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Shepherd’s Pie Chili

  • Author: Karen
  • Cook Time: 8-12 hours
  • Total Time: 8 minute
  • Yield: 8-10 servings 1x


  • 1 package Hurst’s Slow Cooker Chili with seasoning packet
  • 6 cups water (if you soaked overnight) or 8 cups water (if you didn’t soak the beans)
  • 2 tsp beef bouillon
  • 3 Tbsp dehydrated onion or 1 onion minced
  • 2 tsp garlic powder
  • 1 lb leftover roast beef
  • 2 tsp salt
  • 2 cups leftover beef gravy
  • 2 Tbsp tomato paste
  • Leftover mashed potatoes
  • Salt and pepper


  1. Soak beans overnight if you remember. If not, rinse them and add to the slow cooker. Add in 8 cups of water if you didn’t soak the beans and 6 cups water if you did soak the beans. Add in half of the Hurst’s seasoning packet. Reserve the rest for later.
  2. Add in  bouillon, onion, garlic powder, roast beef and salt.
  3. Cover and cook on low for 8-12 hours, or until beans are tender and roast is falling apart and easily shreddable. Shred the meat, it really shouldn’t be hard to do this step.
  4. Add in remaining portion of seasoning packet, 2 cups of leftover beef gravy, tomato paste and then stir. Taste and add salt and pepper as needed.
  5. Warm up leftover mashed potatoes and scoop into individual servings bowls. Ladle beef and bean mixture over the mashed potatoes and enjoy.


Next time I make this I will add in a bag of frozen peas at the end.

Ideal slow cooker size: 6 quart