Sandy's Slow Cooker Shepherd's Pie (Cottage Pie)

Slow Cooker Shepherd's Pie (Cottage Pie)
Diana Rattray
Prep: 20 mins
Cook: 3 hrs 45 mins
Total: 4 hrs 5 mins
Servings: 4 servings
Nutrition Facts (per serving)
568 Calories
25g Fat
43g Carbs
42g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 568
% Daily Value*
Total Fat 25g 32%
Saturated Fat 10g 52%
Cholesterol 123mg 41%
Sodium 1143mg 50%
Total Carbohydrate 43g 16%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 42g
Vitamin C 16mg 80%
Calcium 228mg 18%
Iron 6mg 33%
Potassium 1481mg 32%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a layered slow cooker shepherd's pie from Sandy. This version with ground beef is better known as a "cottage pie." The dish could also be made with ground lamb or minced leftover lamb.

The simple layers are versatile. For a meatier casserole, use 1 1/2 to 2 pounds of ground beef, and the green beans may be replaced with frozen green beans, carrots, or corn. We used red skinned potatoes in the pictured dish. We cut them ​into 1/2 inch cubes and they were perfectly cooked after three hours on high. We also added extra chopped onions, about 1 cup.

Serve this tasty all-in-one meal with biscuits or crusty bread.


  • 1 tablespoon butter, for greasing

  • 3 medium potatoes

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 pound lean ground beef

  • 1/2 cup chopped onion

  • 1/2 teaspoon garlic powder, or to taste

  • 1 (10 3/4-ounce) can cream of mushroom soup

  • 1 teaspoon beef base, or granules

  • 2 (15-ounce) cans green beans, drained

  • 1/4 cup shredded cheddar cheese

Steps to Make It

  1. Gather the ingredients.

  2. Butter the crockery insert of the slow cooker with butter or spray it with nonstick cooking spray.

  3. Scrub the potatoes and peel, if desired. Cut the potatoes into small chunks, about 1/2-inch. You should have 3 to 4 cups of diced potatoes. 

  4. Put the potatoes in the slow cooker and season them with kosher salt and freshly ground black pepper.

  5. In a large skillet over medium heat, brown the ground beef with chopped onion. Stir in the garlic powder. When the onion is translucent and the beef is no longer pink transfer the mixture to the slow cooker using a slotted spoon.

  6. In a bowl, combine the condensed cream of mushroom soup with the beef base or beef concentrate flavor. Spoon the soup mixture over the beef and onion layer.

  7. Drain the cans of cut green beans and spoon them over the soup layer.

  8. Cover and cook on high for 3 hours. Stir gently once or twice.

  9. Turn to low and sprinkle shredded cheddar cheese on top of shepherd pie; cook for about 15 to 30 minutes longer, or until the cheese has melted and potatoes are tender.

  10. Serve and enjoy!


  • Any variety of potato works in this recipe; use russet baking potatoes, Yukon Gold potatoes, or red-skinned potatoes.

Recipe Variations

  • Substitute whole kernel corn or drained canned carrots for the green beans.
  • Use a cheddar jack blend of cheeses or mozzarella for the topping.