Ingredients
2 pounds Yukon Gold potatoes, peeled and quartered
3 teaspoons salt, divided
2 tablespoons canola or vegetable oil
1 cup small-diced onion
2 pounds ground beef
2 bay leaves
½ teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cups small-diced carrots
1 cup green peas, fresh or frozen
½ cup sour cream
3 tablespoons butter
1 tablespoon finely chopped parsley
Directions
- Add potatoes and 1 teaspoon of salt into a large pot. Fill with water and boil potatoes until cooked all the way through. Avoid overcooking the potatoes; they should not be falling apart in water. Drain potatoes and transfer to a large bowl.
- While potatoes are boiling, heat oil in a saute pan on medium-high heat. Add onions, ground beef, bay leaves, pepper and 1 teaspoon salt. Brown beef until fully cooked. Drain any excess grease and remove bay leaves.
- Pour beef mixture into a 6-quart slow cooker.
- Make a slurry by combining cornstarch and water. Mix well until there are
no lumps. Add slurry into the slow cooker along with tomato paste, Worcestershire, carrots and peas. - In the bowl of potatoes, add 1 teaspoon salt, sour cream, butter and parsley. Mash everything together with a potato masher or two forks. Mix well until evenly combined.
- Evenly spread mashed potatoes on top of ground beef in the slow cooker.
Cook on high for 4 hours, or on low for 7. - Remove pot from slow cooker base and allow to cool and set for 15 minutes before serving.
Pro tip: This recipe works well with other ground meats and starchy vegetables. Try substituting the ground beef with turkey or lamb, and replace the potatoes with parsnips or sweet potatoes.