Ingredients
- 1½ lb (680 g) lean ground beef (90/10)
- 1 Tbsp olive oil
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 3 cloves garlic, minced
- 1 Tbsp tomato paste
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika
- ½ tsp dried thyme
- 2 lb (900 g) potatoes, sliced ¼-inch (russet or Yukon Gold)
- 1 medium onion, thinly sliced
- 1¾ cups (415 ml) low-sodium beef broth
- ½ cup (120 ml) evaporated milk or heavy cream
- 1 Tbsp cornstarch
- 1½ cups (150 g) shredded sharp cheddar
- 2 Tbsp chopped parsley or chives
Equipment
- 6-qt slow cooker
- Skillet
- mandoline (optional)
Method
- Brown beef in oil with ½ tsp salt and pepper until 160°F/71°C; add garlic, tomato paste, Worcestershire, paprika, and thyme; cook 1 minute. Drain.
- Oil a 6-qt slow cooker. Layer half the potatoes and onions, season lightly; add half the beef. Repeat.
- Pour broth over layers. Cook LOW 6–7 hrs or HIGH 3½–4½ hrs until potatoes are tender.
- Whisk cornstarch into evaporated milk; stir into crock. Cook on HIGH 15–20 min to thicken.
- Top with cheddar; cover 2–3 min to melt. Rest 10 min, garnish with herbs, and serve.
Nutrition
Calories: 520kcalCarbohydrates: 38gProtein: 34gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9gTrans Fat: 1.1gCholesterol: 115mgSodium: 880mgPotassium: 1100mgFiber: 4gSugar: 4gVitamin A: 600IUVitamin C: 18mgCalcium: 250mgIron: 4.5mg
Notes
Shortcuts & Swaps:
Condensed soup shortcut: Replace broth + cornstarch with 1 can cream of mushroom/chicken + 1 cup water/broth.
GF: Use gluten-free Worcestershire and condensed soup if using.
Lighter: Swap Neufchâtel for cream elements (or keep evaporated milk) and increase onions/greens. Equipment: 6-qt slow cooker, skillet, mandoline (optional). Alternate Methods:
Oven: Layer in a greased 9×13; cover with foil at 375°F/190°C for 45–55 min; uncover, add cheese, and bake 10–15 min more.
Stovetop Dutch oven: Simmer covered 35–45 min over low until potatoes are tender; finish with milk + cheese.
Condensed soup shortcut: Replace broth + cornstarch with 1 can cream of mushroom/chicken + 1 cup water/broth.
GF: Use gluten-free Worcestershire and condensed soup if using.
Lighter: Swap Neufchâtel for cream elements (or keep evaporated milk) and increase onions/greens. Equipment: 6-qt slow cooker, skillet, mandoline (optional). Alternate Methods:
Oven: Layer in a greased 9×13; cover with foil at 375°F/190°C for 45–55 min; uncover, add cheese, and bake 10–15 min more.
Stovetop Dutch oven: Simmer covered 35–45 min over low until potatoes are tender; finish with milk + cheese.
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