SLOW COOKER SHEPHERD'S PIE RECIPE | BBC GOOD FOOD
Slow-cook shepherd's pie and you'll be rewarded with succulent mince. This recipe is also low-fat and low-calorie with three of your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Total Time 6 hours
Prep Time 1 hours
Cook Time 5 hours
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 438 calories, FatContent 10 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 11 grams fiber, ProteinContent 23 grams protein, SodiumContent 0.39 milligram of sodium
SLOW-COOKER SHEPHERD’S PIE RECIPE - BETTYCROCKER.COM
Mashed potatoes make this hearty and delicious slow-cooker shepherd’s pie even easier.
Provided by Stephanie Wise
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 11
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 , CarbohydrateContent 68.7 g, CholesterolContent 158.8 mg, FiberContent 3.8 g, ProteinContent 41.0 g, SaturatedFatContent 21.4 g, ServingSize 1 Serving, SodiumContent 2389.6 mg, SugarContent 10.9 g
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Reviews 4.1
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Category Dinner
Calories 419 calories per serving
- 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.
GOLDEN VEGGIE SHEPHERD’S PIE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner, Main course
Cuisine British
Calories 449 calories per serving
- Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.
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Total Time 01 hours 50 minutes
Category Side Dishes
Calories per serving
- Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.
SHEPHERD’S PIE RECIPE - BETTYCROCKER.COM
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Reviews 4
Total Time 50 minutes
Calories 370 per serving
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Reviews 4.4
Total Time 1 hours 25 minutes
Category low sugar, nut-free, weeknight meals, winter, baking, dinner, main dish, meat
Cuisine American
Calories 395 calories per serving
- Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season to taste with salt and pepper. Set aside. Make beef mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes. Add ground beef, season generously with salt and pepper, and cook until no longer pink, 5 minutes more. Drain fat. Stir in frozen peas and corn and cook until warmed through, 3 minutes more. Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes. Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden, about 20 minutes. Broil if desired. Garnish with parsley before serving.
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