Meatloaf Shepherd's Pie

• 分量: 6 servings
• 調理時間: 20 minutes
• 総時間: 1 hour 30 minutes

材料

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

手順

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.

栄養

• カロリー: 429 kcal
• 脂肪総量: 21 g
• 飽和脂肪: 8 g
• 不飽和脂肪: 0 g
• コレステロール: 83 mg
• ナトリウム: 1357 mg
• 炭水化物総量: 41 g
• 食物繊維: 5 g
• 糖質総量: 13 g
• タンパク質: 20 g