Slow-Cooked Shepherd’s Pie

Name: Slow-Cooked Shepherd's Pie
Prep time: 35 min
Cook time: 5 h 15 min
Total time: 5 h 50 min
Yield: 5 servings.
Ingredients: 2 pounds medium Yukon Gold potatoes, peeled and quartered; 2 tablespoons butter; 1/4 to 1/3 cup 2% milk; 3/4 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1 pound ground beef; 1 large onion, chopped; 2 garlic cloves, minced; 3 tablespoons tomato paste; 1-3/4 cups sliced fresh mushrooms; 2 medium carrots, chopped; 1 cup beef broth; 1/4 cup dry white wine; 2 teaspoons Worcestershire sauce; 1/2 teaspoon dried thyme; 1/3 cup frozen peas; 1/2 cup shredded Monterey Jack cheese; 1 tablespoon minced fresh parsley

TOTAL TIME: Prep: 35 min. Cook: 5-1/4 hours YIELD: 5 servings.

Shepherd's pie is to the British as meat loaf is to Americans, so when I was a young child living in the U.K., I had it almost once a week. This is my go-to recipe when I'm longing for the sights and smells of my mother's kitchen. Turns out people here love it just as much! —Mari Sitkiewicz, Downers Grove, Illinois

Ingredients

2 pounds medium Yukon Gold potatoes, peeled and quartered
2 tablespoons butter
1/4 to 1/3 cup 2% milk
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
3 tablespoons tomato paste
1-3/4 cups sliced fresh mushrooms
2 medium carrots, chopped
1 cup beef broth
1/4 cup dry white wine
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/3 cup frozen peas
1/2 cup shredded Monterey Jack cheese
1 tablespoon minced fresh parsley

Directions

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, then shake potatoes over low heat for 1 minute to dry. Mash potatoes, gradually adding butter and enough milk to reach desired consistency. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Meanwhile, in a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.
3. Add tomato paste; cook for 2 minutes. Add the mushrooms, carrots, broth, wine, Worcestershire sauce and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until most of the liquid is evaporated. Stir in peas. Season with remaining salt and pepper.
4. Transfer beef mixture to a greased 4-qt. slow cooker. Spread mashed potatoes over top. Cover and cook on low for 5-6 hours or until bubbly. Sprinkle with cheese. Cover and cook 10 minutes longer or until cheese is melted. Just before serving, sprinkle with parsley.

Nutrition Facts

1-1/2 cups: 483 calories, 19g fat (9g saturated fat), 79mg cholesterol, 748mg sodium, 50g carbohydrate (9g sugars, 5g fiber), 26g protein.