1 Tbsp olive oil
1 lb. ground beef (shown with 85/15)
1 small yellow onion, peeled and finely chopped
3 Tbsp all-purpose flour
1.5 Tbsp tomato paste
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
½ tsp salt
1, 15 oz can of beef broth (or beef stock)
12 oz frozen peas and carrots
1, 4 oz packet of instant potatoes + water for cooking per package directions
1.25 C shredded Northwoods Cheddar, divided

1. Place olive oil, beef, & onion into a large skillet over medium-high heat & sauté until the beef is browned (no pink remaining), ~7-10 mins.
2. Remove any excess fat from your pan & then add the flour to the meat. Stir to coat the beef.
3. Add tomato paste, soy sauce, Worcestershire sauce, salt, & beef broth to the skillet, stirring to combine.
4. Add frozen veggies, stir to combine, & reduce your heat to medium. Simmer, stirring occasionally, for 10 mins to thicken.
5. While the ground beef mixture is cooking, preheat the oven to 400°F & prepare your instant potatoes according to the package directions.
6. Stir ½ cup of the shredded cheddar cheese into the potatoes. Set aside.
7. Spray a casserole dish with nonstick cooking spray, & then transfer the beef filling to the prepared baking dish.
8. Top the filling with an even layer of cheesy mashed potatoes.
9. Top with remaining cheese then cook ~10 mins.
10. Switch your oven to the broil & cook ~1-2 mins until the cheese is bubbly & golden.
11. Allow the cottage pie to rest for 5 mins, then serve & enjoy!

Watch the recipe here

**Recipe creation and photo: Our Love Language is Food