Crock Pot Shepherd’s Pie

My (step)daughter LOVES Shepherd’s Pie! And although a little too bland for my taste, I must admit that there is something about meat and potatoes that I can’t deny. I found this recipe over the weekend on Recipes That cROCK! and modified it to meet our needs. WARNING: it tastes better the next day when the juices have been absorbed, but still yummy the evening of. 

Ingredients:

  • 3 lbs ground beef
  •  1/4 onion chopped
  •  4 Russet potatoes boiled and mashed with a splash of milk and approx. 2 tbsp. butter
  • 2 .87oz brown gravy packet mixes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 12 oz frozen carrots (I could only find raw and they took until the next day to soften, so highly recommend the frozen!)
  • 12 oz frozen peas (my (step)daughter requested less peas next time…)
  • 10.5 oz cream of mushroom soup

Directions

1.     Boil potatoes, add milk and butter then mash until desired texture. Set aside

2.     Spray crock pot with cooking spray

3.     Brown beef and onion in skillet over med-high. Drain and put in crock pot

4.     Add brown gravy packets, onion powder, garlic powder, carrots, peas, and cream of mushroom soup in the crockpot with the beef. Mix well

5.     Spoon mashed potatoes on top and spread evenly

6.     Cook on low 8 hours or high 4 hours

Like I said, we all thought it tasted better after sitting in its juices overnight, but it was heart & filling and perfect for a winter night!

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