Slow Cooker Shepherd’s Pie

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• 1 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes (680 g )
  Ingredient note

  Source: 1 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes (680 g )
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 4 each medium carrots (peeled and cut into 1/4" slices)
  Ingredient note

  Source: 4 medium carrots (peeled and cut into 1/4" slices)
• 8 ounces white mushrooms, cleaned and roughly chopped (227 g )
  Ingredient note

  Source: 8 ounces white mushrooms, cleaned and roughly chopped (227 g )
• 1 1/2 cups frozen corn, thawed (217 g )
  Ingredient note

  Source: 1 1/2 cups frozen corn, thawed (217 g )
• 3/4 cup low-sodium beef broth (180 ml )
  Ingredient note

  Source: 3/4 cup low-sodium beef broth (180 ml )
• 6 tablespoons tomato paste (100 g )
  Ingredient note

  Source: 6 tablespoons tomato paste (100 g )
• 2 teaspoons Worcestershire sauce (10 ml )
  Ingredient note

  Source: 2 teaspoons Worcestershire sauce (10 ml )
• 1 teaspoon dried oregano (1 g )
  Ingredient note

  Source: 1 teaspoon dried oregano (1 g )
• 1 1/2 tablespoons House Seasoning* (18 g )
  Ingredient note

  Source: 1 1/2 tablespoons House Seasoning* (18 g )
• 3 tablespoons all-purpose flour (24 g )
  Ingredient note

  Source: 3 tablespoons all-purpose flour (24 g )
• 1 1/2 cups frozen peas, thawed (240 g )
  Ingredient note

  Source: 1 1/2 cups frozen peas, thawed (240 g )
• As Needed + As Needed Salt
  Ingredient note

  Source seasoning: Salt and freshly ground black pepper (to taste); Source seasoning: Salt and freshly ground black pepper (to taste)
• As Needed + As Needed black pepper
  Ingredient note

  Source seasoning: Salt and freshly ground black pepper (to taste); Source seasoning: Salt and freshly ground black pepper (to taste)
• 2 1/2 pounds russet potatoes (peeled and cut into 2-inch pieces)
  Ingredient note

  Source: 2 1/2 pounds russet potatoes (peeled and cut into 2-inch pieces)
• 1 teaspoon salt (6 g )
  Ingredient note

  Source: 1 teaspoon salt (6 g )
• 1 cup milk, warmed (240 ml )
  Ingredient note

  Source: 1 cup milk, warmed (240 ml )
• 6 tablespoons butter, melted (85 g )
  Ingredient note

  Source: 6 tablespoons butter, melted (85 g )
• 1 1/2 cups shredded cheddar cheese (6 ounces )
  Ingredient note

  Source: 1 1/2 cups shredded cheddar cheese (6 ounces )

1. Place the beef cubes in a large slow cooker pot. Top with the garlic, carrots, mushrooms and corn.
2. In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, oregano and House Seasoning. Pour the broth mixture over the contents of the slow cooker and stir to combine.
3. Cover the slow cooker and cook on low for 7 to 9 hours, or on high for 3 ½ to 4 ½ hours, until the beef is tender.
4. 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).
5. Drain the potatoes and return them to the pot. Add the milk, butter, salt and pepper to taste. Gently mash the potatoes with a handheld potato masher.
6. Use a large spoon to skim any fat from the surface of the beef and veggie mixture in the slow cooker.
7. In a small bowl, mix the flour and 6 tablespoons (90 ml) water until smooth, then slowly stir the mixture into the slow cooker.
8. Add the peas. Adjust the seasonings to taste with salt and pepper.
9. Mix the cheddar cheese into the mashed potatoes and spread in an even layer over the top of the meat mixture.
10. Cover the slow cooker and cook on high for 15-30 minutes, until the gravy has thickened and the mashed potatoes are heated through.