Shepherd's Pie

This is a great new recipe I got from "The Southern Slow Cooker Bible".

I love the fact that you can throw it together right after lunch and then when you are ready for supper, it's waiting right there! 

You'll need:

1 lb, ground beef, browned

1 onion, chopped

2 garlic cloves, minced

2 cups frozen peas

1 cup chicken broth (or stock)

3/4 t. garlic salt (or onion salt)

1/2 t. pepper

1/4 t. cayenne pepper

2 cups Colby or sharp cheddar cheese, shredded

3 cups mashed potatoes

1/2 t. paprika

Wash and chop your potatoes, set these on the stove in a pan full of water to boil.

Brown the beef and onions in a large skillet and then dump into a medium greased crockpot.

Mash your potatoes and set aside.

Dump your peas and the minced garlic on top of the beef.

Pour in the chicken broth.

Sprinkle the garlic salt, pepper, and cayenne pepper. Stir around gently to combine the spices.

Cover it all with the cheese. (If you're a cheese lover, add extra!)

Top with mashed potatoes, paprika, and a little extra cheese. Cover and cook on low for 6 hours, take the lid off in the last 30 minutes of cooking.

I'm sorry for this picture! I learned that there is really no good way to take a picture of Shepherd's Pie, no matter how good it tastes!

Ashleigh

Copy, Paste, and Print for the recipe below:

Shepherd's Pie

(prairiegalcookin.blogspot.com)

You'll need:

1 lb, ground beef, browned

1 onion, chopped

2 garlic cloves, minced

2 cups frozen peas

1 cup chicken broth (or stock)

3/4 t. garlic salt (or onion salt)

1/2 t. pepper

1/4 t. cayenne pepper

2 cups Colby or sharp cheddar cheese, shredded

3 cups mashed potatoes

1/2 t. paprika

Brown the ground beef and onion in a large skillet. 

Dump into a greased medium crockpot.

Sprinkle the beef with minced garlic and cover with the peas.

Pour in the chicken broth. Top with garlic salt, pepper, and cayenne pepper. Stir gently to combine the spices.

Sprinkle cheese over it all and then top with the mashed potatoes.

Sprinkle paprika over the potatoes and (if you like) top with a little more cheese.

Cover and cook on low for 6 hours, take the lid off in the last 30 minutes of cooking.

Enjoy!