Slow-Cooker Shepherd's Pie


The secret to this Shepherd's pie? A whole cup of beer.

Slow-Cooker Shepherd’s Pie
Photo: Con Poulos
Hands On Time:
20 mins
Total Time:
5 hrs 20 mins
6 serves


  • 1 ½ pounds beef chuck, trimmed and cut into 2-inch pieces

  • 2 large carrots, chopped

  • 1 large onion, chopped

  • 1 cup low-sodium beef broth

  • 1 cup dark beer (such as Guinness)

  • 3 tablespoons Worcestershire sauce

  • 2 tablespoons tomato paste

  • 2 tablespoons all-purpose flour

  • Kosher salt and black pepper

  • 2 large russet potatoes, peeled

  • 2 cups frozen peas

  • ½ cup milk

  • 2 tablespoons unsalted butter


  1. Combine the beef, carrots, onion, broth, beer, Worcestershire, tomato paste, flour, 1½ teaspoons salt, and 1 teaspoon pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid.

  2. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Transfer the potatoes to a medium bowl. Stir the peas into the stew, cover, and warm until heated through, 2 to 3 minutes.

  3. Mash the potatoes with the milk, butter, and ½ teaspoon each salt and pepper in a medium bowl.

  4. Serve the stew topped with the mashed potatoes.

Nutrition Facts (per serving)

340 Calories
10g Fat
29g Carbs
31g Protein
Nutrition Facts
Calories 340
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 23%
Cholesterol 85mg 28%
Sodium 940mg 41%
Total Carbohydrate 29g 11%
Total Sugars 8g
Protein 31g
Calcium 84mg 6%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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