CROCK POT PIE RECIPES

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SHEPHERD'S PIE (CROCK POT) RECIPE - FOOD.COM



Shepherd's Pie (Crock Pot) Recipe - Food.com 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.

Total Time 6 hours 50 minutes

Prep Time 20 minutes

Cook Time 6 hours 30 minutes

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.

Nutrition Facts : Calories 396.8, FatContent 18, SaturatedFatContent 7, CholesterolContent 79.2, SodiumContent 1023.5, CarbohydrateContent 33.2, FiberContent 4.7, SugarContent 7.9, ProteinContent 25.9

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