I've noticed lately that my cooking has eased away from potatoes - a lot. I noticed a foul smell in my kitchen and it freaked me out because I couldn't figure out WHERE it was coming from. I went to make some roasted potatoes with burgers one night and found the source of my smell. My only potatoes were completely rotten. That is how little I use potatoes...I have no idea how long there were sitting there unused, but I digress...
Every once in a while I really crave a good potato dish. Moderation, right? I love shepherd's pie in the crockpot and that's what this recipe really reminded me of.
What you need:
- 1 lb. ground beef, browned
- 6 potatoes, sliced thinned (I used 4 baking potatoes)
- 3 Tbsp. flour
- 2 Tbsp. dried onions
- 1/8 tsp. thyme
- Salt and pepper
- 1 1/2 cups beef stock (about 1 can)
- 1/2 cup milk
- 2 cups grated cheese
- Place half of the potatoes in crockpot and sprinkle with garlic, salt, and pepper. Sprinkle with half the flour.
- Top with ground beef. Sprinkle with thyme and dried onions.
- Then place the rest of the potatoes on top and sprinkle with rest of flour and more garlic, salt, and pepper.
- Bring the stock to boil and then add milk. Pour over the goodies in the crockpot. Top with 1 cup cheese.
- Cook on HIGH for 4 hours.
- Check to see if the potatoes are done by pricking with a fork. Cook for 30 more minutes if not fork tender. If tender, top with the other half the cheese, cover, and let rest until cheese melts.
Recipe from Our Sunday Cafe