Description

This Crockpot Shepherd Pie is packed with savory flavors from ground beef and fresh vegetables, topped with creamy mashed potatoes. Perfect for a cozy meal!

Ingredients

Scale

2 lbs ground beef or ground lamb
½ large onion, chopped
4 garlic cloves, minced
12 oz bag frozen mixed vegetables
1 ½ cups beef broth
4 tablespoons tomato paste
1 tablespoon Worcestershire sauce
0.87 oz brown gravy mix packet
1 teaspoon Italian seasoning
Salt and pepper to taste
4 large Idaho potatoes
4 tablespoons butter
Chopped parsley to garnish

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Instructions

Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it up as you go.
Stir in the chopped onion and minced garlic; cook for an additional 3 to 5 minutes until softened. Drain excess grease.
Transfer the beef mixture to the slow cooker and layer the frozen mixed vegetables on top.
In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, brown gravy mix, Italian seasoning, salt, and pepper. Pour this gravy over the meat and veggies.
Cover and cook on LOW for 6 to 8 hours.
During the last 2 hours, peel and chop potatoes, boil in salted water for 15 to 20 minutes until fork-tender. Drain and mash with butter.
Gently stir the beef filling and spread it evenly. Spoon the mashed potatoes on top, spreading them to the edges.
Replace the lid and cook for an additional 1½ hours.
Finish with chopped parsley, a pinch of salt and pepper, and serve warm.

Notes

For a healthier option, you can use ground turkey instead of beef or lamb.
Ensure the potatoes are well mashed for a creamy topping; adding milk can make them even smoother.
Feel free to swap in your favorite vegetables for a personal touch.

Nutrition

Serving Size: 1/6 pie
Calories: 380
Sugar: 3g
Sodium: 720mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 21g
Cholesterol: 75mg