Slow Cooker Shepherd’s Pie
"Slow Cooker Shepherd’s Pie is an easy way to enjoy a classic casserole. Fork-tender roast beef simmered with veggies & topped with cheesy mashed potatoes...."
INGREDIENTS
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1 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes 680 g
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3 cloves garlic minced
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4 medium carrots peeled and cut into 1/4" slices
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8 ounces white mushrooms, cleaned and roughly chopped 227 g
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1 1/2 cups frozen corn, thawed 217 g
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3/4 cup low-sodium beef broth 180 ml
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6 tablespoons tomato paste 100 g
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2 teaspoons Worcestershire sauce 10 ml
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1 teaspoon dried oregano 1 g
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1 1/2 tablespoons House Seasoning* 18 g
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3 tablespoons all-purpose flour 24 g
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1 1/2 cups frozen peas, thawed 240 g
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Salt and freshly ground black pepper to taste
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For the Mashed Potatoes:
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2 1/2 pounds russet potatoes peeled and cut into 2-inch pieces
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1 teaspoon salt 6 g
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1 cup milk, warmed 240 ml
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6 tablespoons butter, melted 85 g
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1 1/2 cups shredded cheddar cheese 6 ounces
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Salt and freshly ground black pepper to taste
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