Amish Mashed Potato Casserole (adapted to slow cooker)

I came across this Amish mashed potato casserole in my Mom’s collection of Amish recipes from the community we left when I was a child. I do believe this Amish mashed potato casserole is very similar to Shephard’s pie, but with fewer ingredients and made with ground beef instead of lamb. This simple Amish mashed potato casserole “wowed” me with its hearty deliciousness, and is certainly going to be a new go-to slow cooker recipe for us! If you love Amish recipes that have been adapted to the slow cooker, be sure to try Amish dairy casserole, Amish chicken and pasta casserole, or Amish Golden stew.

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Amish Mashed Potato Casserole

Amish Mashed Potato Casserole (adapted to slow cooker)

marilynpeight
An authentic Amish casserole that is easy to make and both hearty and delicious! This recipe has been adapted to the slow cooker for an easy family friendly dinner option that can be prepped ahead.
4.50 from 2 votes
Prep Time 15 minutes
Cook Time 3 hours
Course Main Course
Cuisine Amish
Servings 6

Equipment

  • crockpot (linked below)
  • measuring cups (linked below)
  • Cutting board (linked below)

Ingredients
  

  • 2 1/2 cups mashed potatoes *see note
  • 1 pound ground beef
  • 1 1/2 cups frozen peas
  • 1/2 cup diced onion
  • 4 oz. canned mushroom pieces (drained) optional
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 cup tomato juice *see note

Topping:

  • shredded cheddar cheese

Instructions
 

  • Brown the ground beef in oil and season lightly with additional salt and pepper. Place the browned beef into a 3-4 quart slow cooker, then add peas, onion, mushroom pieces (optional), seasonings and tomato juice. Stir all to combine.
  • Top the ground beef mixture with mashed potatoes, spreading with a spatula to evenly cover the beef and veggies mixture.
  • Cover and cook on low for 3-4 hours until the ground beef mixture is hot and the potatoes are beginning to form a crust on the edges. Top with shredded cheddar cheese and allow to melt, then cool slightly and enjoy!

Notes

My personal preference is to use Amish style whipped mashed potatoes because of their great flavor and creamy texture. But, any boxed mashed potatoes or leftover mashed potatoes should work too. 
Store bought tomato juice is thicker than home canned tomato juice. If using homemade tomato juice you may wish to add a little tomato paste to thicken the juice. 
Additional notes and step by step photos below. 
Keyword Amish, Mashed Potatoes, Casserole, Amish Shephard’s Pie, Slow Cooker
Tried this recipe?Let us know how it was!

Equipment needed for this Amish Mashed Potato Casserole:

  • Crockpot I prefer to use a 4 quart crockpot for the amount this recipe for Amish mashed potato casserole makes.
  • Measuring cups Measuring cups are needed to get an accurate measurement for the veggies and tomato juice in this casserole.
  • Cutting Board A cutting board is handy to have for dicing up onions or any other veggies you prefer to add to this casserole *see optional add-ins below.

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Ingredients needed for this Amish Mashed Potato Casserole: Ground beef, shredded cheese, mashed potatoes, canned mushroom pieces, diced onion, frozen peas, garlic powder, salt, pepper and tomato juice.

Optional Add-Ins:

Technically the canned mushrooms are an optional add-in, but if you prefer you can add fresh mushrooms to the beef mixture instead of the canned mushrooms. You can also add peeled and cubed carrots, whole corn kernels (drained), frozen veggie mix or broccoli to the beef mixture.

Step 1: Brown the ground beef in oil and season lightly with additional salt and pepper. Place the browned beef into a 3-4 quart slow cooker, then add peas, onion, mushroom pieces (optional), seasonings and tomato juice. Stir all to combine.

Step 2: Top the ground beef mixture with mashed potatoes, spreading with a spatula to evenly cover the beef and veggies mixture.

Is it worth making mashed potatoes from scratch for this casserole?

In my opinion, it is definitely worth making a batch of creamy homemade mashed potatoes to top this easy beef and mashed potato casserole with. You can cook your potatoes while prepping the rest of the ingredients then “viola,” simply mash them with cream cheese, milk and butter, then top the casserole before slow cooking. I also like to add garlic powder and plenty of salt to my mashed potatoes for extra flavor. However, If making fresh mashed potatoes the prep time will also take longer.

Step 3: Cover and cook on low for 3-4 hours until the ground beef mixture is hot and the potatoes are beginning to form a crust on the edges. Top with shredded cheddar cheese and allow to melt, then cool slightly and enjoy!

Storage options for leftovers:

You can keep the leftover Amish mashed potato casserole in the refrigerator for up to 5 days. If you wish to store the casserole even longer you can freeze the leftovers in an airtight container for up to 3 months.

The Joy of the Lord is my strength Nehemiah 8:10. My prayer is that any reading this post will be given the strength and peace to face whatever lies ahead of them.

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