Slow Cooker Shepherd'S Pie

• Mashed Potatoes:
• 6 cups cooked, peeled, hot, drained, potato quarters
• 2 tablespoons whipped butter 6 tablespoons fat-free half-and-half (or low-fat milk) Salt and pepper to taste
• Meat:
• 2 cups cooked lean meat of your choice, cut into bite-size pieces
• 2 1/4 cups frozen mixed vegetables, lightly cooked or thawed
• 10.5-ounce can condensed cream of celery soup
• 1/3 cup fat-free sour cream
• 4 green onions, white and part of the green, chopped
• Topping:
• 3/4 cup shredded reduced-fat sharp cheddar cheese

1. 1. Add hot potatoes (from colander) directly into large mixing bowl. Add the whipped butter and fat-free half-and-half, and beat on low until desired texture is achieved.
2. 2. Add salt and pepper to taste. Coat inside of the slow cooker with canola cooking spray and spread mashed potatoes in the bottom. Sprinkle black pepper over the top, if desired. Spread pieces of meat evenly over mashed potatoes. Top with mixed vegetables.
3. 3. Add condensed cream of celery soup to a 2-cup measure. Stir in sour cream and green onions. Spread mixture over the top of the vegetables in the slow cooler. Sprinkle with black pepper, if desired. Cover and cook on high for 2 hours or low for 4 hours.
4. 5. Afterward, if you are using cheese, sprinkle it over the top and cook on high until cheese is melted (about 20-30 minutes more.)

potatoes, potato quarters, butter, lean meat, mixed vegetables, condensed cream, sour cream, green onions, topping, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/slow-cooker-shepherds-pie-50078648 (may not work)