Slow-Cooker Shepherd's Pie
- 5 Tbs. olive oil
- 5 lb. boneless beef chuck, cut into 1-inch cubes
- 1 lb. button mushrooms, quartered if large
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 5 Tbs. all-purpose flour
- 1/2 cup Guinness or other stout beer
- 1 cup beef broth
- 1/4 cup mushroom demi-glace
- 1 bouquet garni
- Salt and freshly ground pepper, to taste
- 1 bag (14 oz.) frozen pearl onions, thawed
- 1 1/4 lb. carrots, peeled and cut into 1-inch pieces
- 1 cup fresh or thawed frozen peas
- 6 cups mashed potatoes
- 1/2 cup grated cheddar cheese
- Produce
- Button mushrooms (1 lb.)
- Carrots (1 1/4 lb.)
- Mashed potatoes (6 cups)
- Pearl onions, frozen (1 bag)
- Peas, fresh or thawed frozen (1 cup)
- Yellow onion (1)
- Meat
- Beef chuck, boneless (5 lb.)
- Canned Goods
- Beef broth (1 cup)
- Condiments
- Mushroom demi-glace (1/4 cup)
- Cooking & Baking
- All-purpose flour (5 Tbs.)
- Garlic cloves (3)
- Olive oil (5 Tbs.)
- Salt and freshly ground pepper (1)
- Dairy
- Cheddar cheese, grated (1/2 cup)
- Beer, Wine & Liquor
- Guinness or other stout beer (1/2 cup)
- Other
- 1 bouquet garni
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published November 22, 2011 (1 year ago).
18 people saved this recipe.
