1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
4 cups thinly sliced potatoes
1 1/2 cups shredded cheddar cheese
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
Directions
1. In a large skillet over medium heat, add olive oil and cook the chopped onion and minced garlic until fragrant.
2. Add ground beef to the skillet and cook until browned. Drain excess fat.
3. In a slow cooker, combine the cooked beef mixture, cream of mushroom soup, milk, salt, pepper, and Worcestershire sauce.
4. Arrange a layer of sliced potatoes over the beef mixture.
5. Continue layering until all the potatoes and beef mixture are used.
6. Cook on low heat for 6-7 hours or until the potatoes are tender.
7. In the last 30 minutes of cooking, sprinkle the shredded cheddar cheese on top. Cover and cook until the cheese is melted.
8. Serve hot, garnished with fresh parsley if desired.
Variations & Tips
If you have picky eaters, you can swap the cream of mushroom soup with cream of chicken soup for a milder flavor. For more veggies, add a cup of chopped carrots or celery. If you’d like a bit of a spicy kick, mix in a tablespoon of chili powder when cooking the beef. You can also use sweet potatoes instead of regular potatoes for a different twist. For a gluten-free version, ensure your condensed soup is gluten-free.
