This recipe departs from the traditional pastry crust potpie, using instead a layer of herb and garlic mashed potatoes. The topping is so delicious it can just as easily be served alone as a side dish. If you want to be true to your slow cooker and use it for both steps, the potatoes need to be made first and set aside, or, if you’re lucky enough to have two slow cookers, at the same time as the filling. They can, however, be made just as easily on a stovetop.
Cooks' Note
Suggested Beverage: A crisp, un-oaked Chardonnay, Sauvignon Blanc, or Chenin Blanc, but a Pinot would work too.
