Sheppard's Pie (Slow Cooker)

By NicoleS

Ingredients

• Beef Stew:
• 1 lb Beef Stew Meat
• Salt & Pepper, to taste
• 1 Tbsp. Flour
• 1 Tbsp. Olive Oil
• 1 Red Onion, large chop
• 2 Cloves Garlic, sliced
• 1/4 cup red wine
• 1 1/2 cup chicken broth
• 1/4 tsp dried thyme
• 1/8 cup apple butter
• 3 carrots, chopped
• 1/2 cup frozen peas
• Mashed Potatoes:
• 8 small Yukon Gold Potatoes
• 1/4 cup butter
• 1 cup milk
• 2 oz cream cheese
• Salt & pepper, to taste

Preparation

Step 1

Heat oil in Dutch Oven. Salt and pepper stew meat. Toss with flour to coat. Shake excess flour off and brown meat. Remove meat from pan and set inside slow cooker. Add onion and garlic to pan. Deglaze with red wine. Add chicken broth, dried thyme and apple butter. Add sauce to slow cooker. Cook on low for 4-5 hours or until tender.

Peel and dice potatoes. Add to pot of cold, salted water and boil until tender (20 mins). When tender, drain potatoes. Heat butter and milk in microwave. Add milk/butter mixture to potatoes along with cream cheese. Mash. Add salt and pepper to taste.

Dice carrots and steam in pan or in microwave with peas until cooked. Add to meat mixture when ready to assemble.

Place meat, carrots and peas in a shallow casserole dish. Top with mashed potatoes and brown under broiler.