Ingredients
1 lb ground beef
2 tbsp unsalted butter
½ cup yellow onion, chopped
1 tsp dried rosemary
1 tsp dried basil
1 tsp dried oregano
8 oz tomato sauce
14½ oz tomatoes, fresh, cored and diced
15 oz mixed frozen vegetables
2 lb potatoes, preferably red potatoes, cooked and mashed
½ cup unsalted butter
½ cup Romano cheese, grated
2 tbsp garlic minced
⅓ cup milk
salt and ground black pepper, to taste
parsley, chopped
Preparation
Preheat the oven to 375 degrees F. Lightly grease a medium baking dish.
Heat up a skillet with 2 tablespoons of butter. Place the beef in a skillet over medium heat. Saute briefly and drain any excess oil.
Add the onions, rosemary, oregano, and basil. Saute until beef is evenly brown.
Add the tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish and set aside.
In a saucepot, combine butter, garlic, and milk. Simmer until the butter has melted.
Pour this mixture into the mashed potatoes and mix until evenly incorporated.
Lastly, fold in Romano cheese.
Season with salt and pepper. Adjust accordingly.
Top beef and vegetables with mashed potatoes. You may use a piping bag for this with your preferred nozzle.
Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown. Allow to cool down.
Serve garnished with parsley.
