Easy Shepherd's Pie with Garlic Romano Potatoes

Ingredients

• 1 pound ground beef
• 0.5 cups chopped onion
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• 2 cans mixed vegetables , 15 ounce
• 1 can diced tomatoes , 14.5 ounce
• 1 can tomato sauce , 8 ounce
• 2 pounds red potatoes
• 0.5 cups butter
• 0.5 cups grated Romano cheese
• 0.33 cups milk
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 1 teaspoon dried oregano

Instructions

1. 1

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

2. 2

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

3. 3

   Place potatoes in a large pot with enough water to cover; bring to a boil. Cook until tender, about 10 minutes. Remove from heat and drain.

4. 4

   Add butter, Romano cheese, milk, garlic, salt, and oregano to potatoes in the pot. Mash together with a potato masher until smooth. Spread mashed potatoes over beef and vegetable mixture in the baking dish.

5. 5

   Bake in the preheated oven for 30 minutes. Turn the oven broiler to high and continue cooking until the top of potatoes are golden brown, about 3 minutes.