Cheesy Potato-Topped Beef & Vegetable Sheperd’s Pie

Directions

1. Preheat oven to 400°F (200°C). Butter a 9x13-inch (3 L) glass baking dish.
2. In a pot, combine potatoes, 1/2 tsp (2 ml) salt and 6 cups (1.5 L) cold water; bring to a boil over high heat. Reduce heat and boil gently for 15 minutes or until tender. Meanwhile, heat 1 cup (250 ml) of milk in a measuring cup in a microwave or in a saucepan over medium heat, just until steaming (not boiling).
3. Drain potatoes well. Return to pot; mash with hot milk, half the cheese, and 1/4 tsp (1 ml) each salt and pepper. Set aside.
4. In a large, deep skillet over high heat cook beef, garlic, onion and italian seasoning. Break up meat with a spoon and cooke for about 10 minutes or until beef is no longer pink. Spoon of any fat.
5. Sprinkle flour over beed mixture; stir to combine. Gradually stire in remaining milk; boil, stirring, for 1 minute. Stire in tomatoes and 1/4 cup (75 ml) of the barbecue sauce. Return to a boil, breaking up tomatoes. Reduce heat and simmer, stirring often, for 10 to 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.
6. 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 to 3 minutes or until cheese is melted. Let stand for 10 minutes before serving.