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.