Shepherd’s Pie

 

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:

1. Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9×13 baking dish.
2. Brown 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 thoroughly. Place in baking dish.
3. Place diced potatoes in a pot with enough water to cover, and bring to a boil. Cook 30 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. Cover the beef and vegetables with the mashed potatoes.
4. Bake 30 minutes in preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

 

This is my favorite recipe for shepherd’s pie and I can’t believe I don’t have a picture to show you. Well, I hope you’ll give it a try and let me know what you think of it!