Ingredients:

  • 1.5 lbs 80/20 ground beef
  • 5 large Russet potatoes, peeled and sliced into 1/2 inch rounds
  • 1 large yellow onion, small diced
  • 3 cloves garlic, minced
  • 10.5 oz condensed cream of mushroom soup
  • 1 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Brown the beef. Place the 1.5 lbs ground beef in a hot skillet over medium high heat. Cook until browned and crumbly, then drain the excess fat, leaving just a bit for flavor.
  2. Sauté the aromatics. Add the diced yellow onion to the same skillet. Cook for 5 minutes until translucent and soft.
  3. Add the garlic. Toss in the 3 cloves of minced garlic. Stir for 1 minute until fragrant but not burnt.
  4. Prep the potatoes. Peel and slice your 5 large Russet potatoes into 1/2 inch rounds. Note: Slicing them too thin will cause them to disintegrate into the sauce.
  5. Whisk the sauce. In a medium bowl, combine the 10.5 oz cream of mushroom soup, 1 cup beef broth, 2 tbsp Worcestershire, 1 tsp smoked paprika, and 1 tsp dried thyme.
  6. Layer the base. Place half of the sliced potatoes in the bottom of the crockpot.
  7. Add the meat. Spread the browned beef and onion mixture evenly over the first layer of potatoes.
  8. Final potato layer. Place the remaining potatoes on top of the beef.
  9. Pour and cover. Pour the whisked sauce over the top, ensuring it seeps down through the layers.
  10. Slow cook. Set the crockpot to LOW for 8 hours. Cook until potatoes are fork tender and the sauce is bubbling.