Shepherd’s Pie Meatloaf Recipe – Sometimes nothing can beat a good old meat and potatoes dinner that we imagine grandma would make and serve us. Your whole family can sit down together and enjoy this satisfying Shepherd’s Pie Meatloaf meal!
With the weather starting to get cooler, stick-to-your ribs comfort food is in order. In this recipe, I have assembled the meatloaf, potato, and green vegetables into one pan for a delicious all-in-one meal or meal-in-one is quick and easy to make dinner dish that reminds me more of a shepherd’s pie. I particularly love broccoli cheese mashed potatoes and had this in my mind when I was thinking of layering mashed potatoes over the meatloaf in this recipe. Another fun meat using potatoes for a comfort food casserole to try would be Tator Tot Casserole.
Check out all of What’s Cooking America’s Beef Recipes.
- 2 pounds Yukon Gold potatoes or Russet potatoes, washed, peeled, and cut into uniform 2-inch chunks**
- 1/2 teaspoon salt
- Cold water
- 1 large head of broccoli (5 cups chopped florets)
- 6 tablespoons of butter
- 2/3 cup milk, half and half, or cream
- 1 1/3 cup Cheddar cheese, shredded***
- Salt and pepper to taste
- 1/4 cup green onions, finely-chopped
Preheat the oven to 375 degrees F.
In a large bowl, combine ground beef, garlic, onion, eggs, ketchup, milk, Worcestershire sauce, bread, salt, and pepper. NOTE: If meat mixture is too moist, add additional bread crumbs. In a large 3-quart baking dish, pat down the prepared meat mixture until the bottom is evenly covered.
Bake meatloaf in oven for 35 to 40 minutes or until meatloaf reaches an internal temperature of 160 degrees F. (do not overcook or it will be dry). Remove baked meatloaf from oven and drain off any fat and discard.
Start mashed potato preparation while meatloaf is baking (see recipe below).
Using a large spatula, gently spread the prepared Broccoli Cheese Mashed Potato mixture over the baked hot meatloaf until completely covered.
Return to oven and bake for an additional 15 minutes. Remove from oven, garnish the top with the reserved 1/3 cup shredded cheese and sprinkle with green onions and serve.
Makes 6 to 8 servings.
In a large pot, add prepared potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork. Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer.
Add broccoli florets to pot of boiling potatoes in the last 5 minutes of cooking.
While potatoes are cooking, either in another saucepan or microwave, heat butter. Also heat milk in a saucepan or microwave. NOTE: Do not add cold butter or cold milk/cream when making mashed potatoes.
When the potatoes and broccoli are cooked, remove from heat and immediately drain potato mixture thoroughly in a colander. Return to saucepan to dry.
Mash potatoes and broccoli with a potato masher or potato ricer (do not use your electric mixer) until there are no lumps. Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency. Add shredded cheese (reserving 1/3 cup of cheese) and stir into potato mixture until melted in. Salt and pepper to taste.
* Can substitute 1 cup of dried breadcrumbs.
** Do not cut the potatoes into smaller chunks as too much water will be absorbed by the potatoes. After cutting the potatoes, immediately place in cold water to prevent discoloration of the potatoes.
*** Can substitute shredded cheese of choice
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.