Slow-Cooker Shepherd’s Pie

INGREDIENTS:

1. 1½pounds beef chuck, trimmed and cut into 2-inch pieces
2. 2large carrots, chopped
3. 1large onion, chopped
4. 1cup low-sodium beef broth
5. 1cup dark beer (such as Guinness)
6. 3tablespoons Worcestershire sauce
7. 2tablespoons tomato paste
8. 2tablespoons all-purpose flour
9. Kosher salt and black pepper
10. 2large russet potatoes, peeled
11. 2cups frozen peas
12. ½cup milk
13. 2tablespoons unsalted butter

DIRECTIONS:

1. Combine the beef, carrots, onion, broth, beer, Worcestershire, tomato paste, flour, 1½ teaspoons salt, and 1 teaspoon pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid.
2. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Transfer the potatoes to a medium bowl. Stir the peas into the stew, cover, and warm until heated through, 2 to 3 minutes.
3. Mash the potatoes with the milk, butter, and ½ teaspoon each salt and pepper in a medium bowl.
4. Serve the stew topped with the mashed potatoes.