Chili Cottage Pie is an easy meal and flavorful twist on Shepherds pie. This version adds chili beans, chili seasoning, frozen veggies and cheesy topped potatoes.
1can16 oz. chili beans or kidney beans - see note below regarding whether to drain
1can14.5 oz. diced tomatoes, drained - I used Hunt's fire roasted
1c.beef broth - see note below for preparation with chili beans
1envelope chili seasoning mix
1package24 oz refrigerated mashed potatoes
1c.shredded Monterey jack or Cheddar blend cheese
3green onionsthinly sliced
grated Parmesan cheeseto taste (about 1/3 c.)
Instructions
Preheat oven to 350°. In a large skillet, cook and crumble beef, until beef is no longer pink. Add salt and pepper. Drain and remove from skillet.
In same skillet, heat oil over medium heat. Add onion; cook covered, stirring occasionally until tender, 3-5 minutes. Add garlic, cook 1 minute longer.
If using chili beans, drain liquid into a measuring cup and add enough beef broth to measure 1 cup. Then add beans, liquid, beef, mixed vegetables, tomatoes, and chili seasoning to pan, mixing well.
If using kidney beans, drain and rinse beans. Then add beans along with the list of ingredients above, including the full cup of beef broth.
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.
Sprinkle with Monterey Jack or Cheddar blend cheese; bake until bubbly and cheese is melted, about 20 minutes. Cool for 5 minutes; sprinkle with green onions and Parmesan cheese. Yield: 8 servings.