Description
A warm, comforting shepherd’s pie made in the slow cooker with a savory blend of ground beef, tender carrots, and a creamy layer of cheesy mashed potatoes. Perfect for a no-fuss dinner, it’s a comforting classic.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 3/4 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- Pinch of smoked paprika
- 8 ounces baby carrots
- 1 (8 oz) can tomato sauce
- 1/2 cup beef broth
- 1 Tbsp quick cooking tapioca
- 1 1/2 pounds peeled potatoes
- 1 Tbsp butter
- 1/4 cup milk
- Salt and pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion, salt, pepper, garlic powder, paprika. Brown for 5 minutes. Add beef to the slow cooker. (I use a slow cooker that has a stovetop setting so I just use that instead of doing this step on the stove).
- Stir in the carrots, tomato sauce, broth and tapioca.
- Quarter the potatoes and place them on a sheet of foil. Curl up the edges of the foil to make a bowl shape. Place the foil bowl into the slow cooker.
- Cover and cook on low for 4 hours.
- Remove the potatoes and toss them into a mixing bowl. Mash the potatoes. Stir in the butter, milk and a pinch of salt and pepper.
- Spread the potatoes over the top of the meat mixture. Sprinkle the cheese on top of the potatoes and let it melt.
- Serve and enjoy!
Notes
If you don’t have tapioca then you can stir 2 Tbsp of cornstarch in with the beef broth until smooth. Then stir that mixture into the slow cooker in step 2.
- Category: Beef
- Method: Slow Cooker