Shepherd's Pie

1 Old Style Meatloaf*, prepared (thawed if previously frozen) (recipe here)
2 cups mashed potatoes (left over from another meal or made at this time*)
1 15 oz can of corn, drained
1 15 oz can of green beans, drained
1 cup shredded cheddar cheese
3 tablespoons of butter

  1. Preheat oven to 350.
  2. Crumble the prepared meatloaf into a large skillet and cook over medium heat to warm it up.  Place the   warmed mixture into a casserole or baking dish.
  3. Top the meat with the corn and green beans.
  4. Top the vegetables with the prepared mashed potatoes.
  5. Slice the 3 tablespoons of butter into thin pieces and distribute evenly over the potatoes. 
  6. Top with shredded cheddar.
  7. Bake, uncovered, for 30  minutes, or until it is gold brown and bubbly on top.  Serve warm.
Serves 6

NOTE: Fill the Freezer AND Cook Once / Serve Twice trailed meal ~
 This recipe is best made when trailed from a meal made with Old Style Meatloaf (recipe here).  
*You can also adapt the recipe to use any other pre-made meatloaf you have in the fridge or freezer.  (Italian Meatloaf OR Bacon Cheddar Meatloaf.  DON'T HAVE MEATLOAF??? Pre-made meatballs work too!  Try any of these that you may have already put in your freezer: Italian Meatballs, Old Style Meatballs or Bacon Meatballs.  

Tami’s Tip:      
*When making the mashed potatoes for this recipe, don’t be afraid to use instant potatoes.  Just follow the directions on the box for making a 2 cup batch and use as directed for the Shepherd’s Pie.  Go ahead…give it a try.  You’ll be surprised at how well it works!

Let’s Eat!
Copyright© 2012 Around the Table with Tami

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