Add the 2 pounds lean ground beef and 1 medium sweet onion, (small diced) into a large skillet over medium-high heat, cook and break up the beef into crumbles. Continue to cook until the onions are softened, and there is no pink left in the beef, about 10 minutes.
Drain any excess grease. Add the 4 cloves garlic (minced) and cook until fragrant (about 30 seconds.) Take off the heat.
Spray an 6-8-quart oval slow cooker with cooking spray and place the meat mixture into the slow cooker.
Add the 12 ounces frozen mixed vegetables, 2 cups water, 2 (.87 ounce) packets brown gravy mix, ¼ cup tomato paste,1 teaspoon Italian seasoning and 1/2 teaspoon black pepper into the cooker, and stir well to combine.
In a large bowl, stir together the 4 ounce packet instant mashed potatoes and 2 cups boiling water until thickened. Smooth out the mashed potatoes on top of the meat mixture.
Cook on low for 4-6 hours and serve immediately. Add a sprinkle of dried parsley flakes, if using, then serve!
Notes
You do not want to overcook this, it may burn along the edges.
You can use ground turkey, ground chicken or ground pork in place of the beef.
The package of instant potatoes I used called for 2 cups of boiling water, if your package lists different directions, then make it as your package states. If you like a lot of potatoes, you can double the topping.
You can add shredded cheese to the mashed potatoes. I suggest sharp cheddar, mozzarella, Monterey Jack, or Gruyere. Or, you can melt the cheese on top of the potatoes. Add 1-2 cups of shredded cheese, depending on how cheesy you want to make it, on top of the potatoes when it’s done cooking. Place the lid back on for 5-10 minutes until the cheese has melted, then serve.
Use your favorite frozen veggies or mix that you like, we love to use the “mixed veggies” version to get a wider variety of vegetables.
Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months. I suggest reheating leftovers in the microwave or oven.