Classic Shepherd's Pie

This is from Heinz, I like the flavor that the ketchup, mustard, etc add. I like to back it with cheese on top, although it's not in the original recipe. Great for leftovers or to freeze.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  tablespoon  vegetable oil
• 1  onion, chopped
• 2  garlic cloves, minced
• 1  teaspoon  each dried thyme and rosemary
• 1  teaspoon  each  salt and pepper, divided
• 1  lb lean ground beef
• 4  teaspoons all-purpose flour
• 1⁄4 cup Heinz ketchup
• 3⁄4 cup  heinz tomato juice
• 2  tablespoons  each heinz worcestershire sauce and Dijon mustard
• 1  cup  frozen mixed vegetables (such as peas and carrots)
• 3  cups  cooked warm, mashed potatoes
• 2  tablespoons butter
• 1  garlic clove, minced
• 2⁄3 cup  warm milk

Directions

1. Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
2. Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-in (23-cm) baking dish.
3. Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden. I prefer to add cheese to the top before baking.