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Ingredients
4 medium Yukon Gold potatoes (about 2 lb.)
Ingredients
4 medium Yukon Gold potatoes (about 2 lb.)
- 1/3 cup milk $
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2 tablespoons unsalted butter - Salt and pepper
- 1 tablespoon olive oil
- 1 medium onion, diced $
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2 cloves garlic, minced - 1 pound lean ground beef $
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1 tablespoon tomato paste - 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 tablespoon cornstarch
- 1 cup frozen mixed vegetables
- 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.
- In a skillet over medium heat, warm olive oil. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 seconds longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 tsp. 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.
- Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours.