Cottage Pie

Different than Shepherd’s Pie because it uses ground beef instead of ground lamb, Cottage Pie is a hearty meal, perfect for cooler days. In our quick-to-the-table version we’ve cut down prep time to just 10 minutes by substituting the traditional ground beef, tomato paste, onions and spices with our precooked Custard Stand Hot Dog Chili. We’ve also cut time by using instant mashed potatoes, but left-over mashed potatoes would also be a time saver. The recipe is easily doubled for a larger family.

Time to Table

Prep Time
10 minutes
Cook Time
25 minutes


  • 1 – 12 oz tub of Custard Stand Hot Dog Chili
  • 1 – package of frozen peas and carrots or 7.5 oz can of peas and carrots, drained
  • 2 tbsp. all-purpose flour
  • 1  c shredded cheddar cheese
  • 1 – 2 oz package of butter & herb instant mashed potatoes

Products You'll Need


  1. Preheat oven to 375 degrees.
  2. Prepare the mashed potatoes to package directions but adding an additional 1/8 c water.
  3. Stir in ¾ c cheddar cheese. Set aside.
  4. Stir flour into cold Custard Stand Hot Dog Chili until well incorporated.
  5. Add peas & carrots and stir together.
  6. Pour the chili and vegetable mixture into a 8×8 or 9×9 baking dish.
  7. Spread prepared mashed potatoes over the entire top of chili mixture to form an edge to edge crust.
  8. Sprinkle on the rest of the cheddar cheese.
  9. Bake uncovered for 30 minutes, until top is browned and everything is hot through.