Tuesday, December 10, 2013

Winter Meals: Crock Pot Shepherd's Pie

If you saw my post on Facebook yesterday, you know my house was filled with the amazing scent of Shepherd's Pie all afternoon.  This is a great recipe for cold winter's days, and there is enough for leftovers the next night, too!
2 lb ground beef
2 onions, chopped
2 carrots, chopped
10 oz sliced mushrooms
3 garlic gloves, minced
1 tsp thyme
1 can tomato paste
1 can chicken broth
1/4 cup heavy cream
1 Tbsp soy sauce
1 cup of frozen peas
3 cups mashed potatoes
1 cup shredded cheddar
1) Fully cook beef in skillet and transfer to crock pot.

2. Sautee onions, carrots, mushrooms, garlic, and thyme in pan until vegetables are softened, about 8 to 10 minutes.

3. Stir in tomato paste.
4. Add chicken broth.
5. Transfer to crock pot,  Cover and cook 6 to 8 hours on low or 3 to 5 hours on high.
6. Stir in peas and spoon mashed potatoes over beef filling, smoothing them over with a spatula.
7. Top with shredded cheddar.

8. Cover and cook 20 to 30 minutes until potatoes are heated through and cheese is melted.
9. Enjoy!

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