Tag Archives: beef

Crock Pot Shepard’s Pie

31 Oct

I originally made this Shepard’s Pie a few weeks ago when it was 80 degrees outside and sunny. I post this recipe now when there is snow on the ground and it’s barely in the 40s. Can someone say What.The.Hell.Happened?!?!!!?!

I admit, I’ve lived in New England all my life, and you’d think I would be used to this crazy weather by now, but you know what, I’M NOT. I’m not ready to miss what the ground looks like for the next 6 months. I’m not ready to have to carry 5 extra layers of clothing in order to stay warm while I’m waiting for the T for a half hour. I’m not ready to snuggle under my 80 covers on my bed.

Ok maybe I’m ok with that.

I really should have made this Crock Pot Shepard’s Pie this weekend, and not 4 weeks ago. Ah well. I do have a delicious pot roast happening right now in my Dutch Oven, so at least there is that. This recipe makes A LOT of Shepard’s Pie. Which is great if you need leftovers to last the week. Because it will. It might even last longer than that.

You know what I AM ready for? I’m ready for this cold to GTFO of here. This cold has been kicking my butt these past few weeks, which is the main reason why I haven’t posted….at all this week. I apologize. Guess that’s what happens when you are around a bunch of 4 and 5 years olds all day.

Crock Pot Shepard’s Pie
From Slow Cooker Revolution



  • 2 slices white sandwich bread, torn into quarters
  • 1/4 cup whole milk (I used skim)
  • 2lbs 85% ground beef
  • salt and pepper
  • 1/4 cup vegetable oil
  • 10oz white mushrooms, chopped
  • 2 onions, minced
  • 2 carrots, peeled and chopped
  • 3 tbsp tomato paste
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • 1/3 cup all-purpose flour
  • 1.5 cups low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1 tbsp soy sauce
  • 1 cup frozen peas
  • 3 cups mashed potatoes
  1. Mash bread and milk into a paste in a large bowl using fork. Mix with ground beef, 1/2 tsp salt and 1/2 tsp pepper and mix with hands.
  2. Heat 2 tbsp oil in 12″ skillet over medium-high heat. Add beef mixture and cook, breaking up any small pieces, until beef is no longer pink. Transfer to slow cooker
  3. Heat remaining 2 tbsp oil in skillet over medium-high heat. Add mushrooms, onions, carrots, tomato paste, garlic and thyme and cook until vegetables are soft, 8-10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth, then transfer to slow cooker.
  4. Stir heavy cream and soy sauce into slow cooker. Cover and cook until beef is tender, about 6 hours on low.
  5. Let beef filling settle for 5 minutes, then remove fat from the surface. Stir in peas and season with salt and pepper.
  6. Ladle into a bowl and cover with hot mashed potatoes.



Slow Cooker Sloppy Joes

23 May

When I was a kid my Mom always made Sloppy Joes. Except we didn’t actually call them Sloppy Joes. We called them Manwich. Because of the can. I never really thought about the word Manwich until about five seconds ago. I mean, what kind of word is that anyway? Are they trying to say that only men can have this sandwich? I mean, I guess Girlwich doesn’t have the same ring to it, and you can’t really call it Personwich because then people are going to think it’s made from PEOPLE.

Basically, they should have rethought the whole name thing really.

And FYI, when I was a kid I used to each two manwiches.  So there.

Let me tell you, this Sloppy Joe’s recipe is most certainly NOT from a can. It’s way better than a can. It’s probably the best Sloppy Joe I’ve ever had.

I mean, it’s from America’s Test Kitchen, so obviously it’s a winner. I think actually the only thing I would change about the recipe is using a leaner ground beef. We usually get 90% ground beef or even turkey, and there was A LOT of fat when everything was settled and it bothers me and hubby’s stomach’s for a bit. It was still delicious, don’t get me wrong, but I prefer the leaner ground beef. I think next time I make this I will try it with ground turkey since I LOVE using ground turkey.

Sloppy Joe’s
From Slow Cooker Revolution

  • 2 slices high-quality white sandwich bread, torn into quarters
  • 1/2 cup whole milk (I used skim)
  • 2 lbs 85% lean ground beef
  • salt and pepper
  • 2 tbsp vegetable oil (I used canola)
  • 2 onions, minced
  • 4 garlic cloves, minced
  • 1 tsp chili powder
  • 1 15oz can tomato sauce
  • 1 cup ketchup
  • 2 tsp brown sugar
  • 1/2 tsp hot sauce
Mash bread and milk into paste in large bowl using a fork. Mix in ground beef, 1/2 tsp salt and 1/2 tsp pepper using hands.
Heat oil in 12″ skillet over medium-high heat until shimmering. Add onions, garlic, and chili powder and cook until onions are softened and lightly browned 8-10 minutes.
Stir in beef mixture, 1 lb at a time and cook until no longer pink. Stir in 1 cup tomato sauce, scraping up any browned bits. Transfer to slow cooker.
Stir remaining tomato sauce, ketchup, sugar and hot sauce into slow cooker. Cover and cook until beef is tender, 6-8 hours on low or 3-5 on high.
Let mixture settle for 5 minutes and then spoon out fat from surface. Season with salt and pepper. Spoon onto buns and serve. Cheese optional.
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