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).

Ingredients:

  • 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.

 

6 Responses to “Crock Pot Tuesday – Shepherd’s Pie”

  1. Cheese is never optional!

  2. Good tip about putting the crock pot outside while cooking. I sometimes use mine on the balcony, and when I was a kid I remember my mom using the toaster oven on the front steps to cook when it was too hot in the house.

    I make my shepherd’s pie almost like yours, but I use gravy instead of the mushroom soup and stir the gravy together with the meat/veg instead of layering it. With left over mashed potatoes and cooked ground beef in the freezer this is a tasty, easy, and quick meal, one of our favorites.

  3. Shepard’s Pie looks good. I’m going to try it tomorrow. FYI, I have a family of three. I’ve been keeping track of my grocery spending (someone suggested putting on my google calendar, it works great.) I’ve been averaging $110 per week for 3 of us. We live in Los Angeles, so food prices are probably higher. We eat out maybe twice a month (around $100?) I’ve been trying to keep our costs down too. I shop at Target for nonfood items. We don’t belong to Costco because too much of the food would go bad/get old (for only 3 in the family.) My 11 year old is under weight so we have meat at every meal. Maybe that’s why we are spending more than you. I’m trying to stop buying the ready-to-eat type of foods.

    Thanks for all your suggestions.

  4. Yummy! Only one slight problem I’d be the only one eating this at my house. The word “casserole” or “one pot meal” with combined ingredients don’t usually go over well. Guess it could be frozen and eaten later.

  5. Can you use frozen veggies? I always have those on hand and like to use the mixed vegetables. Looks so yummy and am going to make it as soon as I have everything. Thank you for the crock pot recipes. Love using my crock pot!!

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