Directions

• Roasted Garlic and Rosemary Mashed PotatoesPreheat oven to 400°F.
• Scrub potatoes with vegetable brush under cold running water. Peel and cut into1-inch cubes.
• Place in large saucepan and add cold water to cover. Over high heat, bring to a boil.
• Reduce heat to medium. Cover and simmer until potatoes are very tender, about 18 to 20 minutes. Drain.
• While potatoes are cooking, cut off the top third of the garlic head. Wrap garlic head in foil and bake until very tender, 45 minutes.
• Remove from oven and let cool 10 minutes. Squeeze garlic from skins into small bowl and mash with a fork; set aside.
• Return potatoes to saucepan and mash with a potato masher until smooth. Whisk together the reserved garlic, milk, oil, rosemary, salt, and pepper. Stir into potatoes until blended and set aside.
• Shepherd's PiePreheat oven to 350°F and coat a 1 ½-quart baking dish with cooking spray.
• Over medium-high heat, heat a large non-stick skillet. Add beef and cook, breaking into smaller pieces with a wooden spoon until browned, about 7 to 8 minutes. Spoon beef into a large bowl and set aside.
• Return skillet to heat and add onion, garlic, and basil. Cook, stirring occasionally until the onions begin to soften, about 2 minutes.
• Add wine and tomatoes and cook until mixture is slightly thickened, about 2 minutes. Stir in peas and carrots and cook until thawed, about 2 minutes.
• Stir in broth and tomato paste. Cook until thickened, about 1 minute. Remove from heat. Stir in beef, salt, and pepper.
• Turn into prepared baking dish. Spread three cups of the mashed potatoes evenly over the top of the beef mixture.
• Bake until filling is bubbling up around the edges of the baking dish, about 20 minutes.
• Switch oven to broil and broil until top is lightly browned, about 1 to 2 minutes. Let stand 5 minutes before serving.