Easy Shepherd’s Pie with Garlic Romano Potatoes

Ingredients

• 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

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

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.

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.

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