Julie&#39;s Sheperd&#39;s Pie Tasty Recipes

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Julie's Sheperd's Pie

"This is a tailored model of Sheperd's pie, with veggies to fit my choosy husband!"

Ingredients :

three medium potatoes, coarsely chopped
1 cup coarsely chopped clean cauliflower
half of cup milk
1 red meat bouillon cube
1/four cup heat water
1 pound red meat stew meat, reduce into small portions
3 strips bacon, chopped
three/four cup chopped carrot
1/four cup chopped onion
2 cloves garlic, minced
1 tomato, chopped
1/2 cup shredded Cheddar cheese

Instructions :

Prep : 20M	Cook : 4M	Ready in : 8H40M

Bring a pot of water to a boil; add the potatoes and cauliflower and cook at a boil till soft, about 20 minutes. Drain and transfer to a big bowl. Pour the milk over the mixture and mash with a potato masher until smooth.
Crumble the red meat bouillon dice into the water; whisk till the bouillon is dissolved. Pour into a slow cooker. Add the stew meat, bacon, carrot, onion, garlic, and tomato to the sluggish cooker. Spread the mashed cauliflower and potato combination over the beef and vegetable mixture. Sprinkle the Cheddar cheese over the top.
Set the gradual cooker to Low and prepare dinner for eight hours, or, if you pick, at High for four hours.

Notes :

To attain a crunchy top, layer the gadgets into a 9x9-inch baking dish and bake covered for 30 minutes at 350 levels F (one hundred seventy five degrees C). Uncover the dish and bake some other 10 mins to get the pinnacle quality and crispy.
Try using a Reynolds® slow cooker liner on your slow cooker for easier cleanup.

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