Ingredients:

  • 5 lbs Ground Beef (or Lamb)
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 Celery stalks, diced
  • 3 cloves Garlic, minced
  • 2 Tablespoons All-Purpose Flour
  • 2 Tablespoons Tomato Paste
  • 5 cups Beef Broth (low sodium)
  • 1 Tablespoon Worcestershire Sauce
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1 cup Frozen Peas
  • Salt and Black Pepper to taste
  • 3 lbs Russet Potatoes, peeled and quartered
  • 1/2 cup Unsalted Butter
  • 1/4 cup Milk (Whole or 2%)
  • 1/2 cup Sharp Cheddar Cheese, grated
  • White Pepper to taste

Instructions:

  1. Brown the ground beef in a large skillet over medium-high heat. Drain off excess fat thoroughly.
  2. Add the diced onion, carrots, and celery to the skillet with the beef. Cook until softened, about 5–7 minutes. Stir in the minced garlic for the final minute.
  3. Sprinkle the flour over the meat and vegetables. Stir well and cook for 1 minute. Stir in the tomato paste.
  4. Gradually pour in the beef broth while stirring constantly to prevent lumps. Stir in Worcestershire sauce, thyme, and rosemary. Bring to a gentle simmer and cook until the mixture thickens slightly (about 2–3 minutes). Season generously with salt and pepper.
  5. Pour the entire filling mixture into the slow cooker basin. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
  6. About 1 hour before the filling finishes, place the peeled and quartered potatoes in a large pot. Cover with cold, salted water. Bring to a boil and cook until fork-tender (15–20 minutes).
  7. Drain the potatoes thoroughly. Mash until smooth. Beat in the butter, warmed milk, salt, and white pepper until fluffy. Stir in the 1/2 cup of grated Cheddar cheese.
  8. Remove the slow cooker insert (carefully!). Stir the frozen peas into the hot meat filling. Taste and adjust seasoning one last time.
  9. Carefully spoon or pipe the mashed potato topping evenly over the hot filling in the slow cooker. Use a fork to create texture on the surface.
  10. Transfer the entire oven-safe slow cooker insert to a preheated oven at 400°F (200°C). Cook for 15–20 minutes until the topping is golden brown and slightly crispy at the edges.
  11. Let the Shepherd's Pie rest for 10 minutes before serving directly from the slow cooker insert.