Roast Beef Cottage Pie

Ingredients

• 6 cups leftover mashed potatoes, warmed

• 1 (1 1/4 ounce) packet brown gravy mix
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• granulated garlic

• 1 (12 ounce) bag frozen mixed vegetables (I used a blend of petite peas, corn, green beans, and baby carrots)
• 2 1/2-3 cups chopped leftover round tip roast or other roast beef
• salt and pepper

Directions

1. 1

   Preheat oven to 375* F.

2. 2

   Press about 2/3 of the potates into the bottom and up the sides of a 2 1/2-3 qt baking dish. Set aside remaining potates.

3. 3

   Prepare gravy according to package directions; set aside.

4. 4

   Meanwhile, heat olive oil in a large skillet and saute onion and granulated garlic until onion is tender and just beginning to turn golden.

5. 5

   Add frozen vegetables and saute until just warmed, about 5-6 minutes. Add beef and saute 2-3 minutes longer. Add gravy, mix together well, and heat until bubbling.

6. 6

   Pour beef mixture into potato shell. Carefully spread remaining potatoes over the top (if very full, you can place the baking dish on a cookie sheet to catch drips if it bubbles over).

7. 7

   Bake at 375* F for 25-30 minutes or until top is turning golden and filling is hot. Serve immediately.