30 MINUTE PIZZA CRUST

Combine 1 cup flour, 1 packet yeast, 1.5 tsp sugar, and 3/4 tsp salt in a large bowl.  Add 2/3 cup very warm water and 3 T oil.

Mix ingredients together until well blended.  Gradually add 1/2 cup flour until dough forms a ball.  Add additional flour, if needed, to handle.

Spoon dough onto floured surface.  (Dough will be slightly sticky.)

Knead dough until it is smooth and elastic; about 4 minutes.  Cover with towel and let rest for 10 minutes.

Roll out dough.  Press dough into a greased pan and top with sauce, cheese and toppings.

Bake on the lowest rack for 12 to 15 minutes until the crust browns.

SLOW COOKER SHEPHERD'S PIE

1.5 pounds beef chuck, cut up in chunks
2 large carrots, chopped
1 large onion, chopped
1 cup beef broth
1 cup dark beer
3 T worcestshire sauce
2 T tomato paste
2 T flour
salt and pepper to taste
2 large russet potatoes, peeled
2 cups frozen peas
1/2 cup milk
2 T butter

Combine the beef, carrots, onion, broth, beer, worcestshire, tomato paste, flour, 1.5 tsp salt, and 1 tsp pepper in slow cooker.  Nestle the potatoes in the liquid.

Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high, for 4 to 5 hours.  Transfer the potatoes to a medium bowl.  Stir the peas into the stew, cover, and warm until heated through, 2 to 3 minutes.

Mash the potatoes with the milk, butter and 1/2 tsp each salt and pepper in a medium bowl.

Serve the stew topped with the mashed potatoes.