Slow-Cooked Shepherd's Pie Recipe

By zircon50

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

Details

Servings 5
Preparation time 35mins
Cooking time 350mins
Adapted from tasteofhome.com

Preparation

Step 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.

Meanwhile, in a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.

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.

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.
Yield: 5 servings.