Slow Cooker Shepherd's Pie Recipe
1 1/2 pounds (680 g) 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 (227 g) white mushrooms, cleaned and roughly chopped
1 1/2 cups (217 g) frozen corn, thawed
3/4 cup (180 ml) low-sodium beef broth
6 tablespoons (100 g) tomato paste
2 teaspoons (10 ml) Worcestershire sauce
1 teaspoon (1 g) dried oregano
1 1/2 tablespoons (18 g) House Seasoning*
3 tablespoons (24 g) all-purpose flour
1 1/2 cups (240 g) frozen peas, thawed
Salt and freshly ground black pepper, to taste
2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces
1 teaspoon (6 g) salt
1 cup (240 ml) milk, warmed
1 1/2 cups (6 ounces) shredded cheddar cheese
Salt and freshly ground black pepper, to taste
Instructions
Get full recipe >> Slow Cooker Shepherd's Pie @ Taste of Lizzy T
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