Shepherd's Pie

Shepherd’s Pie

Caught in the throes of winter, here’s a Crock-Pot Gluten-Free recipe to warm your day.

Ingredients:
1 pound ground beef
1 pound ground lamb
1 package (12 ounces) frozen chopped onions, thawed
2 teaspoons minced garlic
1 package (16 ounces) frozen peas and carrots
1 can (about 14 ounces) diced tomatoes, drained
1 tablespoons quick-cooking tapioca
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
3 cups hot cooked mashed potatoes

Directions:

1. Brown beef and lamb 6 to 8 minutes in large skillet over medium-high heat, stirring to break up meat. Drain fat. Remove to Crock-Pot slow cooker. return skillet to heat. Add onions and garlic; cook until onions are tender. Transfer to Crock-Pot slow cooker.
2. Stir peas and carrots, tomatoes, oregano, salt and pepper in Crock-Pot slow cooker. Cover; cook on LOW 7 to 8 hours. Top with mashed potatoes. Cover; cook on LOW 30 minutes or until potatoes are heated through.

Makes 6 servings.