Name: Slow-Cooked Shepherd's Pie
Prep time: 35 min
Cook time: 35 min
Yield: 5
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 -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooked Shepherd's Pie

1. 2 pounds medium Yukon Gold potatoes, peeled and quartered -

2. 2 tablespoons butter -

3. 1/4 to 1/3 cup 2% milk -

4. 3/4 teaspoon salt, divided -

5. 1/2 teaspoon pepper, divided -

6. 1 pound ground beef -

7. 1 large onion, chopped -

8. 2 garlic cloves, minced -

9. 3 tablespoons tomato paste -

10. 1-3/4 cups sliced fresh mushrooms -

11. 2 medium carrots, chopped -

12. 1 cup beef broth -

13. 1/4 cup dry white wine -

14. 2 teaspoons Worcestershire sauce -

15. 1/2 teaspoon dried thyme -

16. 1/3 cup frozen peas -

17. 1/2 cup shredded Monterey Jack cheese -

18. 1 tablespoon minced fresh parsley -

How to cook deliciously - Slow-Cooked Shepherd's Pie

1. Stage

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. Stage

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

3. Stage

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. Stage

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.