Crock Pot Shepherds Pie
Crock Pot Shepherd’s Pie with seasoned beef, vegetables, and creamy mashed potatoes — an easy, comforting dinner perfect for busy nights.
Servings: 6
Calories: 385kcal
Equipment
Ingredients
- 1 ½ pounds ground beef
- ¼ cup beef broth
- 1 Tablespoon tomato paste
- 1 Tablespoon Worcestershire sauce
- 3 teaspoons minced garlic
- ½ cup yellow onion chopped
- 16 ounces frozen peas and carrots (1 bag)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 - 3 cups mashed potatoes
- ¼ cup parmesan cheese shredded
Instructions
- Brown ground beef in large skillet over medium-high heat and drain any excess grease.
- Stir in broth, tomato paste, Worcestershire sauce, chopped onion, and garlic.
- Bring to a simmer for 5 minutes until sauce thickens slightly.
- Add the meat mixture to the crock pot then add the frozen peas and carrots. Stir to combine.
- Top the meat and veggies with the mashed potatoes and spread in a even layer. Then top potatoes with shredded parmesan cheese.
- Cover and cook on high for 2-3 hours or low for 4-6 hours.
Notes
Fridge: Store leftover shepherd's pie in an airtight container in the fridge for up to 5 days.
Freezer: It might be tricky to keep the beef and potatoes layered, but you can transfer and freeze leftover shepherds pie in an airtight container. Cover with plastic wrap before putting the lid on. Thaw in the fridge overnight before reheating.
To reheat leftovers, warm in the microwave in 30 second increments until hot throughout.
Nutrition
Calories: 385kcal | Carbohydrates: 28g | Protein: 27g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 712mg | Potassium: 791mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7262IU | Vitamin C: 27mg | Calcium: 91mg | Iron: 4mg