The potato situation in my pantry is getting a bit out of control. Every time we get potatoes in the local bag, I toss them into a big paper bag in the pantry. We don’t eat a great deal of them, so I have several pounds accumulated, and some of them were starting to get a bit wilty. Thankfully Thanksgiving is fast approaching.
In the meantime, tonight’s dinner — made in the slow cooker — was Shepherd’s Pie. That used up 3-1/2 lbs of potatoes and made a significant dent in the supply. Best of all, my kid loved it and there’s lots leftover.
The recipe I used was actually for something called Gardener’s Pie, which uses ground soy protein. I used beef, so ours was really just Shepherd’s Pie.
You’ll find an oven version of the vegetarian recipe here. To make it with meat, substitute 1 lb of lean ground beef for the soy protein. A slow cooker version of the recipe is in The Canadian Living Slow Cooker Cookbook.
Basically, you’d follow the instructions for the “meat” part the same way, only scrape everything into the slow cooker instead of a baking dish, then turn it onto low for 3 to 4 hours. You’d then make the potatoes as directed, spread them on top and cook for 20 minutes more until the whole dish is good and hot.
– Dinah Murdoch lives, eats and writes in Kitchener.