Shepherd’s Pie (or cottage pie) was first introduced in England (and Ireland) when the potato was being touted as an everyday food in the late 18th century. Even though this recipe goes way back, it’s still enjoyed around the world today, and with the addition of a little bit of Tillamook, it gets even better! As the 2014 Olympic Games continue, we’ll be cheering on England and their 62 athletes competing in the Winter games, and thanking them for yummy everyday food!
Prep time: 30 minutes
Cook time: 6-7 hours (low) or 3-3½ hours (high) + 10 minutes
Slow cooker size: 5-quart
2, 10 oz packages of frozen mixed vegetables
1 onion, diced
2 lbs of high-quality ground beef, low in fat
2 – 12 oz jars/cans of beef gravy
2 teaspoons dried thyme
5 lbs Russet potatoes, peeled and cut in half
1 stick Tillamook Salted Butter
1 container (16 oz) Tillamook Sour Cream
Salt, pepper, and garlic, to taste
2 cups (8 oz) Tillamook Sharp Cheddar Shredded Cheese
*Note you may have left over potatoes depending on how much you use
1. Place vegetables (mixed veggies and onion) in the bottom of the crock pot. Add beef. Break it into small chunks when placing it in the slow cooker so it’s easy to spoon out later. Stir thyme into the gravy, then pour over the mixture in cooker.
2. Cover and cook 6 to 7 hours (on a low-heat setting) or 3 to 3½ hours (on a high-heat setting). While cooking, make mashed potatoes. Start by boiling the potatoes in salted water for about 30 minutes or until soft. Once it’s easy for a fork to pierce, take potatoes off the heat and drain.
3. Add potatoes back to the pan and mash. Add butter, sour cream, salt, pepper, chopped garlic, and mix well. Reserve potatoes until the cooking is complete.
4. If using a low heat setting, turn to high-heat setting, spoon mashed potatoes formed into 8-9 small mounds on top of beef mixture in the cooker. Sprinkle with sharp cheddar and cover and cook for 10 minutes or until mashed potatoes are warm and cheese is melted.