Lonely shepherd’s pie
Prep 10 min
Plus Cooking time: 240 minutes
Makes 6 servings
Updated Nov 24, 2014
ChatelaineIngredients
1 kg
lean ground beef
1
284-mL can
undiluted cream of tomato soup
2 tbsp
2 tsp
dried thyme leaves
1/2 tsp
1/2 tsp
2 cups
frozen mixed vegetables
Instructions
- Crumble beef into bowl of slow cooker. Using a fork, work in onion, soup, Worcestershire, thyme, salt and pepper until evenly mixed. Add bay leaves.
- Cover and cook 3 hours on high or 4 hours on low. Then, using a fork, break up any clumps of meat. Stir in frozen vegetables. Cover and cook 1 more hour. Remove and discard bay leaves. Serve topped with mashed potatoes or toss with egg noodles and chopped parsley. Mixture will keep well, covered and refrigerated, up to 3 days or freeze up to 3 months. Mixture may water out a little when defrosted and reheated.
Even without the spud topping, our take on the classic is satisfyingly delicious! See tip (below) for a speedy potato pairing.
Lonely No Longer
Prepare 1/2 of 180-g pkg instant mashed potatoes or use 4 cups (1 L) homemade creamy mashed potatoes and spoon on top of meat mixture.
Nutrition
Calories 394, Protein 32.8 g, Carbohydrates 16.9 g, Fat 21.6 g, Fibre 2.6 g, Sodium 647 mg.
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