In a large skillet over medium heat, add the ground beef, cooking until it is no longer pink, roughly 5–7 minutes.

To the same skillet, toss in the chopped onions and diced carrots, sautéing until softened, about 5 minutes. In the last minute, add minced garlic.

Transfer the browned beef and sautéed vegetables to the crockpot. Mix in the frozen peas and pour in the beef broth.

In a large pot, bring salted water to a boil and add the peeled potatoes. Cook until fork-tender, about 15–20 minutes. Drain and mash them with butter and milk.

Evenly spread the creamy mashed potatoes over the meat and vegetable mixture in the crockpot.

Cover the crockpot and set it to low heat for an additional hour.