Description
This Crockpot Shepherd Pie features tender ground beef, fresh veggies, and creamy mashed potatoes, making it the ultimate comfort food for a quick, hearty dinner.
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
Instructions
- Heat a large skillet over medium heat. Add ground beef and cook until no longer pink, breaking it up while cooking.
- Stir in the chopped onion and minced garlic, cooking for another 3 to 5 minutes until soft. Drain excess grease.
- Transfer the beef mixture to the slow cooker and spread the frozen mixed vegetables on top.
- In a bowl, mix together beef broth, tomato paste, Worcestershire sauce, brown gravy mix, Italian seasoning, salt, and pepper. Pour this mixture over the meat and vegetables in the slow cooker.
- Cover and cook on LOW for 6 to 8 hours.
- In the last 2 hours of cooking, peel and chop the potatoes into large chunks. Boil in salted water for 15 to 20 minutes or until fork tender. Drain and mash with butter until smooth.
- Gently stir the beef filling and spread it out evenly. Spoon the mashed potatoes over the top, spreading to the edges.
- Cover and cook for an additional 1½ hours.
- Finish with chopped parsley, a pinch of salt and pepper, and serve warm.
Notes
Feel free to use ground turkey for a lighter option.
You can add cheese to the mashed potatoes for extra flavor.
For a vegetarian version, substitute meat with lentils and use vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 830mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg