LEFTOVER MEATLOAF SHEPHERD'S PIE

Leftover Meatloaf Shepherd's Pie image

Provided by @MakeItYours

Number Of Ingredients 16

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:

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.
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.
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.