Slow Cooker Shepherd's Pie

Made in Cindy's Kitchen, "Just North of Wiarton & South of the Checkerboard".

Recipe Source:  North of Wiarton

1 lb lean ground beef browned

1 garlic clove, minced

1 - 1 1/2 cup leftover beef gravey, plus one Knorr Beef Bouillon Pot

1/2 cup water

2 lbs. Russet potatoes

2-3 medium Carrots, sliced  thinly

1 medium onion. sliced thinly

1 cup frozen peas

1/3 cup milk

Boil potatoes until fork tender.  In separate saucepan also boil carrots & onions until tender.  In large skillet brown beef with garlic; add gravey, Knorr Beef Bouillon pot, water, and cooked carrots/onions mixing until heated thoroughly.  Place meat mixture in bottom of slow cooker.  Mash cooked potatoes with milk.  Add on top of meat mixture.  Cook in Slow Cooker on HIGH setting for 2-3 hours.

NOTE:  Slow Cooker and/or Crock Pots heat settings and temps vary.