Shepherd'S Pie (Crock Pot)

• 3 -4 cups leftover mashed potatoes
• 1 1/2 - 2 lbs ground beef
• 2 garlic cloves, minced
• 1 large onion, chopped finely
• 1/2 cup celery, chopped
• 1 -2 carrot, shredded
• 1/2 cup corn (fresh, frozen or canned)
• 1/2 cup sweet peas (fresh, frozen or canned)
• 1 (6 ounce) can tomato paste
• 6 ounces water
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (sprinkle on top of mashed potatoes for garnish)
• chopped fresh parsley, for garnish
• nonstick cooking spray

1. Brown the meat with the onion, garlic, celery and carrots until ground beef is no longer pink; drain any fat.
2. Mix corn, sweet peas, salt, black pepper, tomato paste and water (fill up the 6 oz tomato paste can for measurement) into the meat mixture; stir well.
3. Spray the inside of the crockpot with non-stick cooking spray; pour meat mixture into the bottom of crockpot; press into the bottom of the crockpot so it is dense and even.
4. Spread leftover mashed potatoes (evenly) over the meat mixture.
5. Sprinkle the mashed potatoes with paprika (optional, for garnish).
6. Cook on low 6 hours (high 3 hours); then, remove the lid for 30 minutes to allow the potatoes to brown.
7. Sprinkle pie with fresh, chopped parsley (optional, for garnish).
8. VARIATION 1: CHEESY SHEPHERD'S PIE--Add 2 cups of shredded cheddar cheese to the pie by pressing the cheese over the meat mixture, and then layering the mashed potatoes on top of the cheese; Cook same length, same way.
9. VARIATION 2: RUNZA/CABBAGE SHEPHERD'S PIE--Substitute shredded cabbage (2 cups) for the peas and corn; cook same length, same way.

ground beef, garlic, onion, celery, carrot, corn, sweet peas, tomato paste, water, salt, black pepper, paprika, fresh parsley, nonstick cooking spray

Taken from www.food.com/recipe/shepherds-pie-crock-pot-419212 (may not work)