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Do you know this as a Shepherds Pie or Cottage Pie? This is a ground beef recipe using 2 delicious old classics the Cottage Pie and a Meatloaf. Put them together for this yummy family weeknight meal Cottage Pie Meatloaf.
#meatloaf #groundbeefrecipe #catherinesplates
Today's Recipe: https://catherinesplates.com/cottage-pie-meatloaf-shepherds-pie/
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0:00
Welcome back everyone to Katherine's
0:02
Plates. We're going to take two good old
0:05
classics, the shephardd's pie or as you
0:08
know with the cottage pie and a
0:10
meatloaf. We're going to put it
0:11
together. I'm calling this cottage pie
0:14
meatloaf. Now shephardd's pie is
0:17
traditionally known to have lamb in it
0:20
and cottage pie has ground beef in it.
0:24
So that's why we're calling it cottage
0:26
pie meatloaf. But people know
0:30
shephardd's pie to have ground beef in
0:31
it also. All right, you guys. We're
0:33
going to go ahead and get started. We
0:35
got to make the meatloaf portion of this
0:38
recipe, and it's going to have the
0:40
flavors that we love in a cottage pie
0:43
also. All right, come on down. Now, what
0:46
we're going to do is sauté up some
0:48
vegetables first. Get those cooled down.
0:51
I am using half of a yellow onion, just
0:54
diced up. And then I took one rib of
0:57
celery, washed off, diced that up. I
1:00
have some frozen peas and carrots. Those
1:04
belong in a cottage pie that I got some
1:07
seasonings here. So, we're going to
1:08
start in a medium skillet. We're going
1:10
to add one tablespoon of cooking oil.
1:14
We're just going to heat that up.
1:27
Yeah. All right, let's go ahead and add
1:30
the onion.
1:32
A, you hear the sizzle.
1:37
Anything that'll add a nice flavor,
1:42
nice color to your dish.
1:47
We're going to cook these down for about
1:48
two to three minutes. Get it nice and
1:50
soft.
1:56
Thomas loves a good meatloaf.
1:59
And I love a shephardd's pie or a
2:02
cottage pie. Why not put them together?
2:06
I think the only problem that Thomas
2:08
will have with this is that the meatloaf
2:11
when you have it left over, you can't
2:13
make a sandwich with it because of what
2:16
I'm going to do with it. But that's
2:18
okay.
2:20
He's still excited to give this a try.
2:23
Oh, that smells good. Starting to get a
2:26
little brownness to them. So, we're
2:28
going to add the peas and carrots. Now,
2:30
these were frozen, and so the crystals
2:33
on them will just create an extra little
2:35
layer of water in there to help steam
2:38
everything.
2:46
All right, we're going to cook this down
2:48
just for another minute or so until the
2:51
peas and carrots are heated through.
2:54
While that's happening, we're going to
2:55
go ahead and add about a/4 teaspoon of
2:58
salt right across the top. Flavor these
3:01
vegetables, some black pepper,
3:06
1/4 of a teaspoon,
3:08
and 1/4 teaspoon of garlic powder. Every
3:12
layer of this dish is going to have
3:13
seasoning in it. We're doing this step
3:16
here like this. We want the veggies nice
3:18
and soft. Plus, if you put the peas and
3:22
carrots into the meatloaf mixture
3:24
frozen, there's going to be a lot of
3:26
water coming out of it, and it's going
3:27
to make your meatloaf a little too
3:29
moist. This way, the evaporates out,
3:33
and we don't have that extra liquid in
3:35
there other than what it calls for in
3:37
the recipe. All right, you guys, that is
3:39
good right there.
3:42
I think we get those carrots done. We're
3:45
going to turn it off and we're going to
3:47
set this aside. Let it kind of cool down
3:50
just for a little bit. All right, we're
3:52
going to start in a large mixing bowl. I
3:54
have one pound of ground beef. And we're
3:57
going to need one4 cup of bread crumbs
4:01
or you can use panko crumbs, which I'm
4:03
using right here, which are light and
4:06
crispy. Kind of a Japanese style
4:09
breadcrumb.
4:11
This will help bind everything together.
4:14
We're going to need 1/4 cup of milk.
4:20
One egg,
4:27
1/4 cup of ketchup. I'm just going to
4:30
guess here. There we go. 1 tbspoon of
4:33
parsley, half a tablespoon of worashers
4:37
sauce
4:39
right across the top. And then we're
4:41
going to season 1/4 teaspoon salt, black
4:44
pepper,
4:46
garlic powder, onion powder. We're going
4:49
to put on some gloves and get this all
4:51
mixed up. Now, keep an eye on your
4:53
mixture. And if it's too wet, add some
4:56
more panko crumbs. And if it's too dry,
5:01
then you can add a little bit more
5:02
ketchup if you want that flavor in
5:03
there. Or you can even add some more
5:05
milk. All right.
5:11
That looks good.
5:15
All right. Now, what you need to do,
5:18
don't forget about it. I almost did, is
5:21
we're going to take our peas, carrots,
5:23
onion, and celery mixture, and we're
5:25
going to add that to our mixture of the
5:27
ground beef there.
5:32
I got a lot going in here. Put whatever
5:35
you want in there.
5:37
Now, what I'm going to do is just take
5:40
my wooden spoon here, and we're going to
5:42
just kind of mix that in without mushing
5:45
it. All right. That's why I'm not going
5:47
to use my hand. I don't want to break up
5:49
all of the peas and carrots. I want to
5:51
see that in the meatloaf, all throughout
5:53
it. So, we're just going to combine
5:55
until it's all grabbed onto the meat
5:57
there. Look at that. Yeah,
6:01
I consider that a good mix. All
6:05
right, we're going to bring over a piece
6:07
of parchment paper and we're going to
6:08
fit it into our loaf pan here. This is a
6:12
9x5 by two. And I'm just going to put it
6:15
on the bottom of the parchment. We're
6:17
going to cut.
6:19
And then we'll just pull off the
6:20
corners. Doing this will help you get
6:22
the meatloaf out of your baking dish.
6:26
And if you don't do this, then you can
6:28
just slice it in the baking dish and
6:30
pull it out that way. But you're going
6:31
to see why later. It'll be just easier
6:33
to do it like this.
6:36
All right, I'm just going to fold up the
6:38
sides so it fits in good.
6:40
All right,
6:42
fit it in. Now, we're going to fill it
6:44
with the mixture.
6:52
Sure it's nice and evened out. Now,
6:54
we're not going to care if the peas and
6:56
carrots don't show at the top right here
6:59
cuz something's going to go on top of
7:00
there.
7:02
I've got my oven preheated at 350°.
7:06
We're going to bake this halfway at this
7:09
point. So, I'm going to put it in and
7:11
we're going to bake it for 25 minutes
7:13
and then by then we'll have another
7:15
layer ready to go onto it and we'll
7:17
finish baking it off. All right, the
7:19
next step we got to make mashed potatoes
7:21
and we got to give them lots of flavor.
7:23
So, the first thing we're going to do is
7:25
take five rusted potatoes. These are
7:27
just the medium size. If you have really
7:29
large ones, then I would do three or
7:31
four. I'm just going to peel them. All
7:33
right. I'm going to cut these small.
7:38
I'm going to put them into a medium bowl
7:45
and finish off the rest.
7:51
All right, I'm going to rinse these off
7:52
and I'm going to put them into a large
7:54
pot with cold water. Now, you want the
7:56
water to cover about 1 in above the
7:57
potatoes. I'm going to add one teaspoon
8:00
of salt so that we can flavor.
8:03
It's on a high heat. We're going to
8:04
bring this to a boil. Then, we're going
8:06
to lower it to a medium high. Let them
8:08
simmer until the potatoes are fork
8:09
tender. All right. Once your potatoes
8:11
are fork tender, drain them. Put them
8:13
back in the pot. And then, we're going
8:14
to mash it up with a little bit of milk,
8:16
some butter, some cheese, salt, and
8:20
pepper. And I'm going to put a little
8:22
bit of garlic powder in there also.
8:25
about 1/4 cup of milk,
8:28
four tablespoon of butter, garlic
8:30
powder, a little bit of salt, pepper,
8:35
and then I'm going to add in 4 oz of
8:38
cheese.
8:40
We'll mash that all together. Now, when
8:42
you're using the milk in there, keep an
8:44
eye on it. Make sure you start low and
8:46
then add as you go. You don't want these
8:48
too runny.
8:51
Give them a taste.
8:55
M. That's going to be your top layer.
8:58
All right. Now, what we're going to do
8:59
is put the mashed potatoes on top of our
9:02
meatloaf.
9:11
Even them out.
9:14
I'm going to sprinkle a little more
9:16
cheese on the top.
9:21
Put some parsley on top. We're going to
9:24
put this back in the oven
9:27
for another 2530 minutes until the
9:29
inside of that meatloaf reaches 165° or
9:33
more in temperature. Here's a tip. While
9:37
you're cooking this in your oven like
9:39
this, I would definitely put a pan up
9:41
underneath to catch any spillage from
9:45
the grease from the meatloaf.
9:47
You can burn your oven. I almost did
9:50
that. We had a smoking issue,
9:54
but we caught it in time, thankfully.
9:56
So, anyway, when we pull this out of the
9:58
oven, I let it rest for about 10 minutes
10:00
or so to kind of pull itself together.
10:02
And what we'll do is we'll pull it out,
10:04
put it on a cutting board or a serving
10:06
platter, and then we'll cut into this.
10:12
Oh, look at that. Mhm.
10:17
All right. There we go. Right, I'm going
10:19
to cut it in half.
10:24
Doesn't that look good?
10:27
Thomas said he can make a sandwich out
10:29
of that, you guys.
10:31
I can.
10:32
He will.
10:34
All right, I'm going to plate it up.
10:44
There you go, you guys. That is my
10:47
cottage pie meatloaf. Can you see all
10:51
the peas and the carrots in there? We
10:53
mashed together the cottage pie and the
10:54
meatloaf, which were the two classics
10:57
that we love. Here's my bite.
11:08
That is good.
11:10
That is delicious. Those creamy flavored
11:13
mashed potatoes with the cheese on top
11:16
of that meatloaf that had flavors that
11:18
you love in a cottage pie.
11:26
And that meatloaf stays so moist in this
11:30
recipe here. What do y'all think you
11:32
guys? Have you ever seen this one
11:34
before? Thumbs up on this one. Thomas is
11:37
going to be making him a sandwich.
11:39
Yep.
11:39
He said yes, he can.
11:42
He will.
11:44
All right, you guys. I'll see y'all on
11:46
the next episode. If you're new to the
11:47
channel, make sure you hit the subscribe
11:48
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know when shows like this one here are
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posted. Like I said, we got a lot of
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good stuff happening this year. We're
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doing classic dishes, regular dishes,
12:00
low carb dishes, desserts. It's all
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coming your way because we have a
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bountiful of people watching. So, we'll
12:08
see y'all on the next one. Bye you guys.
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