Meatloaf Shepherd's Pie

Shepherd’s Pie

AJ's Fine Foods

  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 6 servings

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.

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.

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.

Serve this hearty dish with a fresh green salad tossed with crisp veggies or a broccoli and bacon salad.

Ingredients

  • 2 tablespoons butter
  • 1 onion (chopped)
  • 4 cloves garlic (minced)
  • 1 cup carrots (frozen, sliced)
  • 2-3 cups meatloaf (leftover, crumbled)
  • 2 tablespoons flour
  • 1 cup beef broth
  • 1/2 cup ketchup
  • 2 tablespoons mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon marjoram leaves (dried)
  • Salt and pepper (to taste)
  • 1 (20-ounce) package mashed potatoes (refrigerated)
  • 1 cup peas (frozen)
  • 1/3 cup sour cream
  • 1/3 cup Parmesan cheese (grated)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375 F.

  3. 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.

  4. 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.

  5. Meanwhile, heat the refrigerated potatoes as directed on the package.

  6. Add the peas and sour cream to the beef mixture in the skillet and pour stir to combine. Pour into a 2-1/2 quart casserole dish and spread the mixture level.

  7. 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.

  8. 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.