Slow Shepherd's Pie
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Serves/Makes: 4
Ready in: 2-5 hrs
- 3 medium russet potatoes
- salt and pepper to taste
- garlic powder to taste
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 can (10.75 ounce size) condensed cream of mushroom soup
- 1 teaspoon beef flavor concentrate or equivalent base or granules
- 2 cans (14 to 15 ounce size) green beans, drained
- shredded cheddar cheese, for topping
Spray crock pot with cooking spray. 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 makes one layer on the bottom of a 5-quart crock pot. Season spuds with salt, pepper and garlic powder to your own taste. Brown ground beef with chopped onion, drain fat. Put on top of spuds. Mix one can of cream of mushroom soup with beef concentrate flavor. Drain green beans and put in slow cooker. 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.
Recipe Source: cdkitchen.com
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