Weeknight Cottage Pie
★★★★★ 1 vote5
2 lbground chuck
1 1/2 tspdried minced garlic - divided
1 1/2 tspdried minced onions - divided
1/4 tspground black pepper
1/2 tspsalt - divided
1/4 tspred pepper flakes
2 cbeef broth
1 lg can(s)veg-all
4servings instant mashed potatoes (prepared)
1/4 cshredded cheddar cheese
How to Make Weeknight Cottage Pie
- Brown 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.
- When 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.
- Pour 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.
- Bake 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.