Meatloaf Shepherd's Pie is a delicious and comforting recipe made with leftover baked meatloaf.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Yield: 6 servings
Ingredients:
- 2 tablespoons butter
- 1 onion, chopped
- 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
Preparation:
Preheat oven to 375 degrees F. In large skillet, melt 2 tablespoons butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes until crisp-tender. Add carrots; cook and stir 4 minutes. Then add crumbled meatloaf; cook and stir 4-5 minutes until hot.
Add flour; cook and stir for 3 minutes. Add broth, ketchup, mustard, Worcestershire sauce, marjoram, and salt and pepper to taste; simmer 10 minutes.
Meanwhile, heat potatoes as directed on package. Add peas and sour cream to beef mixture and pour into 2-1/2 quart casserole dish. Top with mashed potatoes and spread to cover, then run a fork over the potatoes to make shallow furrows. Bake for 25-35 minutes until filling is bubbly and potatoes are golden brown. Let cool 10 minutes, then serve.
