Roast Beef Cottage Pie

Recipe by Halcyon Eve
READY IN: 45mins


  • 6
    cups leftover mashed potatoes, warmed
  • 1
    (1 1/4 ounce) packet brown gravy mix
  • 2
    tablespoons olive oil
  • 12
    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 12 - 3
    cups chopped leftover round tip roast or 2 1/2-3 cups other roast beef
  • salt and pepper


  • 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.