3-4 cups leftover mashed potatoes
1 1/2 to 2 lbs. ground beef
2 cloves garlic, minced
1 large onion, chopped finely
1/2 cup celery, chopped
1-2 carrots, shredded
1/2 cup corn (fresh, frozen, or canned)
1/2 cup sweet peas (fresh, frozen, or canned)
1 (6 oz.) can tomato paste
1 tomato, diced
6 oz. water
1 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (for garnish)
Fresh parsley, chopped (for garnish)
Non-stick cooking spray
Directions:
Brown the ground beef with the onion, garlic, celery, and carrots until meat is no longer pink. Drain any fat. Mix corn, sweet peas, salt, black pepper, tomato paste, diced tomatoes, and water into the ground beef mixture. Stir well. Spray the inside of the slow cooker with non-stick cooking spray, or use the slow cooker liner. Pour meat mixture into the bottom of the slow cooker. Press into the bottom of the crock so it is dense and even. Spread leftover mashed potatoes evenly over the meat mixture. Sprinkle the mashed potatoes with paprika (optional, for garnish). Cover. Cook on Low for 6 hours or on High for 3 hours. Then remove the lid for 30 minutes to allow the potatoes to brown. Sprinkle pie with parsley (optional, for garnish).
Found at http://www.getcrocked.com/2011/10/07/slow-cooker-shepherd-pie/
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