Chili Cottage Pie

• 1 pound ground beef
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 medium red onion, diced
• 6 garlic cloves, minced
• 1 package (16 ounces) frozen mixed vegetables
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes
• 1 cup beef stock
• 1 envelope chili seasoning mix
• 1 package (24 ounces) refrigerated mashed potatoes
• 1 cup shredded cheddar-Monterey Jack cheese
• 4 green onions, thinly sliced
• Grated Parmesan cheese

1. Preheat oven to 350u0b0. In a large skillet, cook and crumble beef, salt and pepper until beef is no longer pink. Drain beef; remove from skillet.
2. In same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer.
3. Add beef, mixed vegetables, kidney beans, tomatoes, beef stock and chili seasoning; bring to a boil. Cook and stir until thickened, about 5 minutes. Transfer to a greased 13x9-in. baking dish. Heat mashed potatoes according to microwave package directions; spread over top of beef mixture.
4. Sprinkle with cheese; bake until bubbly and cheese is melted, 15-20 minutes. Cool for 5 minutes; sprinkle with green onions and Parmesan cheese.

ground beef, salt, pepper, olive oil, red onion, garlic, mixed vegetables, kidney beans, tomatoes, beef stock, chili seasoning mix, potatoes, cheddarmonterey, green onions, parmesan cheese

Taken from www.tasteofhome.com/recipes/chili-cottage-pie/ (may not work)