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Slow-Cooker Shepherd’s Pie
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Prep Time:
15 minutes
Total Time:
4 hours 15 minutes
Elevate shepherd's pie with creamy mashed potatoes made in a slow-cooker.
Ingredients:
  • 1 lb lean (at least 80%) ground beef
  • 1 can (10.75 oz) condensed tomato soup
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bag (11 oz) frozen vegetables
  • 4 cups water
  • 6 tablespoons unsalted butter or margarine
  • 1 1/2 cups milk
  • 2 pouches (4.7 oz each) Betty Crocker™ Homestyle creamy butter mashed potatoes
  • Chopped fresh herbs, if desired
Instructions:
  • Brown beef in a skillet over medium heat, stirring occasionally; drain excess fat. Mix in soup, garlic powder, salt, and pepper. Spread evenly in a 6-quart slow cooker and top with frozen vegetables.
  • In a 2-quart saucepan, bring water and butter to a rapid boil. Take it off the heat and mix in milk and dry potatoes until just combined. Allow it to stand for 1 minute, then give it another stir. Spread the mixture evenly over the vegetables in the slow cooker.
  • Simmer covered on low heat for 4 to 5 hours until vegetables are tender and dish is warmed through.
  • Garnish with fresh herbs before serving while warm.

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