3
1 kg lean ground beef
1 large onion, finely chopped
284-mL can undiluted cream of tomato soup
2 tbsp Worcestershire sauce
2 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
2 bay leaves
2 cups frozen mixed vegetables
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.
Calories 394, Protein 32.8g, Carbohydrates 16.9g, Fat 21.6g, Fibre 2.6g, Sodium 647mg.
Even without the spud topping, our take on the classic is satisfyingly delicious! See tip (below) for a speedy potato pairing.
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.