Chili Cottage Pie
Ingredients
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1
onion, finely chopped
1 clove
garlic, finely minced
1 lb.
93% lean ground beef, chicken or turkey
⅓ cup plus 2 tsp.
Kowalski's Original or Bold Chili Starter (from the Spice Aisle)
16 oz.
tomato sauce
14.5 oz.
canned diced tomatoes
½ cup
beef broth
32 oz.
prepared mashed potatoes (from the Deli Department), warmed
3 tbsp.
Kowalski's Salted Butter, melted
1 cup
sharp Cheddar cheese, divided
- finely chopped Italian parsley, for garnish
Directions
- Heat oil in a 10-12" oven-safe skillet over medium heat. Add onion; cook, stirring frequently, until onion is soft and translucent (about 5 min.).
- Add garlic; cook and stir for 1 min.
- Add ground meat; cook and crumble until dark brown and nearly cooked through (about 5 min.).
- Add chili starter; cook and stir for 1 min.
- Add sauce, tomatoes and broth; increase heat to high and bring to a boil.
- Reduce heat to low; simmer for 15 min., stirring occasionally.
- While chili mixture cooks, preheat oven to 400°.
- In a large mixing bowl, mix potatoes with butter and about ⅔ of the cheese.
- Scoop potato mixture evenly over chili mixture in the skillet; smooth top. Use a fork to rough up the surface of the potato topping; sprinkle with remaining cheese.
- Bake skillet in preheated oven until potatoes are dark golden on the edges (20-25 min.).
- Remove pie from oven; let stand for 10-15 min.
- Garnish with parsley; serve immediately.
