Description

This easy Crockpot Shepherd’s Pie features ground beef simmered with veggies in a savory, herbed gravy, topped with creamy mashed potatoes. Perfectly hearty and comforting, it’s an effortless dinner for chilly nights.

Ingredients

For the filling:

2 pounds ground beef

1 tablespoon olive oil

1 cup diced yellow onion

2 cloves garlic, minced

1 (10.5 ounce can) tomato sauce

2 tablespoons Worcestershire sauce

1 1/2 teaspoon dried thyme

1 teaspoon dried rosemary

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/2 cup beef broth

1 tablespoon cornstarch

1 pound frozen mixed vegetables (peas, carrots, corn, green beans)

For the mashed potato topping:

2 pounds russet potatoes, peeled and cut into chunks

1/2 cup milk

4 tablespoons unsalted butter

1/4 cup sour cream

Salt and pepper, to taste

Fresh parsley, chopped

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Instructions

Bring a large pot of water to a boil and cook the potatoes for about 15 minutes, until they slice easily with a knife.
While the potatoes are boiling, heat a deep skillet over medium heat and add the olive oil in. Place the beef into the skillet and brown and break up, until mostly cooked through, about 4-5 minutes. Add the onions and garlic to the beef.
Pour in the tomato sauce, Worcestershire sauce, thyme, rosemary, salt and pepper and stir together. Cook for a couple of minutes.
Whisk the cornstarch into the beef broth and pour into the beef. Allow the beef to absorb the liquid and then pour into the base of the slow cooker.
Stir in the frozen veggies until well combined.
When the potatoes are ready, drain out the water and then add the milk, butter, sour cream, salt and pepper. Use a hand mixer or potato masher and blend until smooth and whipped.
Carefully spoon the mashed potatoes over the top of the beef and seal the sides. You can run a fork up and down to create texture. Cover the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours.
Right before serving, pop the slow cooker base under your broiler for 3-5 minutes to allow the top to brown and crisp. Garnish with fresh chopped parsley if you would like.

Notes

Cook Time: 2-3 hours on high or 4-5 hours on low

Total Time: 2-3 hours on high or 4-5 hours on low + 30 minutes

Storage Instructions:

Storage Instructions: This dish freezes well and also makes great leftovers. Place leftovers into an airtight container and refrigerate for up to 4 days. Reheat in the microwave or stovetop until heated through.

Prep Time: 20 minutes
Cook Time: 4 hours (low)
Category: Dinner
Method: Slow Cooker
Cuisine: American