I decided to make Slow Cooker Shepherd’s Pie, as I had 5 pounds of Hamburger to cook up, and needed to make a couple of meals. Over half of the hamburger was used for the Slow Cooker Shepherd’s Pie. I hadn’t made Shepherd’s Pie in quite a while, but it’s really an easy meal to make and a great way to use leftovers if you have them!

Now for the Hamburger, one of the tricks that I do to make my life easier is I cook all 5 pounds at a time. Most of the time I cook it in the slow cooker with 1-2 diced yellow onions. I stir it every 2 hours or so, to make sure it doesn’t burn on the sides and cooks evenly. The only “complicated” part is draining the grease off. I’ve found the best way, is to drain everything in the slow cooker into a fine strainer. I have that drain into a bowl that either has grocery sacks in the bottom or press and seal. I let it congeal in the bowl, then I lift it out and throw out. That way I only have minor wiping down of the bowl, before washing.

If I’m not going to use the hamburger immediately I divide it into quart size freezer bags, squeeze air out and freeze flat. I then can just pull them back out when I need one for a meal.

This time I used 3 of the pounds for this recipe. The other 2 pounds were reserved for Easy Beef and Bean Burritos . Slow Cooker Shepherd’s Pie is so simple that I only needed the hamburger, a few spices, gravy packets, cream of mushroom, frozen veggies and mashed potatoes. You can use leftover veggies and mashed potatoes if you have them. Being able to use leftovers into a completely different meals is a great way to be frugal.

Enjoy another great recipe Chicken Pot Pie Soup

Slow Cooker Shepherd's Pie
Slow Cooker Shepherd’s Pie

Slow Cooker Shepherd's Pie

Prep Time 30 mins
Cook Time 3 mins
Total Time 33 mins
Course Main Dish
Cuisine American
Servings 10 People


  • 3 Pounds Ground Hamburger Browned
  • 1 Large Yellow Onion, Diced
  • 2 Au Jus or Brown Gravy Mixes
  • 2 Packages (12 oz each) Frozen Veggies I used frozen peas, carrots, green beans, corn
  • 1 Can (10.5 oz) Cream of Mushroom Soup
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Oregano
  • 3 Cups Mashed Potatoes Made with milk if possible (can use leftovers too)
  • 2 Tablespoons Butter
  • 1 Package (4 oz) Shredded Cheddar Cheese


  • Brown the hamburger with the diced onion. Drain fat. Once done, make the mashed potatoes and add the extra 2 ounces of butter to the mashed potatoes.
  • Mix together the browned hamburger, onions, gravy mixes, garlic and onion powder, frozen veggies and the cream of mushroom soup.
  • Spray the slow cooker with cooking spray.
  • Pour the mixture into the bottom of the slow cooker and smooth around.
  • Spread the mashed potatoes on top of the hamburger. Cover and cook on high for 3-4 hours or 6-7 on low. 30 minutes before serving lift the lid (careful to not let it drip into the mashed potatoes. Sprinkle the shredded cheddar cheese over the mashed potatoes, and recover the lid.
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