I originally made this Shepard’s Pie a few weeks ago when it was 80 degrees outside and sunny.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
- 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.
- 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
- 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.
- Stir heavy cream and soy sauce into slow cooker. Cover and cook until beef is tender, about 6 hours on low.
- Let beef filling settle for 5 minutes, then remove fat from the surface. Stir in peas and season with salt and pepper.
- Ladle into a bowl and cover with hot mashed potatoes.