Crockpot Shepherd’s Pie

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1 pound ground turkey or beef (or other meat)
2 cloves garlic, chopped
1 tablespoon onion flakes
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 cups frozen vegetables
1 cup water
2 cups shredded cheddar cheese
3 cups leftover mashed potatoes


This recipe will fit a 4-quart crockpot. You can easily double this recipe and use a larger crockpot.

In a frying pan, toss the onion and seasonings with the meat and brown the meat.

Spray the inside of your crockpot with cooking spray. Put the cooked seasoned meat in the crockpot and stir in the frozen vegetables and water. Add the cheddar cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.

Cover and cook on low for about 6 hours or on high for about 3 hours. If you want, you can remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a little on top. This is not necessary, however.

Note: I fixed a double batch of this for a carry-in dinner at church this past Sunday. It was delicious! We loved it! I am adding this recipe to my Sunday noon meal list. I can cook the meat and potatoes ahead of time and put in containers in the refrigerator. Then on Sunday morning I can assemble the meat, veggies, cheese, and potatoes in the crockpot rather quickly and set it on low. A yummy lunch will be waiting when we get home from church!

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