Easy Shepherd's Pie with Garlic Romano Potatoes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound ground beef
• 1/2 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
• 1/2 cup butter
• 1/2 cup grated Romano cheese
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/3 cup milk

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C). Cut the red potatoes into chunks, place them in a pan of boiling water, and simmer about 12 minutes until tender.

2. Drain the potatoes and mash them with the milk, minced garlic, salt and half the butter. Stir in half the grated Romano cheese until smooth.

3. In a large skillet over medium heat, cook the ground beef and chopped onion for about 8 minutes, breaking up the meat, until no pink remains and it reaches 160°F (71°C). Drain off excess fat.

4. Stir the dried rosemary, dried basil, dried oregano, tomato sauce, drained diced tomatoes and drained mixed vegetables into the beef. Simmer over low heat for about 8 minutes.

5. Spread the beef mixture in a 9x13-inch (23x33 cm) baking dish. Spoon the mashed potatoes over the top and spread evenly.

6. Sprinkle the remaining Romano cheese over the potatoes and drizzle with the remaining butter, melted. Bake for about 15 minutes until golden and bubbling at the edges, then serve.