Ingredients
Scale
- 2 lbs ground beef or ground lamb
- ½ large onion chopped
- 4 garlic cloves minced
- 12 oz bag frozen mixed vegetables
- 1 ½ cups beef broth
- 4 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 0.87 oz brown gravy mix packet
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 large idaho potatoes
- 4 tablespoons butter
- Chopped parsley to garnish
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the onion and garlic, cooking for 3 to 5 minutes until softened. Drain excess grease.
- Transfer the beef mixture to the slow cooker and spread the frozen mixed vegetables over the top.
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, brown gravy mix, Italian seasoning, salt, and pepper. Pour this mixture over the meat and vegetables.
- Cover and cook on LOW for 6 to 8 hours.
- During the last 2 hours, peel and chop the potatoes into large chunks. Boil in salted water for 15 to 20 minutes until fork tender. Drain and mash with butter until smooth.
- Gently stir the beef filling and spread it evenly. Spoon the mashed potatoes on top and spread to the edges.
- Replace the lid and cook for the remaining 1½ hours.
- Finish with chopped parsley, a pinch of salt, and pepper, then serve warm.
Notes
Feel free to substitute other vegetables if desired.
Leftovers can be refrigerated and reheated easily.
For a vegetarian option, use lentils and vegetable broth instead of ground meat.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Irish
Nutrition
- Serving Size: 1/6 pie
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 80mg