Sunday, October 20, 2013

Recipe #37

Crock Pot Shepherd's Pie

We ate this for three days and each day a different aspect of flavor jumped out at me. I like my mashed potatoes chunky, and the chunks really add texture to this comfort dish.

Extra virgin olive oil
1 lb ground meat (turkey, beef, lamb, chicken, ….)
1 medium onion diced
2 cloves garlic minced
1 12 oz bag of frozen vegetables (peas, corn, carrots, …)
2 ribs celery chopped
4 medium Russet potatoes
4 cloves garlic halved
Salt and pepper
½ cup milk
¼ cup butter
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried
1 tablespoon cornstarch
1 teaspoon paprika

Boil potatoes with chunked garlic and salt til soft with fork. Mash and add milk, butter and pepper to taste. I also use sour cream, or cream cheese if I’m in the mood. Let these rest.

In your favourite fry pan, start with a turn of olive oil and soften the onion and garlic. Add the ground meat and cook til almost done. Stir in catsup, Worcestershire, thyme, and a pinch of black pepper.
Meanwhile in a small bowl, whisk cornstarch with 1 cup water. Add to skillet and cook, stirring, for about 5 minutes.

In crock pot of slow cooker, layer meat mixture from pan, then vegetables, then potatoes; top with a pinch of paprika.

Cook on low for 3-4 hours.

Thanks to at

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