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Shepherd’s Pie…

January 14, 2012

It’s Wednesday and it is time for a recipe!

This week I am sharing my recipe for Shepherd’s Pie. I really like LOVE Shepherd’s Pie. The problem has been that my hubby has despised every Shepherd’s Pie I have made – until this one. I all but sang, danced, and stood on my head when he told me he really liked it when I made it!

Without further ado, here is our recipe for Shepherd’s Pie:

Ingredients:

1 Chuck Roast
1 Onion
1 can Beef Gravy
1 bag frozen corn
Garlic Powder
Cajun Seasoning
Shredded Cheese (We like the Mexican Blend on just about everything!)
Mashed Potatoes (Homemade or Country Crock)

I tried to make homemade potatoes last time but ended up slicing my finger really badly (going to the doctor was taken into consideration, but it didn’t happen!) Needless to say, our dinner never made it into Shepherd’s Pie.

Here is what you do:

Place the Chuck Roast in your slow cooker. Season both sides with garlic powder and Cajun seasoning (or the seasoning of your choice)

Cut onion in half and then cut each half into wedges. Place the onions around the edges of the slow cooker (This is really important, as it prevents the onions from turning to mush and keeps them together.)

Pour beef gravy over the top of the roast.

Cover and cook on low 8-10 hours. If your roast is frozen when you are starting, cook on high for about 4 hours and then turn to low and cook for another 4-6 hours.

Once the roast is done, shred the roast with two forks. Place the shredded roast in a 9×13 pan. Spoon some of the gravy on top of the roast.

Pour the bag of corn over the top of the roast.

Cover the roast with mashed potatoes. Sprinkle cheese on top of the mashed potatoes. The amount to use is entirely up to you. We love cheese, so I put a lot on top.

Put your assembled Shepherd’s Pie into a preheated 350 degree oven and bake until the cheese starts to brown on the edges.

I serve this with a vegetable or bread and we have a meal!

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Enjoy!

 

Linking up with Courtney over at Women Living Well today.

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3 Comments leave one →
  1. Aunt Nathelle permalink
    January 18, 2012 2:23 PM

    Looks and sounds like it will be delicious! This is a “must try” dish for next week!

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