2 slices high-quality white sandwich bread, torn into quarters
1/4 cup whole milk
2 pounds 85 percent lean ground beef
Salt and pepper
1/4 cup vegetable oil
10 ounces white mushrooms, trimmed and halved if small or quartered if large
2 onions, minced
2 carrots, peeled and cut into 1/2-inch pieces
3 Tbsp tomato paste
3 garlic cloves, minced or pressed
1 Tbsp dried thyme
1/3 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1/4 cup heavy cream
1 Tbsp low-sodium soy sauce
1 cup frozen peas
3 cups mashed potatoes
Instructions
Mash bread and milk into paste in large bowl using fork. Mix in ground beef, 1/2 tsp salt, and 1/2 tsp pepper using hands. Heat 2 Tbsp oil in 12-inch skillet over medium-high heat until shimmering. Add beef mixture, 1 pound at a time, and cook while breaking up any large pieces with wooden spoon until no longer pink, about 3 minutes per pound; transfer to slow cooker.
Heat remaining 2 Tbsp oil in skillet over medium-high heat until shimmering. Add mushrooms, onions, carrots, tomato paste, garlic and thyme and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
Stir heavy cream and soy sauce into slow cooker. Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 5 hours on high.
Let beef filling settle for 5 minutes, then remove fat from surface using large spoon. Stir in peas and season with salt and pepper to taste. Spoon mashed potatoes over beef filling and smooth into even layer using spatula. Cover and cook on high until potatoes are heated through, 20 to 30 minutes.
Originally Submitted
2/8/2012
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