Tomato Beef Shepherd’S Pie

• 4 pounds ground beef
• 4 medium onions, chopped
• 4 garlic cloves, minced
• 3 cans (28 ounces each) diced tomatoes, drained
• 2 cans (6 ounces each) tomato paste
• 1 pound sliced fresh mushrooms
• 4 celery ribs, chopped
• 2 tablespoons minced fresh parsley
• 1 tablespoon salt
• 1 tablespoon Italian seasoning
• 2 to 3 teaspoons dried rosemary, crushed
• 1 teaspoon pepper
• 3 cups warmed mashed potatoes (prepared with added milk and butter), divided
• 2 medium carrots, grated
• 1/4 pound fresh mushrooms, chopped
• 1 tablespoon onion soup mix
• 2 tablespoons grated Parmesan cheese

1. In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, mushrooms, celery, parsley, salt, Italian seasoning, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Uncover; simmer 15 minutes longer.
2. In a large bowl, combine 1 cup potatoes, carrots, mushrooms and soup mix; spread into a greased 2-qt. baking dish. Top with 2 cups beef mix and remaining potatoes. Sprinkle with cheese.
3. Bake, uncovered, at 350u0b0 for 40-50 minutes or until potatoes are lightly browned.
4. Cool remaining beef mix. Cover and refrigerate for up to 3 days or freeze in 2-cup portions in freezer containers. May be frozen for up to 3 months. Thaw in the refrigerator before using.

ground beef, onions, garlic, tomatoes, tomato paste, mushrooms, celery, parsley, salt, italian seasoning, rosemary, pepper, potatoes, carrots, mushrooms, onion soup mix, parmesan cheese

Taken from www.tasteofhome.com/recipes/tomato-beef-shepherd-s-pie/ (may not work)