4 medium Yukon Gold potatoes
1/3 cup milk
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium diced onion
2 cloves garlic, minced
1 pound lean ground beef
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 tablespoon cornstarch
1 cup frozen mixed vegetables
Salt and pepper
(I also like to add 1 cup dark beer to the recipe – but that’s totally optional)
Microwave potatoes on high until tender.
Peel and mash with milk and butter. Season with salt and pepper.
In a skillet over medium heat, warm olive oil. Add onion and cook, add garlic and cook 30, add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginning to brown.
Stir in tomato paste, Worcestershire, thyme and 1/2 tsp. each salt and pepper.
In a small cup, whisk cornstarch with 1 cup water.
Add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to slow cooker.
Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours.
Credit to myrecipes.com for this hearty meal that doesn’t look too good on the plate but tastes super good 🙂
Special thanks to Tony’s Market for sponsoring CROCKTOBER this year! Find a location at TonysMarket.com