"Slow cooker shepherd's pie chili recipe. A mash up of two of your favorite recipes--shepherd's pie and chili. Takes just minutes to prepare and feeds a crowd. Repurpose your leftover roast beef , mashed potatoes and gravy into a new meal."
1 package Hurst's Slow Cooker Chili
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
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.
Add in bouillon, onion, garlic powder, roast beef and salt.
Cover and cook on low for 8-12 hours, or until beans are tender and roast is falling apart and easily shreddable.
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.
Warm up leftover mashed potatoes and scoop into individual serving bowls. Ladle beef and bean mixture over the mashed potatoes and enjoy.
Next time I make this I will add in a bag of frozen peas at the end.