Tag: brown gravy mix

Perfect Shepherd’s Pie With a Gravy-Rich Filling and Creamy Potato Top
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This slow cooker shepherd’s pie is a must-try, hands-off, cozy comfort food dinner. It’s packed with browned ground beef, mixed vegetables, and a rich gravy, all tucked under a thick layer of mashed potatoes.
Why Make It: This is a true all-in-one meal that is great for busy days, chilly nights, and leftovers.

Recommended Tools: A large skillet, whisk, 4 to 6-quart slow cooker, and a spoon or spatula.

Technique: Let it rest before serving. It gives the sauce time to thicken into a rich gravy and helps it scoop neatly.

Time-Saving Tip: Using prepared mashed potatoes and frozen vegetables keeps prep quick and easy.
Must-Have Ingredients
- Ground Beef: For a traditional shepherd’s pie, lamb is used, while beef is considered a cottage pie. Choose lean cuts and drain the fat, so the filling is rich, not greasy.
- Vegetables: Add vegetables without defrosting. For a classic and colorful dish, use a mix of peas, corn, green beans, and carrots.
- Sauce: Beef broth whisked with brown gravy mix, Worcestershire, tomato paste, garlic powder, thyme, and cornstarch makes a rich, savory gravy that thickens as it cooks.
- Mashed Potatoes: Use thick, prepared mashed potatoes, so they hold their shape on top, and warm them slightly for easy spreading.
Variations
- Potato Topping: Swap mashed potatoes for sweet potato mash, mix in shredded cheddar for a cheesy topping, or use a thick cauliflower mash for a lighter option.
- Add-ins: For an extra savory flavor, stir in mushrooms with the browned meat before layering.
Easy Slow Cooker Shepherd’s Pie Steps
1. In a skillet, brown the ground beef mixture and add it to the slow cooker.
2. Top with vegetables, and pour the prepared sauce mixture over the vegetables.
3. Spread the mashed potatoes evenly on top (full recipe below) and cook.
Before serving, let it rest so it thickens before scooping.
Whisk the sauce mixture until the cornstarch fully dissolves to avoid thick pockets.

Spread the potatoes edge-to-edge to help keep steam from breaking through the topping.

Placing a paper towel under the lid absorbs condensation, so extra moisture doesn’t drip back into the gravy and thin the gravy.

For a more finished topping, brush with butter after cooking and let it sit uncovered for a few minutes to dry slightly.

Let the finished dish rest 15 to 30 minutes so the gravy can set for cleaner scoops.
Leftovers You’ll Love
- Let leftovers cool, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. I love to freeze in individual portions for fast reheats.
- Thaw overnight in the fridge, then reheat in the microwave or in the oven at 350°F until hot. Keep it covered so it doesn’t dry out, then uncover at the end to dry the top slightly for easier scooping.
- To make ahead, assemble layers the night before, refrigerate, then cook the next day.
Comfort Food Dinners

Did you enjoy this Slow Cooker Shepherd’s Pie Recipe? Leave a comment and rating below.
Prep Time 10 minutes

Cook Time 6 hours

15 minutes

Total Time 6 hours 25 minutes

Brown the ground beef and onion in a large skillet on medium-high heat until no pink remains. Drain any fat, season with salt and pepper, and transfer to the bottom of a 4 or 6-quart slow cooker.

Place the frozen vegetables on top.

In a medium bowl, whisk together the broth, gravy mix, Worcestershire sauce, tomato paste, cornstarch, garlic powder, and thyme. Pour over the vegetables and stir well to combine.

Spoon the mashed potatoes over top and spread into an even layer. Do not stir.

Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.

Uncover and rest 15 to 30 minutes before serving.

Make sure your potatoes are not runny before adding them to the slow cooker. For browned edges, place a double layer of paper towels over the slow cooker so it isn’t touching the potatoes, and place the lid on top. This will absorb excess moisture.
Optional: While the shepherds pie is resting, brush the top of the mashed potatoes with melted butter, if desired.
Shortcut Sauce

1 can (10.5 ounces) condensed cream of mushroom soup

1 packet brown gravy mix

2/3 cup water

In a medium bowl, whisk the soups (without added water or milk), gravy packet, and water until smooth. Pour the sauce over the meat and vegetables.
Keep leftovers in an airtight container in the refrigerator for 3 days and in the freezer for 4 months.

Calories: 529 | Carbohydrates: 52g | Protein: 27g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 83mg | Sodium: 1225mg | Potassium: 821mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4721IU | Vitamin C: 46mg | Calcium: 65mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 27, 2026
Mississippi Chicken
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This Mississippi chicken recipe is packed with rich and savory flavor!

Super tender and flavorful, you need only 5 ingredients and minutes of prep for a tender and juicy shredded chicken with a zesty gravy!

This recipe is a twist on our popular Mississippi Pot Roast. Legend has it: a Southern home cook added a packet of ranch and gravy mix plus a handful of pepperoncini peppers to her roast to make it less spicy for her children, and a star (recipe) was born!
5 Ingredients and 5 minutes of prep – it could not be easier!

It comes out so tender and so juicy in the slow cooker.

It’s super delicious, perfect over mashed potatoes or pasta.

As the chicken is shredded, a little goes a long way, making it a budget friendly meal
Ingredients for Mississippi Chicken
- Chicken – I use boneless skinless chicken breasts; however, boneless, skinless chicken thighs work too.
- Pepperoncini – Pepperoncini peppers are sold in a jar near the pickles. They have a little heat but mellow out once cooked. The acidity from the Pepperoncinis tenderizes the meat and adds lots of flavor to the au jus gravy.
- Au Just Mix – A packet of au jus mix adds flavor and thickens the gravy slightly.
- Ranch Seasoning Mix – This is the seasoning for this recipe. If you don’t have ranch dressing mix, I’ve included a seasoning blend you can use in the notes.
- Butter – Use salted or unsalted butter in this recipe.
How to Make Mississippi Chicken

Crockpot Mississippi Chicken is so easy to make.
1. Place chicken breasts in the bottom of a 6 qt crockpot, per the recipe below.
2. Pour ½ cup of pepperoncini juice over the chicken. Sprinkle with ranch and au jus, mix evenly over the chicken, and top with pepperoncini and butter.
3. Close the lid and cook until the chicken is tender.
4. Remove the chicken and shred it with two forks before adding it back to the pot.
5. Stir Mississippi chicken before serving.
Serving Suggestions

Crock Pot Misssissippi Chicken can be served over almost any starch from potatoes, to rice to pasta. We also love to tuck it into hamburger buns, add a slice of cheese, and serve the gravy French dip style.

Leftover Chicken?

There are endless ways to use leftover Mississippi chicken!
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.
- Before reheating in the microwave or stovetop, add a little chicken broth to get the tasty juices flowing again!
- Use leftovers in sandwiches, wraps, or over a salad for a hearty workday lunch!
Did your family love this Crock Pot Mississippi Chicken? Be sure to leave a rating and a comment below!
5 from 3 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crock Pot Mississippi Chicken

Crock Pot Mississippi Chicken is a Southern-inspired blend of tender chicken, savory au jus, zesty ranch, and tangy pepperoncini.

Prep Time 10 minutes

Cook Time 3 hours 10 minutes

Total Time 3 hours 20 minutes

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Place the chicken breasts in the bottom of a 6-quart slow cooker.

Pour the ½ cup of pepperoncini juice over the chicken. Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the chicken.

Add the pepperoncini peppers and slices of butter on top.

Place the lid on the slow cooker and set to cook on high for 3-4 hours or low for 6 to 7 hours or until the chicken is tender and reaches 165°F.

Remove the chicken and shred it with two forks. Return it to the juices in the slow cooker and stir to combine

Serve over mashed potatoes, egg noodles, or rice.

To cook in an Instant Pot, follow the directions up to step 3. Close the Instant Pot and cook on HIGH for 10 minutes, allowing for a 10-minute natural release.
Ranch dressing can be replaced with the following: 1 tablespoon dried parsley, ½ teaspoon dried dill, ¾ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper.

Calories: 470 | Carbohydrates: 2g | Protein: 49g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 468mg | Potassium: 923mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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May 22, 2024
Mississippi Pot Roast
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This Mississippi Pot Roast recipe is a family favorite, and I love it because it’s so easy to prepare!

You only need fiveingredients and a few minutes prep time. Set it and forget it for a melt-in-your-mouth crock pot roast with rich, savory gravy

What is Mississippi Pot Roast?

The ingredients are unusual, but my family loves this recipe – roast, au jus, ranch dressing mix, and butter with pepperoncini peppers.

This Mississippi Pot Roast recipe is fork tender and has a rich, flavorful gravy (it is not spicy). It was created by home cook Robin Chapman and has been featured in the New York Times!
- Just five simple ingredients make prep a cinch for busy weeknights or lazy weekends.
- Made in a slow cooker, this is a ‘set it and forget it!’ kind of meal that practically cooks itself!
- It can be made ahead and leftovers freeze well.
Ingredients for Mississippi Pot Roast

I love this recipe because it’s so easy and so tender.

Beef Roast – My first choice for beef roast is a chuck roast with nice marbling throughout (I use the same for any pot roast). Round roast or rump roast also work as does a pork roast.

Seasonings – This roast is seasoned with dry ranch dressing mix and au jus gravy mix. You can replace the packet with your own ranch dressing mix (I often just add the ranch dressing seasonings and skip the buttermilk powder).

Pepperoncini Peppers – These are the secret ingredient! They tenderizes the meat and add flavor! Although they’re spicy out of the jar, this recipe isn’t spicy once cooked.

Butter – Half a stick of butter is added to this recipe (salted or unsalted will do). For a smoky twist, you can swap some of the butter for leftover bacon grease.

Variations – This roast is delicious on its own, but it’s even better with some added veggies like carrots, celery, or onions.

How to Make Mississippi Pot Roast

Low and slow is the way to go for super tender beef melt-in-your-mouth beef.
1. Brown: Brown the meat on both sides and transfer it to a slow cooker (recipe below).
2. Combine & Cook: Add pepperoncini juice and sprinkle the ranch and au jus mixes on top of the roast. Top with pats of butter. Cover and cook until fork tender.
3. Shred & Serve: Shred with a couple of forks and serve with the juices. (The juices can be thickened if you’d like – see recipe notes).
Searing is optional, but it adds extra flavor.

Don’t add extra liquid to the slow cooker. The juices from the roast and the butter will ensure there’s plenty of flavorful gravy to go around.

If you don’t have a slow cooker, you can still make this dish in a dutch oven. Follow my pot roast cooking times for perfect results.

If you’d like to thicken the gravy, combine two tablespoons of cornstarch with two tablespoons of water, then whisk it into the drippings. Let it cook for about 10 minutes or until thickened to your liking.
What to Serve with Mississippi Pot Roast

This crock pot Mississippi pot roast recipe is so good. Here are our favorite ways to serve it.

More Tender Beef Recipes

Did your family love this Mississippi Pot Recipe? Leave us a rating and a comment below!
4.99 from 239 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Mississippi Pot Roast

Whether you make this recipe in a CrockPot or in the oven, Mississippi pot roast is a succulent, juicy, and flavorful roast!

Prep Time 15 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 25 minutes

Cook ModePrevent your screen from going dark

In a large skillet, over medium-high heat, brown the roast for about 5 minutes per side.
Place roast in the bottom of a 6-quart slow cooker and pour in the pepperoncini juice. Sprinkle the dry ranch dressing mix and au jus gravy mix over the top of the roast. Add the pepperoncini peppers and sliced butter on top of the roast.
Cover and cook on low for 8-10 hours or until the roast is fork-tender.
Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker.
Serve over mashed potatoes, egg noodles, or rice.

Mississippi Pot Roast can be cooked on high for 4-6 hours but I prefer to cook on low for the best results. If you check your roast early and it’s tough, it likely needs more time. Opening the slow cooker frequently will add additional cook time to this recipe. Sear the roast in a large skillet for extra flavor. This is optional. Don’t add extra liquid to the slow cooker. The juices from the roast and the butter will ensure there’s plenty of flavorful gravy to go around. If you don’t have a slow cooker, you can still make this dish in a dutch oven. Follow my pot roast cooking times for perfect results. To thicken the gravy further, mix one tablespoon of cornstarch with one tablespoon of water, then whisk it into the drippings. Let it cook for about 10 minutes or until thickened to your liking.

Calories: 481 | Carbohydrates: 4g | Protein: 44g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 172mg | Sodium: 668mg | Potassium: 772mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This Mississippi Pot Roast recipe was originally developed by Robin Chapman, Ripley, MS.
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Holly Nilsson
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April 30, 2024