Shepherd's Pie (Crock Pot)

• cups leftover mashed potatoes3 -4 cups
• lbs ground beef↗1 1⁄2 - 2 lbs
• garlic cloves, minced↗2
• large onion, chopped finely↗1
• cup celery, chopped↗1⁄2 cup
• carrot, shredded↗1 -2
• cup corn (fresh, frozen or canned)↗1⁄2 cup
• cup sweet peas (fresh, frozen or canned)↗1⁄2 cup
• (6 ounce) can tomato paste↗1
• ounces water↗6 ounces
• teaspoon sea salt↗1 teaspoon
• teaspoon black pepper↗1⁄4 teaspoon
• teaspoon paprika (sprinkle on top of mashed potatoes for garnish)↗1⁄4 teaspoon
• chopped fresh parsley, for garnish
• nonstick cooking spray

Step-by-step instructions

1. 1

   Brown the meat with the onion, garlic, celery and carrots until ground beef is no longer pink; drain any fat.

2. 2

   Mix corn, sweet peas, salt, black pepper, tomato paste and water (fill up the 6 oz tomato paste can for measurement) into the meat mixture; stir well.

3. 3

   Spray the inside of the crockpot with non-stick cooking spray; pour meat mixture into the bottom of crockpot; press into the bottom of the crockpot so it is dense and even.

4. 4

   Spread leftover mashed potatoes (evenly) over the meat mixture.

5. 5

   Sprinkle the mashed potatoes with paprika (optional, for garnish).

6. 6

   Cook on low 6 hours (high 3 hours); then, remove the lid for 30 minutes to allow the potatoes to brown.

7. 7

   Sprinkle pie with fresh, chopped parsley (optional, for garnish).

8. 8

   VARIATION 1: CHEESY SHEPHERD'S PIE--Add 2 cups of shredded cheddar cheese to the pie by pressing the cheese over the meat mixture, and then layering the mashed potatoes on top of the cheese; Cook same length, same way.

9. 9

   VARIATION 2: RUNZA/CABBAGE SHEPHERD'S PIE--Substitute shredded cabbage (2 cups) for the peas and corn; cook same length, same way.