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Slow Cooker Shepherds Pie

Slow Cooker Shepherds Pie

The ultimate comfort food, Slow Cooker Shepherds Pie is rich, creamy, and incredibly satisfying. This easy weeknight dinner features a savory filling topped with fluffy mashed potatoes. Perfect for busy families or cozy nights, make it tonight for a delightful meal!
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground turkey cooked and broken into small pieces
  • 3 cloves garlic minced
  • 4 medium carrots peeled and diced small
  • 2 cups button mushrooms chopped
  • 1 cup corn frozen (thawed)
  • 1 cup peas frozen (thawed)
  • 3/4 cup chicken broth low-sodium
  • 1/4 cup tomato paste low-sodium, no sugar added
  • 2 teaspoons soy sauce low-sodium
  • 1 teaspoon dried oregano
  • 2 1/2 pounds russet potatoes peeled and cut into 2-inch pieces
  • 1 cup skim milk
  • 1 cup cheddar cheese low-fat, shredded
  • 1/4 cup parsley fresh, chopped

Equipment

  • Large Pot
  • Mixing Bowl
  • Chef's Knife
  • Peeler
  • Cutting Board
  • Slow Cooker
  • Whisk

Method
 

  1. Start by placing the cooked ground turkey into the slow cooker. It’s essential to ensure the turkey is well-cooked and broken into small pieces for even flavor distribution.
  2. Add the minced garlic, diced carrots, chopped mushrooms, thawed corn, and thawed peas into the slow cooker. Stir everything together gently to combine.
  3. In a small bowl, whisk together the chicken broth, tomato paste, soy sauce, and dried oregano. This mixture provides a flavorful sauce that will seep into the meat and veggies.
  4. Pour the sauce over the meat and vegetable mixture in the slow cooker, ensuring everything is evenly coated. This step is crucial for achieving a well-seasoned filling.
  5. Cover the slow cooker and cook on high for 2 hours or low for 4 hours. During this time, the flavors will meld beautifully, and the vegetables will become tender.
  6. Meanwhile, prepare the mashed potatoes. Place the russet potatoes in a large soup pot and cover them with water. Bring to a boil and cook for about 10 minutes or until the potatoes are fork-tender. You want them soft enough to mash easily.
  7. Once cooked, drain the potatoes and transfer them to a large bowl. Add the skim milk and mash until mostly smooth. A few lumps are perfectly fine; they add character to the dish!
  8. After the cook time is complete for the meat and vegetables, open the slow cooker and skim off any excess liquid. Spread the creamy mashed potatoes evenly on top of the filling, creating a beautiful layer.
  9. Sprinkle the shredded cheddar cheese evenly on top of the mashed potatoes. The cheese adds a deliciously rich and gooey topping when melted.
  10. Cover the slow cooker again and cook on high for an additional 20 minutes. This final cooking step allows the cheese to melt and the flavors to intensify.
  11. Once done, sprinkle the dish with freshly chopped parsley for a burst of color and freshness. Serve warm and enjoy!

Notes

There are so many ways to adapt this recipe! Store leftovers in an airtight container in the fridge for up to three days. You can freeze the filling separately from the mashed potatoes for up to three months. Consider swapping the ground turkey for ground beef or a meat alternative for a different flavor profile. Use lentils or mushrooms as a substitute for meat for a hearty vegetarian version. Add spices like smoked paprika or chili flakes to the filling for an extra kick.