A NEW TWIST ON SHEPHERD’S PIE

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I COOK THE ROAST IN THE CROCK POT ALL DAY SO IT JUST FALLS APART AND THE POTATOES ARE QUICK AND EASY IN THE MICROWAVE INSTEAD OF BOILING.

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RIO GRANDE POT ROAST

1 1/2 cups salsa (homemade or your favorite jarred)
1 (12 oz) can beer
1 (6oz) can tomato paste (1.25oz) pkt taco seasoning
2-3 lb tender chuck roast
2 Tbsp peanut butter
1 Tbsp cilantro

Mix 1st 4 ingredients in 5 qt slow cooker. Add beef to slow cooker and spoon sauce over top. Cover and cook on LOW 8-10 hours. Remove meat to cutting board. Stir peanut butter and cilantro into sauce. Slice meat against the grain and return to sauce.

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MEANWHILE PREPARE NO-FUSS SMASHED POTATOES

1 lb red pototoes (about 3 large potatoes)
2 garlic cloves
1/3 cup miracle whip (I use 1/3 cup plain, nonfat yogurt to cut fat)
1/4 cup grated Parmesan cheese
1 tsp parsley (I use fresh when I can)

Cut red potatoes into chunks. Peel and cut garlic cloves into slices. Transfer both to a microwave safe bowl with about 1/4 cup water. Cover and cook on high 5-7 minutes until potatoes are tender. Mash potatoes and garlic with dressing (yogurt) and parmesan until light and fluffy. Sprinkle with parsley.

I LIKE GREEN BEANS WITH THIS BUT I HAVE NOT HARVESTED ANY YET SO I USED A FROZEN STIR FRY MIX AND MICROWAVED UNTIL TENDER CRISP. ANY FRESH OR FROZEN VEGETABLE WILL DO.

PLACE MASHED POTATOES AND VEGGIES ON SERVING PLATES AND SCOOP MEATY SAUCE OVER THE TOP AND ENJOY!

A HEARTY AND SAVORY MEAL THAT IS EASY AND WON’T HEAT UP THE KITCHEN TOO MUCH ON A HOT, SUMMER DAY.

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