Ingredients
1 pound (450 g) ground beef
0.5 cup (120 ml) chopped onion
1 teaspoon dried rosemary
1 teaspoon dried basil
2 cans (15 oz / 425 g each) mixed vegetables, drained
1 can (14.5 oz / 410 g) diced tomatoes, drained
1 can (8 oz / 225 g) tomato sauce
2 pounds (900 g) red potatoes
0.5 cup (115 g) butter
0.5 cup (50 g) grated Romano cheese
1/3 cup (80 ml) milk
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon dried oregano
Directions
Step 1
Preheat the oven to 375°F (190°C) and lightly grease a medium baking dish.
Step 2
In a large skillet over medium heat, cook the beef and onion with rosemary and basil until the beef is browned. Drain the grease and mix in the mixed vegetables, diced tomatoes, and tomato sauce. Cook until heated through, then transfer to the prepared baking dish.
Step 3
Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 10 minutes. Drain and return to the pot.
Step 4
Add butter, Romano cheese, milk, garlic, salt, and oregano to the potatoes. Mash together until smooth. Spread the mashed potatoes over the beef and vegetable mixture in the baking dish.
Step 5
Bake in the preheated oven for 30 minutes. Then switch the oven to broil on high and continue cooking until the top of the potatoes is golden brown, about 3 minutes.