Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 tbsp Worcestershire sauce
  • 1 cup beef broth, low sodium
  • 1 tbsp cornstarch
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is mahogany-colored and the onions are translucent. Stir in the minced garlic and cook for 1 minute until fragrant. Drain excess fat, leaving about 1 tablespoon for flavor.
  2. Transfer the browned beef mixture into the slow cooker. Add the cubed potatoes, Worcestershire sauce, smoked paprika, and thyme. Stir in the beef broth mixed with cornstarch until the liquid is smooth and coats the ingredients.
  3. Cover with a tight-fitting lid and set the slow cooker to Low for 7-8 hours (or High for 3-4 hours) until potatoes are fork-tender.
  4. About 15 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top. Replace the lid and allow the cheese to melt into a bubbling, golden layer. Garnish with fresh parsley before serving.