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Chili Cottage Pie

This filling cottage pie is super simple and loaded with flavor. The kids love to help layer it up. —Jacob Miller, Ledyard, Connecticut
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    8 servings


  • 1 pound ground beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium red onion, diced
  • 6 garlic cloves, minced
  • 1 package (16 ounces) frozen mixed vegetables
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 cup beef stock
  • 1 envelope chili seasoning mix
  • 1 package (24 ounces) refrigerated mashed potatoes
  • 1 cup shredded cheddar-Monterey Jack cheese
  • 4 green onions, thinly sliced
  • Grated Parmesan cheese


  • 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.
  • In same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer.
  • 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.
  • Sprinkle with cheese; bake until bubbly and cheese is melted, 15-20 minutes. Cool for 5 minutes; sprinkle with green onions and Parmesan cheese.

Test Kitchen tips
  • Cottage pie or shepherd's pie? Traditionally, shepherd's pie is made with lamb, while cottage pie is the same dish but with beef.
  • Black beans taste great in this dish if you're not a fan of kidney beans.
  • For a lighter take, substitute ground chicken or turkey for the beef.
  • Add chopped jalapenos or a splash of your favorite hot sauce for a spicy touch.
  • 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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