Quick Cottage Pie for Two

Steak-and-potato comfort in a small dish—same weeknight shortcut as the full recipe, scaled for two plates.

All nutrition facts are AI generated and approximate.

Ingredients

• 2 Tbs neutral cooking oil
• 8 oz thinly sliced round steak, chopped and salted
• ½ bell pepper, chopped
• ½ onion, chopped
• 6 oz frozen peas and carrots (about half a small bag)
• 1 Tbs butter
• 1 Tbs flour
• 1 cup broth
• ½ tsp rosemary
• ½ tsp Italian seasoning
• 1 (4 oz) buttery instant mashed potato packet
• 1¾ cups water
• 2 Tbs sour cream
• ½ clove garlic, minced
• Green onion, sliced, for garnish
• 4 oz finely shredded cheddar cheese

Directions

1. Heat 1 Tbs oil in a cast iron or heavy skillet over medium heat. Brown steak; remove to a plate.
2. Add remaining 1 Tbs oil. Cook pepper, onion, rosemary, and Italian seasoning until softened.
3. Meanwhile, heat 1¾ cups water in the microwave about 3 minutes. Place instant potato flakes in a bowl.
4. Return steak to the pan with butter and frozen vegetables. Stir flour into the pan, then pour in broth. Simmer 5 minutes.
5. Pour hot water over potato flakes; stir until smooth. Mix in sour cream, garlic, and green onion.
6. Transfer meat filling to an 8×8-inch baking dish (or leave in a small oven-safe skillet). Spread potatoes on top and cover with cheddar.
7. Broil on high 4–5 minutes until cheese is bubbly and golden. Rest a few minutes before serving.