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Slow-Cooker Shepherd’s Pie

Slow-Cooker Shepherd’s Pie

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By Stephanie Wise

Updated Oct 25, 2016

Slow-Cooker Shepherd’s Pie

Slow-Cooker Shepherd’s Pie

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Prep Time 15 min
Total 4 hr 15 min
Servings 4
Ingredients 11

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Ingredients

1 lb lean (at least 80%) ground beef
1 can (10.75 oz) condensed tomato soup
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 bag (11 oz) frozen vegetables
4 cups water
6 tablespoons unsalted butter or margarine
1 1/2 cups milk
2 pouches (4.7 oz each) Betty Crocker™ Homestyle creamy butter mashed potatoes
Chopped fresh herbs, if desired

Instructions

Step
1

In 10-inch skillet, cook beef over medium heat, stirring occasionally, until browned; drain. Stir in soup, garlic powder, salt and pepper. Spread mixture evenly in bottom of 6-quart slow cooker. Top evenly with frozen vegetables.
Step
2

In 2-quart saucepan, heat water and butter to a rapid boil. Remove from heat; stir in milk and dry potatoes until just combined. Let stand 1 minute, then stir again. Spread evenly over top of vegetables in slow cooker.
Step
3

Cover and cook on Low heat setting 4 to 5 hours or until warm and vegetables are cooked through.
Step
4

Serve warm sprinkled with herbs.

Nutrition

852.4 Calories

44.0g Total Fat

41.0g Protein

68.7g Total Carbohydrate

10.9g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 852.4

Total Fat: 44.0g; 68%

Saturated Fat: 21.4g; 107%

Cholesterol: 158.8mg; 53%

Sodium: 2389.6mg; 100%

Potassium: 1718.4mg; 49%

Total Carbohydrate: 68.7g; 23%

Dietary Fiber: 3.8g; 15%

Sugars: 10.9g

Protein: 41.0g

% Daily Value*:

Vitamin C: 6.10%; 6%

Calcium: 17.80%; 18%

Iron: 28%; 28%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

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