Slow Cooker Shepherds Pie

Ingredients

• 1 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes 680 g
• 3 cloves garlic minced
• 4 medium carrots peeled and cut into 1/4" slices
• 8 ounces white mushrooms, cleaned and roughly chopped 227 g
• 1 1/2 cups frozen corn, thawed 217 g
• 3/4 cup low-sodium beef broth 180 ml
• 6 tablespoons tomato paste 100 g
• 2 teaspoons Worcestershire sauce 10 ml
• 1 teaspoon dried oregano 1 g
• 1 1/2 tablespoons House Seasoning* 18 g
• 3 tablespoons all-purpose flour 24 g
• 1 1/2 cups frozen peas, thawed 240 g
• Salt and freshly ground black pepper to taste
• For the Mashed Potatoes:
• 2 1/2 pounds russet potatoes peeled and cut into 2-inch pieces
• 1 teaspoon salt 6 g
• 1 cup milk, warmed 240 ml
• 6 tablespoons butter, melted 85 g
• 1 1/2 cups shredded cheddar cheese 6 ounces
• Salt and freshly ground black pepper to taste

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