Lisa Kozich’ Shepard’s Pie

salt, pepper, garlic powder to taste
2 lb lean ground beef
1/2 cup chopped onion
1 can (10 3/4 ounces) condensed cream of celery soup
2/3 cup sour cream
1/2 10.5 can of beef broth or make homemade with beef granules
Your favorite frozen veggies
Or 2 cans (14 to 15 oz each) green beans, drained and 2 cans of corn, drained
Instant or homemade mash potatoes for topping
shredded cheddar cheese, for topping

Tips if u add frozen veggies add 5 tps of flour to thicken up the gravy part. :)

Brown 2 pound of ground beef with 1/2 chopped onion, garlic salt and pepper, drain fat. Mix one can of Cream of Celery soup with sour cream and beef broth .Throw in bag of mixed veggies or drained cans of green beans and corn and put over meat in slow cooker. Cover and cook on high for 3 hours, stirring a couple of times. . Turn to low. Make mash potatoes and put on top. Sprinkle on shredded cheddar cheese on top of shepherd pie and cook for 30 minutes or so.




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