I grew up eating shepherd’s pie and still enjoy making it. It’s a cheap, filling meal that can be a complete meal in one dish. Today I’m showing you how I made it in my crock pot (although I often make it in the oven).
- Mashed Potatoes – This is a great way to use up leftover mashed potatoes!
- 1 lb. hamburger meat
- Veggies washed and cut into pieces – You can do all kinds of veggies, but my favorite are carrots, onions, celery and corn.
- 1 10.5 oz. can cream of mushroom soup
- 1/4 cup milk
- Worcestershire sauce
- Salt, pepper and garlic powder
- Cheese – optional
Cook your meat, drain and put it in the bottom of the crock. Splash with some Worcestershire and sprinkle with salt, pepper, and garlic powder. The next layer is the veggies, then mix the milk and cream of mushroom soup and pour it on. The last layer is the mashed potatoes. Cook for on high for 4 hours (or less if your crock pot cooks really hot like mine). If you want you can sprinkle some cheese on top towards the end.
Variation: Sometimes I make it like a recipe in my Fix-It and Forget-It Cookbook called Supper-In-a-Dish. Instead of using mashed potatoes, just slice the potatoes and pour the milk/cream of mushroom mix on top, but Cameron and I have decided we like the mashed potato version better.
Crock Pot Tip: Move the crock out of the kitchen! Even though a crock pot doesn’t heat up the house as much as the oven, in our little home, I can still feel the temperature rise when the crock pot’s on. A couple of times I’ve moved the crock pot out to our shed to cook. This not only keeps the house cool, but also frees up more counter space.
This post is linked at Tammy’s Recipes for Kitchen Tip Tuesdays.