Slow Cooker Shepherd S Pie Recipe

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

Preparation

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.

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.

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

Serve warm sprinkled with herbs.

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