Easy Shepherd's Pie With Garlic Romano Potatoes
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
55
Spice
60
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Ground Beef1 cup
Onion (chopped)1 tsp
Dried Rosemary1 tsp
Dried Basil230 g
Tomato Sauce (can)910 g
Red Potatoes1 cup
Butter1 cup
Grated Romano Cheese2 tbsps
Garlic (minced)1 tsp
Salt1 tsp
Oregano (dried)1 cup
MilkDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Lightly grease a medium baking dish
3
Place the beef and onion in a skillet over medium heat
4
Season with rosemary and basil
5
Cook until beef is evenly brown; drain grease
6
Mix in tomato sauce, diced tomatoes, and mixed vegetables
7
Cook and stir until vegetables are heated through
8
Transfer to the baking dish
9
Place potatoes in a pot with enough water to cover, and bring to a boil
10
Cook 10 minutes, or until tender
11
Remove from heat and drain
12
Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot
13
Mash together with a potato masher
14
Top beef and vegetables with the mashed potatoes
15
Bake 30 minutes in the preheated oven
16
Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown