Recipe type: Dinner
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.