Southwestern Shepherds Pie Crock Pot Recipes

SLOW-COOKER SHEPHERD'S PIE

Steps:

• 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.

SOUTHWESTERN SHEPHERD'S PIE

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chiles and 1/2 cup cheese., Transfer meat mixture to 2 greased 11x7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze 1 casserole for up to 3 months. , Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika., Freeze option: Thaw casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 375° for 20 minutes. Uncover and bake until bubbly, or until a thermometer inserted in center reads 165°, 15-20 minutes longer. Sprinkle with paprika.

SHEPHERD'S PIE (CROCK POT)

Steps:

• Brown the meat with the onion, garlic, celery and carrots until ground beef is no longer pink; drain any fat.
• Mix corn, sweet peas, salt, black pepper, tomato paste and water (fill up the 6 oz tomato paste can for measurement) into the meat mixture; stir well.
• Spray the inside of the crockpot with non-stick cooking spray; pour meat mixture into the bottom of crockpot; press into the bottom of the crockpot so it is dense and even.
• Spread leftover mashed potatoes (evenly) over the meat mixture.
• Sprinkle the mashed potatoes with paprika (optional, for garnish).
• Cook on low 6 hours (high 3 hours); then, remove the lid for 30 minutes to allow the potatoes to brown.
• Sprinkle pie with fresh, chopped parsley (optional, for garnish).
• VARIATION 1: CHEESY SHEPHERD'S PIE--Add 2 cups of shredded cheddar cheese to the pie by pressing the cheese over the meat mixture, and then layering the mashed potatoes on top of the cheese; Cook same length, same way.
• VARIATION 2: RUNZA/CABBAGE SHEPHERD'S PIE--Substitute shredded cabbage (2 cups) for the peas and corn; cook same length, same way.

SOUTHWESTERN SHEPHERD'S PIE

Steps:

• Preheat oven to 400°F.
• In a large frying pan, heat oil (medium heat). Add onion and bell pepper and saute for 10 minutes. Add garlic and jalapeno, cook for 2 minutes. Increase the heat to medium-high and add the ground beef, cook for about 5 minutes.
• Add tomato paste, chili powder, cumin, cinnamon, salt, and pepper. Cook for 2 minutes.
• Stir in chopped tomatoes and simmer 15 minutes to reduce liquid.
• Mix in corn, beans and cilantro.
• Spoon mixture into a 9 x 9 ovenproof baking dish.
• Put sweet potatoes in a pot and cover with water. Bring to a boil, turn heat down to simmer and cook 30 minutes. Drain, then mash with butter and milk.
• Spread mashed potatoes over meat mixture.
• Bake 30 minutes.
• Garnish with cilantro.

SOUTHWESTERN SHEPHERD'S PIE

Steps:

• 1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 minutes. Add garlic and jalapeño; cook for 2 minutes. Raise heat to medium-high; add beef and brown for 5 minutes.
• 2. Add tomato paste and spices; cook, stirring, for 2 minutes. Add tomatoes; simmer until liquid reduces, 15 minutes. Add corn, beans, and 4 tablespoons cilantro. Spoon into a 9x9-inch baking dish.
• 3. Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400°F oven until brown, 30 minutes. Garnish with more cilantro.

CROCK POT SHEPHERD'S PIE

Steps:

• Spray crock pot with cooking spray.
• Scrub about 3 medium russet potatoes and cut into small chunks, leaving the skin on. (If you cut the spuds into too large a size pieces, they will take too long to cook since everything else is basically done). This made one layer on the bottom of my 5-quart crock pot.
• Season spuds with salt, pepper and garlic powder to your own taste.
• Brown 1 pound of ground beef with 1/2 chopped onion; drain fat. Put on top of spuds.
• Mix one can of Campbell's Cream of Mushroom soup with 1 tsp beef concentrate flavor. Drain two 14 or 15 ounce can of cut green beans and put in slow cooker/crock pot.
• Cover and cook on high for 3 hours, stirring a couple of times. Turn to low and sprinkle shredded cheddar cheese on top of shepherd pie and cook for 30 minutes or so.

SLOW-COOKER SOUTHWESTERN POT PIE (VEGETARIAN)

Steps:

• The beans can be prepared in the slow cooker! The night before you wish to make the pot pie, pick and rinse 1/2 lb of dry beans, put them in the slow cooker with water to cover plus one inch, and cook them on Low overnight. In the morning, the cooked beans are ready to drain and use in this (or any!) recipe.
• In a skillet over medium heat, saute the onion and carrot about 5 minutes, until softened.
• Lightly oil a 3 1/2 - 4 quart slow cooker with 1 tsp oil.
• Transfer the onions and carrot to the cooker, and add the bell pepper, garlic, corn, pinto beans, and chiles.
• Stir in the stock, tamari, and cilantro.
• Cool on Low for 5 hours.
• Add salt and pepper to taste.
• Make the topping: In a separate bowl, combine the cornmeal, flour, baking powder, and baking soda, and mix well. Add the remaining 1 Tbsp oil and the milk (for vegan use the soy milk), and mix until just combined.
• Place the topping on top of the filling, turn the cooker up to High, and cook for 1 hour more.

SOUTHWESTERN SHEPHERD'S PIE - CROCK POT

Steps:

• In a heat proof bowl, soak chilies in boiling water for 30 minutes.
• Drain, discarding soaking liquid and stems.
• Pat dry, chop finely and set aside.
• In a non stick fry pan, heat oil over medium high heat, add pork in batches, and brown on all sides.
• Using a slotted spoon, transfer to crock pot.
• Reduce heat to medium, add onions to fry pan and cook, stirring, until softened.
• Add garlic, jalapeno peppers, cumin seeds, oregano, cinnamon, allspice, salt, peppercorns and reserved chilies and cook, stirring for 1 minute, stir in lime juice and zest.
• Pour over pork and stir to combine.
• Sweet potato topping: In a bowl, mix together sweet potatoes, butter and brown sugar until well combined.
• Season to taste.
• Spread topping over pork mixture.
• Cover and cook on low for 8 hours or on high for 4 hours, until pork is tender and mixture is hot and bubbling.