Slow-Cooker Shepherd's Pie

Slow-Cooker Shepherd's Pie Recipe
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.

Yield:

6 Servings

Recipe Time

Prep: 10 Minutes
Cook: 3 Hours

Nutritional Information

Calories 353
Fat 14 g
Satfat 6 g
Protein 20 g
Carbohydrate 34 g
Fiber 3 g
Cholesterol 61 mg
Sodium 398 mg

Ingredients

4 medium Yukon Gold potatoes (about 2 lb.)
1/3 cup milk
2 tablespoons unsalted butter
Salt and pepper
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound lean ground beef
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 tablespoon cornstarch
1 cup frozen mixed vegetables

Preparation

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 seconds longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 tsp. 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.

Note:

February 2009
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