Slow Cooked Shepherds Pie Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, then shake potatoes over low heat for 1 minute to dry. Mash potatoes, gradually adding butter and enough milk to reach desired consistency. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper., Meanwhile, in a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. , Add tomato paste; cook for 2 minutes. Add the mushrooms, carrots, broth, wine, Worcestershire sauce and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until most of the liquid is evaporated. Stir in peas. Season with remaining salt and pepper., Transfer beef mixture to a greased 4-qt. slow cooker. Spread mashed potatoes over top. Cover and cook on low for 5-6 hours or until bubbly. Sprinkle with cheese. Cover and cook 10 minutes longer or until cheese is melted. Just before serving, sprinkle with parsley.

Steps:

• Mashed Potatoes: 1. Skin 10 medium size potatoes 2. Cut Potatoes into large squares and place in boiling salted water. 3. Bring water to simmer and simmer potatoes for about 20-25 minutes. 4. Strain potatoes and mash them using mixer or masher. NOTE: make sure potato's are really drained of waters. 5. Add 1 1/2 teaspoon of salt and 1 teaspoon of pepper (see ingredients) 6. Add Milk a little at a time and stir until preferred consistency..may add more milk, if needed. NOTE: Make sure the consistency of mashed potato's are not too creamy. Make them medium creamy, little more on drier side (potato's can dissipate or become too soggy while later cooking in crock pot). 7. Set Mashed Potatoes to the side for later use
• Ground Beef Mixture: 8. Cook Beef in a large skillet over medium to high heat for about 10 minutes or until no longer pink. Stir ground beef as it cooks in order to make it crumbly. 9. Drain cooked ground beef, then add flour to beef and stir together on medium heat for only 30 seconds. Do not burn flour. 10. Add the two cans of French Onion soups to beef mixture stirring constantly on medium heat for about 3 more minutes or until slightly thickened. 11. Stir in Vegetable mix. 12. Lightly grease a 5 1/2 - 6 quart slow cooker, and spoon the beef mixture into it.
• Toppings: 13. Add the (prepared) mashed potatoes by spooning it over top of the beef mixture. 14. Add the shredded cheese on top of mashed potatoes (I always lots of cheese, since I love cheeses..lol!) 15. Cover and cook on LOW setting for 4 hours. Let stand for about 10 minutes before serving. 16. Optional: I love to add Sour Cream on top of mine!

Steps:

• In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.;

Steps:

• In 10-inch skillet, cook beef over medium heat, stirring occasionally, until browned; drain. Stir in soup, garlic powder, salt and pepper. Spread mixture evenly in bottom of 6-quart slow cooker. Top evenly with frozen vegetables.
• In 2-quart saucepan, heat water and butter to a rapid boil. Remove from heat; stir in milk and dry potatoes until just combined. Let stand 1 minute, then stir again. Spread evenly over top of vegetables in slow cooker.
• Cover and cook on Low heat setting 4 to 5 hours or until warm and vegetables are cooked through.
• Serve warm sprinkled with herbs.

Steps:

• Prick potatoes all over with a fork. Microwave potatoes on high, turning once, until tender, about 15 minutes. Remove from microwave, let cool slightly, then peel and mash with milk and butter. Season with salt and pepper.
• In a skillet over medium heat, warm olive oil. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 second longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginnning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 teaspoon each salt and pepper. In a small cup, whisk cornstarch with 1 cup water. Add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to slow cooker.
• Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours.

Steps:

• Heat the slow cooker if necessary. Heat the oil in a large frying pan. Tip the onions and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together, stirring occasionally until the vegetables start to brown. Stir in the mince and fry for 1-2 mins until no longer pink. Stir in the flour then cook for another 1-2 mins. Stir in the tomato purée and lentils and season with pepper and the Worcestershire sauce, adding a splash of water if you think the mixture is too dry. Scrape everything into the slow cooker.
• Meanwhile cook both lots of potatoes in simmering water for 12-13 minutes or until they are cooked through. Drain well and then mash with the crème fraîche. Spoon this on top of the mince mixture and cook on Low for 5 hours - the mixture should be bubbling at the sides when it is ready. Crisp up the potato topping under the grill if you like.