Friday, May 20, 2011

Crock Pot Shepherd's Pie


3 cups leftover mashed potatoes
1 pound ground lamor beef, browned and drained
2 cloves garlic, chopped
2 cups frozen vegetables
1 medium onion, chopped finely, or 1 tablespoon onion flakes
1/2 teaaspoon seasoned salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon paprika (then a bit more for garnish)
1 cup water
2 cups shredded cheese



Use a 4-quart slow cooker and spray the inside of your slow cooker insert with cooking spray

Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic. 

Put the meat in the pot and stir in the frozen vegetables, and a cup of water.

Add two cups of cheese on top.

Press the mashed potatoes down on top of the cheese and meat.

Sprinkle with a bit of paprika.

Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top.

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