Items for the Cooktop Cove
Peel and quarter 2 pounds of Yukon Gold potatoes.
split 3 teaspoons of salt
veggie or canola oil, 2 teaspoons
1 cup of finely chopped onion
2.5 lb. of ground meat
Two bay leaves
30 milligrams of pepper

Cornstarch, 2 tablespoons
1/2 cup of water
Tomato paste, 3 teaspoons
1/2 tablespoon of Worcestershire sauce
2 cups of carrots, finely sliced
Fresh or frozen green peas, 1 cup
30 grams of sour cream
Three teaspoons of butter
finely chopped parsley, 1 tablespoon
How to Follow
1. In a large saucepan, combine the potatoes with 1 teaspoon of salt. Put in enough water to cover, then boil the potatoes until they are tender. Be careful not to boil the potatoes to the point where they break apart when cooked in water. After the potatoes have drained, place them in a big basin.
Boil the potatoes and set them. In a saute pan, heat the oil over medium-high heat. Incorporate the minced meat, onions, bay leaves, pepper, and a teaspoon of salt. Cook the steak until it is done. Take off the bay leaves and pour off any extra fat.

Third, transfer the meat mixture to a 6-quart slow cooker.
4. Combine the cornstarch and water to form a slurry. Shake vigorously to prevent lumps. Coat the vegetables with Worcestershire sauce, add peas and carrots, and then add the slurry to the slow cooker.
5. Toss the potatoes with the sour cream, butter, parsley, and 1 teaspoon of salt in the basin. Using a potato masher or two forks, mash all of the ingredients together. Thoroughly blend until mixture is uniform.
6. After placing the ground beef in the slow cooker, evenly distribute the mashed potatoes on top.
Low heat for 7 hours or high heat for 4 hours.

7. After removing the pot from the slow cooker base, let it 15 minutes to cool and set before you serve.
Advice from the pros: Try it with different ground meats and some starchy veggies. Feel free to swap out the potatoes with parsnips or sweet potatoes and the ground beef for lamb or turkey.