Cheesy Potato-topped Beef And Vegetable Shepherd's Pie

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2 1/2 lbs yellow-fleshed potatoes, peeled and cut into chunks (about 6)
• salt and pepper
• 2 cups milk, divided
• 3/4 cup canadian cheddar cheese, shredded, divided
• 2 lbs lean ground beef
• 4 garlic cloves, finely chopped
• 1 large onion, chopped
• 1 1/2 teaspoons dried italian herb seasoning
• 3 tablespoons all-purpose flour
• 1 (19 ounce) can stewed tomatoes
• 1/2 cup barbecue sauce, divided (approx)
• 2 cups frozen peas and corn (or small cut-up mixed vegetables)
• 1/2 teaspoon pepper sauce

Recipe

• 1 preheat oven to 400°f butter a 13x9-inch glass baking dish.
• 2 in a pot, combine potatoes, 1/2 teaspoons salt and 6 cups cold water; bring to a boil over high heat. reduce heat and boil gently for 15 minutes or until tender. meanwhile, heat 1 cup of the milk in a measuring cup in a microwave or in a saucepan over medium heat, just until steaming.
• 3 drain potatoes well. return to pot; mash with hot milk, half the cheese, and 1/4 teaspoons each salt and pepper. set aside.
• 4 meanwhile, in a large deep skillet over high heat, cook beef, garlic, onion and italian seasoning, breaking up beef with a spoon for about 10 minutes or until beef is no longer pink; spoon off any fat. sprinkle flour over beef mixture; stir to combine. gradually stir in remaining milk; boil, stirring, for 1 minute. stir in tomatoes and 1/4 cup of the barbecue sauce; return to a boil, breaking up the tomatoes. reduce heat and simmer, stirring often, for 10-15 minutes or until thick. stir in vegetables and hot pepper sauce; season to taste with pepper and more of the barbecue sauce, if desired.
• 5 spread beef mixture in prepared baking dish. spread mashed potatoes on top. bake for 20 minutes or until filling is bubbling and potatoes are golden. sprinkle with remaining cheese; broil for 2-3 minutes or until cheese is melted. let stand for 10 minutes befroe serving.