Roast Beef Cottage Pie
photo by Leslie
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 6 cups leftover mashed potatoes, warmed
- 1 (1 1/4 ounce) packet brown gravy mix
- 2 tablespoons olive oil
- 1⁄2 cup chopped onion
- granulated garlic
- 1 (12 ounce) bag frozen mixed vegetables (I used a blend of petite peas, corn, green beans, and baby carrots)
- 2 1⁄2 - 3 cups chopped leftover round tip roast or 2 1/2-3 cups other roast beef
- salt and pepper
directions
- Preheat oven to 375* F.
- Press about 2/3 of the potates into the bottom and up the sides of a 2 1/2-3 qt baking dish. Set aside remaining potates.
- Prepare gravy according to package directions; set aside.
- Meanwhile, heat olive oil in a large skillet and saute onion and granulated garlic until onion is tender and just beginning to turn golden.
- Add frozen vegetables and saute until just warmed, about 5-6 minutes. Add beef and saute 2-3 minutes longer. Add gravy, mix together well, and heat until bubbling.
- Pour beef mixture into potato shell. Carefully spread remaining potatoes over the top (if very full, you can place the baking dish on a cookie sheet to catch drips if it bubbles over).
- Bake at 375* F for 25-30 minutes or until top is turning golden and filling is hot. Serve immediately.
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Reviews
-
This was very good but it seemed like it could use some spices or something to give it a bit more flavor. I used the Garlic and added Salt and Pepper but it needs something else but I am not one that would know what to add. It is a great way to use up leftover Roast and it is very simple to make. I think most people would like it the way it is but if anyone has a suggestion to kick it up a bit let me know because I will make this again and it is a great recipe for the most part.
RECIPE SUBMITTED BY
Halcyon Eve
United States