Cottage Potpie

• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) beef broth
• 1-1/2 pounds ground beef
• 1 can (8 ounces) tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon each dried oregano, thyme and parsley flakes
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon rubbed sage
• 2 cups hot mashed potatoes (prepared with milk and butter)

1. In a saucepan, combine onion, carrots, garlic and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Drain, reserving liquid to make gravy if desired. in a skillet, cook beef over medium heat until no longer pink; drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add reserved vegetables and mix well. Transfer to a greased 2-qt. baking dish. Top with mashed potatoes. Bake, uncovered, at 350 for 30 minutes or until potatoes are lightly browned. If desired, make gravy with reserved vegetable liquid; serve with potpie.

onion, carrots, garlic, beef broth, ground beef, tomato sauce, salt, pepper, oregano, rosemary, sage, hot mashed potatoes

Taken from www.tasteofhome.com/recipes/cottage-potpie/ (may not work)