SLOW COOKER SHEPHERD'S PIE Serves: 6
1 lb ground beef
1/2 c warm milk
1 c frozen peas (or fav't veggie)
1/2 c butter
1 c fresh carrots, sliced thinly
4 c water
6 med russet potatoes, chopped
1/8 c beef boullion
Cook and crumble beef. Scrub, peel and boil potatoes till tender. Mash w/ warm milk and 1/4 c butter. In a separate pan, whisk water, boullion, butter and flour. Heat till thickened. Bag in separate bags. Freeze.
COOKING DAY: Thaw and place in crockpot in this order: beef, veggies, mashed potatoes and then pour gravy over top. Cover and cook on low 4-6 hours.
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I thought this was good, but my family wasn't sure. It was my fault though cause I cooked it too long.
ReplyDeleteWe haven't tried this yet; I'll let you know how it comes out. =)
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