I’d never made meatloaf before (really, I did cook before going GF…. promise! just not meatloaf or desserts). Unfortunately, my loaf wasn’t really a loaf. It crumbled like crazy after cutting it. I’m guessing not enough oats (I used oats instead of bread crumbs). Either way, it was yummy.
I decided to experiment and make a shepherd’s pie with my leftover meatloaf. Here ya go:
1/3 leftover loaf of Maple Meatloaf, crumbled (http://glutenfreegoddess.blogspot.com/2007/12/karinas-maple-apricot-glazed-meatloaf.html) OR if you don’t have this- 1.5 lbs ground beef, browned
6 carrots, peeled and cut into “coins”
8 oz pre-sliced crimini mushrooms
1/3 cup of chopped red onion
2 Tbsp olive oil plus some to drizzle on top of “pie”
*Mashed potatoes- enough to cover the top of your “pie”
pre-heat oven to 400
Put olive oil and carrots into a decent sized skillet over med/med-high heat. Saute until softened. Add mushrooms and onions and continue to saute until tender.
Put leftover crumbled meatloaf into the bottom of a 9×13 pan. Sprinkle the sauted mushroom/carrot/onion mix on top so it is spread out evently.
Spoon the mashed potatoes on top. Don’t smush them down. If you spread them out (roughly) and leave some peaks they will get golden brown and crispy. Yum!
Drizzle the potatoes with olive oil to help your pie get nice and crispy!
Place in oven and bake for 30-40 minutes. Let sit 5 minutes.
Serve it up and enjoy!
PS: The Maple Meatloaf is sweet…. so just beware that your meatloaf pie will be sweet as well! Just use browned ground beef if you’d prefer a saltier shepherd’s pie instead.
*Mashed potatoes=(boil about 9 medium cut up red potatoes until tender- you can leave the skins on- I do! Drain and put in a bowl along with about 1/8 c milk and 2 Tbsp of butter. Mash with a potato masher. Add a splash (or 2) of milk if needed to get the desired consistency. I like mine relatively chunky. Salt and pepper to taste.