Shepherd’s pie is to the British what meat loaf is to Americans. When I was a young child in the U.K., shepherd’s pie was a weekly staple. This is my go-to recipe when I’m longing for the sights and smells of my mother’s kitchen.
—MARI SITKIEWICZ DOWNERS GROVE, IL
PREP: 35 MIN. • COOK: 5 1/4 HOURS • MAKES: 5 SERVINGS
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
1. Put the potatoes in 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 the potatoes over low heat for 1 minute to dry. Mash the potatoes, gradually adding butter and enough milk to reach the desired consistency. Stir in 1/2 teaspoon of the salt and 1/4 teaspoon pepper.
2. Meanwhile, using a large skillet, cook the beef, onion, and garlic over medium heat until the meat is no longer pink; drain.
3. Add the tomato paste; cook it for 2 minutes. Add mushrooms, carrots, broth, wine, Worcestershire sauce and thyme. Bring to a boil. Reduce the heat; simmer, uncovered, until most of the liquid is evaporated. Stir in the peas. Season with the remaining salt and pepper.
4. Transfer the beef mixture to a greased 4-qt. slow cooker. Spread the mashed potatoes over top. Cover and cook on low for 5-6 hours or until it is bubbly. Sprinkle with cheese. Cover and cook 10 minutes longer or until the cheese is melted. Just before serving, sprinkle with parsley.
BAKE OPTION Transfer the cooked beef mixture to a greased 8-in. square baking dish. Spread mashed potatoes over top. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until it is bubbly and the topping is lightly browned. Sprinkle with parsley.