Ingredients:

1/2 pound ground beef

1 tsp minced garlic from a jar

1 can sliced mushrooms (drained)

1/4 cup beef broth

2 tbsp tomato paste

1 tsp Worcestershire sauce

1/2 tsp dried oregano

1 tsp garlic powder

1 tsp onion powder

1 large russet potato (mashed potatoes)

1/4 cup milk (mashed potatoes)

2 tablespoons butter (melted) (mashed potatoes)

1/2 cup shredded cheddar cheese (mashed potatoes)

salt and freshly ground black pepper (to taste) (mashed potatoes)

1 tbsp all purpose flour

2 tbsp water

1 cup frozen peas and carrots (thawed)

Directions:

1. Place the uncooked beef in an even layer in the bottom of a 4-quart slow cooker. Top with the minced garlic and mushrooms.

2. In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, oregano, garlic powder, and onion powder.

2. Pour the broth mixture over the contents of the slow cooker and stir to combine. Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, until the beef is cooked through. To make the mashed potatoes, peel and cut the potatoes into 2-inch cubes.

3. Place the potatoes in a medium saucepan and cover them with 2 inches of water and a sprinkle of salt. Bring the potatoes to a boil over high heat for about 15 minutes until fork tender.

4. Drain the potatoes and place them in a bowl. Add the milk, butter, salt and pepper to taste. Gently mash the potatoes with a handheld potato masher or mixer.

5. In a small bowl, mix the flour and water until smooth, then slowly stir the mixture into the slow cooker. Add the peas and carrots.

6. Mix the cheddar into the mashed potatoes and spread in an even layer over the top of the beef and vegetables.

7. Cover the slow cooker and cook on high for 30 minutes, until the gravy has thickened and the mashed potatoes are heated through.

Bon Appetit!