Shepherd's Pie with Cheesy Mashed Potatoes

Cook potatoes in boiling salted water 15 min until tender. Mash. Combine with milk, butter, salt, pepper and cheese. Reserve.

Meanwhile, cook onions and garlic in oil until tender. Add beef. Brown lightly. Stir in flour, then milk. Bring to a boil. Cook 3 to 4 minutes. Add tomatoes, breaking them up with a spoon. Cook until thickened slightly, about 10 minutes. Add seasonings, breadcrumbs and peas. Season to taste with salt and pepper.

Transfer mixture to a buttered 2qt/ 2 L casserole dish. Spread or pipe mashed potatoes on top. Sprinkle lightly with paprika. Bake in a preheated 400 °F (200 °C) oven for 30 minutes.

Microwave Method:
Place potatoes in a 2qt/ 2 L glass casserole dish with 1/3 cup /80 mL water. Cover tightly. Cook on High (100 %) 12 to 18 minutes, stirring once or twice, until potatoes are tender. Allow to rest 5 minutes. Drain. Mash as above. In a 3qt/ 3 L glass casserole dish cook onions and garlic in oil for 1 to 2 minutes.

Add meat and break up. Cook 5 to 8 min on High, until meat loses raw appearance, stirring often. Drain off any fat. Stir in flour. Cook 40 seconds on High. Stir in milk, tomatoes (breaking up with a spoon). Cook on High 5 to 8 min until slightly thickened, stirring every 2 minutes. Stir in seasonings, breadcrumbs and peas. Spread mashed potatoes on top. Sprinkle with paprika. Cook on Medium-High (70 %) 8 to 10 minutes.

Allow to rest 5 min before serving.