It’s hard to imagine a combination more comforting than meaty stew and mashed potatoes. Shepherd’s pie, also called cottage pie, is a classic British dish with a history that spans three centuries. Originally designed as a way to use up leftovers, the dish is rather time-consuming if constructed from scratch. Making the dish in the slow cooker streamlines the process, transforming a usually fussy meal into a weeknight wonder.

Like most classic dishes, shepherd’s pie has lots of variations. Some versions are made with lamb, others with beef. Vegetables may be a simple combination of peas and carrots or a more extravagant array including corn, mushrooms and turnips. Sometimes the sauce is tomato-based, but I prefer it simple and savory, like a gravy. My version keeps it economical with ground beef while adding fresh herbs for a decadent flavor.

2 pounds Yukon Gold potatoes, peeled and quartered
3 teaspoons salt, divided
2 tablespoons canola or vegetable oil
1 cup small-diced onion
2 pounds ground beef
2 bay leaves
½ teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cups small-diced carrots
1 cup green peas, fresh or frozen
½ cup sour cream
3 tablespoons butter
1 tablespoon finely chopped parsley