This shepherd’s pie recipe has its origins in Judith Finlayson’s 150 Best Slowcooker recipes. It is an excellent lunch or dinner, can be eaten on its own or with a side salad, and keeps exceptionally well for school lunches.
For a vegetarian version, substitute the ground beef for ground tofu and the beef bouillon cube with a veggie broth cube.
6 cups of mashed potatoes
1 large onion
2 cloves garlic
1 lb lean ground beef
2 tsp paprika
Salt and pepper
1 tbsp flour
1 beef bouillon cube
2 tbsp tomato sauce
1 can creamed corn
If you’re like me, you probably don’t have mashed potatoes just lying about. If that’s the case, start to make mashed potatoes in your favourite fashion before you do anything else.
In a large frying pan, cook the onions until they sweat. Add ground beef and garlic, cook until the ground beef is completely browned. Drain off excess fat and return to heat.
Stir in the paprika, salt and pepper. Cook for one minute, then add the flour. Crumble up the beef bouillon cube and spread over mixture. Add 1 cup of water and tomato sauce, stirring, and simmer until the sauce thickens.
Once the sauce has thickened, layer the beef mixture, the creamed corn, and the mashed potatoes (in that order) into a casserole dish for easy serving. If you’re a slow cooker junkie, layer the ingredients into a slow cooker and cook on low for 2-3 hours (or longer, whatever), or until the creamed corn can be seen bubbling around the edges of the potatoes. Yum.