Slow-cooker Shepherd's Pie

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 4 medium yukon gold potatoes or 2 lbs yukon gold potatoes
• 1/3 cup milk
• 2 tablespoons unsalted butter
• salt, to taste
• pepper, to taste
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 lb lean ground beef
• 1 tablespoon tomato paste
• 1 teaspoon worcestershire sauce
• 1 teaspoon dried thyme
• 1 tablespoon cornstarch
• 1 cup frozen mixed vegetables

Recipe

• 1 prick potatoes all over with a fork. microwave potatoes on high, turning once, until tender, about 15 minutes. remove from microwave, let cool slightly, then peel and mash with milk and butter. season with salt and pepper.
• 2 in a skillet over medium heat, warm olive oil. add onion and cook, stirring, until translucent, 3 minutes. add garlic and cook 30 second longer. add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginnning to brown, 8 minutes. stir in tomato paste, worcestershire, thyme and 1/2 teaspoon 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.
• 3 layer vegetables on top of meat; top with potatoes. cover, turn slow cooker to low and cook for 3 hours.