Cheesy Hash Browns Shepherds Pie

I had 3/4 of a bag of hash brown frozen potatoes that I wanted to use up.  I was
going to wing it, but found this online:

Meat Vegetable Layer

• 1 pound lean ground beef
• 1/2 red onion, chopped
• 3-4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 1/4 cups low sodium beef broth
• 3/4 cup sweet corn (fresh or canned and drained)
• 1 green bell pepper, chopped
• 1 medium carrot thinly sliced
• 1 15 oz. can diced tomatoes, well drained
• 1 tablespoon tomato paste
• 1 tablespoon ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce

• 1 tablespoon low sodium soy sauce
• 1 teaspoon salt
• 1/2 tsp EACH paprika, chili pwdr, dried parsley, dried oregano
• 1/4 teaspoon pepper
• 1/2 teaspoon hot sauce, more or less to taste

Cheesy Hash Brown Topping

• 6 cups frozen hash browns
• 1 1/2 cups sharp cheddar, divided
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup sour cream
• 1/4 teaspoon salt
• 1/8 teaspoon 
  pepper
  
  
  1. Hash Brown Topping: Heat 2 tablespoons olive oil over medium heat in a large nonstick skillet. Add hash browns in a single layer and cook undisturbed for 5 minutes. Flip hash browns and cook another 5 minutes. (They will not be all the way cooked – just golden in some places.) Set aside to cool.
  2. Meat and Vegetables: Brown beef and onions in a 12” oven proof skillet* over medium high heat until beef is cooked through. Drain off excess grease.
  3. Add garlic and sauté 30 seconds. Sprinkle flour over meat and cook while stirring for 2 minutes. Add remaining Meat/Vegetable ingredients and simmer, stirring occasionally, over medium heat for 7-10 minutes or until thickened. Taste and add additional hot sauce if desired. Spread evenly in skillet.

1. Meanwhile, in a large bowl, mix 1/2 cup sharp cheddar cheese, Parmesan cheese, hash browns, sour cream, salt and pepper.
2. Spread hash brown topping evenly over meat mixture and sprinkle with remaining 1 cup sharp cheddar cheese. Bake at 400F degrees for 30 minutes or until hash brown are completely cooked then broil to desired hash brown crispiness.

   I used some frozen vegetables I got at Trader Joes instead of the carrots, corn and pepper, and I did not have any tomato paste so I added extra ketchup.  I used a Tj'S  seasoning (something like 21 salute) instead of all the seasonings.  I went light on the cheese.