Shepherd’s Pie Stew {Crockpot or Dutch Oven}
Shepherd’s pie stew is an easy Crockpot recipe that is a fun variation on beef chili. For this cozy dinner we swap out the beans and add sweet peas and corn for all your favorite shepherd’s pie flavors in a hearty slowcooker chili.
One of our all-time favorite winter weekend dinners is a cozy pot of Crockpot shepherds pie with the mashed potato topping.
Sometimes I want all that flavor but don’t want to mess with mashed potatoes. This hearty shepherd’s pie stew combines all the same elements in a quicker-to-prep dish that freezes so well for future dinners, too.
You could prep a big batch now and save half of it for an easy weeknight dinner later this season!
Why This is the Best Recipe
- Big Batch for Freezer: This makes a generous amount of stew to feed a hungry family but leftovers freeze beautifully if you only need a small portion tonight.
- One Pot Dinner: Everything you need cooks right in the Crockpot, beef, potatoes, and veggies all in one!
- Budget-Friendly: Make this when ground beef goes on sale, it’s a great way to stretch the meat out for many meals.
Ingredients
- Lean Ground Beef: If beef is too pricey right now, you could substitute ground pork. Ground turkey or chicken make this lighter but you may want to add some beef bouillon to the mix for a deeper flavor.
- Red Potatoes
- Onion
- Carrots
- Celery
- Diced Tomatoes: Regular tomatoes work great, for a little extra heat you could use fire roasted diced tomatoes.
- Frozen Corn
- Marinara Sauce
- Chili Sauce
- Worcestershire Sauce
- Chili Seasoning Mix
- Paprika
- Minced Garlic
- Frozen Peas
Crockpot vs. Dutch Oven: How to Choose
You can slow cook the stew in either a slowcooker on your countertop or in a Dutch Oven in your oven.
Both methods work great, here’s how I decide which way to go:
- Dutch Oven: If I don’t plan to use my oven for anything else while the stew cooks, I love to use a Dutch Oven because I can brown the meat right in the same pot and then throw it in the oven to finish. Less mess, less fuss!
- Crockpot: I’ll brown the beef in a separate skillet and then use the slowcooker when I plan to use our oven to bake some dinner rolls to go with our meal or have other things I need to bake at that time.
Brown the Ground Beef
Before you build the stew, it is important to brown the ground beef in a skillet. This improves the texture and final flavor of the dish.
Drain the fat from the pan and then transfer it to the slowcooker.
If you’re using the Dutch Oven method, you can brown the meat right in the pot and keep going.
Build the Stew
Add the chili seasoning, diced onion, carrots, and celery and mix them all in with the beef.
Add the potatoes, tomatoes, and frozen corn. Stir them together.
Pour the marinara sauce over everything. Add the water to the empty marinara jar, secure the lid, and gently shake to get all the sauce from the jar. Pour it into the pot.
Add the chili sauce, Worcestershire sauce, garlic, and paprika. Stir until everything is nicely combined.
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Crockpot Cooking Instructions
Cover the slowcooker and cook on HIGH for 5 – 6 hours or on LOW for 7 – 8 hours.
The potatoes should be nice and tender.
It helps to stir this very-thick stew a few times as it cooks to ensure it all heats through evenly.
Dutch Oven Cooking Instructions
Preheat the oven to 325°F.
Bake the stew for 2 1/2 – 3 hours, stirring it about halfway through.
If the stew becomes too thick, you can add a splash of water or beef broth to loosen things up.
Add the Peas
Peas are a delicate vegetable that should be added just at the very end of the cooking time with each method you chose.
If you add them at the start, they’d be completely mushy by the end.
Instead, just be sure to stir them into the hot stew. The warmth from the broth will heat them through very quickly.
Make Ahead Tips
This is a great stew to make ahead because the savory flavors will mingle as it sits.
You could prepare the stew on the weekend and store it in an airtight container in the fridge for up to 5 days, reheating just what you need as you go.
Alternatively, you could store it in the freezer for up to 6 months. I prefer to freeze it in smaller portions that I can grab and reheat throughout the chilly months.
DIY Meal Kit
If you want to prepare it during the busy work week, it can be ready to start cooking with just a few minutes if you prep a meal kit in advance:
- Brown the Beef
- Chop the Potatoes
- Chop the Veggies
Store each of the things and store them separately in the fridge for quick assembly.
You could also freeze the ingredient packets now and cook the stew later. There’s no need to thaw them, just stir together and cook from frozen.
Serving Suggestions
I served this hearty stew for a weekend lunch with some simple whole wheat crackers on the side.
When I serve it for dinnertime, I like to upgrade the side to a homemade fresh bread.
If you start them at the same time as the stew, my bread machine potato rolls or brown bread rolls would be ready to enjoy at the same time as the stew is finished cooking!
If you want to add a bread with a bit of hearty tang, my sourdough focaccia is perfect for dunking in the broth but my light and airy sourdough popovers make a very elegant bread basket for a special meal.
More Crockpot Recipes
Looking for more easy slowcooker recipes for a cozy dinner this weekend? Here are a few of my favorites:
Shepherd’s Pie Stew {Crockpot or Dutch Oven}
Ingredients
- 2 1/2 pounds lean ground beef
- 2 (1.25 oz) packets of chili seasoning mix
- 1 onion diced
- 5 medium carrots diced
- 4 stalks of celery diced
- 6 red potatoes diced
- 1 (14 oz) can of diced tomatoes with their juices
- 1 (10 oz) bag of frozen corn about 2 cups corn kernels
- 1 (28 oz) jar of marinara sauce
- 1 cup water
- 1/2 cup chili sauce
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon paprika
- 2 teaspoons minced garlic
- 1 cup frozen peas
Instructions Start Cooking
Crockpot Instructions:
- Heat a large skillet over medium-high heat. Add the ground beef and brown it, crumbling it as it cooks. Drain the fat and add the browned beef to the slowcooker bowl.2 1/2 pounds lean ground beef
- Add the packets of chili seasoning, diced onions, carrots, and celery to the slowcooker. Stir everything together.2 (1.25 oz) packets of chili seasoning mix, 1 onion, 5 medium carrots, 4 stalks of celery
- Add the diced potatoes, diced tomatoes, and corn. Stir again.6 red potatoes, 1 (14 oz) can of diced tomatoes with their juices, 1 (10 oz) bag of frozen corn
- Pour the marinara sauce over the top. Add the 1 cup of water to the marinara jar and close the lid. Gently shake the jar to collect the leftover sauce and pour the water into the slowcooker. Add the chili sauce, Worcestershire sauce, minced garlic, and paprika. Carefully stir everything together.1 (28 oz) jar of marinara sauce, 1 cup water, 1/2 cup chili sauce, 3 tablespoons Worcestershire sauce, 1/2 teaspoon paprika, 2 teaspoons minced garlic
- Cook the stew on HIGH for 5 – 6 hours or on LOW for 7 – 8 hours. Be sure to stir the beef stew a few times as it cooks so that all the vegetables can cook evenly. You may need to add another 1/2 cup or so of water if the mixture is too thick.
- Add the peas about 30 minutes before the stew is ready to serve. Stir them in and let them warm through for that last bit of cooking.1 cup frozen peas
- Serve the shepherd's pie stew with fresh bread or breadsticks as desired.
Dutch Oven Instructions:
- Preheat the oven to 325°F.
- Heat a Dutch oven over medium-high heat. Brown the ground beef and drain the fat.
- Add the chili seasoning packets, diced onions, carrots, and celery. Stir and saute over medium heat for 5 – 7 minutes. Just until the veggies start to soften.
- Add the diced tomatoes with their juices, potatoes, and corn. Add the marinara sauce and stir. Use 1 cup of water to rinse the jar of sauce and add the water to the pot.
- Add the chili sauce, Worcestershire sauce, minced garlic, and paprika. Stir everything together until well combined.
- Place the tight-fitting lid on the Dutch oven and place it in the oven. Bake for 2.5 – 3 hours, stirring half way through. NOTE: If the chili starts to look too thick as it cooks, you may need to add a splash more water or beef broth if you have it.
- About 30 minutes before it is finished, stir in the peas and then let the stew continue to slow cook.
Recipe Notes
How to Freeze Leftovers:
This makes a giant batch of stew so that you can freeze a second dinner for another time. Once the stew has cooled, package the leftovers in a freezer-safe container or freezer storage bag. Freeze for up to 4 months. It helps to let it thaw in the fridge overnight but you can reheat the frozen stew gently on the stovetop or in the microwave.Save This Recipe to Your Recipe Box
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