Ingredients
Method
- Place potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat and cover. Cook for 10–15 minutes until tender. Drain and mash with butter, milk, 1/2 tsp salt, and 1/4 tsp pepper.
- In a skillet, cook the ground beef, onion, and garlic over medium heat until beef is browned. Drain excess fat.
- Stir in tomato paste and cook for 2 minutes. Add mushrooms, carrots, beef broth, soy sauce, and thyme. Bring to a boil, reduce heat, and simmer uncovered until most of the liquid evaporates. Stir in peas, plus remaining salt and pepper.
- Transfer beef mixture to a greased 4-quart slow cooker. Spread mashed potatoes over the top. Cover and cook on low for 5–6 hours.
- Top with shredded cheese, cook 10 minutes longer until cheese is melted. Sprinkle with parsley before serving.
Notes
Pro tip: If you’re tight on time, grab pre-chopped mushrooms and carrots from the grocery store to cut down on prep work.
