Ingredients
- 2 pounds ground lamb or beef
- 1 large onion, diced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1½ cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1 bay leaf
- Salt and pepper to taste
- 3 pounds russet potatoes
- ½ cup butter
- ½ cup milk or cream
- Optional: 1 cup shredded cheddar cheese
Instructions
- Brown meat in a skillet, drain fat, then add vegetables and sauté.
- Add flour, tomato paste, broth, and seasonings.
- Transfer to slow cooker and cook on LOW for 5-6 hours.
- Add peas in the final 30 minutes.
- Prepare mashed potatoes separately.
- Top filling with mashed potatoes and optionally broil for a golden crust.
- Let rest 10 minutes before serving.
Notes
For a golden, crispy topping, broil under high heat for a few minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 330 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: British
- Diet: None