Ingredients
Scale
- 2 lbs ground beef or ground lamb
- ½ large onion, chopped
- 4 garlic cloves, minced
- 12 oz bag frozen mixed vegetables
- 1½ cups beef broth
- 4 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 (0.87 oz) packet brown gravy mix
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 4 large Idaho potatoes
- 4 tbsp butter
- Chopped parsley, to garnish
Instructions
- Heat a large skillet over medium heat and brown the ground beef. When the meat is no longer pink, add the onions and garlic and cook 3–5 minutes until softened. Drain the excess grease. Place the meat, onions, and garlic into the slow cooker.
- Pour the frozen mixed vegetables over the meat and spread out into an even layer.
- In a bowl, whisk together the beef broth, tomato paste, Worcestershire, gravy powder, Italian seasoning, salt, and pepper. Pour the mixture into the slow cooker.
- Place the lid on top and cook on the low setting for 6–8 hours.
- In the last two hours of cooking, prepare the mashed potatoes. Peel and cut into 2-inch chunks. Place the potatoes into a pot and submerge in water. Bring to a boil, then simmer for 15–20 minutes, until fork tender. Remove from heat and drain the potatoes really well.
- Return the drained potatoes to the pot and mash with butter until smooth.
- Stir the ground beef and vegetables together, then press down into an even layer.
- Spread the mashed potatoes evenly over the meat and vegetables in the slow cooker. Place the lid on top and cook for the remaining 1½ hours.
- Sprinkle with a little salt, pepper, and chopped parsley right before serving.
Notes
- Ground beef or ground lamb both work. Boneless beef chuck roast is another great option. If you use chuck roast, use 1 cup less broth, since the meat releases a lot of liquid as it cooks. Sear it on both sides over medium-high heat first, cook on low for 6 hours, then shred with two forks.
- Homemade mashed potatoes are simple (just boil and mash with butter), but instant will work if you’re short on time. Make them with a little less water than the package calls for so they aren’t runny and don’t sink to the bottom.
- Make the potatoes a little firmer so they hold their shape, but still spreadable. If they’re too dry, stir in more butter or a splash of milk.
- To keep the potatoes from sinking: don’t make them too wet, don’t leave too much sauce in the pot, and spread the meat and veggies in an even layer. Add the potatoes during the last 1–2 hours of cooking.
- Don’t cook this on high. It cooks out the sauce quickly and can burn the edges. If you do cook on high, check after 1½ hours, stir, and add a little broth to thin the sauce back out.
- To brown the top, use a heat gun or culinary torch once it’s done. If your slow cooker insert is oven/broiler safe, transfer it to the oven and broil a few minutes.