Slow-Cooker Shepherd’s Pie

By mschweickert

Ingredients

• 1 1/2 pounds beef chuck, trimmed and cut into 2-inch pieces
• 2 large carrots, chopped
• 1 large onion, chopped
• 1 cup low-sodium beef broth
• 1 cup dark beer (such as Guinness)
• 3 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• Kosher salt and black pepper
• 2 large russet potatoes, peeled
• 2 cups frozen peas
• 1/2 cup milk
• 2 tablespoons unsalted butter

Details

Servings 6
Preparation time 20mins
Cooking time 320mins
Adapted from realsimple.com

Preparation

Step 1

Combine the beef, carrots, onion, broth, beer, Worcestershire, tomato paste, flour, 1½ teaspoons salt, and 1 teaspoon pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid.

Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Transfer the potatoes to a medium bowl. Stir the peas into the stew, cover, and warm until heated through, 2 to 3 minutes.

Serve the stew topped with the mashed potatoes.