Easy Shepherd’s Pie with Garlic Romano Potatoes Recipe

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Recipes.net Team March 20, 2020

This is a very easy shepherd’s (cottage) pie that’s 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 to lessen the trips to the grocery! You can substitute any cheese for the Romano, as well.

 

How To Make Easy Shepherd’s Pie with Garlic Romano Potatoes

  • 1 lb ground beef
  • 1/2 cup onion (chopped )
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 8 oz tomato sauce
  • 14.5 oz diced tomatoes (drained)
  • 30 oz mixed vegetables (drained)
  • 2 lb red potatoes
  • 1/2 cup butter
  • 1/2 cup Romano cheese (grated )
  • 2 tbsp garlic (minced )
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1/3 cup milk
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  2. Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease.
  3. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
  4. 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.
  5. 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.
  6. Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

How To Make Easy Shepherd's Pie with Garlic Romano Potatoes

0 from 0 votes
Prep: 5 mins
Cook: 55 mins
Total: 1 hr
Serves:
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Ingredients

  • 1 lb ground beef
  • 2 tbsps unsalted butter
  • ½ cup yellow onion, chopped
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 8 oz tomato sauce
  • 14.5 oz fresh tomatoes, cored & diced
  • 15 oz mixed frozen vegetables
  • 2 lb potatoes, preferably red potatoes, cooked & mashed
  • ½ cup unsalted butter
  • ½ cup Romano cheese, grated
  • 2 tbsp garlic minced
  • cup milk
  • Salt & ground black pepper, to taste

To serve:

  • Chopped parsley

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish
  2. Heat up a skillet with 2 tbsps butter. Place the beef in a skillet over medium heat. Saute briefly & drain any excess oil
  3. Add onions, rosemary, oregano, and basil. Saute until beef is evenly brown.
  4. Add tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish & set aside
  5. In a saucepot, combine butter, garlic, & milk. Simmer until butter has melted
  6. Pour this mixture into the mashed potatoes & mix until evenly incorporated
  7. Lastly, fold in Romano cheese
  8. Season with salt & pepper. Adjust accordingly.
  9. Top beef and vegetables with the mashed potatoes. You may use a piping bag for this with you preferred nozzle
  10. Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.
  11. Serve family style, garnished with parsley
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