Slow Cooker Shepherd’s Pie

INGREDIENTS

1 1/2 lb

boneless beef chuck roast, trimmed and cut into 1-inch cubes (680 g )

3 cloves

garlic (minced)

medium carrots (peeled and cut into 1/4" slices)

8 oz

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 tbsp

tomato paste (100 g )

2 tsp

Worcestershire sauce (10 ml )

1 tsp

dried oregano (1 g )

1 1/2 tbsp

House Seasoning* (18 g )

3 tbsp

all-purpose flour (24 g )

1 1/2 cups

frozen peas, thawed (240 g )

Salt and freshly ground black pepper (to taste)

2 1/2 lb

russet potatoes (peeled and cut into 2-inch pieces)

1 tsp

salt (6 g )

1 cup

milk, warmed (240 ml )

6 tbsp

butter, melted (85 g )

1 1/2 cups

shredded cheddar cheese (6 ounces )

Salt and freshly ground black pepper (to taste)