Can I use ground beef instead of chuck roast?

Yes, you can substitute ground beef for chuck roast. Make sure to brown and drain the ground beef before adding it to the slow cooker to avoid excess grease. Note that the texture will be less chunky, but it will still taste delicious.

Can I make this recipe ahead of time?

Absolutely. Prepare the beef and vegetable mixture, allow it to cool, and store it in the fridge or freezer. When ready to serve, top with freshly made or reheated mashed potatoes and cook as directed. This makes it a perfect make-ahead freezer meal.

What’s the best way to store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm in the oven at 350ºF for 20–25 minutes or microwave individual servings. For best texture, reheat covered with foil to retain moisture.

Can I cook this on high instead of low?

Yes, you can cook on high for 3½ to 4½ hours instead of low for 7–9 hours. Just ensure the beef is fork-tender before proceeding to thicken the filling and add the potato topping.

Slow Cooker Shepherd’s Pie – Best Classic Dinner Idea

Name: Slow Cooker Shepherd’s Pie
Prep time: 30 min
Cook time: 9 h
Total time: 9 h 30 min
Cuisine: American
Ingredients: 1 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes; 3 cloves garlic, minced; 4 medium carrots, peeled and cut into 1/4-inch slices; 8 ounces white mushrooms, cleaned and roughly chopped; 1 1/2 cups frozen corn, thawed; 3/4 cup low-sodium beef broth; 6 tablespoons tomato paste; 2 teaspoons Worcestershire sauce; 1 teaspoon dried oregano; 1 1/2 tablespoons House Seasoning (¼ cup sea salt, ¼ cup garlic powder, 2 tablespoons onion powder, 1 tablespoon black pepper); 3 tablespoons all-purpose flour; 6 tablespoons water (to mix with flour); 1 1/2 cups frozen peas, thawed; Salt and freshly ground black pepper, to taste; 2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces; 1 teaspoon salt (for boiling potatoes); 1 cup milk, warmed; 6 tablespoons butter, melted; 1 1/2 cups shredded cheddar cheese; Salt and freshly ground black pepper, to taste (for mashed potatoes)

Description

Slow Cooker Shepherd’s Pie is a comforting, hearty dish made with tender chuck roast, vegetables, and a rich, thick gravy, all topped with cheesy mashed potatoes. A classic recipe with a slow cooker twist, perfect for cozy family dinners or make-ahead freezer meals.

Ingredients

Scale

1 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
3 cloves garlic, minced
4 medium carrots, peeled and cut into 1/4-inch slices
8 ounces white mushrooms, cleaned and roughly chopped
1 1/2 cups frozen corn, thawed
3/4 cup low-sodium beef broth
6 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1 1/2 tablespoons House Seasoning (¼ cup sea salt, ¼ cup garlic powder, 2 tablespoons onion powder, 1 tablespoon black pepper)
3 tablespoons all-purpose flour
6 tablespoons water (to mix with flour)
1 1/2 cups frozen peas, thawed
Salt and freshly ground black pepper, to taste
2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces
1 teaspoon salt (for boiling potatoes)
1 cup milk, warmed
6 tablespoons butter, melted
1 1/2 cups shredded cheddar cheese
Salt and freshly ground black pepper, to taste (for mashed potatoes)

Cook Mode Prevent your screen from going dark

Instructions

Place the beef cubes in a large slow cooker. Top with garlic, carrots, mushrooms, and corn.
In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, oregano, and house seasoning. Pour over meat and vegetables. Stir to combine.
Cover and cook on low for 7–9 hours or on high for 3.5–4.5 hours, until the beef is fork-tender.
About 30 minutes before the cook time ends, boil the potatoes in salted water until fork-tender (about 15–20 minutes).
Drain the potatoes and return them to the pot. Add warm milk, melted butter, salt, and pepper. Mash until creamy. Stir in cheddar cheese.
Skim fat from the beef mixture in the slow cooker. Mix flour with water, then stir into the stew to thicken.
Add the peas and stir well. Adjust seasoning to taste.
Spread the mashed potatoes over the beef and vegetable mixture evenly.
Cover and cook on high for 15–30 minutes until heated through and gravy is thickened.

Notes

Use leftover mashed potatoes to save time.
For a shortcut, use quality instant potatoes with butter and milk.
Freeze cooked meat mixture for up to 2 months. Thaw and top with mashed potatoes when ready to bake.
You can substitute chuck roast with lean ground beef or turkey for a quicker version.
Skip mushrooms if your family doesn’t like them—dice small or omit completely.

Prep Time: 30 minutes
Cook Time: 9 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving (1/9 of recipe)
Calories: 539
Sugar: 7g
Sodium: 762mg
Fat: 27g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 5g
Protein: 30g
Cholesterol: 106mg