Description

This comforting Crockpot Shepherd’s Pie with Ground Beef is a hearty and easy-to-make meal perfect for busy days. Tender ground beef and vegetables are slow-cooked to develop rich flavors, then topped with creamy mashed potatoes and cooked to perfection in the crockpot. A family-friendly classic that requires minimal active prep time yet delivers maximum satisfaction.

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 ground beef: Heat a skillet over medium heat and cook the lean ground beef until fully browned and no pink remains. Drain any excess fat to keep the dish leaner.
Sauté onions and carrots: Add the chopped onions and diced carrots to the skillet with the beef. Cook for about 5 minutes until the vegetables soften. Stir in the minced garlic during the last minute to release its aroma without burning.
Combine in crockpot: Transfer the browned beef and sautéed vegetables into the crockpot. Add the frozen peas and pour in the low-sodium beef broth. Stir well to combine all the ingredients evenly.
Prepare mashed potatoes: While the meat cooks, boil the peeled and chopped Russet potatoes in salted water until tender, about 15-20 minutes. Drain well, then mash with butter and whole milk until smooth and fluffy.
Top and cook: Spread the mashed potatoes evenly over the meat and vegetable mixture in the crockpot, creating a thick layer to cover the filling completely.
Slow cook the pie: Cover the crockpot and cook on low heat for an additional hour. This allows the flavors to meld and the topping to warm through before serving.

Notes

Use lean ground beef to reduce fat content while maintaining flavor.
Frozen peas can be substituted with fresh or other vegetables like corn or green beans.
For creamier mashed potatoes, you can add a splash more milk or a dollop of sour cream.
Make sure to drain excess fat after browning the beef to avoid greasiness in the final dish.
This recipe can be prepared a day ahead, assembled, and refrigerated before slow cooking for convenience.