Crockpot Sunday

Crock Pot Shepherd's Pie

4 cups instant mashed potatoes
1 1/2 c. grated cheese
1 Tbsp. olive oil
1 med. onion, diced
Garlic to taste
1 lb. lean ground beef
3 Tbsp. tomato paste
1/2 can stewed tomatoes
1 tsp. Worchestershire sauce
1 tsp. dried thyme (I used basil)
t Tbsp. cornstarch
1 1/2 c. frozen vegetables (I used 1/2 corn and 1/2 peas)

In a skillet cook onions with oil until translucent. Add garlic. Add beef and cook until brown. Stir in tomato paste, Worchestershire sauce, stewed tomatoes, and thyme. Salt and pepper to taste. Mix cornstarch in 1 cup of cold water. Add to skillet and cook, stirring until liquid thickens slightly. Pour into crock-pot. Layer vegetables on top of meat mixture, cover with potatoes, then cover with cheese. Cover and cook on low for 3 hours.

Enjoy!

Debbie