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Slow-Cooker Shepherd’s Pie

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Slow-Cooker Shepherd’s Pie
  • Prep 15 min
  • Total 4 hr 15 min
  • Servings 4
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Mashed potatoes make this hearty and delicious slow-cooker shepherd’s pie even easier.
By Stephanie Wise
Updated Oct 25, 2016

Ingredients

Steps

  • 1
    In 10-inch skillet, cook beef over medium heat, stirring occasionally, until browned; drain. Stir in soup, garlic powder, salt and pepper. Spread mixture evenly in bottom of 6-quart slow cooker. Top evenly with frozen vegetables.
  • 2
    In 2-quart saucepan, heat water and butter to a rapid boil. Remove from heat; stir in milk and dry potatoes until just combined. Let stand 1 minute, then stir again. Spread evenly over top of vegetables in slow cooker.
  • 3
    Cover and cook on Low heat setting 4 to 5 hours or until warm and vegetables are cooked through.
  • 4
    Serve warm sprinkled with herbs.

Tips from the Betty Crocker Kitchens

  • tip 1
    Ground beef can be swapped with ground turkey, chicken or lamb.
  • tip 2
    Feel free to use your favorite blend of frozen vegetables for this recipe!

Nutrition

852.4 Calories, 44.0g Total Fat, 41.0g Protein, 68.7g Total Carbohydrate, 10.9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
852.4
Total Fat
44.0g
68%
Saturated Fat
21.4g
107%
Cholesterol
158.8mg
53%
Sodium
2389.6mg
100%
Potassium
1718.4mg
49%
Total Carbohydrate
68.7g
23%
Dietary Fiber
3.8g
15%
Sugars
10.9g
Protein
41.0g
% Daily Value*:
Vitamin C
6.10%
6%
Calcium
17.80%
18%
Iron
28%
28%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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