Casseroles

Crockpot Shepard's Pie

81

I plan on making this recipe with the green beans on the side and not in the dish.

4
3 medium russet potatoes
salt, pepper, garlic powder to taste
1 pound ground beef
1/2 cup chopped onion
1 can cream of mushroom soup
1 teaspoon beef flavor concentrate
1 can (14-15 oz) green beans, drained
shredded cheddar cheese, for topping
Spray slow cooker/Crock Pot with cooking spray. Scrub about 3 medium russet potatoes and cut into smallish 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 slow cooker/Crock Pot. 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 or base. Drain one 14 or 15 ounce can of cut green beans and put in slow cooker/Crock Pot. Cover and cook on high for 3 hours, stirring a couple of times. Turn to low and sprinkle shredded cheddar cheese on top and cook for 30 minutes or so. Makes 4 servings
Nutritions

Calories
546

Sodium
200mg
8% DV

Fat
36g
55% DV

Protein
31g
62% DV

Carbs
15g
5% DV

Fiber
4g
16% DV

Marinated Taro Root

618

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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