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Slow-Cooked Shepherd's Pie Recipe
Slow-Cooked Shepherd's Pie Recipe photo by Taste of Home

Slow-Cooked Shepherd's Pie Recipe

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Shepherd's pie is to the British like meat loaf is to Americans, so as a young child living in the UK, shepherd's pie was a weekly staple. This is my go-to recipe when I'm longing for the sights and smells of my mother's kitchen.—Mari Sitkiewicz, Downers Grove, Illinois
TOTAL TIME: Prep: 35 min. Cook: 5-1/4 hours
MAKES:5 servings
TOTAL TIME: Prep: 35 min. Cook: 5-1/4 hours
MAKES: 5 servings

Ingredients

  • 2 pounds medium Yukon Gold potatoes, peeled and quartered
  • 2 tablespoons butter
  • 1/4 to 1/3 cup 2% milk
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1-3/4 cups sliced fresh mushrooms
  • 2 medium carrots, chopped
  • 1 cup beef broth
  • 1/4 cup dry white wine
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/3 cup frozen peas
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tablespoon minced fresh parsley

Nutritional Facts

1-1/2 cups equals 419 calories, 19 g fat (9 g saturated fat), 79 mg cholesterol, 746 mg sodium, 35 g carbohydrate, 4 g fiber, 24 g protein.

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, then shake potatoes over low heat for 1 minute to dry. Mash potatoes, gradually adding butter and enough milk to reach desired consistency. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Meanwhile, in a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.
  3. Add tomato paste; cook for 2 minutes. Add the mushrooms, carrots, broth, wine, Worcestershire sauce and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until most of the liquid is evaporated. Stir in peas. Season with remaining salt and pepper.
  4. Transfer beef mixture to a greased 4-qt. slow cooker. Spread mashed potatoes over top. Cover and cook on low for 5-6 hours or until bubbly. Sprinkle with cheese. Cover and cook 10 minutes longer or until cheese is melted. Just before serving, sprinkle with parsley. Yield: 5 servings.
Bake option: Transfer cooked beef mixture to a greased 8-in.-square baking dish. Spread mashed potatoes over top. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until bubbly and topping is lightly browned. Sprinkle with parsley.
Originally published as Slow-Cooked Shepherd's Pie in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p17

Nutritional Facts

1-1/2 cups equals 419 calories, 19 g fat (9 g saturated fat), 79 mg cholesterol, 746 mg sodium, 35 g carbohydrate, 4 g fiber, 24 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Slow-Cooked Shepherd's Pie

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 5, 2015

"Shepherds pie is made with Lamb not ground beef, Cottage pie is made with beef"

MY REVIEW
Reviewed Jan. 21, 2015

"This recipe is SO GOOD! Next time I will skip the cheese, as I am not used to it on my shepherd's pie. Boyfriend raved about it!"

MY REVIEW
Reviewed Sep. 2, 2014

"Very good! I left out the wine and thyme. Tasty and easy to make. Will put it on a favorite's list. Nice family dinner."

MY REVIEW
Reviewed Aug. 12, 2014

"I really enjoyed this recipe, thank you!!!"

MY REVIEW
Reviewed Mar. 2, 2014

"Can't go 5 stars only because I haven't actually tried it yet but it reads delicious!! Thank you for a real recipe without canned soups and veggies (shudder)."

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