Rating: 2.5 stars
14 Ratings
  • 1 star values: 5
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 2

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.

Recipe by MyRecipes February 2009

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Recipe Summary

prep:
10 mins
cook:
3 hrs
total:
3 hrs 10 mins
Yield:
6 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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