One of my favorite things to do is cook with my Crock Pot: a little work in the morning before the boys wake up and then not having to get in the kitchen when they're wild and crazy at the end of the day? My kind of cooking!
My Nana's Crock Pot Shepherd's Pie is one of my very favorite recipes, but especially this time of the year when it's cold and dreary outside. This is a one-pot (and one-bowl!) meal, is super easy, very filling, makes tons of leftovers, and bonus: even my little guys will devour it.
Crock Pot Shepherd's Pie
1 (22 oz.) bag frozen mashed potatoes
1 lb. ground beef
2 T. flour
1 can French Onion Soup
1 bag (10 oz.) frozen mixed vegetables
1 tsp. salt
1/2 tsp. black pepper
1/2 cup shredded cheddar cheese
1. Brown meat, drain and sprinkle with flour.
2. Add soup and cook, stirring constantly until thickened. Stir in frozen mixed vegetables, salt and pepper.
3. Spoon mixture into greased Crock Pot, top with mashed potatoes and cheese. Cook on low for four hours.
*Note: I double this recipe to feed my hungry boys and also to have leftovers for the week. Additionally, I don't use the frozen mashed potatoes and instead make homemade ones to top the recipe with. That recipe is here:
Homemade Mashed Potatoes
1 (3 oz.) bag baby red potatoes, quartered
1 stick salted butter
1/4-1/2 cup milk (eyeball it)
Salt, pepper and dried dill (to taste)
1. Wash and slice potatoes. Place in a stock pot and cover with water and a pinch of salt. Bring to a boil.
2. Once boiling, set a timer for 13 minutes and continue to cook on high heat.
3. Drain potatoes in colander and return to stock pot.
4. Add butter, milk, salt, pepper and dried dill and mash with a potato masher.
(These can be served as any side!)