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Meatloaf Shepherd's Pie

Name: Meatloaf Shepherd's Pie
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 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

6 servings

portions

20 minutes

temps actif

1 hour 30 minutes

temps total

Commencer à Cuisiner

Ingrédients

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

Instructions

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.

Nutrition

Taille de Portion

Calories

429 kcal

Lipides Totaux

21 g

Lipides Saturés

8 g

Lipides Insaturés

0 g

Acides Gras Trans

Cholestérol

83 mg

Sodium

1357 mg

Glucides Totaux

41 g

Fibres Diététiques

5 g

Sucres Totaux

13 g

Protéines

20 g