Shepherds Pie Chili

The winters are long here in Utah, and the best way to get through them are some delicious, warm dinners. ┬áThis chili is a spin off of shepherds pie, with all the delicious benefits of chili! Your family will love it. All the flavors come together and create this beautiful dish. And the best part is… it’s all done in a slow cooker. We love to serve ours with breadsticks or Frito Lay Corn chips.

Serves: 8

Shepherds Pie Chili

25 minPrep Time

4 hrCook Time

4 hr, 25 Total Time

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  • 1 1/2 lbs ground beef (or Turkey)
  • 1/2 onion, chopped
  • 3 sticks celery, chopped
  • 3 large carrots, chopped
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can red kidney beans
  • 1 (14 oz) can diced tomatoes
  • 4 potatoes, peeled and diced into small bite size pieces
  • 2 (8 ounce) cans tomato sauce
  • 1/2 cup chili sauce
  • 2 Tablespoons Worcestershire sauce
  • 1 (1.25 ounce) package chili seasoning mix
  • 1/2 cup water
  • Salt and pepper
  • 1/2 teaspoon paprika
  • 1/2 Tablespoon garlic
  • 1/2 cup of your favorite cheese for garnish (we like cheddar)


  1. In a pan, cook the ground beef until cooked all the way through. Drain grease well. Place the cooked ground beef in the slow cooker. Then add in the chopped onions, carrots, and celery.
  2. Add the peas, corn, kidney beans, tomatoes, and potatoes to the slow cooker.
  3. Mix the ingredients around a little bit, so they are evenly cooked.
  4. Add the tomato sauce, chili sauce, Worcestershire sauce, chili seasoning mix, and water.
  5. Stir so it is fully combined, then add the salt and pepper to taste, paprika, and garlic, mixing until fully combined.
  6. Put the lid on the slow cooker and cook on high for 4 hours or on low for 6.
  7. Stir throughout to ensure everything is mixed evenly.
  8. Serve with garlic bread, rolls, or breadsticks. We also like Frito Corn Chips with it!


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