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Slow Cooker Shepherds Pie Recipe

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This recipe for Slow Cooker Shepherds Pie, by , is from Our Family Favorites Recipes 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jason & Jenny Whelan


2 pounds ground beef browned and drained
1 tablespoon olive oil
1 onion diced
1 clove garlic minced
16 oz frozen peas and carrots
1 to 2 cups beef broth
1 teaspoon salt
teaspoon black pepper
2 tablespoons tomato paste
1 teaspoon thyme leaves
1 tablespoon cornstarch
4 to 5 cups mashed potatoes prepared
1 cup shredded cheddar cheese. optional

Prepare a slow cooker liner with non-stick cooking spray. In a large skillet over medium-high heat, add the olive oil and onions. Cook the onions until softened and stir in garlic. To the onions, add all ingredients EXCEPT the mashed potatoes and cheese. Stir together well. Transfer the mixture to the slow cooker liner and spread evenly. Cover and cook on high for 3 hours or low for 6 hours. Remove the slow cooker lid and add the mashed potatoes, spreading into an even layer. Top with cheese and recover the slow cooker until the cheese has melted about 5 minutes. Serve garnished with sliced green onions or alone.




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