Shepherd's Pie Recipe

Ingredients

Roast

2 to 3 pound pot roast

3 beef bullion cubes

3 Tablespoons minced garlic

⅓ teaspoon Cayenne pepper

2 Tablespoons cumin

1 teaspoon oregano

¼ teaspoon pepper

1 cup beef broth

1 cup shredded carrots

Gravy recipe

¼ cup butter

¼ cup flour

3 cups milk

2 beef bullion cubes (smashed)

Shepherd's pie

4½ to 5 cups roast cut into large bite size chunks

1 cup frozen peas

1 gravy recipe below

5 to 6 cups mashed potatoes, THIS is my favorite mashed potato recipe

1 cup shredded Sharp Cheddar cheese

Instructions

Roast

Cut roast into fist size chunks and place in slow cooker. Add beef broth, bullion cubes, garlic, cayenne pepper, cumin oregano and pepper. Sprinkle carrots over the top.

Cook for 4 to 6 hours on HIGH.

Gravy

In medium sauce pan, melt butter over medium heat. Add four and cook for 1 minute. Slowly add the milk and the bullion. Stir constantly until gravy comes to a boil and begins to thicken.

Shepherd’s Pie assembly

Place roast pieces on the bottom of a 9x13 baking dish.

Spread frozen peas over the roast.

Pour gravy over roast and peas.

Plop large spoonfulls of mashed potatoes over gravy. Cover well mashed potatoes, making sure not to see any roast.

Place Shepherd’s Pie on a cookie sheet covered in foil and bake at 350 degrees F or 50 to 60 minutes.

Remove from oven and sprinkle the cheese over the top. Return to the oven and bake 5 more minutes until cheese is melted.