1 large onion, chopped
2 medium carrots, chopped
2 to 3 cloves garlic, minced
1 (14 1/2 ounce) can beef broth
1 1/2 lbs ground beef
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon parsley flakes
1/2 teaspoon dried rosemary
1/2 teaspoon rubbed sage
2 cups hot mashed potatoes (prepared with milk and butter)

In a saucepan, combine onion, carrots, garlic and broth.
Bring to a boil; reduce heat; cover and simmer for
20 minutes or until vegetables are tender.
Drain, reserving liquid to make gravy, if desired.

In a skillet, cook beef until browned; drain.
Add tomato sauce and seasonings; bring to a boil.
Reduce heat; cover and simmer for 15 minutes.
Add reserved vegetables and mix well.
Transfer to a greased 2-quart baking dish.
Top with mashed potatoes.

Bake, uncovered, at 350 degrees for 30 minutes
or until potatoes are lightly browned.
If desired, make gravy with reserved vegetable liquid; serve with pie.