Ingredients
- 2 ¼ pounds red-skinned potatoes, scrubbed
- 1 ½ cups whole milk, heated to a simmer
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil, divided
- 3 teaspoons kosher salt, divided
- 1 ½ pounds ground beef
- 1 pound cremini mushrooms, quartered (about 4 cups)
- 1 teaspoon fresh thyme leaves
- 1 medium onion, finely chopped
- 2 ribs celery, finely chopped
- 2 cloves garlic, finely chopped
- 3 tablespoons tomato paste
- 1 cup low-sodium chicken or vegetable stock
- 2 medium carrots, chopped
- 2 ¾ cups frozen peas (from a 10-oz bag)
- 1 tablespoon Worcestershire sauce
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