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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 4 |
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A crock pot prepared version of the infamous layered ground beef dish with green beans and potatoes topped with cheddar cheese. Ingredients:
3 medium russet potatoes |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon garlic powder |
1 lb ground beef |
1 tablespoon onion powder |
1 (8 ounce) can cream of mushroom soup |
1 teaspoon beef, flavor concentrate |
16 ounces green beans, drained |
1 cup shredded cheddar cheese, for topping |
Directions:
1. Spray crock pot with cooking spray.
2. 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.
3. Season spuds with salt, pepper and garlic powder to your own taste.
4. Brown 1 pound of ground beef with 1/2 chopped onion; drain fat. Put on top of spuds.
5. 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.
6. 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.
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