Easy Crock Pot Shepherd's Pie

Place the uncooked ground meat in an even layer in the bottom of a slow cooker. Top with the minced garlic and mushrooms.

In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, oregano, garlic powder, and onion powder.

Pour the broth mixture over the contents of the slow cooker and stir to combine. Cover the slow cooker and cook on low for 4-6 hours until the beef is cooked through.

Make the mashed potatoes about 15 minutes before the slow cooker time ends. Peel and cut the potatoes into 2-inch cubes.

Place the potatoes in a medium saucepan and cover them with 2 inches of water and a sprinkle of salt. Bring the potatoes to a boil over medium-high heat until fork tender. Drain the potatoes and place them in a bowl.

Add the milk, butter, salt and pepper to taste. Gently mash the potatoes with a handheld potato masher or mixer until just combined. Mix the cheddar into the mashed potatoes and set aside.

Mix the flour and water until smooth in a small bowl, then slowly stir the mixture into the slow cooker.

Add the peas and carrots.

Spread the mashed potatoes in an even layer on top of the meat mixture. Cover the slow cooker and cook until the gravy has thickened and the mashed potatoes are heated through.

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