SLOW-COOKER SHEPHERD'S PIE

Slow-Cooker Shepherd's Pie image

Try your hand at our Slow-Cooker Shepherd's Pie! This lunch or dinner dish pairs great when served with a side salad or pasta.

Provided by My Food and Family

Categories Home

Time 3h30m

Yield 9 servings, 1 cup each

Number Of Ingredients 12

Ingredients

1 pkg. (28 oz.) frozen fully cooked meatballs (1/2 oz.)
2 carrots, peeled, chopped
1 onion, chopped
1/4 cup flour
1 cup fat-free reduced-sodium beef broth
2 Tbsp. A.1. Original Sauce
1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
1/2 cup light sour cream
1 cup frozen peas
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 tsp. paprika
2 Tbsp. chopped fresh parsley

Steps:

Place meatballs in slow cooker sprayed with cooking spray; top with carrots and onions. Whisk flour, broth and A.1. until blended. Add to ingredients in slow cooker; stir. Cover with lid.
Cook on HIGH 2-1/2 hours. After about 2-1/4 hours, cook potatoes and mash as directed on package, substituting sour cream for the milk and butter.
Stir peas into ingredients in slow cooker; top with potatoes. Cook, covered, 30 min.
Top with cheese. Let stand, covered, 10 min. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 410, Fat 26 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 50 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g