Ingredients
Scale
- 2 lbs ground beef or ground lamb
- ½ large onion chopped
- 4 garlic cloves minced
- 12 oz bag frozen mixed vegetables
- 1 ½ cups beef broth
- 4 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 0.87 oz brown gravy mix packet
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 large idaho potatoes
- 4 tablespoons butter
- Chopped parsley to garnish
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up. Stir in onion and garlic, cooking for 3-5 minutes until softened. Drain excess grease.
- Transfer beef mixture to the slow cooker and layer frozen mixed vegetables on top.
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, brown gravy mix, Italian seasoning, salt, and pepper. Pour over meat and vegetables in the crockpot.
- Cover and cook on LOW for 6 to 8 hours.
- During the last 2 hours, peel and chop potatoes into large chunks. Boil in salted water for 15-20 minutes until fork tender. Drain and mash with butter until smooth.
- Gently stir the beef filling and spread it evenly. Spoon mashed potatoes over the beef and spread to the edges.
- Cover and cook for the remaining 1½ hours.
- Finish with chopped parsley, and a pinch of salt and pepper, then serve warm.
Notes
Feel free to use turkey instead of beef or lamb for a leaner option.
Add your favorite herbs or spices to customize the flavor of the mashed potatoes.
For extra creaminess, mix in some cream or milk while mashing the potatoes.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg