Best Chili Cottage Pie Recipes
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
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 390 calories, Fat 16g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 992mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.
CHILI BEEF COTTAGE PIE
A really easy family mid week meal that can be on the table in about 30 minutes. You can use any ratio of potato to parsnip or all potato or all parsnip for the topping. If you can't find kidney beans in chili sauce, just add 2 tsp of chili powder and 50g chopped roasted peppers instead. This isn't over spicy, making it fine for the younger members of the family. This can be made ahead of time and heated in the oven for about 30-40 minutes.
Provided by Noo8820
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan, then soften the onion with 1 tsp cumin seed for a few minutes. Push the onion to the edge of the pan, add the beef, then brown well, breaking up any lumps.
- Add the garlic, beans, tomatoes and half a can of water. Season and cover. Simmer for 20 minutes.
- Cook the parsnip and potato in boiling salted water until soft. Drain and mash with some salt and pepper.
- Tip the mince mixture into a large ovenproof dish, spoon over the mash, scatter with remaining cumin seed and grill for 5 minutes or until golden.
Nutrition Facts : Calories 466.6, Fat 16, SaturatedFat 5.6, Cholesterol 81.2, Sodium 116.1, Carbohydrate 53.3, Fiber 14.2, Sugar 16.3, Protein 29.6
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