CROCKTOBER 10-26 SHEPPARD’S PIE

CROCKTOBER 10-26 SHEPPARD’S PIE

 

 

 

4 medium Yukon Gold potatoes

1/3 cup milk

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium diced onion

2 cloves garlic, minced

1 pound lean ground beef

1 tablespoon tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon dried thyme

1 tablespoon cornstarch

1 cup frozen mixed vegetables

Salt and pepper

 

(I also like to add 1 cup dark beer to the recipe – but that’s totally optional)

 

Microwave potatoes on high until tender.

Peel and mash with milk and butter. Season with salt and pepper.

In a skillet over medium heat, warm olive oil. Add onion and cook, add garlic and cook 30, add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginning to brown.

Stir in tomato paste, Worcestershire, thyme and 1/2 tsp. each salt and pepper.

In a small cup, whisk cornstarch with 1 cup water.

Add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to slow cooker.

Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours.

 

Credit to myrecipes.com  for this hearty meal that doesn’t look too good on the plate but tastes super good 🙂

Special thanks to Tony’s Market for sponsoring CROCKTOBER this year! Find a location at TonysMarket.com

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