Meatloaf Shepherd's Pie is a delicious and comforting recipe made with leftover baked meatloaf. Any meat pie is going to be comfort food, but using leftover meatloaf saves you a lot of time and money. You don't have to buy more meat and you don't have to saute the ground beef before you make the pie.
Any meatloaf will work well in this recipe. Try one of my meatloaf recipes for great results. If you don't have leftover meatloaf, did you know you can buy 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 real potatoes and they save a ton of time. Cooking, peeling, and mashing potatoes would add about an hour to the preparation time for this recipe.
Serve this hearty dish with a crisp and cool green salad tossed with chopped avocados and cherry or grape tomatoes, or a broccoli and bacon salad.
- 2 tablespoons butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup frozen sliced carrots
- 2-3 cups leftover crumbled meat loaf
- 2 tablespoons flour
- 1 cup beef broth
- 1/2 cup ketchup
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried marjoram leaves
- Salt and pepper to taste
- 1 cup frozen peas
- 1/3 cup sour cream
- 1 (20-ounce) package refrigerated mashed potatoes
- 1/3 cup grated Parmesan cheese
Gather the ingredients.
Preheat the oven to 375 degrees F.
In a large skillet, melt the tablespoons butter over medium heat. Add the onion and garlic; cook and stir for 4 to 5 minutes until the vegetables are crisp-tender. Add the carrots; cook and stir for four minutes or until the carrots thaw. Then add the crumbled meatloaf; cook and stir for 4 to 5 minutes longer until the mixture is hot.
Add the flour; cook and stir for 3 minutes. Add the broth, ketchup, mustard, Worcestershire sauce, marjoram, and salt and pepper to taste; simmer the mixture for 10 minutes, stirring occasionally.
Meanwhile, heat the potatoes as directed on the package.
Add the peas and the sour cream to the beef mixture in the skillet, and pour into a 2-1/2 quart casserole dish.
Top with the mashed potatoes and spread to cover, then run a fork over the potatoes to make shallow furrows. Sprinkle the potatoes with the Parmesan cheese.
Bake the Shepherd's Pie for 25-35 minutes or until the filling is bubbly and the potatoes are golden brown on top. Let the pie cool for 10 minutes, then serve.