Rating: 4 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Classic Shepherd's Pie is topped with mashed potatoes, but our modern version mixes in rutabaga, parsnips and carrots, too.

Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

prep:
35 mins
slow-cook:
7 hrs
total:
7 hrs 35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5-quart Dutch oven cook ground pork, mushrooms, onion, and garlic over medium-high heat until meat is brown and mushrooms are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

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  • In a 4-quart slow cooker combine meat mixture, broth, celery, 1 cup carrots, tapioca, Worcestershire sauce, thyme, 1/2 teaspoon salt, and pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

  • About 1 hour before serving, in a covered large saucepan cook rutabaga, potato, parsnips, and 1 cup carrots in enough boiling water to cover for 25 to 30 minutes or until vegetables are very tender; drain. Return vegetables to hot pan. Mash vegetables with a potato masher. Stir in milk and 1/2 teaspoon salt.

  • If using low-heat setting, turn cooker to high-heat setting. Stir frozen peas into mixture in cooker; spoon the mashed vegetable mixture evenly over mixture. Cover and cook for 30 minutes more. Before serving, sprinkle with chives.

Nutrition Facts

405 calories; fat 19g; cholesterol 78mg; saturated fat 6g; carbohydrates 34g; mono fat 8g; poly fat 3g; insoluble fiber 7g; sugars 12g; protein 27g; vitamin a 7400.3IU; vitamin c 30.7mg; thiamin 0.6mg; riboflavin 0.6mg; niacin equivalents 13.2mg; vitamin b6 1.1mg; folate 87.8mcg; vitamin b12 0.9mcg; sodium 713mg; potassium 1259mg; calcium 108mg; iron 2.9mg.
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