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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


  • 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.


  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.

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Reviewed Mar. 5, 2015

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

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!"

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."

Reviewed Aug. 12, 2014

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

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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