Shepherd's Pie

This is another dish that is catered to my husbands specific preference for barbecue sauce. It definitely isn't the traditional Shepherd's Pie, but it tastes great and he loves when I make it. Over the past few years, we have been experimenting with a few different types of barbecue sauce. Recently, a friend recommended Stubb's, so we thought we would try it. Stubb's original has a spicy, smoky flavor that is quite different from any other barbecue sauce that we have had. For this recipe, we added brown sugar to the sauce and made it a little sweeter. We thought it went really well with the potatoes and green beans.

1 lb chuck roast

1 tsp minced garlic

1 medium onion, chopped

1/2 cup water

Barbecue Sauce

1 can cut green beans, drained

5-7 red potatoes

butter

milk

salt and pepper to taste

garlic powder

onion powder

cheddar cheese

Place roast, garlic, onion, and water in a slow cooker and cook on low for 6-8 hours or high for 4-6 hours. When you are ready to make final preparations, boil potatoes until soft. Using a potato smasher, mash them and add butter, milk, garlic powder, onion powder, salt and pepper until you have the desired flavor and consistency for good mashed potatoes.

Remove meat from slow cooker and shred using two forks. Mix desired amount of barbecue sauce in with meat. Layer meat, green beans, and mashed potatoes. Top with shredded cheese and bake at 350° for about 20 minutes or until everything is thoroughly heated and cheese is melted.