Crock Pot Shepherd's Pie

A crock pot prepared version of the infamous layered ground beef dish with green beans and potatoes topped with cheddar cheese.

• Ready In: 3 hrs 15 mins
• Serves: 4

Ingredients

• 3  medium russet potatoes
• 1  teaspoon salt
• 1  teaspoon pepper
• 1  teaspoon garlic powder
• 1  lb ground beef
• 1  tablespoon onion powder
• 1 (8 ounce) can  cream of mushroom soup
• 1  teaspoon beef, flavor concentrate
• 16  ounces green beans, drained
• 1  cup  shredded cheddar cheese, for topping

Directions

1. Spray crock pot with cooking spray.
2. Scrub about 3 medium russet potatoes and cut into small chunks, leaving the skin on. (If you cut the spuds into too large a size pieces, they will take too long to cook since everything else is basically done). This made one layer on the bottom of my 5-quart crock pot.
3. Season spuds with salt, pepper and garlic powder to your own taste.
4. Brown 1 pound of ground beef with 1/2 chopped onion; drain fat. Put on top of spuds.
5. Mix one can of Campbell's Cream of Mushroom soup with 1 tsp beef concentrate flavor. Drain two 14 or 15 ounce can of cut green beans and put in slow cooker/crock pot.
6. Cover and cook on high for 3 hours, stirring a couple of times. Turn to low and sprinkle shredded cheddar cheese on top of shepherd pie and cook for 30 minutes or so.