|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 5g||18%|
|Total Sugars 13g|
|Vitamin C 20mg||100%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Meatloaf shepherd's pie is a delicious comfort food without the hassle of making a meat pie from scratch. Rather than chopping and browning beef for a meat pie, use leftover meatloaf to save time and money. You'll put leftovers to good use and make a whole new dish that your family will love.
What Kind of Meatloaf to Use
Any meatloaf recipe will work well for this shepherd's pie. If you don't have leftover meatloaf, pick up a prepared meatloaf at the store. Look for it in the same place you find rotisserie chickens.
Save Time on the Potatoes, Too
And don't be afraid of using refrigerated mashed potatoes or dried potato flakes, for that matter. Those products are made with real potatoes, and they can save a ton of time. Cooking, peeling, and mashing potatoes would add about an hour to the preparation time for this recipe. You can also use leftover mashed potatoes—you may need to add more milk to make them spreadable.
What to Serve with Meatloaf Shepherd's Pie
Serve this hearty dish with a fresh green salad tossed with crisp veggies or a broccoli and bacon salad.
“If you somehow find yourself in the possession of leftover meatloaf and mashed potatoes you can whip this one up pretty easily to give yourself a little variety to your meals. If you have fresh veggies around I recommend using those to add more flavor and texture.” — Noah Velush-Rogers
2 tablespoons unsalted butter
1 medium onion, coarsely chopped
4 cloves garlic, minced
1 cup frozen sliced carrots
2 to 3 cups crumbled leftover meatloaf
2 tablespoons all-purpose flour
1 cup beef broth
1/2 cup ketchup
2 tablespoons mustard
1 tablespoon Worcestershire sauce
1 teaspoon dried marjoram or oregano
Salt, to taste
Freshly ground black pepper, to taste
1 (20-ounce) package precooked mashed potatoes
1 cup frozen peas
1/3 cup sour cream
1/3 cup grated Parmesan cheese
Gather the ingredients.
Preheat the oven to 375 F. In a large skillet, melt the butter over medium heat.
Add the onion and garlic and sauté for 4 to 5 minutes, or until the onions are turning translucent.
Add the carrots and sauté for 4 minutes, or until the carrots thaw.
Add the crumbled meatloaf and sauté for 4 to 5 minutes longer until the mixture is hot and combined.
Add the flour and sauté for 3 more minutes.
Add the broth, ketchup, mustard, Worcestershire sauce, marjoram, and salt and pepper to taste. Stir. Simmer the mixture for 10 minutes, stirring occasionally.
Meanwhile, heat the refrigerated potatoes as directed on the package, or use leftover mashed potatoes, if available.
Add the peas and sour cream to the beef mixture in the skillet and stir to combine.
Pour into a 2 1/2-quart casserole dish and spread the mixture level.
Top with the mashed potatoes and spread to cover, then run a fork over the potatoes to make small peaks that will brown in the oven. Sprinkle with the Parmesan cheese.
Bake the shepherd's pie for 25 to 35 minutes or until the filling is bubbly and the potatoes are golden brown on top. Let cool for 10 minutes before serving.
If you use leftover mashed potatoes, add more milk as needed for them to spread easier.
How to Store
Refrigerate leftovers in an airtight container for up to 5 days.
- Feel free to throw in other veggies, such as green beans, to this dish. You can also use leftover cooked veggies like sweet potatoes. Just make sure to chop them into small pieces.
- You can also make the topping with mashed sweet potatoes if desired.