Easy Shepherd's Pie with Garlic Romano Potatoes
This is an easy shepherd's (cottage) pie topped with wonderful garlic and Romano potatoes. You can change the ingredients to add almost anything you like. Kids love this, and it's even better after sitting for a day. You should have most of the ingredients on hand, so no trips to the grocery are required! You can substitute any cheese for the Romano, as well.
ground beef
1
pound
chopped onion
½
cup
dried rosemary
1
teaspoon
dried basil
1
teaspoon
mixed vegetables, drained
2
(15 ounce) cans
diced tomatoes, drained
1
(14.5 ounce) can
tomato sauce
1
(8 ounce) can
red potatoes
2
pounds
butter
½
cup
grated Romano cheese
½
cup
milk
⅓
cup
minced garlic
2
tablespoons
salt
1
teaspoon
dried oregano
1
teaspoon
 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  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.
  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.
  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.
  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.
