SLOW-COOKER SHEPHERD'S PIE
This pub favorite is so simple to make ahead of time-you can layer the ingredients in your slow cooker the night before. Cover and refrigerate; then plug in the cooker and you're ready to go. Use your slow cooker to make a traditional shepherd's pie that's filled with lean ground beef and vegetables and topped with creamy mashed potatoes.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prick potatoes all over with a fork. Microwave potatoes on high, turning once, until tender, about 15 minutes. Remove from microwave, let cool slightly, then peel and mash with milk and butter. Season with salt and pepper.
- In a skillet over medium heat, warm olive oil. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 second longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginnning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 teaspoon each salt and pepper. In a small cup, whisk cornstarch with 1 cup water. Add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to slow cooker.
- Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours.
Nutrition Facts : Calories 316.1, Fat 14.5, SaturatedFat 6.2, Cholesterol 61.2, Sodium 110.1, Carbohydrate 28.1, Fiber 3.7, Sugar 2, Protein 19
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