Slow Cooker Shepherd's Pie
A hearty and comforting dish featuring savory ground beef, vibrant vegetables, and creamy mashed potatoes, all cooked to perfection in a slow cooker.
Equipment
- Slow Cooker
- Skillet
- Mixing Bowl
Ingredients
- 2 pounds Ground Beef
- 1 medium Onion Chopped
- 12 ounces Frozen Vegetables Your choice
- 10.5 ounces Cream of Mushroom Soup
- 1 packet French Onion Mix
- 1 tablespoon Worcestershire Sauce
- 48 ounces Prepared Mashed Potatoes (two packs of Bob Evans recommended)
- 1 cup Shredded Cheddar Cheese
Instructions
- Brown the ground beef and chopped onion in a skillet over medium-high heat for 6-8 minutes.
- Drain the fat from the skillet.
- Transfer the beef mixture to the slow cooker and add the frozen vegetables.
- Stir in the cream of mushroom soup, French onion mix, and Worcestershire sauce.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- Spread the prepared mashed potatoes over the beef mixture in the slow cooker.
- Top with shredded cheddar cheese and cover again for the last 30 minutes of cooking.
- Serve hot and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.