For the Potatoes
- 2 lbs. potatoes, peeled and cubed
- ½ cup milk
- 2 tbsp butter, melted
- ½ tsp salt
- ¼ tsp garlic powder
For the Cottage Pie
- 1 lb. ground beef, lean
- 2 oz. onion soup mix, (two 1oz packages)
- 2 tbsp all-purpose flour
- 1½ cups beef broth, low sodium
- 10 oz frozen vegetables, blend of carrots, corn, peas, and green beans
- 1 cup cheddar cheese, shredded
For The Potatoes
Add the chopped potatoes to a pot of boiling water and cook until tender. Drain and place back in the hot pot.
Pour in the milk, butter, salt, and garlic powder and mash until potatoes are light and fluffy. Set aside.
For The Cottage Pie
Preheat oven to 400 degrees F. If using a separate dish for the oven, spray it lightly with non-stick spray and set aside. *A 9×9″ casserole dish should work.
Heat at least a 10″ oven-safe skillet over medium-high heat and brown ground beef, breaking apart with a wooden spoon, until no longer pink. (Do not drain fat)**
Sprinkle in the onion soup mix and flour and stir until the mix and flour are absorbed into the ground beef and fragrant. Gradually whisk in the beef broth, and simmer until thickened.
Add in the vegetables and cook until heated through.
If using a separate dish for the oven, now is the time to transfer the beef mixture to it. Otherwise, carefully top the ground beef mixture with the mashed potatoes and spread it out into an even layer. Top with the cheese and bake for 15 to 18 minutes, until bubbly throughout.