This shepherd’s pie is packed with flavor, thanks to a whole cup of beer and the ease of using a slow cooker. With just ten minutes of preparation in the morning, this meal is ready by dinner time, demonstrating the magic of slow cooking. This version simplifies a traditionally complex dish into something manageable for busy weeknights and elegant enough for guests.
While traditional shepherd’s pie uses lamb, this recipe opts for hearty beef chuck. The addition of Guinness, or any dark beer, cooks away to leave a rich, slightly malty flavor in the beef. With classic vegetables like carrots, onions, and peas, and a topping of mashed potatoes, it promises a comforting and satisfying meal.
Ingredients:
– 1½ pounds beef chuck, trimmed and cut into 2-inch pieces
– 2 large carrots, chopped
– 1 large onion, chopped
– 1 cup low-sodium beef broth
– 1 cup dark beer (such as Guinness)
– 3 tablespoons Worcestershire sauce
– 2 tablespoons tomato paste
– 2 tablespoons all-purpose flour
– Kosher salt and black pepper
– 2 large russet potatoes, peeled
– 2 cups frozen peas
– ½ cup milk
– 2 tablespoons unsalted butter
Method:
1. Combine the beef, carrots, onion, broth, beer, Worcestershire sauce, tomato paste, flour, 1½ teaspoons salt, and 1 teaspoon pepper in a 4- to 6-quart slow cooker. Nestle whole potatoes into the mixture.
2. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the potatoes are tender.
3. Remove potatoes, mash with milk, butter, and ½ teaspoon salt and pepper, and set aside.
4. Stir peas into the stew and cook for another 2 to 3 minutes.
5. Serve topped with the mashed potatoes.
