Family Pleasin’ Shepherd's Pie

I saw this recipe on a blog and just had to make it that night for dinner. It was very good. I really liked the mashed potatoes on top. The mashed potatoes were done a little different then any other recipe I've tried on the top of shepard's pie and its for sure the way I'd make the potatoes for shepard's pie in the future. I did leave the cumin out because its not really a flavor I like. Everyone but the kids like the dish.

I found the recipe here:

http://www.picky-palate.com/2008/10/family-pleasin-shepard-pie-and-festive.html

Mashed Potato Topping
4 lbs peeled cubed potatoes
½ Cup butter, 1 stick
1 Cup shredded mozzarella cheese
¼ teaspoon cumin
¾ Cup warm milk
1 ¼ teaspoon salt
¾ teaspoon garlic salt, Lawry’s
½ teaspoon fresh cracked black pepper

Meat and Vegetable Layer
2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 lb lean ground beef
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
¼ teaspoon garlic salt, Lawry’s
1 15 oz can green beans, drained
1 15 oz can mixed veggis, drained
26 oz can Muir Glen Fire Roasted Tomatoes, pureed in food processor or blender
2 Cups shredded cheddar cheese

1. Place potatoes in a large pot of water and boil for 10-12 minutes or until fork tender. Drain then place into a stand or electric mixer. Beat until well mashed then add remaining potato ingredients until well combined. Set aside.
2. Heat olive oil into a large skillet over medium heat. Saute onion until softened, about 5 minutes. Add ground beef, salt, pepper and garlic salt; cook until browned and crumbled. Stir in beans, vegetables and pureed tomatoes. Pour meat mixture into a 9x13 inch baking dish or individual size baking dishes. Top with mashed potatoes then sprinkle with cheddar cheese. Bake for 25-30 minutes or until cheese is melted. For crispy cheese topping bake uncovered, for oozing cheese, cover with foil after 15 minutes of baking. Enjoy!