SLOW COOKER SHEPHERD’S PIE CHILI

SLOW COOKER SHEPHERD’S PIE CHILI

INGREDIENTS

1 package Hurst’s Slow Cooker Chili with seasoning packet
6 cups water (if you soaked overnight) or
8 cups water (if you didn’t soak the beans)
2 tsp beef bouillon
3 Tbsp dehydrated onion or 1 onion minced
2 tsp garlic powder
1 lb leftover roast beef
2 tsp salt
2 cups leftover beef gravy
2 Tbsp tomato paste
Leftover mashed potatoes
Salt and pepper

DIRECTION

1. Soak beans overnight if you remember.
If not, rinse them and add to the slow cooker. Add in 8 cups of water if you
didn’t soak the beans and 6 cups water if you did soak the beans. Add in half
of the Hurst’s seasoning packet. Reserve the rest for later.
2. Add in  bouillon, onion, garlic
powder, roast beef and salt.
3. Cover and cook on low for 8-12 hours,
or until beans are tender and roast is falling apart and easily shreddable. Shred the meat, it really shouldn’t be hard to do this step.
4. Add in remaining portion of seasoning
packet, 2 cups of leftover beef gravy, tomato paste and then stir. Taste and
add salt and pepper as needed.
5. Warm up leftover mashed potatoes and
scoop into individual servings bowls. Ladle beef and bean mixture over the
mashed potatoes and enjoy.

You Might Also Like:


Make sure you’re following The topslowcookers.com for the latest recipes!
Facebook | Pinterest

Share This Post