Slow Cooker Shepherd’s Pie
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"main dish"
Serves 8 | Prep Time 15 PT15M | Cook Time 3hr 20min PT3H35M | Main DishWhy I Love This Recipe
I love Shepherd’s Pie
Ingredients You'll Need
2 pounds 85% lean ground beef
1 cup chopped onion
3 cloves garlic, minced
1 (12-ounce) package frozen mixed vegetables
1 1/2 cups lower-sodium beef broth
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon quick-cooking tapioca, finely crushed
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (24-ounce) packages refrigerated mashed potatoes
1 cup shredded Cheddar cheese
paprika to taste
chopped fresh parsley for garnish
Directions
Gather all ingredients.
Cook ground beef and onion in a 12-inch skillet over medium heat until beef is browned and onion is tender; about 8 minutes. Add garlic. Cook and stir until fragrant, about 1 minute; drain fat.
Add beef mixture and frozen mixed vegetables to a 5- to 6-quart slow cooker.
Whisk together beef broth, tomato paste, Worcestershire sauce, tapioca, Italian seasoning, salt, and pepper in a small bowl. Pour over beef mixture; stir to combine.
Cover and cook on Low for 4 to 6 hours or on High for 3 hours.
Prepare mashed potatoes according to package directions. Stir in cheese. Spread atop the beef mixture.
Cover and cook on High for 20 minutes.
Garnish with paprika and parsley
Pairs Well With
fries
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