Crock Pot Shepherds Pie Recipe Real Simple

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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

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

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.

EASY CROCK-POT BRAISED SHEPHERD'S PIE



Easy Crock-Pot Braised Shepherd's Pie image

With the cold weather still upon us, a winter favorite has been requested multiple times-shepherd's pie. Shepherd's pie isn't overly time consuming and complicated, but the multi-step process always defeats me, at least mentally. Yes, the end result of warm potatoes nestled over saucy beef is always worth it, but simplification was needed if this beloved dish was going to make it back to our table as a regular favorite.

Provided by Kristin Marr

Categories     Main Course

Time 7h

Number Of Ingredients 16

1 TB extra virgin olive oil
2 carrots (diced)
2 celery ribs (diced)
1/2 yellow onion (diced)
2 garlic cloves (minced)
2 lbs beef chuck roast
1 tsp salt (to taste)
1 tsp black pepper (to taste)
1/2 cup good-quality beer (I like Pale Ale (beef broth may be substituted))
2 TB arrowroot flour starch
1 cup peas (frozen)
5 large red potatoes (peeled)
water
1/2 tsp salt
5 TB butter (cubed)
1 cup shredded cheddar cheese

Steps:

  • Sprinkle the chuck roast with salt and pepper. Set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the carrots, celery, and onion. Cook the vegetables for 5 minutes, stirring frequently until the onions are translucent. Add the garlic and cook for 1 minute.
  • If your skillet is large enough, push the vegetables to one side. Add the chuck roast to the hot skillet, browning the meat on each side for 4 minutes.
  • Place the chuck roast and vegetables in a crock-pot. Pour the beer over the meat and vegetables. Cook on low for 6 hours.
  • Place the potatoes in a soup pot (or Dutch oven). Fill the pot with water until the water just covers the potatoes. Add the salt. Bring the potatoes to a boil, then reduce to a lively simmer. Cook for 15-20 minutes, until the potatoes are tender when pierced with a fork.
  • Drain the water from the potatoes, leaving the potatoes in the pot. Add the cubed butter. Mash the potatoes and butter with a potato masher. Add salt or pepper to taste.
  • After 6 hours, preheat the oven to 350F. The beef should easily pull apart with a fork. Using two forks, shred the meat and remove any bone(s) from the crock-pot. Add the arrowroot flour to the liquid and whisk. Add the peas and stir.
  • Pour the meat and veggies mixture into a 13X9 pan. Top with the mashed potatoes, and finally the shredded cheese.
  • Bake for 20 minutes until the cheese is bubbly. Serve warm.

Nutrition Facts : Calories 499 kcal, Carbohydrate 9 g, Protein 35 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 149 mg, Sodium 932 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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