Slow Cooker Shepherd's Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 400.0
- Total Fat: 22.3 g
- Cholesterol: 68.2 mg
- Sodium: 116.1 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 4.1 g
- Protein: 18.0 g
View full nutritional breakdown of Slow Cooker Shepherd's Pie calories by ingredient
Introduction
Use your slow cooker to make a traditional shepherd's pie that's filled with lean ground beef and vegetables and topped with creamy mashed potatoes. Use your slow cooker to make a traditional shepherd's pie that's filled with lean ground beef and vegetables and topped with creamy mashed potatoes.Number of Servings: 6
Ingredients
-
4 medium (2-1/4" to 3-1/4" dia.) Baked Potato, with skin
.33 cup Great Value 2% Reduced Fat Milk
2 tbsp Butter, unsalted
1 tbsp Olive Oil
1 medium (2-1/2" dia) Onions, raw
2 clove Garlic
16 oz Ground beef, lean
0.1 can (6 oz) Tomato Paste
1 tsp Lea & Perrins, Worcestershire Sauce
1 tsp Thyme, ground
.0625 cup Cornstarch
.5 package (10 oz) Mixed Vegetables, frozen
Directions
Step 1
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.
Step 2
In a skillet over medium heat, warm olive oil. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 seconds longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 tsp. 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.
Step 3
Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SLBOTTOMS.
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.
Step 2
In a skillet over medium heat, warm olive oil. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 seconds longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 tsp. 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.
Step 3
Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SLBOTTOMS.