Easy Shepherd's Pie with Garlic Romano Potatoes

Ingredients

  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 (8 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 2 (15 ounce) cans mixed vegetables, drained
  • 2 pounds red potatoes
  • ½ cup butter
  • ½ cup grated Romano cheese
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • ⅓ cup milk
  • Directions

  • Step 1

    Preheat oven to 375degrees F (190 degrees C). Lightly grease a medium baking dish.

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  • Step 2

    Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.

  • Step 3

    Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.

  • Step 4

    Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

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