Luck of the Irish Crock Pot Shepherd's Pie


3 Tbs. Flying Olive Garlic, Rosemary, or a Single Varietal of Flying Olive Extra Virgin Olive Oil of choice, divided

2-3 lb. boneless beef chuck, cut into small pieces (you can use lamb, but it is often hard to find!)

1 yellow onion, diced

3 garlic cloves, minced

5 Tbs. all-purpose flour

½ cup red wine

1 cup beef or chicken broth

2 tsp Worcestershire sauce

1 tsp fresh parsley, chopped

½ tsp dried thyme

½ tsp dried rosemary, rubbed into small pieces

Salt and freshly ground pepper, to taste

1 bag (14 oz.) frozen pearl onions, thawed

1 1/4 lb. carrots, peeled and cut into 1-inch pieces, about 5-6 medium carrots

1 cup fresh or thawed frozen peas

6 cups potatoes, cubed

2-? Tbsp Butter

¼-1/2 cup Milk

1/2 cup grated cheddar cheese


In a skillet over medium-high heat, warm 2 Tbs. of Flying Olive Extra Virgin Olive Oill of choice. Working in batches, sear the beef until browned on all sides, 4 to 6 minutes per batch. Transfer to a plate.

Place the remaining 1 Tbs. Flying Olive EVOO in the skillet. Add the yellow onion and cook, stirring occasionally, until softened, 4-6 minutes. Add the garlic and slowly add the flour and cook, stirring frequently, until fragrant, about 1 minute. Slowly whisk in the wine, broth, and Worcestershire sauce and bring to a simmer. Add the parsley, thyme, rosemary, salt, and pepper and mix well. Add the beef, and pearl onions and stir well.

Place the beef and onion combination in the slow-cooker, Cover and cook on high for 2 hours. Add the carrots, cover and cook for 2 hours more. Stir in the peas during the last 30 minutes

Meanwhile, peel and cut up the potatoes and rinse with cold water. Cook in a pot of water for about 15-20 minutes. Test for doneness. Drain reserving 1 cup of water. Set aside until ready to mash the potatoes..

When the crock pot ingredients are almost done, mash the potatoes. Add butter and milk. Stir. Potatoes should be light and fluffy. Add more butter, milk, or reserved potato water if potatoes are too stiff.

Preheat the broiler.* Spread the mashed potatoes over the beef mixture in the crock pot forming a 1-inch layer. Sprinkle with the cheese. Transfer the insert to the crock pot (if broiler safe) and broil in the oven until the cheese is melted and starting to brown, 10 to 12 minutes. Let rest for 10 minutes before serving.

*I use smaller dishes for this part as my crock pot is not broiler safe. Be sure to leave enough room in smaller dishes for the potato layer, although I would suggest making it half as thick

Submitted by Barb L.