Slow-Cooker Shepherd’s Pie

slow-cooker-shepherds-pie
Photo by Con Poulos
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 340 calories
    • Fat 10 g
    • Sat Fat 4.5 g
    • Cholesterol 85 mg
    • Sodium 940 mg
    • Protein 31 g
    • Carbohydrate 29 g
    • Sugar 8 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 84 mg

Combine the beef, carrots, onion, broth, beer, Worcestershire, tomato paste, flour, 1½ teaspoons salt, and 1 teaspoon pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid.

Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Transfer the potatoes to a medium bowl. Stir the peas into the stew, cover, and warm until heated through, 2 to 3 minutes.

Mash the potatoes with the milk, butter, and ½ teaspoon each salt and pepper in a medium bowl.

Ingredients

  1. Check pounds beef chuck, trimmed and cut into 2-inch pieces
  2. Check 2 large carrots, chopped
  3. Check 1 large onion, chopped
  4. Check 1 cup low-sodium beef broth
  5. Check 1 cup dark beer (such as Guinness)
  6. Check 3 tablespoons Worcestershire sauce
  7. Check 2 tablespoons tomato paste
  8. Check 2 tablespoons all-purpose flour
  9. Check Kosher salt and black pepper
  10. Check 2 large russet potatoes, peeled
  11. Check 2 cups frozen peas
  12. Check ½ cup milk
  13. Check 2 tablespoons unsalted butter

Directions

  1. Combine the beef, carrots, onion, broth, beer, Worcestershire, tomato paste, flour, 1½ teaspoons salt, and 1 teaspoon pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid.
  2. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Transfer the potatoes to a medium bowl. Stir the peas into the stew, cover, and warm until heated through, 2 to 3 minutes.
  3. Mash the potatoes with the milk, butter, and ½ teaspoon each salt and pepper in a medium bowl.
  4. Serve the stew topped with the mashed potatoes.