Slow Cooker Shepherd’s Pie

By Tonya_Speed

NUTRITION per serving: 414 Calories; 8g Fat; 13g Protein; 36g Carbohydrate; 4g Dietary Fiber; 32mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Vegetable; 1 Fat. Points: 8

Ingredients

• 2 pounds Yukon Gold potatoes
• 1/3 cup low fat milk
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 cup diced onion
• 2 cloves garlic, pressed
• 1 pound 95% lean ground beef
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 tablespoon cornstarch
• 1 cup water
• 1 cup frozen mixed vegetables

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Prick potatoes all over with a fork; microwave on HIGH, turning once, until tender, about 15 minutes. Remove from microwave, let cool slightly, then peel and mash with milk and butter; season with salt and pepper. Heat the olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Add garlic and cook for 30 seconds. Add beef and increase heat to medium-high; cook, breaking meat up into chunks, until cooked through and beginning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 teaspoon each of salt and pepper. In a small cup, whisk together cornstarch and water; add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to a slow cooker. Layer vegetables on top of meat; top with potatoes. Cover and cook on LOW for 3 hours.

SERVING SUGGESTION: Add steamed broccoli on the side.
VEGETARIAN: Use TVP crumbles instead of beef and use vegetarian Worcestershire sauce.
KOSHER: Use TVP crumbles instead of beef and use vegetarian Worcestershire sauce..
GLUTEN FREE: Make sure tomato paste and Worcestershire sauce are gluten free.
Copyright © 2010 Leanne Ely All Rights Reserved. May be copied for individual personal