Ingredients:

  • 2 cups (300g) Yukon Gold potatoes, peeled and cubed
  • 1 cup (130g) carrots, sliced into thick coins
  • 1 cup (100g) frozen peas, thawed
  • 1 cup (150g) sliced button mushrooms
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 cup (240ml) vegetable broth, low sodium
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15g) cornstarch
  • 1 tsp (5g) dried thyme
  • ½ tsp (3g) smoked paprika
  • 1 ½ cups (170g) shredded sharp cheddar cheese
  • ¼ cup (10g) fresh parsley, chopped

Instructions:

  1. Place the cubed potatoes, carrots, and onions at the bottom of the slow cooker, then add the mushrooms and garlic on top.
  2. In a small bowl, whisk together the vegetable broth, olive oil, cornstarch, thyme, and paprika until smooth; pour the mixture evenly over the vegetables.
  3. Cover and cook on Low for 6 hours or High for 3 hours until potatoes are fork-tender.
  4. Spread the shredded cheddar cheese across the top, cover for 10–15 minutes until melted, and garnish with fresh parsley.