Author: rosemarythymecozykitchen

CROCKPOT ROSEMARYTHYME SHEPHERD’S PIE

Serves approximately 6

🛒 INGREDIENTS

For the Beef and Vegetable Filling:

• 1 pound 93% lean organic grass-fed ground beef
• 1 teaspoon olive oil
• Small amount finely chopped sweet onion
• Small amount jarred minced garlic
• 1 bag Great Value frozen mixed vegetables, approximately 12 ounces
• 1½ cups Swanson No Salt Added Beef Broth, cold or room temperature
• 1 can (6 ounces) Hunt’s No Salt Added Tomato Paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1 tablespoon cornstarch
• Freshly ground black pepper, to taste
• Cooking spray or olive oil for the crockpot

For the RosemaryThyme Mashed Potatoes:

• 2 cups instant potato flakes
• 2 cans (12 ounces each) fat-free evaporated milk
• 4 tablespoons butter
• 2–3 tablespoons plain Greek yogurt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ⅛ teaspoon powdered rosemary
• ⅛ teaspoon powdered thyme
• Salt only if needed
• 1% milk, if needed to adjust the consistency
• Additional instant potato flakes, if needed

For the Cheese Topping:

• ½ cup shredded cheese, or just enough for a light topping

👩‍🍳 DIRECTIONS

1. Lightly grease the inside of the crockpot with cooking spray or olive oil.
2. Heat 1 teaspoon olive oil in a skillet over medium heat. Add the ground beef, sweet onion, and jarred garlic. Cook until the beef is completely browned and the onion has softened. Drain off any excess grease.
3. Transfer the beef mixture to the crockpot. Add the frozen mixed vegetables and gently distribute them throughout the beef.
4. In a bowl, whisk the cornstarch into the cold beef broth until completely smooth.
5. Add the tomato paste, Worcestershire sauce, Italian seasoning, and black pepper to the broth. Whisk until thoroughly combined.
6. Pour the sauce over the beef and vegetables. Stir gently to combine.
7. Cover and cook on LOW for approximately 4 hours, or until the vegetables are tender and the filling is hot and thickened.
8. Shortly before the filling has finished cooking, prepare the mashed potatoes. Gently heat the fat-free evaporated milk and butter until hot and the butter has melted. Do not boil.
9. Stir the garlic powder, onion powder, black pepper, rosemary, thyme, and optional salt into the warm milk mixture.
10. Remove from the heat and stir in the instant potato flakes. Let the potatoes stand for 1 minute, then fold in the Greek yogurt and fluff gently.
11. Stir the shepherd’s pie filling well. Spoon the mashed potatoes over the hot filling and carefully spread them into an even layer without pressing down too firmly.
12. Cover and continue cooking on LOW for approximately 20 minutes, or until the mashed potatoes are thoroughly heated.
13. Sprinkle the shredded cheese lightly over the potatoes. Cover again for 3–5 minutes, or just until the cheese has melted.
14. Turn off the crockpot and let the shepherd’s pie rest uncovered for approximately 10 minutes before serving. This allows the filling to settle and makes it easier to spoon onto the plates.

🌿 ROSEMARYTHYME KITCHEN NOTE

Instant potato flakes can vary considerably by brand.

If the potatoes are too thick, stir in 1% milk, 1 tablespoon at a time, until they are creamy and spreadable.

If the potatoes are too thin, stir in additional potato flakes, 1 tablespoon at a time. Let the potatoes stand for 1–2 minutes before adding more because they will continue to thicken as they rest.

For shepherd’s pie, the potatoes should be creamy but slightly firm so they remain in a lovely, distinct layer over the filling.

🍽️ SERVING IDEA

This cozy shepherd’s pie makes a complete meal on its own, but it would also be wonderful with a simple green salad or a slice of warm, crusty bread.

🕊️ FROM MY KITCHEN TO YOURS

May this warm and comforting meal bring your family together around the table and make an ordinary evening feel just a little more special.

Rosemary Thyme🌿

Fall In Love With Home Again 💛🏡