Shepherd’s Pie



    • 1 pound ground beef
    • 1/2 cup chopped onion
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried basil
    • 1 (8 oz) can tomato sauce
    • 1 (14.5 oz) can diced tomatoes, drained
    • 2 (15 oz) 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°. 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.