Crock Pot Shepherd S Pie Recipes

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SLOW-COOKER SHEPHERD'S PIE



Slow-Cooker Shepherd's Pie image

Mashed potatoes make this hearty and delicious slow-cooker shepherd's pie even easier.

Provided by By Stephanie Wise

Categories     Entree

Time 4h15m

Yield 4

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 can (10.75 oz) condensed tomato soup
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 bag (11 oz) frozen vegetables
4 cups water
6 tablespoons unsalted butter or margarine
1 1/2 cups milk
2 pouches (4.7 oz each) Betty Crocker™ Homestyle creamy butter mashed potatoes
Chopped fresh herbs, if desired

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.

Nutrition Facts : Calories 852.4, Carbohydrate 68.7 g, Cholesterol 158.8 mg, Fiber 3.8 g, Protein 41.0 g, SaturatedFat 21.4 g, ServingSize 1 Serving, Sodium 2389.6 mg, Sugar 10.9 g

SHEPHERD'S PIE (CROCK POT)



Shepherd's Pie (Crock Pot) image

Left-over mashed potatoes make this simple, filling crock pot dish a breeze to put together in the morning (and have a tasty meal at dinner). I've included the original recipe -- which was just thrown together through experimenting with the classic ingredients -- and two variations.

Provided by NELady

Categories     One Dish Meal

Time 6h50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 15

3 -4 cups leftover mashed potatoes
1 1/2-2 lbs ground beef
2 garlic cloves, minced
1 large onion, chopped finely
1/2 cup celery, chopped
1 -2 carrot, shredded
1/2 cup corn (fresh, frozen or canned)
1/2 cup sweet peas (fresh, frozen or canned)
1 (6 ounce) can tomato paste
6 ounces water
1 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (sprinkle on top of mashed potatoes for garnish)
chopped fresh parsley, for garnish
nonstick cooking spray

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



Slow Cooker Shepherd's Pie image

Provided by Food Network

Time 4h10m

Yield 6 servings

Number Of Ingredients 4

1 pound Bob Evans Original Recipe Sausage Roll
1 package Bob Evans Original Mashed Potatoes (24 oz)
2 cups frozen peas and carrots
1 jar beef gravy (12 oz)

Steps:

  • In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.;

SLOW-COOKER SHEPHERD'S PIE



Slow-Cooker Shepherd's Pie image

Try your hand at our Slow-Cooker Shepherd's Pie! This lunch or dinner dish pairs great when served with a side salad or pasta.

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield 9 servings, 1 cup each

Number Of Ingredients 12

1 pkg. (28 oz.) frozen fully cooked meatballs (1/2 oz.)
2 carrots, peeled, chopped
1 onion, chopped
1/4 cup flour
1 cup fat-free reduced-sodium beef broth
2 Tbsp. A.1. Original Sauce
1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
1/2 cup light sour cream
1 cup frozen peas
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 tsp. paprika
2 Tbsp. chopped fresh parsley

Steps:

  • Place meatballs in slow cooker sprayed with cooking spray; top with carrots and onions. Whisk flour, broth and A.1. until blended. Add to ingredients in slow cooker; stir. Cover with lid.
  • Cook on HIGH 2-1/2 hours. After about 2-1/4 hours, cook potatoes and mash as directed on package, substituting sour cream for the milk and butter.
  • Stir peas into ingredients in slow cooker; top with potatoes. Cook, covered, 30 min.
  • Top with cheese. Let stand, covered, 10 min. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 410, Fat 26 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 50 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g

SLOW-COOKED SHEPHERD'S PIE



Slow-Cooked Shepherd's Pie image

Shepherd's pie is to the British as meat loaf is to Americans, so when I was a young child living in the U.K., I had it almost once a week. This is my go-to recipe when I'm longing for the sights and smells of my mother's kitchen. Turns out people here love it just as much! -Mari Sitkiewicz, Downers Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 5h50m

Yield 5 servings.

Number Of Ingredients 18

2 pounds medium Yukon Gold potatoes, peeled and quartered
2 tablespoons butter
1/4 to 1/3 cup 2% milk
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
3 tablespoons tomato paste
1-3/4 cups sliced fresh mushrooms
2 medium carrots, chopped
1 cup beef broth
1/4 cup dry white wine
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/3 cup frozen peas
1/2 cup shredded Monterey Jack cheese
1 tablespoon minced fresh parsley

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.

Nutrition Facts : Calories 419 calories, Fat 19g fat (9g saturated fat), Cholesterol 79mg cholesterol, Sodium 746mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.

CROCK POT SHEPHERD'S PIE



Crock Pot Shepherd's Pie image

A crock pot prepared version of the infamous layered ground beef dish with green beans and potatoes topped with cheddar cheese.

Provided by crock pot queen

Categories     Savory Pies

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 10

3 medium russet potatoes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 lb ground beef
1 tablespoon onion powder
1 (8 ounce) can cream of mushroom soup
1 teaspoon beef, flavor concentrate
16 ounces green beans, drained
1 cup shredded cheddar cheese, for topping

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.

Nutrition Facts : Calories 581.8, Fat 31, SaturatedFat 13.8, Cholesterol 107.9, Sodium 1248.2, Carbohydrate 42.3, Fiber 7, Sugar 6, Protein 34.8

SLOW COOKER SHEPHERD'S PIE



Slow cooker shepherd's pie image

Slow-cook shepherd's pie and you'll be rewarded with succulent mince. This recipe is also low-fat and low-calorie with three of your five-a-day

Provided by Good Food team

Categories     Dinner, Main course

Time 6h

Number Of Ingredients 12

1 tbsp olive oil
1 onion, finely chopped
3-4 thyme sprigs
2 carrots, finely diced
250g lean (10%) mince lamb or beef
1 tbsp plain flour
1 tbsp tomato purée
400g can lentils, or white beans
1 tsp Worcestershire sauce
650g potatoes, peeled and cut into chunks
250g sweet potatoes, peeled and cut into chunks
2 tbsp half-fat crème fraîche

Steps:

  • Heat the slow cooker if necessary. Heat the oil in a large frying pan. Tip the onions and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together, stirring occasionally until the vegetables start to brown. Stir in the mince and fry for 1-2 mins until no longer pink. Stir in the flour then cook for another 1-2 mins. Stir in the tomato purée and lentils and season with pepper and the Worcestershire sauce, adding a splash of water if you think the mixture is too dry. Scrape everything into the slow cooker.
  • Meanwhile cook both lots of potatoes in simmering water for 12-13 minutes or until they are cooked through. Drain well and then mash with the crème fraîche. Spoon this on top of the mince mixture and cook on Low for 5 hours - the mixture should be bubbling at the sides when it is ready. Crisp up the potato topping under the grill if you like.

Nutrition Facts : Calories 438 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 23 grams protein, Sodium 0.39 milligram of sodium

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