Taste of Home
Chili Cottage Pie
TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 8 servings.
This filling cottage pie is super simple and loaded with flavor. The kids love to help layer it up. —Jacob Miller, Ledyard, Connecticut
Ingredients
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1 pound ground beef
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon olive oil
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1 medium red onion, diced
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6 garlic cloves, minced
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1 package (16 ounces) frozen mixed vegetables
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes
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1 cup beef stock
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1 envelope chili seasoning mix
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1 package (24 ounces) refrigerated mashed potatoes
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1 cup shredded cheddar-Monterey Jack cheese
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4 green onions, thinly sliced
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Grated Parmesan cheese
Directions
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1.
Preheat oven to 350°. In a large skillet, cook and crumble beef, salt and pepper until beef is no longer pink. Drain beef; remove from skillet.
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2.
In same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer.
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3.
Add beef, mixed vegetables, kidney beans, tomatoes, beef stock and chili seasoning; bring to a boil. Cook and stir until thickened, about 5 minutes. Transfer to a greased 13x9-in. baking dish. Heat mashed potatoes according to microwave package directions; spread over top of beef mixture.
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4.
Sprinkle with cheese; bake until bubbly and cheese is melted, 15-20 minutes. Cool for 5 minutes; sprinkle with green onions and Parmesan cheese.
Nutrition Facts
1 serving: 390 calories, 16g fat (8g saturated fat), 58mg cholesterol, 992mg sodium, 33g carbohydrate (7g sugars, 7g fiber), 21g protein.
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