Homestyle Shepherd's Pie

• For the meat and vegetables:

• 1 tablespoon oil, neutral-flavored
• 1 pound ground beef
• 1 clove garlic, chopped
• 2 onions, finely chopped
• 10 oz. package of frozen mixed vegetable

• For the gravy:

• 1/2 teaspoon salt
• 1/4 teaspoon ground paprika
• 1/2 teaspoon ground black pepper
• 2 tablespoons white flour
• 2 tablespoons tomato paste
• 1/3 cup red wine
• 1 cup beef broth
• 1 tablespoon parsley, finely chopped
• 1/2 teaspoon thyme, finely chopped
• 1 teaspoon rosemary, finely chopped

• For the topping:

• 1 family size package of Idahoan Buttery Homestyle Mashed Potatoes
• 1/2 cup cheddar cheese, shredded

Instructions:

1. Preheat the oven to 400 degrees F. Prepare the mixed vegetables according to the package instructions.

2. Heat the oil over medium-high heat in a large, deep skillet.

3. Brown the ground meat in the hot oil, about 5-7 minutes.

4. Add the garlic and the onions to the browned meat and cook until softened, about 5 minutes. Drain the grease.

5. Add the salt, paprika, pepper, and flour over the meat mixture in the pan and cook, stirring often, until fragrant, about 2 minutes.

6. Stir in the tomato paste and cook, stirring constantly, until it smells roasted, about 1 minute.

7. Pour in the red wine and stir with a wooden spoon, scraping up any browned bits at the bottom of the skillet.

8. Stir in the broth, mixed vegetables, thyme, and rosemary and simmer until thickened, about 4-5 minutes.

9. Pour the beef mixture into a 8x12-inch baking dish. Allow the beef mixture to cool.

10. Prepare the mashed potatoes according to the package directions and spread them over the beef mixture, keeping the layers as separate as possible.

11. Use a fork to create crisscross patterns in the mashed potatoes. Sprinkle the top of the potatoes with the cheese.

12. Bake until golden, about 20 minutes.

Notes:

The filling bubbled over a little bit in my 8x12x1.5 inch pyrex baking dish. Next time, I will put a cookie sheet below it in the oven.