Crockpot Shepherd’s Pie


Crockpot Shepherd’s Pie

A delicious classic recipe using ground beef, a savory gravy, mashed potatoes and cheese all slow cooked in your crockpot. The aromas through your house will have everyone waiting for this one.
Course Crockpot
Cuisine American
Author Catherine’s Plates


  • large skillet
  • 6 quart crockpot


  • 2 lbs ground beef
  • 1 medium yellow onion, chopped
  • 1 (10 oz) can cream of celery or mushroom soup
  • 1 (14 oz) can whole kernel corn, drained
  • 1 cup frozen peas & carrots
  • 2 (.87 oz ) each brown gravy mix (powder form)
  • 1 tsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 2 cups beef broth
  • 6 servings prepared mashed potatoes (homemade, instant, or refrigerated) I like the Bob Evans refrigerated version
  • 1 cup cheddar cheese, shredded


  • Spray a 6 quart crockpot/slow cooker with non-stick cooking spray.
  • In a large skillet over medium high heat cook ground beef and chopped onion until beef is no longer pink and onions are softened. Drain excess grease. Place cooked beef & onion into bottom of crockpot.
  • Add in cream of soup, corn, peas & carrots, gravy packets, Worcestershire sauce, salt, pepper, and beef broth. Stir to combine and smooth out evenly.
  • Place lid on crockpot and cook on high for 2 1/2 hours.
  • Spoon prepared mashed potatoes onto the mixture evenly. Sprinkle with shredded cheese. Place lid on and cook an additional 1 hour or until cheese has melted and potatoes are heated through. Sprinkle with parsley as a garnish.

Prepared Mashed Potatoes

  • 1)Make your own version of mashed potatoes
  • 2)Prepare instant mashed potatoes from a box or package
  • 3)Use refrigerated prepared mashed potatoes such as a Bob Evans variety