- 3 medium russet potatoes
- salt, pepper, garlic powder to taste
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 teaspoon beef flavor concentrate or equivalent base or granules
- 2 cans (14 to 15 oz each) green beans, drained
- shredded cheddar cheese, for topping
Spray crockpot 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 crockpot. 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. 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.
Makes 4 servings
Sandy's comments: My husband thought that this dish could have used more green beans. We dished it up, poured catsup on top and felt it to be as yummy tasting as when we were kids and our moms made something similar.