Laura :: Recipes :: Shepherd's Pie with Creamy Corn Filling

Slow cooker meal: Shepherd's Pie is a great dish for those evenings when everyone is coming and going at different times. From: The 150 Best Slow Cooker Recipe Book, by Judith Findlayson

Yield: 6
Prep time: 45 Minutes
Cook Time: 3 Hours
Course: Main Dishes

Ingredients:

• 1 tbsp vegetable oil
• 1 lb learn gound beef
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 2 tsp paprika
• 1 tsp salt
• 1/2 tsp cracked black peppercorns
• 2 tbsp all-purpose flour
• 1 cup condensed beef broth (undiluted)
• 2 tbsp tomato paste
• 1 can (19 oz) cream-style corn
• 4 cups mashed potatoes, season with 1 tbsp butter, 1/2 tsp salt & 1/4 tsp black pepper (NO milk)
• 1/4 cup shredded Cheddar cheese

Instructions:

Prepare ahead of time: [Can be partially prepared the night before. Chill steps 1, 2 & potatoes separately in fridge overnight. Next morning continue cooking as directed in Step 3.]

1. In a skillet, heat oil over medium-high heat. Add beef and cook until meat is no longer pink. Drain off liquid & transfer to slow cooker.

2. Reduce heat to medium, and add onions to pan and cook until softened. Add garlic, paprika, salt & pepper and cook, stirring for 1 minute. Sprinkle flour over mixture, stir & cook for 1 min. Add beef broth and tomato past, stir to combine and cook stirring until thickened.

Prepare slow cooker:

3. Transfer mixture to slow cooker stoneware. Spread 4 layers evenly in this order: meat, onion mixture, cream corn & potatoes. Sprinkle cheese on top, cover and cook on Low for 4-6 hrs or on High for 3-4 hrs, until hot and bubbly.