Crock Pot Shepherds Pie

5 from 1 vote

Get ready to enjoy some yummy comfort food with this Crock Pot Shepherds Pie! A classic just got even easier to make in the crock pot.

Prep Time25

Cook Time4 30

Total Time4 55

Course: Main Course

Cuisine: American

Keyword: crock pot shepherds pie

Servings: servings

Calories: 442kcal

Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are fork tender, about 15-20 minutes.
5 large potatoes
Drain the water and mash the potatoes with a potato masher or fork.
Add the milk, butter, salt, and pepper, and continue mashing until the mixture is smooth and creamy.
½ cup 2% milk, 2 Tablespoons butter, 1 teaspoon salt, ½ teaspoon ground black pepper

In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking into pieces as it cooks, 7-10 minutes. Drain grease and return the ground beef to the pan.
1 Tablespoon extra virgin olive oil, 1 pound ground beef
Add the diced carrot, onion, frozen peas, frozen corn and minced garlic, salt and black pepper.
1 medium red onion, 1 large carrot, ¾ cup frozen peas, ¾ cup frozen corn, 2 cloves garlic, 1 teaspoon salt, ½ teaspoon black pepper
Cook for an additional 5 minutes, stirring occasionally. Spoon the beef mixture into the bottom of the crockpot.
Spread the mashed potatoes on top of the beef mixture, making sure to cover it completely.
Cook on high for 3-4 hours or on low for 6-8 hours, until the potatoes are golden brown and the filling is hot and bubbly. Top with parsley, if using.
2 Tablespoons fresh parsley

Make-Ahead: Prepare the beef filling and mashed potatoes the night before. Assemble in the morning before cooking.
Cheesy Twist: Add shredded cheddar cheese on top of the mashed potatoes before cooking for a golden, cheesy crust.
Sweet Potato Topping: Swap mashed sweet potatoes for a cozy, fall-inspired twist.
Tex-Mex Style: Add taco seasoning and a handful of black beans for a fun flavor change.
Veggie Swap: Use whatever’s in your freezer — green beans, mushrooms, or bell peppers all work great.

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Spoon into a freezer-safe dish and freeze for up to 3 months.
Reheat: Thaw overnight in the fridge, then bake at 350°F until warmed through or microwave individual portions.