Shepherd's pie

While shepherd's pie is a simple recipe to start with, I need to make it for the crock-pot since I don't get home until eight every week-end. A year of crock pot cooking came to the rescue with this one. This was such a good comfort meal for a chilly GA day. It took no time at all to throw together in the morning, and it actually had some flavor to it which I find to the problem with shepherd's pie usually. This may not be the best picture but it tasted good!


Shepherd's pie

- mashed potatoes (leftover or I used one package of garlic mashed potatoes, yummy)
- 1 lb ground turkey or beef
- 2 cloves garlic, chopped
- 2 cups frozen vegetables
- 1 medium onion, chopped finely, or 1 T onion flakes (I used fresh)
- 1/2 tsp seasoned salt
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp paprika( I didn't have any but added chili powder in the meat)
--1 cup water (I used 3/4 cups since I didn't want it too wet.
--2 cups shredded cheese (used about half a bag to cover the meat)

1. Brown the meat and onion, while browning add spices and garlic)
2. Spray the inside of your crockpot with cooking spray, or use a liner. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water.
3. Add two cups of cheese on top.
4. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.
5. Cover and cook on low for 6 hours or high for about 3
6. Remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.