Cottage Pie Meatloaf (A Ground Beef Shepherd’s Pie)
2 Classics Combined Together.
Equipment
- cutting board & sharp knife
- medium skillet & wooden spoon
- measuring cups & spoons
- large mixing bowl
- kitchen food prep gloves
- loaf pan 9 x 5 x 2
- 1 piece parchment paper
- large pot
- paring knife or potato peeler
- potato masher
- serving platter
Ingredients
Meatloaf Mixture
- 1 TBS cooking oil
- 1 rib celery, diced
- 1/2 medium yellow onion, diced
- 1 cup frozen peas & carrots
- 1/2 tsp salt (DIVIDED)
- 1/2 tsp black pepper (DIVIDED)
- 1/2 tsp garlic powder (DIVIDED)
- 1/2 tsp onion powder (DIVIDED)
- 1 lb ground beef
- 1/4 cup panko or bread crumbs
- 1/4 cup milk
- 1 large egg
- 1/4 cup ketchup
- 1 TBS dried parsley
- 1/2 TBS Worcestershire sauce
Mashed Potato Topping
- 4-5 medium russet potatoes, peeled and cut into bite size pieces
- 1 tsp salt
- 1/4 cup milk
- 4 TBS butter
- 8 oz shredded cheese (DIVIDED)
- salt, pepper, and garlic powder to taste
Instructions
- In a medium skillet heat 1 TBS cooking oil over medium high heat. Stir in diced celery and onion and cook for 2-3 minutes until slightly softened. Stir in frozen peas and carrots. Season with 1/4 tsp each of salt, black pepper, garlic powder, and onion powder. Cook for 1-2 minutes until peas and carrots are heated through.Turn off heat and allow to cool slightly while make the meatloaf mixture.
- In a large bowl mix together ground beef, bread crumbs, milk, egg, ketchup, dried parsley, Worcestershire sauce and 1/4 tsp each of salt, black pepper, garlic powder, and onion powder until combined. Using a wooden spoon mix in the heated vegetables (carrots, peas, onion, and celery). DO NOT OVER MIX AS TO PREVENT SMASHED PEAS AND CARROTS.
- Fit a piece of parchment into a loaf pan (9" x 5" x 3). This will aide in removing meatloaf from loaf pan. Place meatloaf mixture into prepared loaf pan.
- Bake meatloaf in 350 degree preheated oven for 25 minutes.
- While meatloaf is in oven, make mashed potato topping.
- Peel and cut 5 medium russet potatoes. Rinse off cubed potatoes and place into a large pot. Fill with water to 1" above the potatoes and season with 1 tsp of salt. Place on burner and bring to a boil over high heat. Allow to simmer until potatoes are fork tender.
- Drain potatoes and place potatoes back into pot. Mash potatoes with milk, butter, 1/2 of the shredded cheese, garlic powder, salt & pepper to taste.
- Remove meatloaf from oven. Spoon mashed potatoes on top of meatloaf and smooth evenly. Top with additional 4 oz shredded cheese. Top with a sprinkling of dried parsley.
- Place meatloaf back into the 350 degree oven for another 25-35 minutes until meatloaf is cooked through and reads 165 degrees using a kitchen thermometer.
- Let meatloaf rest in pan for 10 minutes to set up. Remove meatloaf from pan using the edges of the parchment and place onto a serving platter. Pull parchment out from the bottom of meatloaf. Slice and enjoy.