There's something so comforting and pleasing about a savory Shepherd's Pie, especially in the colder months of the year when you just want to hibernate.This one is especially satisfying with its tender roast beef, simmered vegetables, cheesy mash topping, and made from scratch sauce.
Like so many slow cooker recipes, this one is fantastically easy to make, and basically takes care of itself once you get it going. Real, hearty, unprocessed food, that warms you to the core...that's my kind of recipe!
Ingredients:
- 1 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into 1/4" slices
- 8 ounces white mushrooms, roughly chopped
- 1 1/2 cups frozen corn, thawed
- 3/4 cup beef broth
- 6 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- 3 tablespoons all-purpose flour
- 1 1/2 cups frozen peas, thawed
- Salt and freshly ground black pepper, to taste
For the mashed potatoes
- 2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces
- 1 teaspoon salt
- 1 cup milk, warmed
- 6 tablespoons butter, melted
- 1 1/2 cups (6 ounces) shredded cheddar cheese
- Salt and freshly ground black pepper, to taste
Directions:
Place the garlic, carrots, mushrooms and corn in the bottom of your slow cooker.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and oregano.
Pour the broth mixture over the contents of the slow cooker and stir to combine.
Cover the slow cooker and cook on low for 7 to 9 hours, or on high for 3 1/2 to 4 1/2 hours, until the beef is tender.
To make the mashed potatoes, place the potatoes in a large saucepan and cover them with 2 inches of water. Bring the potatoes to a boil over high heat and stir in the salt. Reduce the heat and simmer until the potatoes are tender when stabbed with a fork (start checking them at 15 minutes). Drain the potatoes and return them to the pot. Add the milk, butter, salt and pepper to taste. Gently mash the potatoes with a potato masher.
Use a large spoon to skim any fat from the surface of the beef and veggie mixture in the slow cooker.
In a small bowl, mix the flour and 6 tablespoons water until smooth, then slowly stir the mixture into the slow cooker.
Add the peas. Adjust the seasonings to taste with salt and pepper.
Mix the cheddar into the mashed potatoes and spread in an even layer over the top of the beef and vegetables.
Cover the slow cooker and cook on high for 15-30 minutes, until the gravy has thickened and the mashed potatoes are heated through.
