A satisfying spin on your average shepherd's pie, this dish swaps out hash browns for the mashed potatoes!
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes, drained
1 tsp chili powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1-1/2 cups frozen mixed vegetables
3 cups frozen shredded hash browns, thawed and drained
1 cup (8 oz) shredded cheddar cheese
1/8 tsp salt
1/8 tsp pepper
In a large skillet, cook beef, onion, and garlic until beef is no longer pink; drain. Stir in the tomatoes, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; simmer uncovered for 10 minutes. Stir in the vegetables.
Pour into a greased 9-in. pie plate. Combine the topping ingredients; spoon evenly over the meat mixture. Bake uncovered at 400 for 30 minutes.