Effin' Shepherd'S Pie

• For stew:
• 1 1/2 lbs. cubed stewing beef
• 1 10.5 oz. can Campbell's Beef Broth (+1 can water)
• 1 can diced tomatoes (slightly drained)
• 3 cloves garlic (minced)
• 1 onion (chopped)
• 3-4 carrots (chopped)
• 1 C frozen peas
• 1 t Worcestershire sauce
• 3 T flour
• 3 T oil
• 1/2 t salt
• 1 t pepper
• 1 t dried parsely
• 1 bay leaf
• For Mashed Potatoes:
• 3 large russet potatoes (peeled & halved)
• 3/4 stick butter
• 3/4 C milk
• 3 stalks green pepper (chopped)
• 1 t salt
• 1/2 t pepper
• 1/4 C shredded Parmesan cheese

1. Cut the beef into small 1/2 inch cubes. Drudge the beef with four, salt & pepper.
2. In a large saucepan, sear and brown the beef in oil. Move beef to crock pot and add broth, tomatoes, garlic, Worcestershire sauce, and bay leaf. Simmer on high for 2 hours. (I wait on adding remaining ingredients so they don't break down during long cooking time).
3. After 2 hours add onion and carrots. After 3 hours add peas. Simmer for total 4 hours.
4. Mashed Potatoes for topping:
5. Boil potatoes in large saucepan until soft. Strain and mash with remaining ingredients except cheese.
6. Final Prep:
7. Spoon stew into a shallow bowl and top with mashed potatoes. Sprinkle cheese on top and place under broiler to bring cheese to a light brown.

stewing beef, campbells beef, tomatoes, garlic, onion, carrots, frozen peas, worcestershire sauce, flour, t oil, salt, pepper, bay leaf, potatoes, russet potatoes, butter, milk, stalks green pepper, salt, pepper, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/effin-shepherds-pie-50022779 (may not work)