Slow Cooked Shepherds Pie 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.

SLOW-COOKER SHEPHERD'S PIE

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.

SLOW COOKER SHEPHERD'S PIE

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

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.

SLOW-COOKER SHEPHERD'S PIE

Steps:

• Prick potatoes all over with a fork. Microwave potatoes on high, turning once, until tender, about 15 minutes. Remove from microwave, let cool slightly, then peel and mash with milk and butter. Season with salt and pepper.
• In a skillet over medium heat, warm olive oil. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 second longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginnning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 teaspoon each salt and pepper. In a small cup, whisk cornstarch with 1 cup water. Add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to slow cooker.
• Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours.

VEGETARIAN SHEPHERD'S PIE (CROCK POT)

Steps:

• To make the topping: in a pot of boiling water, cook sweet potatoes until tender (20-30 minutes). Drain; mash potatoes, stir in butter and season with salt and pepper. Set aside.
• To make the pie: in a bowl combine bulgur and boiling water; set aside for 20 minutes or until water is absorbed. Set aside.
• Over medium heat, heat oil in a skillet for 30 seconds or so.
• Add vegetables (onions - parsnips) and cook, stirring until vegetables are softened (6-10 minutes).
• Stir in garlic, rosemary, salt and pepper, continuing to cook stirring for another minute or so.
• Stir in mushrooms, tossing to coat.
• Stir in flour and cook stirring for another minute or so.
• Stir in broth and tomato paste. Bring mixture to a boil and then transfer to slow cooker.
• Add bulgur and stir in well.
• Spread sweet potato topping over mixture.
• Place a tea towel folded in half over top of stoneware to absorb excess moisture. (I used a paper towel but a tea towel would probably work so much better.).
• Cover and cook on low for 7-8 hours or on High for 3-4 hours or until vegetables are tender.
• Sprinkle with Swiss cheese if using, and cover and cook on high for another 15 minutes or until cheese is melted.

SLOW-COOKER SHEPHERD'S PIE

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.