Cottage Pie

Description

Our quick-to-the-table version of Cottage Pie* cuts prep time to just 10 minutes by substituting the traditional ground beef, tomato paste, onions, and spices with Custard Stand Hot Dog Chili. The recipe is easily doubled for a larger family. *Cottage Pie uses ground beef; Shepherd’s Pie uses ground lamb.
Cottage Pie

Time to Table

Prep Time
10 minutes
Cook Time
25 minutes
Servings
4-6
Difficulty
Easy

Ingredients

  • 12 oz. tub of Custard Stand Hot Dog Chili
  • 1 package of frozen peas & carrots or 7.5 oz. can of peas and carrots, drained
  • 2 tbsp. all-purpose flour
  • 1 c shredded cheddar cheese
  • Mashed potatoes: You can use a 2 oz package of butter & herb instant, prepared such as Bob Evans, or leftover mashed potatoes

Products You'll Need

Custard Stand Hot Dog Chili
Custard Stand Hot Dog Chili

Directions

  1. Preheat oven to 375 degrees.
  2. Use prepared mashed potatoes. If using instant potatoes, read package directions and add 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 9×9 baking dish.
  7. Spread prepared mashed potatoes over the entire top of the 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 the top is browned and everything is hot through.