Shepherd's Pie with Pot Roast

• Produce

  • 1 can Carrots
  • 1 can Corn
  • 1 can Green beans
  • 1 lb Potatoes

• Baking & Spices

  • 1 tbsp Flour
  • 1 Salt

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Milk

• Liquids

  • 1 cups Water

• Other

  • 1½ lb beef - choose your favorite cut or most affordable

Found on southernkrazed.com

Description

Ingredients

• 1½ lb beef - choose your favorite cut or most affordable
• 1 can of corn
• 1 can of green beans
• 1 can of sliced carrots
• 1 lb of potatoes
• 2 tbs butter
• 1 tbsp flour
• ½ cup of milk
• 1-2 cups of water
• salt, pepper, garlic powder, and onion powder to taste

Directions

• Season the beef to taste with salt, pepper, garlic powder, and onion powder. Place in a slow cooker and cover with water. Cook on low for 6-8 hours.
• While the meat is cooking cut, rinse, and cook the potatoes. Mash as you normally would for mashed potatoes adding butter and milk if you like.
• When the beef is completely cooked remove it from the slow cooker and shred or cut the meat into bite size pieces. Reserve the liquid to make gravy.
• Place the beef in a large bowl and add the corn, green beans, and carrots. You could add other veggies if you like. Toss the ingredients to combine. Season to taste.
• Pour the beef and vegetable mixture into a pie plate.
• Transfer the liquid from the slow cooker to a sauce pan. Bring to a low boil. Combine the flour and milk. I like to mix it in a mason jar and shake it until well blended. Slowly add the milk and flour mixture to the liquid, stirring constantly. Reduce heat and simmer until thickened.
• Pour the gravy over the beef and vegetable mixture.
• Top the beef and veggies with the mashed potatoes. I put my potatoes in a piping bag used for frosting to make it a little prettier but you could spoon the potatoes on as well.
• Bake the pie at 350 degrees for 20-25 minutes. Turn the oven to low broil and bake until the potatoes are browned and begin to crisp.
• Enjoy!