In a large saucepan add potatoes and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and place in a bowl. Add the butter, milk, and salt and mash until smooth. Set aside.
Meanwhile in a large skillet brown the beef and onion over medium-high heat until meat is no longer pink. Add garlic and cook 30 seconds. Stir in tomato paste and cook 2 minutes.
Stir in the carrots, beef broth, red wine, Worcestershire sauce and dried thyme. Season with salt and pepper. Bring to a boil then simmer until some liquid has evaporated. Transfer to the slow cooker.
Spread the potato mixture over the beef and cover and cook on LOW until bubbly, about 5-6 hours. Serve.
Notes
You can cook this on HIGH for 3 hours if desired.
This dish will be super hot so wait 10 minutes before serving.
Perfect Pairing
Looking for another dinner? Try out our Beef and Barley Soup.
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