Meatloaf Shepherds Pie Recipe 455

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a large casserole dish.
• Heat oil in a large skillet over medium-high heat. Cook and stir carrot, onion, and garlic in the hot oil until soft and onion is clear, 5 to 7 minutes. Add burger crumbles and lentils; cook until heated through, 5 to 7 minutes. Add flour and saute, 1 to 2 minutes.
• Stir broth, Worcestershire sauce, tomato paste, and soy sauce into the skillet. Simmer until the sauce thickens, about 5 minutes. Turn off the heat and stir in peas and rosemary. Season with salt and pepper. Pour the mixture into the prepared casserole dish and top with mashed potatoes.
• Bake in the preheated oven until heated through and potatoes are golden, 20 to 30 minutes.

Steps:

• 1. In a large bowl, mix together all meatloaf ingredients until well combined. Form into a loaf, about 9x5-inches and transfer to a loaf pan that has been sprayed with cooking spray.
• 2. Bake in a preheated 350-degree oven for 40 minutes. Then increase oven temperature to 400 degrees.
• 3. Remove meatloaf from oven and top with mashed potatoes, spreading out with spatula to seal edges. Sprinkle with remaining 1/4 cup peas and carrots. Return to oven and bake an additional 20 minutes.
• 4. Remove meatloaf from oven to a cooling rack. Transfer meatloaf to a cutting board or platter and rest 10 minutes before serving.

Steps:

• Place meat loaf slices in a greased 2-1/2-qt. baking dish. Cover with gravy; top with corn. Combine potatoes, 1/2 cup cheese, sour cream and onions; spread over corn. , Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until the cheese is melted.

Steps:

• Place meatloaf slices in a greased 2 1/2 quart baking dish.
• Cover with gravy; top with corn.
• Combine potatoes, 1/2 cup cheese, sour cream, and onions.
• Spread over corn.
• Bake, uncovered, at 375° for 25 to 30 minutes or until heated through.
• Sprinkle with remaining cheese.
• Bake 2 minutes longer or until the cheese is melted.

Steps:

• Preheat oven to 350 degrees.
• Prepare meatloaf: Combine first eight ingredients in a large bowl.
• Smooth into a loaf baking dish.
• Bake uncovered for 1 hour.
• While meatloaf is baking, prepare potatoes: Boil potatoes until tender, drain water.
• Mash potatoes with fork, stirring in 1/3 cup of half & half.
• In skillet melt margarine and brown slices of onions.
• Put on lid and cook, stirring occasionally, making sure all of the onions get brown (usually about 10 minutes).
• Mix potatoes and onions in a medium-size bowl.
• Place mixture in 2-qt baking dish and top with cheese.
• Bake at 350 for 20 minutes.
• When meatloaf and potatoes are done, remove from oven.
• Assemble shepherd's pie: Drain the meatloaf of grease and spoon into a 3-qt casserole dish (The meatloaf will break apart as you spoon it out.) Mash the meatloaf down into a flat layer.
• Mix peas and carrots together and add them on top of the beef.
• Spoon mashed potato mixture on top of the vegetables. The potatoes should form the top layer, so be careful not to mix the vegetables with the potatoes.
• Bake at 350 degrees for 20 minutes.

Steps:

• Preheat oven to 400.
• In large bowl, combine crumbled meatloaf, vegetables and soup.
• Place mixture into a 10 inch deep pie dish.
• Stir cheese into potatoes.
• Spoon potatoes over meat mixture.
• Place pie plate on baking sheet & bake for 25 minutes or until hot and potatoes are light golden brown.
• Remove from oven and top with 1/2 cup more of shredded cheese. Then, bake 5 minutes longer until cheese is melted.

Steps:

• Preheat oven to 425°. Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake 15-20 minutes. Cool for 10-15 minutes., Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender; drain. Mash potatoes with broth, salt and pepper; squeeze softened garlic into potatoes and mix well., In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in mushrooms, meat crumbles, carrots and celery; cook and stir 5 minutes. Add 1/2 cup broth, rosemary, soy sauce, salt and pepper; cover and cook 10 minutes., Combine flour and remaining broth until smooth. Gradually stir into pan. Bring to a boil; cook and stir 1 minute or until thickened. Stir in peas., Preheat oven to 350°. Transfer vegetable mixture to an 8-in. square baking dish coated with cooking spray; cover with potato mixture. Bake, uncovered, 30-35 minutes or until heated through.

Steps:

• 1. Preheat oven to 350
• 2. In a large bowl, mix together all meatloaf ingredients until well combined. Place in 9x5 loaf pan.
• 3. Bake 40 minutes.
• 4. Increase oven temperature to 400.
• 5. Remove meatloaf from pan and top with mashed potatoes spreading out with spatula to seal edges. Sprinkle with remaining 1/4 cup peas and carrots.
• 6. Return to oven and bake 20 minutes more.
• 7. Remove from oven and let rest for 10 minutes before serving.