Slow cooker Shepherd’s Pie is definitely a high-ranking comfort food. Just imagine a cool, crisp fall day and coming home to this simmering in your Crock Pot. heavenly! Check out what our pals at Southern Food had to say about this recipe:
“Here’s a tasty Crockpot shepherd’s pie from Sandy. This version with beef is better known cottage pie, but could also be made with ground or minced leftover lamb.”
Three cheers for Sandy for sharing this awesome recipe with us!
Ingredients
3 medium russet potatoes
Morton salt, pepper, McCormick garlic powder to taste
1 pound lean ground beef
1/2 cup chopped onion
1 can (10 3/4 ounces) Campbell’s condensed cream of mushroom soup
1 teaspoon Lipton beef flavor concentrate or equivalent base or granules
2 cans (14 to 15 oz each) Green Giant green beans, drained
shredded Kraft cheddar cheese, for topping
Instructions
Spray crockpot with cooking spray.
Scrub about 3 medium russet potatoes and cut into small chunks, leaving the skin on, if desired. (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 crockpot.
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.
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.
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Quick Tip: Add some ketchup to individual servings of this Shepherd’s Pie as a tasty condiment. Try it, it’s good!
Thank you to sandy from Southern Recipe for this great slow cooker meal idea.
