Shepherd's Pie (Crock Pot)

READY IN: 6hrs 50mins
YIELD: 1 pie




  • Brown the meat with the onion, garlic, celery and carrots until ground beef is no longer pink; drain any fat.
  • Mix corn, sweet peas, salt, black pepper, tomato paste and water (fill up the 6 oz tomato paste can for measurement) into the meat mixture; stir well.
  • Spray the inside of the crockpot with non-stick cooking spray; pour meat mixture into the bottom of crockpot; press into the bottom of the crockpot so it is dense and even.
  • Spread leftover mashed potatoes (evenly) over the meat mixture.
  • Sprinkle the mashed potatoes with paprika (optional, for garnish).
  • Cook on low 6 hours (high 3 hours); then, remove the lid for 30 minutes to allow the potatoes to brown.
  • Sprinkle pie with fresh, chopped parsley (optional, for garnish).
  • VARIATION 1: CHEESY SHEPHERD'S PIE--Add 2 cups of shredded cheddar cheese to the pie by pressing the cheese over the meat mixture, and then layering the mashed potatoes on top of the cheese; Cook same length, same way.
  • VARIATION 2: RUNZA/CABBAGE SHEPHERD'S PIE--Substitute shredded cabbage (2 cups) for the peas and corn; cook same length, same way.