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Slow-Cooked Shepherd's Pie

 Slow-Cooked Shepherd's Pie
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
5 ServingsPrep: 35 min. Cook: 5-1/4 hours


  • 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


  • 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 of 2

Slow-Cooked Shepherd's Pie (continued)

Directions (continued)

  • Meanwhile, in a large skillet, cook the beef, onion, and garlic over
  • medium heat until meat is no longer pink; drain.
  • 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.
  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.