Meat Loaf Shepherds Pie Food

MEAT LOAF SHEPHERD'S PIE

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.

MEATLOAF SHEPHERD'S PIE

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, or use leftover mashed potatoes, if available.
• Add the peas and sour cream to the beef mixture in the skillet and 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.

HEARTY MEATLESS SHEPHERD'S PIE

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.

CLASSIC SHEPHERD'S PIE

Steps:

• Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
• Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
• Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.

MEATLESS SHEPHERD'S PIE

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.

MEAT LOAF PIE

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Press onto the bottom and up the sides of an ungreased deep-dish 9-in. pie plate. , Bake at 350° for 35-40 minutes or until meat is no longer pink. Meanwhile, prepare mashed potatoes according to package directions; stir in mustard. , Drain meat loaf; spread potatoes over top. Sprinkle with cheese. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

MEATLOAF SHEPHERD'S PIE

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.

BAKED MEATLOAF SHEPHERD'S PIE

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.

MEATLOAF SHEPHERD'S PIE

Steps:

• Place meat loaf 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 onion.
• Spread potato mixture over corn.
• Bake, uncovered, at 375 degrees Fahrenheit for 25-30 minutes or until heated through.
• Sprinkle with remaining cheese.
• Bake 2 minutes longer or until the cheese is melted.

VEGETARIAN BEEF SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
• Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
• Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
• Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.

VEGETARIAN SHEPHERD'S PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
• Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
• Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
• Bake in preheated oven until lightly browned on top, about 30 minutes.

MY SHEPHERD'S PIE

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.