My family has affectionately named Slow-Cooker Shepherd’s Pie….”Moosh.” Perfect for fall and winter meals. Easy, healthy and reminiscent of our favorite childhood book, “Good Night Moon.”
Ingredients:
3 lbs beef chuck, trimmed and cut into 2 inch pieces (I buy the meat pre-cut for ease)
4 large carrots, chopped
1 large onion, chopped
1 cup low-sodium beff broth
3 tbsp Worcestershire Sauce
2 tbsp tomato paste
1 can diced tomatoes
2 large russet potatoes, peeled and cut in half
1/2 cup milk
2 tbsp butter
Salt and pepper
Combine beef, carrots, onions, broth, Worcestershire, tomato paste, 1.5 tsp salt, 1 tsp pepper in a slow cooker. Nestle the potatoes in the liquid flat side down.
Cover and cook until the potatoes are tender, on low for 7-8 hours or on high for 4-5 hours. Transfer the potatoes to a medium bowl and mash with milk, butter and 1/2 tsp salt and 1/2 tsp pepper.
Serve the stew topped with the mashed potatoes.
Enjoy!
