Weeknight Cottage Pie Recipe

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Weeknight Cottage Pie

Caren King


I didn't have any thing planned for dinner and had a couple pounds of ground chuck I needed to use so I just started throwing things in the pan and ended up with this. It is a hit with the family and on frequent rotation.

★★★★★ 1 vote
25 Min
30 Min


2 lb
ground chuck
1 1/2 tsp
dried minced garlic - divided
1 1/2 tsp
dried minced onions - divided
1/4 tsp
ground black pepper
1/2 tsp
salt - divided
1/4 tsp
red pepper flakes
1/4 c
2 c
beef broth
1 lg can(s)
servings instant mashed potatoes (prepared)
1/4 c
shredded cheddar cheese


1Brown ground chuck with the red peppers, 1 tsp. each of the garlic and onions. While the meat is cooking, prepare the instant mashed potatoes. Put 1/2 tsp. of the garlic and onions in the liquid that you use for the potatoes so they have some time to develop their flavor. Use 1/4 tsp of the black pepper in the potatoes. Do not drain the meat when cooked.
2When meat is fully cooked, use a slotted spoon to pull most of the meat out and put it is a 2 qt oven safe dish.
Sprinkle the flour over the grease remaining in the pan. Cook the flour until it is brown. Add 1/4 tsp of the black pepper. Add the broth and stir until the gravy is thickened.
3Pour the gravy over the meat in the dish and then add the Veg-all. Mix them together and top the mixture with the prepared mashed potatoes. Sprinkle the cheese over the mashed potatoes.
4Bake for 30 minutes @ 350 degrees. Remove from oven and let stand for about 10 minutes.

The mashed potatoes tend to grow while in the oven so don't be surprised.

***Be careful about salting this dish. The broth has plenty of salt if you don't use low sodium. Make sure to taste before salting.

About this Recipe

Course/Dish: Beef, Savory Pies
Main Ingredient: Beef
Regional Style: Southern
Other Tag: Quick & Easy
Hashtags: #easy, #weeknight