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Cottage Pie Meatloaf (A Ground Beef Shepherd's Pie)

2 Classics Combined Together.
Course: cottage pie, dinner, easy dinner idea, easy weeknight meal, ground beef recipe, meat & potatoes, meatloaf, shepherds pie
Cuisine: American
Author: Catherine's Plates

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.