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Slow Cooker Shepherd’s Pie

Payne Caitlyn
Tasty ground beef topped with cheesy mashed potatoes - this slow cooker shepherd's pie hits all the spots if your looking for a hearty comfort dish.
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Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 35 minutes
Course Main Dishes
Servings 8
Calories 598 kcal

Ingredients
  

  • 2 pounds 85% lean ground beef
  • 1 cup chopped onion
  • 3 cloves garlic minced
  • 1 12-ounce package frozen mixed vegetables
  • 1 1/2 cups lower-sodium beef broth
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon quick-cooking tapioca finely crushed
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 24-ounce packages refrigerated mashed potatoes
  • 1 cup shredded Cheddar cheese
  • paprika to taste
  • chopped fresh parsley for garnish

Instructions
 

  • Gather all ingredients.
  • Cook ground beef and onion in a 12-inch skillet over medium heat until beef is browned and onion is tender; about 8 minutes. Add garlic. Cook and stir until fragrant, about 1 minute; drain fat.
  • Add beef mixture and frozen mixed vegetables to a 5- to 6-quart slow cooker.
  • Whisk together beef broth, tomato paste, Worcestershire sauce, tapioca, Italian seasoning, salt, and pepper in a small bowl. Pour over beef mixture; stir to combine.
  • Cover and cook on Low for 4 to 6 hours or on High for 3 hours.
  • Prepare mashed potatoes according to package directions. Stir in cheese. Spread atop the beef mixture.
  • Cover and cook on High for 20 minutes.
  • Garnish with paprika and parsley