Slow Cooker Hybrid Shepherd’s Pie

Delicious, healthy and easy are always on my list of adjectives when it comes to preparing dinner for my family. It seems there are no differences these days between weeknights and weekend nights, so little time, so much to do! Any time I can incorporate the slow cooker into my Life Arsenal Recipe Catalog to ease with dinner preparation, I am all in! That thought process led to this recipe, a different take—for variety, on Not My Mum’s Shepherd’s Pie recipe, which is a fantastic recipe in itself! Click on the pic for this recipe. Continue below for Slow Cooker Hybrid Shepherd’s Pie.

Not My Mum's Shepherd's Pie
Not My Mum’s Shepherd’s Pie

My Mom was one of the most talented Home Cooks I have ever had the pleasure of knowing. She could take any ingredients and make it into something SPECTACULAR! One of my biggest regrets is not asking her for her recipes, though I surmise that kind of cooking magic was only for her hands and in some fashion with me now trying to recreate her recipes it keeps her alive in my hands, as well as my heart. So here is my hybrid attempt at another version of her Shepherd’s Pie utilizing the slow cooker to do the bulk of the work. I hope you would be proud Mom! ♥

I think Mom would be proud!
Slow Cooker Hybrid Shepherd’s Pie-I think Mom would be proud!

Slow Cooker Hybrid Shepherd's Pie
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Slow Cooker Hybrid Shepherd's Pie
Print Recipe
Ingredients
Servings:
Instructions
  1. Slice the onion into slim slivers and layer on the bottom of the slow cooker. Crush the garlic and place them whole on top of the onions. Add the stew beef, steak seasoning, garlic powder and salt and pepper. In a measuring cup add the cornstarch to the beef broth and whisk to combine. Pour over the meat, onions and garlic.
  2. Set the slow cooker timer to high, 6-8 hours depending on your needs, cover and let the magic begin! As the meat starts to cook and settle into the juices all of the flavor from the seasonings, onion and garlic seeps into the meat and you are on your way to Flavor Town!
  3. When the meat is done and still absorbing all of those delicious flavors make your Mashed Potatoes. In a pan, add 3 lbs of red potatoes, cut into chunks for quicker cooking. Cover with enough cold water to just cover the potatoes, add some salt for flavoring and bring to a boil. Boil for 30-35 minutes, drain. I add milk, butter, sour cream and cheddar cheese to mine. Add whatever you like to yours. Use a potato masher or hand mixer to obtain your desired smoothness or chunkiness. Add salt and pepper to taste.
  4. Heat the oven to 400 degrees. Add the corn to the slow cooker and mix with the meat mixture. Let the corn cook in the mixture for about 5-10 minutes.
  5. Layer the bottom of an oven safe baking dish with the meat and vegetable mixture. Add your mashed potatoes on top spreading evenly. Add the cheese on top of the potatoes evenly and heat through for 30 minutes.
  6. Optional-if you want a toastier cheese crust, remove the baking dish from the oven and turn the heat off. Turn the broiler on high and place the dish back in the oven, watching carefully, until you have reached your desired cheesiness. Remove from the oven, let the dish sit for 5 minutes. Serve and Enjoy!
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Kimberly

Author; Blogger; Self-Proclaimed “Woman” of all trades and Self-Proclaimed “Master” of some! AFAA Certified Group Aerobics Instructor since 1998; MA Licensed Real Estate Agent since 1995; former Certified Financial Counselor and Passionate Advocator of Financial Education for Women. Tech Geek; Home Cook & Most Importantly, Mother of 3, my #1 Reason for Living!!!

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