Ingredients:

  • 1.5 lb ground beef (80/20 lean-to-fat ratio)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup frozen peas
  • 1 cup frozen diced carrots
  • 1 cup frozen corn
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2.5 lb Yukon Gold potatoes, peeled and cubed
  • 1/2 cup unsalted butter
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1/2 tsp salt

Instructions:

  1. Heat a skillet over medium-high heat. Add the ground beef and cook until browned and caramelized.
  2. Drain the excess fat from the skillet, then stir in the diced onion and garlic. Sauté for 3–5 minutes until onions are translucent.
  3. Stir in the tomato paste and dried thyme, cooking for another 2 minutes to toast the paste.
  4. Transfer the beef mixture into the slow cooker. Pour in the beef broth and Worcestershire sauce, and stir to combine.
  5. Cover and cook on LOW for 3 hours.
  6. 30 minutes before the end of the cook time, stir in the frozen peas, carrots, and corn. Whisk in the cornstarch slurry (cornstarch mixed with cold water). Stir well and cook for the final 30 minutes.
  7. While the beef finishes, boil the cubed potatoes in salted water until tender, then mash with butter, sour cream, and whole milk until velvety.
  8. Spread the mashed potatoes evenly over the thickened beef mixture in the slow cooker or transfer the beef to a baking dish and top with potatoes.