Crockpot Shepherd's Pie, Slow Cooker Ground Beef Recipe

Ingredients

• 2 pounds Ground Beef (80% lean, broken up)
• 1 medium Yellow Onion (chopped roughly)
• 2 cups Beef Broth (low‑sodium preferred)
• 1 teaspoon Worcestershire Sauce
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.25 teaspoon Salt
• 2 packets Brown Gravy Mix (.87 oz each)
• 10 ounces Cream of Celery Soup (canned, can substitute cream of mushroom)
• 14 ounces Corn (drained, canned)
• 1 cup Peas and Carrots (frozen, thawed slightly)
• 4 cups Mashed Potatoes (prepared (homemade, instant, or refrigerated pack), warm)
• 1 cup Shredded Cheddar Cheese (optional, for topping)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Brown the Beef and Onion

   Heat the large skillet over medium‑high heat, add the ground beef and break it up with the meat chopper or a wooden spoon. Add the chopped onion and cook, stirring occasionally, until the beef is fully browned and the onion is softened.

   Time: PT10M

2. Drain Excess Grease

   Turn off the heat. Carefully tilt the skillet and use paper towels to blot and absorb the rendered fat, leaving the meat and onions in the pan.

   Time: PT2M

3. Assemble the Gravy Base in the Crock Pot

   Spray the inside of the 6‑quart crock pot with nonstick cooking spray. Transfer the browned beef and onion mixture into the pot. Add beef broth, Worcestershire sauce, salt, pepper, brown gravy packets, cream of celery soup, drained corn, and frozen peas‑carrots. Stir to combine evenly.

   Time: PT5M

4. Cook on High

   Cover the crock pot with its lid and set it to HIGH for 2 hours and 30 minutes. This will develop the savory gravy and fully cook the meat.

   Time: PT2H30M

5. Prepare Mashed Potatoes

   While the meat cooks, prepare your mashed potatoes according to your preferred method (homemade, instant, or store‑bought). Keep them warm.

   Time: PT10M

6. Skim Surface Fat

   After the 2½‑hour high‑heat period, open the lid and lay a few paper towels on the surface to absorb any risen fat.

   Time: PT2M

7. Add Mashed Potato Topping

   Evenly spread the warm mashed potatoes over the meat‑gravy layer, smoothing the top with a spatula or the back of a spoon.

   Time: PT3M

8. Add Cheese (Optional)

   Sprinkle the shredded cheddar cheese evenly over the mashed potatoes.

   Time: PT1M

9. Set to Low and Cook 1 Hour

   Place a layer of paper towels across the top of the lid (to catch condensation), then switch the crock pot to LOW and cook for 1 hour.

   Time: PT1H

10. Finish Cooking 30 Minutes

    Remove the paper towels, replace the lid, and continue cooking on LOW for an additional 30 minutes, or until the potatoes are heated through and the cheese is melted and lightly browned.

    Time: PT30M

11. Garnish and Rest

    Turn off the crock pot, sprinkle chopped fresh parsley over the top, and let the pie rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

25g

Carbohydrates

45g

Fat

22g

Fiber

5g