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Slow Cooker Beef and Mushroom Shepherd’s Pie
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds beef stew meat, cut into bite-sized pieces
  • 8 ounces cremini mushrooms, quartered
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas
  • 4 cups prepared mashed potatoes

Instructions
 

  • Add the beef stew meat, mushrooms, onion, carrots, and garlic to the slow cooker.
  • In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper until smooth.
  • Pour the broth mixture over the ingredients in the slow cooker and stir to combine.
  • Cover and cook on low for 7 to 8 hours until the beef is tender.
  • Stir in the frozen peas and let them warm through for the final 30 minutes of cooking.
  • Spoon the beef mixture into bowls and top each serving with a generous layer of mashed potatoes.

Notes

Stir the peas in only at the end so they stay bright and keep a slight bite. If your mashed potatoes are cold from the fridge, warm them briefly before topping so the whole dish stays hot when served. Leftovers reheat well in the microwave with a splash of broth stirred into the beef layer first.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl