Slow Cooker Shepherd's Pie

🧂 Ingredients

• 2 lbs. top sirloin or round steak

  cut in bite sized pieces and cooked in crockpot until tender
• 4 oz. can mushrooms

  drained
• 1 cup onion

  chopped
• 16 oz. bag frozen peas and carrots
• 2 cloves garlic

  minced
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 3 tbsp. all-purpose flour

  (or substitute gluten free flour, if desired)
• 1 tbsp. tomato paste
• 2 cups beef broth

  (see note below)
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dried oregano
• 3/4 tsp. dried thyme
• 3/4 tsp. dried rosemary
• 1 tsp. dried parsley
• 15 oz. can whole kernel corn

  drained
• 2 lbs. red potatoes

  quartered or chunked (see note below)
• 4 tbsp. unsalted butter
• 1 cup half-and-half
• 1 cup 6-cheese Italian cheese blend

  shredded (includes mozzarella, romano, asiago, fontina, parmesan and provolone cheeses)
• 1 cup sharp cheddar cheese

  shredded
• 2 tsp. garlic powder
• 1 tsp. ground black pepper
• 1 1/2 to 2 tsp. sea salt
• 1 tsp. fresh parsley

  for garnish, if desired (can also use dried)
• 1 tsp. fresh thyme

  for garnish, if desired (can also use dried)
• 1 tsp. fresh oregano

  for garnish, if desired (can also use dried)

Instructions

• 1 Season both sides of steak with salt and pepper.
• 2 Cut into strips, then into bite-sized pieces.
• 3 Place in crockpot and fill with water to cover beef.
• 4 Sprinkle more salt and pepper over water in crockpot.
• 5 Cook 4-6 hours on high.
• 6 Remove beef; reserve broth and set aside.
• 7 You can refrigerate for two to three days if desired.
• 8 To crockpot, add cooked beef, 2 cups of homemade beef broth, mushrooms, onion,
  garlic, salt, pepper, flour, tomato paste, Worcestershire sauce, oregano, thyme,
  parsley and rosemary.
• 9 Cook on high heat about an hour.
• 10 Add corn and peas and carrots.
• 11 Cook on high about one hour, 30 minutes, until veggies are tender.
• 12 Meanwhile, in Dutch oven, boil potatoes in water.
• 13 Drain potatoes in colander; return potatoes to Dutch oven; mash potatoes.
• 14 Add butter, half-and-half, Italian cheese blend, garlic powder, pepper and salt.
• 15 Mix thoroughly.
• 16 Spread potatoes over top of beef filling.
• 17 Cover with cheddar cheese.
• 18 Cook in crockpot an additional 30 minutes until potatoes are hot and cheese is
  bubbly.
• 19 Garnish with fresh parsley, thyme or oregano, if desired.
• 20 Bring water to a boil in a large stock pot or Dutch oven.
• 21 Add diced potatoes and boil about 15 minutes until soft.
• 22 Drain in colander.
• 23 Add potatoes back into the stock pot.
• 24 Add butter, half-and-half, Italian cheese blend and seasonings.
• 25 Stir together well to combine.
• 26 Set aside.

Nutrition Info