Crock Pot Shepherds Pie Recipe Ground Beef

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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-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

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