Go Back
thehungryhungryhiker

Slow Cooker Shepherd's Pie - 2 Ways

A slightly more hands-off version of a classic comfort food favorite, Shepherd's Pie, made possible thanks to your slow cooker!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the slow cooker:
  • 2 lbs ground beef
  • 4-5 Russet potatoes, large peeled if desired, cut into ¾" chunks
  • ¾ cup carrots peeled and diced small
  • 12 ounces Brussels sprouts stems cut off, chopped in half
  • 1 white onion diced small
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • sea salt to taste
  • fresh ground black pepper to taste
  • 1 quart chicken broth or stock
  • ½ cup frozen peas
For a more traditional Shepherd's Pie (optional):
  • 3 tbsp ghee
  • 2 tbsp nutritional yeast
  • dried parsley, for garnish

Equipment

  • Slow cooker

Method
 

  1. Place all of the "slow cooker" ingredients except the peas into your slow cooker and give it a good stir to combine. Make sure to break the meat up a bit. Place the lid on the slow cooker and cook on low for 8-10 hours, until the meat has browned and the veggies are fork tender. Stir in the ½ cup of frozen peas and let sit for 5-10 minutes. If you are looking for more of a Shepherd's Pie stew, you're done! Ladle into bowls, serve hot, and enjoy!
  2. If you are looking for a more traditional Shepherd's Pie, remove the potato chunks from the slow cooker and place them in a medium bowl. Add 3 tbsp ghee and 2 tbsp nutritional yeast to the potatoes and mash with a potato masher or an electric mixer. Set aside.
    Use a baster to remove almost all of the liquid from the slow cooker. (If the potatoes are too dry for your liking, add a little bit of this cooking liquid to the potatoes and mash/beat to combine!) When removed, give the meat and veggies a good stir. Spoon the mashed potatoes over the meat and veggies. Garnish with dried parsley, ladle into bowls, serve hot, and enjoy!