Slow Cooker Shepherd’s Pie

1. Add potatoes and 1 teaspoon of salt into a large pot. Fill with water and boil potatoes until cooked all the way through. Avoid overcooking the potatoes; they should not be falling apart in water. Drain potatoes and transfer to a large bowl.

2. While potatoes are boiling, heat oil in a saute pan on medium-high heat. Add onions, ground beef, bay leaves, pepper and 1 teaspoon salt. Brown beef until fully cooked. Drain any excess grease and remove bay leaves.

3. Pour beef mixture into a 6-quart slow cooker.

4. Make a slurry by combining cornstarch and water. Mix well until there are
no lumps. Add slurry into the slow cooker along with tomato paste, Worcestershire, carrots and peas.

5. In the bowl of potatoes, add 1 teaspoon salt, sour cream, butter and parsley. Mash everything together with a potato masher or two forks. Mix well until evenly combined.

6. Evenly spread mashed potatoes on top of ground beef in the slow cooker.
Cook on high for 4 hours, or on low for 7.

7. Remove pot from slow cooker base and allow to cool and set for 15 minutes before serving.

Pro tip: This recipe works well with other ground meats and starchy vegetables. Try substituting the ground beef with turkey or lamb, and replace the potatoes with parsnips or sweet potatoes.