Description

This Crock Pot Shepherd’s Pie is a comforting and hearty meal featuring savory ground beef, mixed vegetables, and a creamy mashed potato topping with melted sharp cheddar cheese. Perfect for busy days, this slow-cooker recipe allows the flavors to meld beautifully over several hours, resulting in a classic dish that’s easy to prepare and satisfying for the whole family.

Ingredients

Scale

Meat Mixture

2 pounds lean ground beef
1 medium onion, diced
4 cloves garlic, minced

Vegetables & Sauce

1 (12-ounce) bag frozen mixed vegetables
1 (10.5-ounce) can beef consommé or beef stock
1 (6-ounce) can tomato paste
2 Tablespoons Worcestershire sauce

Topping

1 (8-ounce) family-size package instant mashed potatoes
1 cup freshly grated sharp cheddar cheese

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Instructions

Brown the Beef Mixture: Add the raw ground beef, diced onion, and minced garlic to a large skillet. Cook over medium heat until the beef is fully browned and the onions are softened, about 5 to 7 minutes. Drain excess grease and transfer the browned mixture to the crock pot.
Add Vegetables and Sauces: To the crock pot, add the frozen mixed vegetables, tomato paste, Worcestershire sauce, and beef consommé. Stir well to combine and coat all ingredients evenly.
Slow Cook the Filling: Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, allowing the flavors to develop and the vegetables to soften thoroughly.
Prepare Mashed Potato Topping: About 30 minutes before serving, prepare the instant mashed potatoes according to the package directions.
Assemble and Finish Cooking: Spread the prepared mashed potatoes evenly over the meat and vegetable filling in the crock pot. Sprinkle the sharp cheddar cheese on top, cover, and cook on high for 30 minutes until the cheese is melted and the dish is heated through.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
Freezing: Cool completely and store in a sealed container in the freezer for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating: Reheat individual servings in the microwave for 45-60 seconds. For larger portions, reheat in a 350°F oven for 10-15 minutes until heated through.
Make Ahead: Assemble everything through step 4 and refrigerate the filling separately. Complete slow cooking and add potatoes and cheese topping when ready to finish the dish.