Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

A crock pot prepared version of the infamous layered ground beef dish with green beans and potatoes topped with cheddar cheese.

Ingredients Nutrition


  1. Spray crock pot with cooking spray.
  2. Scrub about 3 medium russet potatoes and cut into small chunks, leaving the skin on. (If you cut the spuds into too large a size pieces, they will take too long to cook since everything else is basically done). This made one layer on the bottom of my 5-quart crock pot.
  3. Season spuds with salt, pepper and garlic powder to your own taste.
  4. Brown 1 pound of ground beef with 1/2 chopped onion; drain fat. Put on top of spuds.
  5. Mix one can of Campbell's Cream of Mushroom soup with 1 tsp beef concentrate flavor. Drain two 14 or 15 ounce can of cut green beans and put in slow cooker/crock pot.
  6. Cover and cook on high for 3 hours, stirring a couple of times. Turn to low and sprinkle shredded cheddar cheese on top of shepherd pie and cook for 30 minutes or so.


Most Helpful

This was so easy(probably because I didn't have to peel potatoes) and delicious! I took it to a church picnic and it dissapeared quickly. I used the potatoes and green beans from my garden. I thought it would be too salty with the salt and the beef boullion so I think I cut the salt back to 1/2 tsp. Also, I doubled it and it made a nice big crockpot full. Very flavorful!

Chef AngieW September 15, 2008

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