Inverted Shepherd's Pie--Quick & Easy!

As a military spouse I often find myself dining alone; thus, I am always trying to muster up the excitement to eat alone. I know it's easier to pick something up, but it's definitely not healthier in the long run nor kind on a bank account. With that said, I often break out my Crockpot (aka Slow Cooker). Today, I had to work and then head out the door to grad class; so, I opened up all of my cabinets and created the following:

Inverted Shepherd Pie

Serves 2 (or 1 with leftovers! and yes, this can be doubled to meet your family size)

Ingredients:

1/2 lb. extra lean ground beef (or soy crumbles for my vegetarian readers)

2 Lg carrots, cut into 2 inch pieces

2 cups frozen green beans or peas

1/2 onion

1/2 pkg McCormick's Beef Stew Mix

2 cups water

1 russet potato--leave the skin on!

2-3 Tb. skim milk

1 Tb. butter

1/4 cup parsley, chopped (or 2 ts. dry)

Directions:

In a skillet cook ground beef. In Crockpot add cooked ground beef, carrots, green beans, onion, season mix, and water. Cook for 4-8 hours on low.

When you get home you have three choices: 1)make mashed potatoes from scratch (which may take 20 minutes), 2)break out the refrigerator kind, or 3) use instant--your choice! To make them from scratch: cut potato into 2 inch chunks (large pieces). Place chunks into a soup pot and cover with cold water. Bring water to a boil, cover, and turn down the heat to a medium-low for 10-15 minutes (or until fork pierces the skin easily). Meanwhile heat milk in a microwave safe bowl for 30 seconds to a minute and then add butter. Once the potato is done, drain, and return to pan. Mash with milk mixture and add parsley to finish. Wait on adding salt until you taste it with the meat mixture. In a bowl, scoop mashed potatoes and ladle meat & vegetables over top. Add cheese if you desire, but it tasted delicious without! Enjoy! I did!!!