Italian Shepards Pie Crockpot Base Recipes

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.

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.

ITALIAN SHEPARDS PIE (CROCKPOT BASE)

Steps:

• 1. In a large skillet add your 3 tbsp of olive oil and heat to high, add your casings removed sausage and saute till no longer pink.
• 2. Prepare your crock pot by drizzling 1 tbsp olive oil and coating it. Dice all your veggies and and place in crock pot. I usually do this the night before except for the mushrooms and keep them in water till the next morning when I'm ready to prepare this.
• 3. Add your dried seasonings over the veggies and finally add your sausage. Pour in your beef stock. Cover and cook on high for 3-1/2 - 4 hours or on low for 6-1/2 - 7 hours. This will ensure nicely cooked vegetables without them becoming mushy. When you come home, remove the shepard's pie base mixture from the crock pot and using a slotted spoon (you don't want all the excess juices), add the mixture to a pre coated 13 x 9 casserole dish). Add in your instant potato flakes, your Parmesan cheese and finally your fresh parsley. Stir thoroughly and set aside to cool.
• 4. As the base is cooling, let's start on the decadent mashed potato topping! Peel and cube your potatoes and place in pan with enough water and a few pinches of salt till nice and tender, about 15-20 minutes. Once cooked till tender, drain and return potatoes back to pan. Using a hand masher, mash larger chunks etc. Add remaining ingredients except the Parmesan cheese and egg into the hot potatoes. Using a hand mixer now, whip till nice and creamy. Now add your egg & Parmesan cheese and whip again. Set aside. Preheat oven to 375F.
• 5. Spread the whipped mashed potatoes over the base mixture and spread evenly.
• 6. Sprinkle Pecorino Romano cheese along with the paprika and pepper
• 7. bake for 35-45 minutes till topping is nicely golden brown. Remove from oven and let stand 10 minutes. This would be a perfect time to slice up some fresh tomatoes to go with this, or toss together a salad. Cut into squares, try and contain yourself, heaven's knows I had to!!!
• 8. Plate onto plate and serve with your favorite salad or vegetable, grab yourself a glass of wine and enjoy!! Knowing you made this amazing gourmet meal in 1 hour on a work week night!! *cheers*