Ingredients:

  • 1 tbsp olive oil (15ml)
  • 1 large onion, chopped (approx. 1 cup, 150g)
  • 2 carrots, peeled and diced (approx. 1 cup, 150g)
  • 2 celery stalks, diced (approx. 1 cup, 150g)
  • 1 lb ground lamb or beef (450g)
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste (15ml)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 cup all-purpose flour (30g)
  • 1 cup beef broth (240ml)
  • 1 cup frozen peas (120g)
  • 1 cup frozen corn (120g)
  • 1 tbsp Worcestershire sauce (15ml)
  • Salt and black pepper to taste
  • 3 lbs russet potatoes, peeled and quartered (approx. 1.3 kg)
  • 1/2 cup milk (120ml)
  • 4 tbsp unsalted butter (56g)
  • Salt and black pepper to taste
  • Optional: 1/4 cup grated cheddar cheese for topping

Instructions:

  1. Sauté onion, carrots, and celery in a skillet until softened.
  2. Add ground lamb or beef and cook, breaking it up, until browned. Drain off any excess grease.
  3. Stir in garlic, tomato paste, thyme, rosemary, flour, beef broth, Worcestershire sauce, salt, and pepper. Bring to a simmer, then transfer to the slow cooker.
  4. Cook on low for 6-8 hours or high for 3-4 hours, or until meat is very tender.
  5. Stir in frozen peas and corn during the last 30 minutes of cooking.
  6. While the meat is cooking, boil potatoes until tender. Drain and mash with milk and butter. Season with salt and pepper.
  7. Spread mashed potatoes evenly over the meat filling in the slow cooker. Sprinkle with cheese (optional).
  8. To brown the potato topping, place the slow cooker under the broiler for a few minutes, keeping a close eye to avoid burning. (Omit this step if your slow cooker insert is not broiler safe!)