Shepherd's Pie Stew {Crockpot or Dutch Oven}
This hearty shepherd's pie stew is loaded with seasoned ground beef, tender potatoes, and plenty of vegetables simmered in a rich, savory tomato sauce. You can make it in either a slowcooker or Dutch oven depending on your needs.
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
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.
- Add the packets of chili seasoning, diced onions, carrots, and celery to the slowcooker. Stir everything together.
- Add the diced potatoes, diced tomatoes, and corn. Stir again.
- 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.
- 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.
- 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.