3 tablespoons olive oil
1 large onion chopped
5 cloves garlic chopped
4 large carrots, peeled and chopped small
1 ½-2-pounds ground beef
1 heaping teaspoon cinnamon (I love this taste with beef, but start with one teaspoon and add more to your liking)
2 teaspoons salt
2 teaspoons black pepper
1, 14.5-ounce can diced tomatoes
2 tablespoons flour
1 cup beef stock
Leftover mashed potatoes
Shredded cheddar or Swiss cheese
Heat olive oil over medium heat in a large skillet with high sides. Sauté onion, garlic, and carrots until fragrant and carrots are tender when pierced with a fork. Add ground beef and cook, breaking up into small pieces until cooked through, about 10 minutes. Add cinnamon, Italian seasoning, salt, pepper, and tomatoes to the skillet and mix to combine.
Add flour and cook for 5 more minutes. Gradually add beef stock to create a thick rich sauce. You may not need the full cup of stock.
Place the beef mixture in a greased 9” x 13” pan. Heat mashed potatoes in the microwave to make them pliable. Spread potatoes over beef mixture and top with shredded cheese.
Bake at 375 for 30-40 minutes until hot, bubbly, and the cheese is melted and lightly browned.
My dear friend, Mandy Washington, made this dish for me when I was recovering from a minor surgery and it was amazing!! It’s now a regular staple in the Gelsomini household. Fun fact – ‘Cottage Pie’ is made with beef, where ‘Shepards Pie’ is made with lamb. We have a tendency to call any beef pie with mashies on top Shepard’s Pie here in the states, but that is not really accurate!