Garlic Romano Shepherd's Pie

Preheat the oven to a medium-high temperature of 375 degrees Fahrenheit (or 190 degrees Celsius).

Next, lightly coat the interior surface of a medium-sized baking container with a thin layer of oil or cooking spray.

In a large, deep pan over medium heat, sauté sliced beef and onions until the meat is uniformly browned; sprinkle with dried herbs such as rosemary and basil. Stir constantly until the pan is free of excess fat. Combine cooked beef with a medley of vegetables, crushed tomatoes, and tomato sauce in the pan; continue to cook until all ingredients are heated through. Transfer the mixture to the prepared baking container.

In a large, deep pot with enough water to cover the contents, bring the water to a rolling boil. Cook sliced potatoes until they are tender and easily pierced with a fork, approximately 10 minutes. Remove the pot from heat and drain off any excess water.

Melt butter, sprinkle shredded Romano cheese, pour in milk, add minced garlic, salt, and dried oregano into the pot with cooked potatoes. Use a potato masher to mash the ingredients together until smooth and creamy. Spread the mashed potatoes evenly over the beef and vegetable mixture in the baking container.

Place the prepared dish in a preheated oven for 30 minutes. Switch the oven's broiler to high and continue cooking until the top layer of potatoes is golden brown, approximately 3 minutes.