Category: Hearth & Simmer

Chili’s, Soups, and Stews

🍅 ROSEMARY THYME ONE-POT ROASTED TOMATO SOUP

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🍅🌿 A little garden patience—and a pot of homemade soup.

I harvested all of my little Baxter tomatoes and have been waiting patiently for them to ripen in the kitchen, looking forward to making my homemade roasted tomato soup.

This soup has been a family favorite for a very long time. For this version, I’m keeping things simple: roasting the tomatoes right in my Dutch oven with olive oil and my RosemaryThyme seasoning blend, then adding unsalted chicken broth and blending everything into a comforting soup. A little fat-free evaporated milk stirred in at the end gives it a creamy finish.

And a RosemaryThyme grilled cheese sandwich goes beautifully alongside it! 🍞🧀

🍅 ROSEMARYTHYME ONE-POT ROASTED TOMATO SOUP
Makes approximately 6 servings

INGREDIENTS

• 3 pounds ripe Baxter tomatoes, stems removed; halve small tomatoes
• 2 tablespoons Great Value Olive Oil
• 1 teaspoon RosemaryThyme House Blend, recipe below
• ¼ teaspoon Great Value Organic Ground Black Pepper, or to taste
• 2 cups Swanson Unsalted Chicken Broth, plus more as needed
• ¾ cup fat-free evaporated milk, plus more to taste
• Optional: fresh basil for serving

🌿 ROSEMARYTHYME HOUSE BLEND

New to my kitchen? Here is my no-added-salt seasoning blend! I use Great Value Organic spices where available.

• 1 teaspoon powdered rosemary
• 1 teaspoon powdered thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground black pepper

Mix together and store in a small, tightly sealed spice jar. This makes 5 teaspoons of seasoning—use just 1 teaspoon in this soup.

DIRECTIONS

  1. Preheat your oven to 425°F, checking that your Dutch oven is rated for that temperature.
  2. Place the prepared tomatoes in the Dutch oven. Add the olive oil, 1 teaspoon of the prepared House Blend, and the black pepper. Toss gently.
  3. Roast uncovered for 45–60 minutes, stirring halfway through, until the tomatoes soften and develop browned edges. Juicy tomatoes may need a little longer.
  4. Carefully transfer the Dutch oven to the stovetop using oven mitts—the pot and handles will remain very hot. Add the chicken broth and stir to loosen the flavorful browned juices from the bottom. Simmer gently for 10 minutes.
  5. Turn off the heat. Blend with an immersion blender until smooth, keeping the blade submerged to prevent hot splashes.
  6. Stir in the fat-free evaporated milk. Warm gently over low heat without boiling. Add a little more broth if you prefer a thinner soup, or a splash more milk for extra creaminess.

RECIPE NOTES 🍅

• No need to peel your little tomatoes—blend thoroughly. For an especially silky soup, strain after blending and before adding the milk.

• Roast uncovered so some of the tomato juices can evaporate and the flavor can concentrate.

• For anyone avoiding onion or garlic, leave those powders out of the seasoning blend.

• For a simple RosemaryThyme grilled cheese, sprinkle a small pinch of the prepared blend over your cheese before grilling your sandwich until golden.

💛 A little RosemaryThyme note

There is something so satisfying about watching those last garden tomatoes ripen, knowing they will become a meal your family loves. A warm pot of soup, a golden grilled cheese sandwich, and an autumn evening at home—that is my kind of comfort.

🛒 Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

Find more recipes and cozy inspiration:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Slow Cooker Dublin Coddle

🍀 Rosemary Thyme Slow Cooker Dublin Coddle

(Traditional Irish Sausage & Potato Stew • Crockpot Cozy)

There are some dishes that feel like they came straight from an old Irish kitchen… and Dublin coddle is one of them. 💛

This humble farmhouse stew was meant to simmer slowly and gently, filling the home with warmth while the day quietly unfolded. For my Rosemary Thyme version, I kept the traditional spirit — mild pork sausage, tender potatoes, sweet onion — and adapted it for the slow cooker so it fits beautifully into modern home life.

It’s simple. It’s hearty. And it’s the kind of cozy meal that feels like a hug in a bowl.

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🧾 Ingredients

 • 1 lb mild pork sausages (such as Johnsonville Original Bratwurst or similar brat-style links)

 • 4 slices center-cut bacon, chopped

 • 1 large sweet onion, sliced

 • 2 lbs Yukon Gold potatoes, peeled and thick sliced

 • 3 cups unsalted chicken broth

 • 1½ teaspoons Rosemary Thyme Herb Blend

 • ½ teaspoon black pepper (or to taste)

 • Optional: 1 tablespoon fresh parsley, chopped

✨ Optional gentle finish: tiny pinch of fleur de sel per bowl

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🌿 Rosemary Thyme Herb Blend

(If you don’t already have it mixed)

 • 1 teaspoon powdered rosemary

 • 1 teaspoon powdered thyme

 • 1 teaspoon garlic powder

 • 1 teaspoon onion powder

 • ½ teaspoon smoked paprika

 • ½ teaspoon black pepper

Mix and store in a small jar for everyday cooking.

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👩‍🍳 Instructions (Slow Cooker Method)

1️⃣ Build the flavor

In a skillet over medium heat:

 • Cook chopped bacon until just beginning to crisp.

 • Add bratwurst and brown lightly on all sides (they do not need to cook through).

 • Add sliced onions and cook 5 minutes until softened.

✨ This step creates the traditional coddle flavor.

⸻

2️⃣ Layer in the slow cooker

Transfer everything to the crockpot and layer:

 • half the potatoes

 • half the onion/meat mixture

 • remaining potatoes

 • remaining onion/meat mixture

⸻

3️⃣ Season and cook

 • Sprinkle 1½ teaspoons Rosemary Thyme Herb Blend and black pepper.

 • Pour in 3 cups unsalted chicken broth around the edges.

 • Cover and cook:

LOW: 6–7 hours (best texture)

or

HIGH: 3–4 hours

Until potatoes are very tender.

⸻

4️⃣ Gentle finish

 • Taste and adjust pepper if needed.

 • Sprinkle with fresh parsley if desired.

⚠️ Avoid excessive stirring — coddle is meant to stay softly layered and brothy.

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🌿 Special Kitchen Notes

Sausage guidance:

Traditional Dublin coddle uses mild pork “bangers.” In American kitchens, Johnsonville Original Bratwurst or any mild fresh brat-style pork sausage is the closest and most reliable substitute. Avoid breakfast sausage, smoked sausage, or strongly flavored varieties.

 • Yukon Gold potatoes give the creamiest texture.

 • Coddle should be brothy, not thick like stew.

 • LOW heat gives the most traditional result.

 • Flavor deepens beautifully the next day.

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🍀 Perfect Pairings

 • Rosemary Thyme Irish Rustic Brown Bread

 • Simple cabbage side

 • Buttered toast

 • Cozy St. Patrick’s table

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🙏 Blessing

From their tables to mine — and from my table to yours. May this humble Irish pot bring warmth to your kitchen, comfort to your table, and joy to those you love. 💛🍀

Helene 😊

Rosemary Thyme 🌿

Fall In Love With Home Again 💛🏡

Welcome to Rosemary Thyme

🍎🍠 Slow Cooker Apple Gouda Sausage & Sweet Potatoes

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🍎🍠 Slow Cooker Apple Gouda Sausage & Sweet Potatoes

There’s something about fall that makes me want to bring out the slow cooker and fill the kitchen with the cozy scents of apples, maple syrup, cinnamon, and warm spices.

This simple slow-cooker dinner combines Apple & Gouda chicken sausage with sweet potatoes, apples, and a touch of maple syrup for an easy sweet-and-savory meal. Everything cooks together gently while the slow cooker does the work — perfect for a busy autumn afternoon.

Serves: 4–6

Ingredients

• 1 package Amylu Apple & Gouda Chicken Sausages, about 12 ounces
• 2 medium sweet potatoes, peeled and cut into ¾–1-inch cubes
• 1 large sweet onion, cut into chunks
• 2 apples, cored and cubed — Cosmic Crisp, Honeycrisp, or Gala work nicely
• ½ cup Swanson Unsalted Chicken Broth
• 2 tablespoons Great Value Pure Maple Syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon black pepper
• ½ teaspoon Rosemary Thyme House Blend

Rosemary Thyme House Blend

• 1 teaspoon powdered rosemary
• 1 teaspoon powdered thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• No added salt

Mix together well and store the remaining blend in an airtight container.

Directions

  1. Place the sweet potatoes and onion in the bottom of the slow cooker.
  2. Add the cubed apples. If you prefer your apples to hold their shape a little more, you can add them during the last 1½–2 hours of cooking instead.
  3. Arrange the Apple & Gouda chicken sausages over the vegetables and apples.
  4. Pour the chicken broth around the edges of the slow cooker.
  5. Drizzle the maple syrup over the sausages and vegetables.
  6. Sprinkle everything with the cinnamon, ginger, black pepper, and Rosemary Thyme House Blend.
  7. Cover and cook on LOW for 4–5 hours, or until the sweet potatoes are tender and the sausage is thoroughly heated according to package directions.
  8. Gently stir before serving, spooning a little of the warm apple-maple mixture over each sausage.

Notes

🍎 Choose a firm apple. Cosmic Crisp or Honeycrisp holds up especially well in the slow cooker.

🍠 Keep the sweet potato pieces fairly uniform so they cook at the same rate.

🌿 For an onion-free version, leave out the sweet onion and add chopped chives or sliced green onion tops near the end.

🍁 If you like a little extra maple flavor, drizzle a teaspoon or two over the finished dish just before serving.

A little Rosemary Thyme note

This is one of those simple meals that makes the house smell like fall. The apples become tender, the sweet potatoes soak up the maple and spices, and the Apple & Gouda sausage gives the whole dish a wonderful savory balance.

Easy, cozy, and just right for a cool autumn evening. 🍂🏡

🛒 Visit my Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 More recipes and ideas:
RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

🌿 Rosemary Thyme Vegetable Beef Noodle Soup

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🍂 A cool Friday afternoon calls for a warm pot of soup simmering on the stove.

🌿 Rosemary Thyme Vegetable Beef Noodle Soup

Today I pulled out my Dutch oven and made this simple, comforting soup with vegetables, Amish egg noodles, and my Rosemary Thyme House Blend. Beef broth and tomato paste make a flavorful base, and the herbs bring everything together. An easy way to settle into a cozy evening at home. 💛

🥕 Ingredients

• 1 (32-ounce) container unsalted beef broth
• 1 (6-ounce) can Hunt’s No Salt Added Tomato Paste
• 4 cups water
• 3 cups Great Value Frozen Mixed Vegetables
• 2 teaspoons Rosemary Thyme House Blend Seasoning
• 2 cups Essenhaus Amish Egg Noodles, uncooked

🍲 Directions

  1. Pour the beef broth into a Dutch oven and stir in the tomato paste. Warm over medium heat, stirring until the tomato paste is fully blended.
  2. Add the water, frozen mixed vegetables, Rosemary Thyme House Blend, and egg noodles. Stir gently.
  3. Bring to a gentle boil, then reduce the heat and simmer, stirring occasionally, until the noodles and vegetables are tender. Use the noodle package’s cooking time as a guide.
  4. Ladle into bowls and enjoy a little comfort on a cool autumn afternoon.

🌿 Rosemary Thyme House Blend

Mix together:
• 1 teaspoon powdered rosemary
• 1 teaspoon powdered thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper

Use 2 teaspoons of the prepared blend in this soup. Store the remaining seasoning in an airtight jar.

📝 Recipe Notes

• The beef flavor comes from the broth; this recipe has no added beef.
• The noodles absorb broth as the soup stands. Add a little water or unsalted beef broth when reheating, as needed.
• The house blend contains no added salt.

💛 A little RosemaryThyme note

A comforting meal doesn’t have to be complicated. Sometimes a Dutch oven, a few pantry staples, and the smell of herbs drifting through the kitchen are just what we need to welcome the weekend.

🛒 Visit my Walmart storefront:
https://walmrt.us/4xzgBgU

Find more recipes and quiet moments at:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

Rosemary Thyme Sweet Potato and Maple Walnut Crockpot Oatmeal

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

A pot of coffee brewing and a crockpot full of delicious oatmeal—what a comforting way to begin a chilly morning! 🍂☕ This cozy breakfast brings together creamy sweet potatoes, a little pure maple syrup, and toasted walnuts. It’s a lovely reason to slow down and enjoy the morning.

🍁 RosemaryThyme Sweet Potato & Maple Walnut Crockpot Oatmeal
Makes about 4–6 servings

🌿 Ingredients

• 2 cups old-fashioned oats
• 1 cup cooked, mashed sweet potatoes, prepared from Great Value Frozen Diced Sweet Potatoes, 10-ounce bag
• 2 cups water
• 2 cups bettergoods Unsweetened Vanilla Almondmilk
• 2 tablespoons Great Value Pure Maple Syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon ground ginger, optional
• ½ cup Great Value walnuts, chopped and toasted

🌿 Directions

  1. Cook the frozen diced sweet potatoes according to the package directions until tender. Mash and measure 1 cup for the recipe.
  2. Lightly grease the inside of a small, approximately 3-quart crockpot.
  3. Add the oats, mashed sweet potatoes, water, almondmilk, maple syrup, cinnamon, vanilla, and optional ginger. Stir well.
  4. Cover and cook on LOW for approximately 2–3 hours, checking at 2 hours. The oatmeal is ready when the oats are tender and creamy.
  5. Meanwhile, toast the chopped walnuts in a dry skillet over medium-low heat, stirring frequently until fragrant. Remove from the skillet promptly.
  6. Stir the oatmeal and add a splash of almondmilk if needed. Spoon into bowls and top with toasted walnuts. Add a small drizzle of maple syrup if you like.

🍂 Notes & Tips

• Use old-fashioned oats for this recipe; steel-cut oats need a different cooking time and liquid amount.
• Measure the sweet potatoes after cooking and mashing, since the yield from the bag may vary.
• Add the walnuts at serving time to keep their lovely crunch.
• Crockpots vary, so check early the first time you make it.

💛 A little RosemaryThyme note

There is something so peaceful about a chilly morning at home, the aroma of coffee drifting through the kitchen, and a warm breakfast waiting to be shared. Simple ingredients and a little care can make an ordinary morning feel special.

Shop my Walmart Storefront:
https://walmrt.us/4xzgBgU

Visit RosemaryThyme Home:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Autumn Pumpkin Chili

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When the weather starts getting cooler, I look forward to making chili again. A warm bowl with cornbread on the side is one of my favorite autumn meals. 🍂🥣

Rosemary Thyme Autumn Pumpkin Chili

The pumpkin gives this slow cooker chili a rich, velvety texture, and a little cinnamon adds warmth alongside the familiar chili spices.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound 93% lean ground beef
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 teaspoon garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
  • 2 cans Great Value Organic Unsalted Petite Diced Tomatoes
  • 1 can no-salt-added pinto beans, drained and rinsed
  • 1 can no-salt-added black beans, drained and rinsed
  • 1 can pumpkin purée
  • 2½ cups unsalted chicken broth
  • 1 can no-salt-added tomato paste

Directions

  1. Heat the olive oil in a skillet over medium heat. Sauté the onion and bell peppers for 5–7 minutes, until they begin to soften. Transfer them to the slow cooker.
  2. Brown the ground beef in the same skillet, breaking it into small pieces. Drain any excess fat and add the beef to the slow cooker.
  3. Add the spices, tomatoes, drained beans, pumpkin purée, broth, and tomato paste. Stir until the pumpkin and tomato paste are well blended.
  4. Cover and cook on low for 4–6 hours or high for 2–3 hours, until the vegetables are tender and the chili is hot throughout. Stir before serving.

Notes & tips: For thicker chili, remove the lid for the last 20–30 minutes. Top each bowl with sour cream, cheddar cheese, avocado, or toasted pumpkin seeds, if you like. And I love serving it with cornbread!

A little Rosemary Thyme note: To me, the first pot of chili feels like welcoming autumn into the kitchen. The days are cooler, supper is simmering, and there’s cornbread ready for the table. 💛

Shop my Walmart storefront: https://walmrt.us/4xzgBgU
Find more recipes: RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Creamy Slow Cooker Root Vegetable Soup

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🍂 Creamy Slow Cooker Root Vegetable Soup 🍂

One day, I wanted to make soup, so I looked in the freezer for vegetables I needed to use. I found a couple of bags of Great Value root vegetables, simmered them in chicken broth, blended them, and stirred in fat-free evaporated milk. The result was the loveliest creamy soup! What began as a way to use what I had is now one of my favorites. 💛

Ingredients

  • 2 bags (20 ounces each) Great Value Frozen Root Blend
  • 1 carton (32 ounces) Swanson Unsalted Chicken Broth
  • 1 teaspoon dried thyme
  • ½ teaspoon rubbed sage
  • ¼ teaspoon black pepper
  • A small pinch of ground nutmeg
  • ½ to ¾ cup Carnation Fat Free Evaporated Milk
  • 1–2 teaspoons lemon juice, to taste
  • Optional: chopped chives or parsley for serving

Directions

  1. Add the frozen vegetables, chicken broth, thyme, sage, pepper, and nutmeg to the slow cooker. Stir and cover.
  2. Cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are very soft.
  3. Turn off the slow cooker. Carefully blend the soup with an immersion blender, keeping the blade beneath the surface.
  4. Stir in ½ cup of Carnation Fat Free Evaporated Milk. Add a little more until the soup is as creamy as you like. If it’s too thick, stir in a splash of broth or water.
  5. Add the lemon juice, taste, and adjust the seasoning. Garnish with chives or parsley if you wish.

A little kitchen note: The beets give this soup its beautiful rosy color. The thyme and sage make it savory, while a tiny pinch of nutmeg brings out the warmth of the root vegetables. 🍲

Shop my Walmart Creator storefront: https://walmrt.us/4xzgBgU

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

🍎🌿 ROSEMARY THYME SLOW COOKER APPLE COBBLER CAKE

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🍎 There is something especially comforting about the aroma of warm apples and cinnamon filling the house on an autumn afternoon. This easy slow-cooker dessert gives us all that cozy apple-cake flavor with no butter poured over the top—and no need to turn on the oven!

🍎🌿 ROSEMARYTHYME SLOW COOKER APPLE COBBLER CAKE

Ingredients

• 1 can (20 ounces) Great Value No Sugar Added Apple Pie Filling
• 2 fresh organic Cosmic Crisp apples, peeled, cored and thinly sliced
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg or apple pie spice, optional
• 1 box (10.6 ounces) Duncan Hines Keto-Friendly Classic Yellow Cake Mix
• ½ cup water
• 3 large eggs
• 3 tablespoons Great Value Organic Unsweetened Applesauce
• Nonstick cooking spray

Directions

  1. Lightly coat the inside of the slow cooker with nonstick cooking spray.
  2. Place the sliced fresh apples in a microwave-safe bowl with 1 tablespoon of water. Cover loosely and microwave for 3–4 minutes, just until the apples begin to soften. Drain any remaining water.
  3. Combine the softened apples, Great Value No Sugar Added Apple Pie Filling, cinnamon and optional nutmeg. Spread the mixture evenly in the bottom of the slow cooker.
  4. In a separate bowl, stir together the Duncan Hines Keto-Friendly Yellow Cake Mix, water, eggs and Great Value Organic Unsweetened Applesauce until evenly blended. The applesauce replaces the butter normally added to the cake mix.
  5. Pour the prepared cake batter evenly over the apple mixture. Do not stir the layers together.
  6. Cover and cook on HIGH for approximately 2–3 hours. Begin checking around the two-hour mark. The dessert is ready when the center of the cake topping is set and a toothpick inserted into the cake portion comes out with only a few moist crumbs.
  7. Turn off the slow cooker, remove the lid and allow the cobbler cake to rest for approximately 15 minutes before serving.

Helpful Recipe Notes

🍏 This dessert has a soft, tender cake topping rather than the crisp, buttery topping of a traditional dump cake.

🍏 Slow cookers vary considerably, so begin checking early—especially if yours tends to cook hotter on one side.

🍏 For the best result, insert the toothpick only into the cake topping. Reaching the apple layer will naturally make it appear wet.

🍏 Delicious served warm on its own or with a small spoonful of no-sugar-added whipped topping.

A little RosemaryThyme reminder: A few thoughtful substitutions can turn a familiar treat into something that fits your table a little better—without losing the warmth and comfort that make it special. 🍎💛

🌿 Find more recipes and peaceful inspiration for your home:
https://rosemarythymehome.com

Fall in Love with Home Again. 🏡

🛒 Shop my Rosemary Thyme Walmart Creator Storefront:
https://walmrt.us/4xzgBgU

Vegetable Beef Stew

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🍂 Fall Begins in the Kitchen: Slow Cooker Vegetable Beef Stew 🥣🌿

There is something especially comforting about a pot of beef stew simmering away on a cool fall day. And with the first day of fall arriving alongside Kitchen History Day, this recipe feels just right.

Generations ago, a pot of beef, potatoes and garden vegetables might have simmered for hours on the back of a cookstove. Today, I’m making much the same kind of comforting meal in my slow cooker. The equipment may have changed, but the tradition of gathering around a warm, nourishing meal has not. ❤️

🌿 RosemaryThyme Slow Cooker Vegetable Beef Stew

Ingredients

• 1–1½ lb Walmart lean beef stew meat
• 1–1½ lb The Little Potato Company Mixed Medley potatoes, halved as needed
• 1 bag Great Value Frozen Mixed Vegetables
• 4 cups Swanson Unsalted Beef Broth
• 1 can (6 oz) Hunt’s No Salt Added Tomato Paste
• 1 Tbsp olive oil
• 1 tsp Worcestershire sauce, optional
• 1–2 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried parsley
• ½ tsp paprika
• ½ tsp black pepper
• 1 bay leaf
• Salt at the table, if desired

Directions

  1. Heat the olive oil in a skillet and brown the stew beef on all sides. It does not need to cook through.
  2. Place the potatoes in the slow cooker and add the browned beef.
  3. Whisk the tomato paste into the beef broth. Stir in the Worcestershire sauce and seasonings, then pour over the beef and potatoes.
  4. Cover and cook on LOW for 7–8 hours, or until the beef is tender and the potatoes are cooked through.
  5. Add the frozen mixed vegetables during the last 60–90 minutes so they stay colorful and don’t become overly soft.
  6. Remove the bay leaf before serving. Taste and adjust the seasoning as desired.

For a thicker stew: Mix 1½ tablespoons cornstarch with 2 tablespoons cold water. Stir into the hot stew during the last 15–20 minutes of cooking and allow it to thicken.

🍂 A little RosemaryThyme thought:
Kitchens change. Cooking methods change. But the simple pleasure of preparing something warm and comforting for the people we love never goes out of style.

🛒 Shop my RosemaryThyme Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 RosemaryThyme Home:
rosemarythymehome.com

Fall in Love with Home Again. 🍂🏡💛

Crockpot Rosemary Thyme Shepard’s Pie

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 💛🏡