Ingredients:

  • 2 lbs lean ground beef (85/15 ratio)
  • 1 large yellow onion, finely diced
  • 4 cloves fresh garlic, smashed and minced
  • 1 tbsp Worcestershire sauce
  • 3 lbs Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1.5 cups low-sodium beef broth
  • 1 cup sharp cheddar cheese, freshly shredded
  • 2 tbsp tomato paste

Instructions:

  1. Place your skillet over medium high heat and add the 2 lbs of ground beef. Sizzle the meat until it's deeply browned, about 8 minutes. Note: This step is vital for flavor depth.
  2. Add the diced yellow onion to the beef. Cook 5 minutes until the onions are translucent and soft.
  3. Stir in the minced garlic, tomato paste, thyme, and smoked paprika. Cook until the tomato paste turns dark rust colored and smells fragrant.
  4. Pour in the Worcestershire sauce and a splash of the beef broth. Scrape the brown bits (fond) off the bottom of the pan with a wooden spoon.
  5. While the beef cools slightly, peel and slice your 3 lbs of Yukon Golds into 1/4 inch rounds.
  6. Lightly grease the slow cooker. Place half of the potato slices in an even layer at the bottom.
  7. Spread the beef and onion mixture over the first layer of potatoes.
  8. Place the remaining potatoes on top of the beef.
  9. Whisk the remaining beef broth with the salt and pepper. Pour it over the potatoes.
  10. Cover and cook on HIGH for 4 hours. Check that the potatoes are fork tender before turning off the heat.
  11. Sprinkle the shredded cheddar cheese over the top. Replace the lid for 5 minutes until the cheese is bubbling and molten.