Epe's Shepherd's Pie

From IckyWiki

Combined from a few different recipes and what I had sitting around. Garlicky and cheesy.

Ingredients

Filling

• 1 to 1 1/4 lb lean ground beef
• 1 small onion, chopped
• 2 large cloves garlic, minced
• 1/2 tsp kosher salt
• black pepper to taste
• 1/2 tsp dried thyme leaves
• 1/2 tsp dried oregano leaves
• about 12 oz spaghetti sauce or tomato sauce
• about 12 oz mixed veggies (frozen, or cooked)
  • Birdseye Steamfresh peas/mushrooms with sauce (12 oz) worked well
• 1 tsp worcestershire

Topping

• 2 lb potatoes (red work well)
• 4 tbsp salted butter
• 2 large cloves of garlic, minced
• 1/2 tsp salt
• black pepper to taste
• milk
• about 4 oz shredded sharp cheddar cheese (more or less, to taste)

• another 4 oz (or so) shredded sharp cheddar cheese

Instructions

1. Preheat oven to 400 F
2. Boil enough water to cover potatoes
3. Peel and quarter the potatoes; cook in boiling water about 15-20 minutes
4. Meanwhile, brown the ground beef with onions and garlic in a medium-large skillet
5. Add to the meat: salt, pepper, thyme, oregano, tomato sauce, and worcestershire; stir well. Add veggies and stir again. Cook on low for about 10 minutes. You want it to be moist/thick but not swimming in liquid.
6. Melt 4 tbsp butter with 2 cloves of minced garlic in a microwave on around 70% for 1 minute (YMMV).
7. When the potatoes are soft, drain and mash. Add the melted butter/garlic mixture, salt, pepper, and shredded cheese and mix at low speed until combined. Add a few tablespoons of milk and mix (alternately) until it reaches a spreadable consistency
8. Spread meat mixture in a large baking dish
9. Spread mashed potatoes on top of meat mixture
10. Sprinkle remaining 4 oz of shredded cheese on top
11. Cook 30-40 minutes or until hot all the way through and cheese gets golden brown on top