Shepherds Pie Meatloaf With Parmesan Potato Crust And Stilton Sauce Recipes

CLASSIC, SAVORY SHEPHERD'S PIE (WITH BEEF AND/OR LAMB) RECIPE

Steps:

• For the Mashed Potatoes: Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until almost as salty as the sea. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds. Transfer potatoes to a large bowl.
• Meanwhile, for the Meat Sauce: Place stock in a 2-cup liquid measuring cup, sprinkle with gelatin, and set aside.
• To Assemble and Bake: Adjust oven rack to center position and preheat oven to 425°F (220°C). Before assembling, heat cream in a large saucepan until simmering. Add potatoes and stir gently until completely incorporated. Season with salt and pepper. Potatoes are now ready for assembly.
• Transfer to oven and bake until top is browned and casserole is fully heated through, about 20 minutes. For deeper browning, place casserole on a rack set about 6 inches under a hot broiler for the last few moments of cooking. (Monitor closely to prevent potatoes from burning.)
• Let stand 15 to 20 minutes before serving. Casserole can be assembled, wrapped with plastic, and refrigerated up to 2 days. Reheat in a 350°F (180°C) oven for about 35 minutes, then use broiler to brown top.

SKILLET SHEPHERD'S PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

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.

SHEPHERD'S PIE MEATLOAF

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.

SHEPHERD'S PIE MEATLOAF WITH PARMESAN POTATO CRUST AND STILTON SAUCE RECIPE

Steps:

• For the Potatoes: Cover potatoes with water in a large saucepan and place over medium-high heat. Bring to a boil and simmer until tender when pierced with a fork, about 20 minutes. Drain and return to pan. Add 3 tablespoons butter, Parmesan, and milk. Season with salt and pepper and whip potatoes using a hand-held mixer until airy, but do not over-mix. For the Meatloaf: Heat olive oil in a medium skillet over medium heat until shimmering. Add onion, celery, and garlic and cook, stirring often, until tender and translucent, about 7 minutes. Transfer to a large bowl and let cool. Adjust oven rack to lower-middle position and preheat oven to 375°F. Whisk eggs and chicken stock in a medium bowl. Sprinkle with gelatin and let stand for 5 minutes. Add the beef, pork, veal, Worcestershire sauce, mustard, tomato paste, paprika, thyme, 3/4 teaspoon salt, 1/2 teaspoon black pepper, saltines, and Parmesan cheese to bowl with cooled onion mixture. Add egg mixture and combine using hands. Do not over-mix. Spray loaf pan with cooking spray. Pack half of the meat lightly and evenly into the loaf pan, creating a well lengthwise down the center and leaving about an inch not indented on either end. Fill well with peas and carrots. Top with remaining meat, pressing gently to fuse top and bottom halves. Evenly spread mashed potatoes on the top and make a crosshatch pattern using the tines of a fork. Cut remaining 2 tablespoons of butter into small pieces and dot them on top of the potatoes. Transfer meatloaf to the oven to cook. For the Cheese Sauce: While meatloaf cooks, combine cheese, cream, and pepper in a small saucepan. Heat over medium-low heat, stirring frequently, until cheese is melted and sauces has thickened, about 10 minutes. Cover and keep warm. The meatloaf is done cooking when the potatoes are browned and an instant-read thermometer inserted into center of loaf reads 135°F to 140°F, 55 to 65 minutes.Remove from oven and let rest for 15 minutes before slicing. Serve immediately, passing Stilton sauce at table.

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.