Crock Pot Shepherd's Pie - Recipes That Crock! (2024)

You are here:Home » Recipe Type » Main Dishes » Crock Pot Shepherd’s Pie

October 7, 2016 By Aunt Lou 38 Comments

This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.

Jump to Recipe Print Recipe

If you love a delicious, hearty, one-pot meal, then I have the recipe for you! This Crock Pot Shepherd’s Pie is delicious and comfort food at its best!

Crock Pot Shepherd's Pie - Recipes That Crock! (1)

Note: We use referral links for the products we love.

Aunt Lou here.

You know the old saying, “Third times a charm!”? Well, that was the case with this recipe! You see, I adapted this recipe from an oven recipe in Gooseberry Patch’s 101 Homestyle Favorites. What we don’t always share is the fun behind recipe development, but it can be quite a process.

You see, the first time, I made this, I didn’t reduce the amount of liquid in the recipe quite enough, so we had more of a Crock Pot Shepherd’s Pie Soup. (We literally put it through a strainer before we ate it!) Not really what I had in mind. The second time I made this, I was on vacation…and I grabbed the wrong cookbook. Ugh. So I did it from memory as best as I could. It turned out pretty good, but took a while to make, so I wanted to try it one more time to see if I could find a shortcut. And whaddya know, it worked! So now you have Crock Pot Shepherd’s Pie just for you!

Crock Pot Shepherd's Pie - Recipes That Crock! (3)

Note: Scroll to the bottom of this post for a printable version of this recipe.

Table of Contents

Ingredients for Crock Pot Shepherd’s Pie

3lbsground beef
1/2onionchopped
4-6 Russet Potatoesboiled and mashed with 1tablespoon of milk (OR 2-4.1oz Idahoan Baby Reds Instant Mashed Potatoes packages, prepared, and 2 tablespoons of butter)
2-.87ozbrown gravy mix pkgs
1teaspoongarlic powder
1teaspoononion powder
12ozfrozen sliced carrotsnot thawed
12ozfrozen peasnot thawed
10.5ozcream of mushroom soup
Optional: Sprinkling of paprika

How to Make Shepherd’s Pie in a Crock Pot

Brown your ground beef with your onion in a skillet over medium-high heat, drain
Boil your potatoes, drain and mash with 1 tablespoon of milk (OR prepare your instant mashed potatoes per package instructions and add additional 2 tablespoons of butter to make them spreadable)
Mix together your beef mixture, brown gravy mixes, garlic powder, onion powder, carrots, peas and cream of mushroom soup
Spray your crock pot with cooking spray
Pour your beef mixture into your crock pot
Spoon your mashed potatoes on top and spread evenly
Cover and cook on high for 4 hours or on low for 8 hours

Crock Pot Shepherd’s Pie Notes:

I have made this with homemade mashed potatoes and with instant potatoes. We liked it both ways because we have found some instant potatoes that we absolutely love. However, if you hate instant mashed potatoes, go ahead and make your own! It was yummy both ways!
I made this recipe twice in myHamilton Beach Intellitime Slow Cookerand once in myHamilton Beach Multi-Quart Slow Cooker. Both did a great job. You can use your favorite 6-quart crock pot.
You can adjust this recipe to meet your family’s needs. Don’t like peas, leave ’em out! Love carrots, add some more in! Do note though that as the recipe is, it almost fills a 6-quart crock pot, so adjust the size of your crock pot accordingly if you are adding a ton more veggies.
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and shouldalways be tested first in your own slow cooker and time adjusted as needed.

Crock Pot Shepherd’s Pie

This Shepherd’s Pie is a great one-pot meal!

4.94 from 75 votes

Print Pin Rate

Course: Main

Prep Time: 20 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 6 -8 servings

Author: Aunt Lou

Ingredients

3 lbs ground beef
1/2 onion chopped
5 Russet Potatoes boiled and mashed with 1 tablespoon of milk (OR 2-4.1oz Idahoan Baby Reds Instant Mashed Potatoes packages, prepared, and 2 tablespoons of butter)
2 oz brown gravy mix (2 – 1 oz envelopes)
1 teaspoon garlic powder
1 teaspoon onion powder
12 oz frozen sliced carrots not thawed
12 oz frozen peas not thawed
10.5 oz cream of mushroom soup
Optional: Sprinkling of paprika

Instructions

Brown your ground beef with your onion in a skillet over medium-high heat, drain
Boil your potatoes, drain and mash with 1 tablespoon of milk (OR prepare your instant mashed potatoes per package instructions and add additional 2 tablespoons of butter to make them spreadable)
Mix together your beef mixture, brown gravy mixes, garlic powder, onion powder, carrots, peas and cream of mushroom soup
Spray your crock pot with cooking spray
Pour your beef mixture into your crock pot
Spoon your mashed potatoes on top and spread evenly
Cover and cook on high for 4 hours or on low for 8 hours

Notes

I have made this with homemade mashed potatoes and with instant potatoes. We liked it both ways because we have found some instant potatoes that we absolutely love. However, if you hate instant mashed potatoes, go ahead and make your own! It was yummy both ways!
I made this recipe twice in myHamilton Beach Intellitime Slow Cookerand once in myHamilton Beach Multi-Quart Slow Cooker. Both did a great job. You can use your favorite 6-quart crock pot.
You can adjust this recipe to meet your family’s needs. Don’t like peas, leave ’em out! Love carrots, add some more in! Do note though that as the recipe is, it almost fills a 6-quart crock pot, so adjust the size of your crock pot accordingly if you are adding a ton more veggies.
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and shouldalways be tested first in your own slow cooker and time adjusted as needed.

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!

Author
Recent Posts

Follow me

Aunt Lou

I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.

Follow me

Reader Interactions

Comments

Allie says
February 7, 2023 at 6:50 am

This sounds so yummy! I can’t wait to try it. Could you assemble it the day before, put the crockpot dish in the refrigerator overnight and then pop it in the heating unit in the morning? Our mornings are always so rushed! Thanks!
Reply
- Aunt Lou says
  February 10, 2023 at 5:48 pm
  
  I haven’t tried assembling this the day before I cooked it. I think it might work. If you give it a try, let me know how it goes!
Levi says
December 8, 2022 at 2:01 pm

Thank you so much for this. I love skillet shepherd’s pie, but wanted a slow cooker option. I used it as an opportunity to use up a bunch of things from the garden. Used a whole onion, sweet corn instead of peas, fresh carrots, mashed some red potatoes, and used a country gravy packet because that is what I had. Turned out fantastic.
Reply
Silvia says
September 6, 2022 at 6:11 pm

Wow that was a waste of money and time. Súper soupy and no flavor. Very disappointed
Reply
- Aunt Lou says
  September 8, 2022 at 11:00 am
  
  I’m so sorry you didn’t enjoy this recipe. We realize that every recipe won’t be everyone’s cup of tea and hope that you can find a recipe you love in our library of almost 2,000 recipes.
  Aunt Lou
Lorna says
October 23, 2021 at 5:25 pm

I don’t care for peas either, so i used green beans instead, loved it.
Reply
- Aunt Lou says
  November 24, 2021 at 9:54 pm
  
  Great job making it your own! I’m so glad you enjoyed it!
Rj says
August 14, 2021 at 1:41 pm

Im assuming the cheese is last…
Reply
- Aunt Lou says
  August 17, 2021 at 9:24 am
  
  If you want to add cheese, go for it! If you give it a try, let us know how it goes!
AMBER N WILLENBORG says
January 29, 2021 at 10:39 am

If I wanted to substitute the frozen peas for frozen green beans, would that work too?
Reply
- Aunt Lou says
  January 29, 2021 at 1:16 pm
  
  I haven’t tried this with frozen green beans, but think it could work! If you give it a try, let me know how it goes!
Valerie says
January 27, 2020 at 6:34 pm

So my question is.If all the ingredients are precooked why does it need so long to cook. 4 hours on high and 8 hours on low seems excessive. Will it dry out? That my concern. I’m trying it this weekend for a work function.
Reply
- Aunt Lou says
  February 4, 2020 at 5:20 pm
  
  Hi Valerie!
  Much like cooking in the oven, the cooking time gives the flavors time to meld to create the overall flavor. It hasn’t dried out for me when I have made it. I hope you enjoy it!
  Aunt Lou
Jolene says
June 27, 2019 at 8:07 pm

This is such an excellent recipe! I found this recipe over a year ago, and it has become a staple in our house. I make it at least once a month. Instead of using frozen veggies, I use canned veggies (I usually use 2 cans of green beans and 1 can of carrots, draining them all of course). Asides from extra seasonings, I make it the same way as called. I am so glad I ran across this recipe. This is my husband’s favorite dinner that I make. Thank you so much for sharing!
Reply
- Aunt Lou says
  July 2, 2019 at 11:21 am
  
  Hi Jolene!
  Thank you so much for letting us know how much you and your husband enjoy this recipe! I love that you have made it your own and that you use this recipe so often! Comments like this make my day!
  ~Aunt Lou
Kathy says
June 7, 2019 at 10:07 am

Looks soooo good! 🙂 Love your recipes here in Kentucky!
Reply
- Aunt Lou says
  June 11, 2019 at 10:43 am
  
  Thanks so much Kathy! It really is good! Thank you for your kind words! We love it when people speak life around here! Enjoy!
  ~Aunt Lou
Anna says
October 27, 2016 at 10:30 am

Do I mix the gravy packets with the cup
Of water as suggested on package or just dump the powder in with all these ingredients?
Reply
- Aunt Lou says
  October 27, 2016 at 11:36 am
  
  Hi Anna!
  Just the powder! Enjoy!
  Aunt Lou
Janicke says
October 18, 2016 at 7:06 pm

Hi Sharon, this was delicious even my 6 year old liked it!
I halved it and it came out perfect! Thanks!
Reply
- Janicke says
  October 18, 2016 at 7:08 pm
  
  Sorry I don’t know why i addressed you as Sharon. Woops!
- Aunt Lou says
  October 20, 2016 at 11:38 am
  
  Hi Janicke!
  I’m so glad that it was a hit at your house! Thanks for letting me know! Hearing that someone enjoyed a recipe as much as we did always makes my day!
  Aunt Lou
Judy Duthler says
October 11, 2016 at 8:49 pm

My husband was just told to go on low salt. Any ideas with this wonderful looking recipe?
Reply
- Aunt Lou says
  October 11, 2016 at 10:58 pm
  
  Hi Judy!
  I don’t have any experience cooking for someone with a low sodium diet. I would check with your doctor or a dietician for the best advice. I would hate to give you advice that is incorrect. You might ask your doctor about the low sodium options available for ingredients like soups, mixes, etc. Let us know how it goes!
  Aunt Lou
Tanya Lyons says
October 11, 2016 at 7:54 pm

This sounds wonderful. Except for the cream of mushroom soup. Can you use cream of celery soup instead?
Reply
- Aunt Lou says
  October 11, 2016 at 10:37 pm
  
  Hi Tanya!
  I have not tried it with cream of celery, but if that is the taste you prefer, it would probably work well. Let me know how it goes! Enjoy!
  Aunt Lou
Diana says
October 11, 2016 at 6:09 pm

Yum! I substituted Campbell’s Golden Mushroom soup for the Cream of Mushroom soup, and added a dash of Worcestershire sauce.
Keep up the good work…I always look forward to finding your recipes in my inbox!
Reply
Toni says
October 11, 2016 at 5:16 pm

Do you have to use Mushroom soup??
Reply
- Aunt Lou says
  October 11, 2016 at 10:33 pm
  
  Hi Toni!
  If you don’t like cream of mushroom soup, you could try our cream soup substitute. I’ll put the link below. Enjoy!
  Aunt Lou
  http://www.recipesthatcrock.com/cream-soup-substitute-recipes/
Patricia Bond says
October 11, 2016 at 1:42 pm

Do you think this would work in a crock pot casserole? If do you think I would need to use more potatoes?
Reply
- Aunt Lou says
  October 11, 2016 at 10:30 pm
  
  Hi Patricia!
  I haven’t tried it in my casserole crock yet, but I think it would work well. Yes, you would definitely need more potatoes. Enjoy!
  Aunt Lou
Sharon from Tennessee says
October 11, 2016 at 11:55 am

Hubby and I both love Shepperd’s Pie. I have never made it in a crock pot, but this one is on my list for dinner this week. Yum
Reply
- Aunt Lou says
  October 11, 2016 at 12:01 pm
  
  Hi Sharon!
  You are gonna love it! I brought it to a friend of mine with a newborn, and her family raved about it as well! Enjoy!
  Aunt Lou
DEB says
October 11, 2016 at 10:28 am

Do you think this would work if cut in half?
Reply
- Aunt Lou says
  October 11, 2016 at 12:00 pm
  
  Hi Deb!
  I haven’t tried it, but think it would work. You will need to adjust the size of crock pot you use and watch it closely the first time you make it to see how long it needs to cook. Enjoy!
  Aunt Lou
Karen says
October 11, 2016 at 9:10 am

Would this work with regular raw carrots? I’m not a fan of frozen carrots.
Reply
- Aunt Lou says
  October 11, 2016 at 10:27 pm
  
  Hi Karen!
  I haven’t tried it, but I would think it would work. I would suggest slicing the carrots very thin so they will cook easier. Make sure you watch it closely the first time and adjust your cooking time as needed. Enjoy!
  Aunt Lou

Trackbacks

[…] Crock Pot Shepherd’s Pie […]
Reply

We love hearing from you, it totally makes our day! Please remember, our comment section is much like our dinner table... You don't have to like everything we serve up, but you do have to use your manners.

Note: If you cannot find the comment form on this post, comments are closed. Unfortunately due to the amount of spam we receive, we have to close comments after an initial commenting period. However, if you have any questions or feedback, you can always email us at Cris@RecipesThatCrock.com. Psst... If you want to send us a photo of a dish you created from the site, we'd love to see it any maybe even feature it on Instagram!