb or sweeter topping.
• Gluten-Free: Ensure Worcestershire sauce and broth are gluten-free; double-check labels for hidden gluten.
• Cheese Topping: Sprinkle shredded cheddar or Parmesan over the potatoes for a cheesy, golden crust.
• Vegan Version: Use plant-based meat, vegetable broth, and dairy-free butter/milk for a vegan-friendly casserole.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days. Reheat in the oven or microwave, adding a splash of broth if dry.
• Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a 350°F oven for 15-20 minutes or microwave in 30-second intervals, stirring filling gently.

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