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| Julie's Sheperd's Pie |
"This is a tailored version of Sheperd's pie, with veggies to suit my picky husband!"
Ingredients :
- 3 medium potatoes, coarsely chopped
- 1 cup coarsely chopped fresh cauliflower
- 1/2 cup milk
- 1 beef bouillon cube
- 1/4 cup warm water
- 1 pound beef stew meat, cut into small pieces
- 3 strips bacon, chopped
- 3/4 cup chopped carrot
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tomato, chopped
- 1/2 cup shredded Cheddar cheese
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 8H40M |
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- Bring a pot of water to a boil; add the potatoes and cauliflower and cook at a boil until soft, about 20 minutes. Drain and transfer to a large bowl. Pour the milk over the mixture and mash with a potato masher until smooth.
- Crumble the beef bouillon cube into the water; whisk until the bouillon is dissolved. Pour into a slow cooker. Add the stew meat, bacon, carrot, onion, garlic, and tomato to the slow cooker. Spread the mashed cauliflower and potato mixture over the meat and vegetable mixture. Sprinkle the Cheddar cheese over the top.
- Set the slow cooker to Low and cook for 8 hours, or, if you prefer, at High for 4 hours.
Notes :
- To achieve a crunchy top, layer the items into a 9x9-inch baking dish and bake covered for 30 minutes at 350 degrees F (175 degrees C). Uncover the dish and bake another 10 minutes to get the top nice and crispy.
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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