Updated Nov 24, 2014Chatelaine
- Crumble beef into bowl of slow cooker. Using a fork, work in onion, soup, Worcestershire, thyme, salt and pepper until evenly mixed. Add bay leaves.
- Cover and cook 3 hours on high or 4 hours on low. Then, using a fork, break up any clumps of meat. Stir in frozen vegetables. Cover and cook 1 more hour. Remove and discard bay leaves. Serve topped with mashed potatoes or toss with egg noodles and chopped parsley. Mixture will keep well, covered and refrigerated, up to 3 days or freeze up to 3 months. Mixture may water out a little when defrosted and reheated.
Even without the spud topping, our take on the classic is satisfyingly delicious! See tip (below) for a speedy potato pairing.
Lonely No Longer
Prepare 1/2 of 180-g pkg instant mashed potatoes or use 4 cups (1 L) homemade creamy mashed potatoes and spoon on top of meat mixture.