Slow Cooker Shepherd's Pie 

Prep Time: 25 minutes | Cook Time: 6 hours



  • 2 lbs yukon gold potatoes, peeled and chopped
  • 1 Tbsp butter
  • 1/3 cup milk
  • 1/2 tsp salt
  • For The Filling
  • 1 lb ground beef
  • 1 onion, diced
  • 3 Tbsp tomato paste
  • 2 carrots, peeled and diced
  • 1 cup beef broth
  • 1/4 cup red wine
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp dried thyme
  • salt and pepper to taste


In a large saucepan add potatoes and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and place in a bowl. Add the butter, milk, and salt and mash until smooth. Set aside.

Meanwhile in a large skillet brown the beef and onion over medium-high heat until meat is no longer pink. Add garlic and cook 30 seconds. Stir in tomato paste and cook 2 minutes.

Stir in the carrots, beef broth, red wine, Worcestershire sauce and dried thyme. Season with salt and pepper. Bring to a boil then simmer until some liquid has evaporated. Transfer to the slow cooker.

Spread the potato mixture over the beef and cover and cook on LOW until bubbly, about 5-6 hours. Serve.


You can cook this on HIGH for 3 hours if desired.

This dish will be super hot so wait 10 minutes before serving.

Perfect Pairing

Looking for another dinner? Try out our Beef and Barley Soup.