This is a layered slow cooker shepherd's pie from Sandy. This version with ground beef is better known as a "cottage pie." The dish could also be made with ground lamb or minced leftover lamb.
The simple layers are versatile. For a meatier casserole, use 1 1/2 to 2 pounds of ground beef, and the green beans may be replaced with frozen green beans, carrots, or corn. We used red skinned potatoes in the pictured dish. We cut them into 1/2-inch cubes and they were perfectly cooked after three hours on high. We also added extra chopped onions, about 1 cup.
Serve this tasty all-in-one meal with biscuits or crusty bread.
- 1 tablespoon butter (to grease the slow cooker)
- 3 medium potatoes (about 3 to 4 cups diced potatoes)
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder, or to taste
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 teaspoon beef base (or granules)
- 2 (15-ounce) cans green beans (drained)
- shredded cheddar cheese (for topping)
Butter the crockery insert of the slow cooker with butter or spray it with nonstick cooking spray.
Scrub the potatoes and peel, if desired. Cut the potatoes into small chunks, about 1/2-inch. You should have 3 to 4 cups of diced potatoes.
Season spuds with kosher salt and freshly ground black pepper.
In a large skillet over medium heat, brown the 1 pound of ground beef with 1/2 cup (or more) of chopped onion. Stir in the garlic powder. When the onion is translucent and the beef is no longer pink transfer the mixture to the slow cooker using a slotted spoon.
In a bowl, combine the condensed cream of mushroom soup with 1 teaspoon of beef base or beef concentrate flavor. Spoon the soup mixture over the beef and onion layer.
Drain two 15-ounce cans of cut green beans and spoon them over the soup layer.
Cover and cook on high for 3 hours. Stir gently once or twice.
Turn to low and sprinkle shredded cheddar cheese on top of shepherd pie; cook for about 15 to 30 minutes longer, or until the cheese has melted and potatoes are tender.
- Any variety of potato works in this recipe; use russet baking potatoes, Yukon Gold potatoes, or red-skinned potatoes.
- Substitute whole kernel corn or drained canned carrots for the green beans.
- Use a cheddar jack blend of cheeses or mozzarella for the topping.