Crock Pot Shepherds Pie Recipes

SHEPHERD'S PIE (CROCK POT)

Steps:

• Brown the meat with the onion, garlic, celery and carrots until ground beef is no longer pink; drain any fat.
• Mix corn, sweet peas, salt, black pepper, tomato paste and water (fill up the 6 oz tomato paste can for measurement) into the meat mixture; stir well.
• Spray the inside of the crockpot with non-stick cooking spray; pour meat mixture into the bottom of crockpot; press into the bottom of the crockpot so it is dense and even.
• Spread leftover mashed potatoes (evenly) over the meat mixture.
• Sprinkle the mashed potatoes with paprika (optional, for garnish).
• Cook on low 6 hours (high 3 hours); then, remove the lid for 30 minutes to allow the potatoes to brown.
• Sprinkle pie with fresh, chopped parsley (optional, for garnish).
• VARIATION 1: CHEESY SHEPHERD'S PIE--Add 2 cups of shredded cheddar cheese to the pie by pressing the cheese over the meat mixture, and then layering the mashed potatoes on top of the cheese; Cook same length, same way.
• VARIATION 2: RUNZA/CABBAGE SHEPHERD'S PIE--Substitute shredded cabbage (2 cups) for the peas and corn; cook same length, same way.

SLOW-COOKER SHEPHERD'S PIE

Steps:

• In 10-inch skillet, cook beef over medium heat, stirring occasionally, until browned; drain. Stir in soup, garlic powder, salt and pepper. Spread mixture evenly in bottom of 6-quart slow cooker. Top evenly with frozen vegetables.
• In 2-quart saucepan, heat water and butter to a rapid boil. Remove from heat; stir in milk and dry potatoes until just combined. Let stand 1 minute, then stir again. Spread evenly over top of vegetables in slow cooker.
• Cover and cook on Low heat setting 4 to 5 hours or until warm and vegetables are cooked through.
• Serve warm sprinkled with herbs.

SLOW-COOKED SHEPHERD'S PIE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, then shake potatoes over low heat for 1 minute to dry. Mash potatoes, gradually adding butter and enough milk to reach desired consistency. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper., Meanwhile, in a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. , Add tomato paste; cook for 2 minutes. Add the mushrooms, carrots, broth, wine, Worcestershire sauce and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until most of the liquid is evaporated. Stir in peas. Season with remaining salt and pepper., Transfer beef mixture to a greased 4-qt. slow cooker. Spread mashed potatoes over top. Cover and cook on low for 5-6 hours or until bubbly. Sprinkle with cheese. Cover and cook 10 minutes longer or until cheese is melted. Just before serving, sprinkle with parsley.

EASY & DELICIOUS SLOW COOKER SHEPHERD'S PIE

Steps:

• Place the beef, garlic, carrots, mushrooms and corn in the bottom of your slow cooker.
• In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and oregano.
• Pour the broth mixture over the contents of the slow cooker and stir to combine.
• Cover the slow cooker and cook on low for 7 to 9 hours, or on high for 3½ to 4½ hours, until the beef is tender.
• To make the mashed potatoes, place the potatoes in a large saucepan and cover them with 2 inches of water. Bring the potatoes to a boil over high heat and stir in the salt. Reduce the heat and simmer until the potatoes are tender when stabbed with a fork (start checking them at 15 minutes).
• Drain the potatoes and return them to the pot. Add the milk, butter, salt and pepper to taste. Gently mash the potatoes with a potato masher.
• Use a large spoon to skim any fat from the surface of the beef and veggie mixture in the slow cooker.
• In a small bowl, mix the flour and 6 tablespoons water until smooth, then slowly stir the mixture into the slow cooker.
• Add the peas. Adjust the seasonings to taste with salt and pepper.
• Mix the cheddar into the mashed potatoes and spread in an even layer over the top of the beef and vegetables.
• Cover the slow cooker and cook on high for 15-30 minutes, until the gravy has thickened and the mashed potatoes are heated through.

CROCK POT SHEPHERD'S PIE

Steps:

• Spray crock pot with cooking spray.
• Scrub about 3 medium russet potatoes and cut into small chunks, leaving the skin on. (If you cut the spuds into too large a size pieces, they will take too long to cook since everything else is basically done). This made one layer on the bottom of my 5-quart crock pot.
• Season spuds with salt, pepper and garlic powder to your own taste.
• Brown 1 pound of ground beef with 1/2 chopped onion; drain fat. Put on top of spuds.
• Mix one can of Campbell's Cream of Mushroom soup with 1 tsp beef concentrate flavor. Drain two 14 or 15 ounce can of cut green beans and put in slow cooker/crock pot.
• Cover and cook on high for 3 hours, stirring a couple of times. Turn to low and sprinkle shredded cheddar cheese on top of shepherd pie and cook for 30 minutes or so.