When it comes to home-cooked dinners in the wintertime (or any time, for that matter), I love comfort foods made in the slow cooker. Not only are they hearty and, well, comforting, but the slow cooker does most of the work for me so I have more time to warm up on my couch underneath a pile of blankets (or, you know, run errands in the chilly weather).
This recipe for Slow-Cooker Shepherd’s Pie is a new favorite in our household. Both my husband and I grew up on traditional shepherd’s pie, so it’s no surprise that we quickly fell in love with this easy variation.
To start, gather your ingredients. I use Green Giant Steamers Valley Blend frozen vegetables because I love that they’re already pre-cut, pre-seasoned and ready to go. I also use Betty Crocker mashed potatoes because they, too, are easy to prepare, and taste delicious when combined with the beef and veggies.
In a large skillet, brown the ground beef until browned and cooked through; then drain the fat. (You can swap the ground beef for ground chicken or turkey, if you want, or even try ground lamb!) Once the fat is drained, stir in the condensed tomato soup, garlic powder and salt and pepper. Spread the mixture evenly in the bottom of your slow cooker; then top it with an even layer of frozen vegetables.
Cover your crock and set it to low heat for about 4 to 5 hours, until the pie is heated through and the vegetables are soft and fully cooked. It’s dinnertime! Serve the pie warm straight from the slow cooker and top each portion with fresh chopped herbs, if desired, for a bit of color and freshness.
This is one comforting dish you’ll want to cozy up to (on the couch underneath a pile of blankets, perhaps) all winter long, I guarantee!