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