Slow Cooker Shepherd's Pie | Cottage Pie Recipe

SLOW COOKER SHEPHERDS PIE

Ingredients

▢ 2 pounds lean ground beef
▢ 1 medium sweet onion, small diced
▢ 4 cloves garlic minced
▢ 12 ounces frozen mixed vegetables
▢ 2 cups water
▢ 2 (.87 ounce) packets brown gravy mix
▢ ¼ cup tomato paste
▢ 1 teaspoon Italian seasoning
▢ ½ teaspoon black pepper

For the topping:

▢ 4 ounce packet instant mashed potatoes
▢ 2 cups boiling water
▢ dried parsley flakes optional

Instructions

Add the 2 pounds lean ground beef and 1 medium sweet onion, (small diced) into a large skillet over medium-high heat, cook and break up the beef into crumbles. Continue to cook until the onions are softened, and there is no pink left in the beef, about 10 minutes.
Drain any excess grease. Add the 4 cloves garlic (minced) and cook until fragrant (about 30 seconds.) Take off the heat.
Spray an 6-8-quart oval slow cooker with cooking spray and place the meat mixture into the slow cooker.
Add the 1 BAG ounces frozen mixed vegetables, 1 CAN CREAM OF CELERY, 2 cups BEEF BROTH, 2 (.87 ounce) packets brown gravy mix, 1 TBSP WORCESTERSHIRE,1 teaspoon Italian seasoning and 1/2 teaspoon black pepper AND SALT into the cooker, and stir well to combine.
6 SEVINGS MASHED POTATOES, Smooth out the mashed potatoes on top of the meat mixture.
Cook on HIGH 2 1/2 hours, POUR MASHED POTATOES OVER AND COOK ANOTHER 1 HOUR ON LOW AND 1 CUP SHARP CHEESE ON TOP. Add a sprinkle of dried parsley flakes, if using, then serve!