Slow Cooker Shepherd’s Pie
1 lb ground beef (or much more if you’re feeding the masses)
1 packet chili or taco seasoning
¼ - ½ package frozen veggies (corn, peas and green beans)
1 can diced tomatoes, undrained
Leftover or pre-packaged mashed potatoes
½ cup shredded cheese
Optional: One can kidney, black or pinto beans, drained
Break up ground beef in slow cooker and sprinkle in seasoning packet, frozen veggies and water. Let cook on low for 4 hours, stirring occasionally. Add mashed potatoes and spread over top of meat mixture. Set to warm for ½ hour and serve piping hot!
It’s so easy and delicious and you can use all your leftovers for this recipe too. My friend Dee Dee will make shepherd’s pie when she has leftover taco meat from the night before. Get inventive and stay warm this winter! Then send your recipes to me via Delilah.com!
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