Slow Cooker Shepherd’s Pie
Ingreadient
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2 pounds 85% lean ground beef
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1 cup chopped onion
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3 cloves garlic, minced
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1 (12-ounce) package frozen mixed vegetables
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1 1/2 cups lower-sodium beef broth
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1/4 cup tomato paste
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1 tablespoon Worcestershire sauce
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1 tablespoon quick-cooking tapioca, finely crushed
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1 teaspoon dried Italian seasoning
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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2 (24-ounce) packages refrigerated mashed potatoes
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1 cup shredded Cheddar cheese
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paprika to taste
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chopped fresh parsley for garnish
Direction
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Gather all ingredients.
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Cook ground beef and onion in a 12-inch skillet over medium heat until beef is browned and onion is tender; about 8 minutes. Add garlic. Cook and stir until fragrant, about 1 minute; drain fat.
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Add beef mixture and frozen mixed vegetables to a 5- to 6-quart slow cooker.
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Whisk together beef broth, tomato paste, Worcestershire sauce, tapioca, Italian seasoning, salt, and pepper in a small bowl. Pour over beef mixture; stir to combine.
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Cover and cook on Low for 4 to 6 hours or on High for 3 hours.
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Prepare mashed potatoes according to package directions. Stir in cheese. Spread atop the beef mixture.
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Cover and cook on High for 20 minutes.
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Garnish with paprika and parsley
