Slow-Cooked Shepherd’S Pie Recipe

Name: Slow-Cooked Shepherd’S Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium Yukon Gold potatoes, peeled and quartered; 2 tablespoons butter; 1/4 to 1/3 cup 2% milk; 3/4 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1 pound ground beef; 1 large onion, chopped; 2 garlic cloves, minced; 3 tablespoons tomato paste; 1-3/4 cups sliced fresh mushrooms; 2 medium carrots, chopped; 1 cup beef broth; 1/4 cup dry white wine; 2 teaspoons Worcestershire sauce; 1/2 teaspoon dried thyme; 1/3 cup frozen peas; 1/2 cup shredded Monterey Jack cheese; 1 tablespoon minced fresh parsley

Servings: persons

2 pounds medium Yukon Gold potatoes, peeled and quartered
2 tablespoons butter
1/4 to 1/3 cup 2% milk
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
3 tablespoons tomato paste
1-3/4 cups sliced fresh mushrooms
2 medium carrots, chopped
1 cup beef broth
1/4 cup dry white wine
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/3 cup frozen peas
1/2 cup shredded Monterey Jack cheese
1 tablespoon minced fresh parsley

1
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, then shake potatoes over low heat for 1 minute to dry. Mash potatoes, gradually adding butter and enough milk to reach desired consistency. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
2
Meanwhile, in a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.
3
Add tomato paste; cook for 2 minutes. Add the mushrooms, carrots, broth, wine, Worcestershire sauce and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until most of the liquid is evaporated. Stir in peas. Season with remaining salt and pepper.
4
Transfer beef mixture to a greased 4-qt. slow cooker. Spread mashed potatoes over top. Cover and cook on low for 5-6 hours or until bubbly. Sprinkle with cheese. Cover and cook 10 minutes longer or until cheese is melted. Just before serving, sprinkle with parsley.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 pounds medium Yukon Gold potatoes, peeled and quartered, 2 tablespoons butter, 1/4 to 1/3 cup 2% milk, 3/4 teaspoon salt, divided, and more.

Yes, Slow-Cooked Shepherd’S Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Slow-Cooked Shepherd’S Pie

How did you like this recipe?

Frequently Asked Questions