Description

This comforting Crockpot Shepherd’s Pie with Ground Beef is a hearty and easy meal perfect for busy days. Tender ground beef and sautéed vegetables are combined with peas and beef broth, slow-cooked to perfection, then topped with creamy mashed potatoes and cooked further to meld all the flavors. Ideal for family dinners, this classic dish brings wholesome ingredients together in a satisfying one-pot meal.

Ingredients

Scale

Meat and Vegetables

1 lb lean ground beef
1 medium onion, chopped
2 medium carrots, diced
1 cup frozen peas
2 cloves garlic, minced

Liquids and Broth

1 cup low-sodium beef broth

Mashed Potato Topping

2 large Russet potatoes, peeled and chopped
4 tbsp butter
1/2 cup whole milk

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Instructions

Brown the beef: Heat a skillet over medium heat and cook the lean ground beef until fully browned. Drain any excess fat to keep the dish lean and flavorful.
Sauté vegetables: Add the chopped onion and diced carrots to the skillet with the beef. Cook for about 5 minutes until the vegetables soften, stirring occasionally. In the last minute, add minced garlic and cook just until fragrant, being careful not to burn it.
Combine in crockpot: Transfer the browned beef and sautéed vegetables into your crockpot. Add frozen peas and pour in the low-sodium beef broth. Stir everything together to combine evenly.
Prepare mashed potatoes: Boil the peeled and chopped Russet potatoes in salted water until tender, about 15-20 minutes. Drain and mash them thoroughly with butter and whole milk until smooth and fluffy.
Layer mashed potatoes: Spread the creamy mashed potatoes evenly over the meat and vegetable mixture inside the crockpot, creating a thick, smooth layer.
Slow cook the pie: Cover the crockpot and cook on low heat for an additional hour. This allows the flavors to blend and the mashed potato topping to set warmly before serving.

Notes

You can add Worcestershire sauce to the beef mixture for extra depth of flavor if desired.
Use low-sodium beef broth to control salt content.
For creamier mashed potatoes, add a splash more milk or a dollop of sour cream.
The dish can be kept warm in the crockpot on the ‘keep warm’ setting if not serving immediately.
Feel free to substitute frozen mixed vegetables for the peas to add more variety.