Time 6h50m Yield 1 pie, 6-8 serving(s) Number Of Ingredients 15 Steps:
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.
Time 4h10m Yield 6 servings Number Of Ingredients 4 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.;
Time 5h50m Yield 5 servings. Number Of Ingredients 18 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.
Time 4h15m Yield 4 Number Of Ingredients 11 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.
Time 10h Yield 8 serving(s) Number Of Ingredients 19 Steps:
To make the topping: in a pot of boiling water, cook sweet potatoes until tender (20-30 minutes). Drain; mash potatoes, stir in butter and season with salt and pepper. Set aside. To make the pie: in a bowl combine bulgur and boiling water; set aside for 20 minutes or until water is absorbed. Set aside. Over medium heat, heat oil in a skillet for 30 seconds or so. Add vegetables (onions - parsnips) and cook, stirring until vegetables are softened (6-10 minutes). Stir in garlic, rosemary, salt and pepper, continuing to cook stirring for another minute or so. Stir in mushrooms, tossing to coat. Stir in flour and cook stirring for another minute or so. Stir in broth and tomato paste. Bring mixture to a boil and then transfer to slow cooker. Add bulgur and stir in well. Spread sweet potato topping over mixture. Place a tea towel folded in half over top of stoneware to absorb excess moisture. (I used a paper towel but a tea towel would probably work so much better.). Cover and cook on low for 7-8 hours or on High for 3-4 hours or until vegetables are tender. Sprinkle with Swiss cheese if using, and cover and cook on high for another 15 minutes or until cheese is melted.
Time 3h30m Yield 9 servings, 1 cup each Number Of Ingredients 12 Steps:
Place meatballs in slow cooker sprayed with cooking spray; top with carrots and onions. Whisk flour, broth and A.1. until blended. Add to ingredients in slow cooker; stir. Cover with lid. Cook on HIGH 2-1/2 hours. After about 2-1/4 hours, cook potatoes and mash as directed on package, substituting sour cream for the milk and butter. Stir peas into ingredients in slow cooker; top with potatoes. Cook, covered, 30 min. Top with cheese. Let stand, covered, 10 min. Sprinkle with paprika and parsley.
