Crock Pot Shepherds Pie
by Holly Dokey
2 lbs ground beef
salt & pepper
1 teaspoon minced onion
1 can roasted turkey gravy
2 different cans of any veggies you like
(I like to use peas & carrots or corn)
2 teaspoons garlic powder
1 teaspoon parsley (optional)
6 servings of box mashed potatoes
(or 8 or 9 potatoes peeled cooked & mashed with butter, milk & salt for taste)
1 8oz bag of sharp cheddar cheese
First, in a large pan brown the hamburger adding minced onion while its browning. Then add however much salt & pepper you like.
Drain the grease and put the meat into the crock pot.
Add the gravy.
Open & drain both cans of veggies then add over the meat & gravy.
Then grab a large pot and make the 6 servings of potatoes & add 2 teaspoons garlic powder & 1 teaspoon parsley.
When finished spoon over the veggies and spread evenly. Add cheese over top, cover & cook.
Cook on low for about 3 hours or until cheese is nice and melted.
(on high, about 1 hour)
* If making real potatoes, peel, cut & begin boiling before beginning to save on prep time.
** If you really like garlic mashed potatoes make 8 servings instead of 6.
Shepherds Pie is a classic and what a great idea to make it in the crock pot! I'm going to bet everyone has their own version of this recipe - it's such great comfort food.
Lisa "The Crock Cook"