Meatloaf Shepherd's Pie

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 10/28/22
Tested by
Noah Velush-Rogers
Noah Velush-Rogers
Tested by Noah Velush-Rogers
Noah Velush-Rogers works on food prep for several area caterers. He has worked with a team of prep chefs for a private school group. He was an assistant cooking teacher for children and teen group cooking classes. Noah was hired as an intern and was then trained as a recipe tester for Fine Cooking Magazine. 
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Meatloaf Shepherd's Pie

The Spruce / Rachel Riesgraf

Prep: 20 mins
Cook: 60 mins
Cooling Time: 10 mins
Total: 90 mins
Servings: 6 servings

Meatloaf shepherd's pie is a delicious comfort food without the hassle of making a meat pie from scratch. Rather than chopping and browning beef for a meat pie, use leftover meatloaf to save time and money. You'll put leftovers to good use and make a whole new dish that your family will love.

What Kind of Meatloaf to Use

Any meatloaf recipe will work well for this shepherd's pie. If you don't have leftover meatloaf, pick up a prepared meatloaf at the store. Look for it in the same place you find rotisserie chickens.

Save Time on the Potatoes, Too

And don't be afraid of using refrigerated mashed potatoes or dried potato flakes, for that matter. Those products are made with real potatoes, and they can save a ton of time. Cooking, peeling, and mashing potatoes would add about an hour to the preparation time for this recipe. You can also use leftover mashed potatoes—you may need to add more milk to make them spreadable.

What to Serve with Meatloaf Shepherd's Pie

Serve this hearty dish with a fresh green salad tossed with crisp veggies or a broccoli and bacon salad.

“If you somehow find yourself in the possession of leftover meatloaf and mashed potatoes you can whip this one up pretty easily to give yourself a little variety to your meals. If you have fresh veggies around I recommend using those to add more flavor and texture.” — Noah Velush-Rogers

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Ingredients

  • 2 tablespoons unsalted butter

  • 1 medium onion, coarsely chopped

  • 4 cloves garlic, minced

  • 1 cup frozen sliced carrots

  • 2 to 3 cups crumbled leftover meatloaf

  • 2 tablespoons all-purpose flour

  • 1 cup beef broth

  • 1/2 cup ketchup

  • 2 tablespoons mustard

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon dried marjoram or oregano

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 (20-ounce) package precooked mashed potatoes

  • 1 cup frozen peas

  • 1/3 cup sour cream

  • 1/3 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    Meatloaf Shepherd's Pie ingredients

    The Spruce / Rachel Riesgraf

  2. Preheat the oven to 375 F. In a large skillet, melt the butter over medium heat.

    Butter in a skillet

    The Spruce / Rachel Riesgraf

  3. Add the onion and garlic and sauté for 4 to 5 minutes, or until the onions are turning translucent.

    Onions and garlic in a skillet

    The Spruce / Rachel Riesgraf

  4. Add the carrots and sauté for 4 minutes, or until the carrots thaw.

    Onions, garlic, and carrots in a skillet

    The Spruce / Rachel Riesgraf

  5. Add the crumbled meatloaf and sauté for 4 to 5 minutes longer until the mixture is hot and combined.

    Crumbled meatloaf added to the carrot and onion mixture in the skillet

    The Spruce / Rachel Riesgraf

  6. Add the flour and sauté for 3 more minutes.

    Flour added to the meat and vegetable mixture in the skillet

    The Spruce / Rachel Riesgraf

  7. Add the broth, ketchup, mustard, Worcestershire sauce, marjoram, and salt and pepper to taste. Stir. Simmer the mixture for 10 minutes, stirring occasionally.

    Add the broth, ketchup, mustard, Worcestershire sauce, marjoram, and salt and pepper to the mixture in the skillet

    The Spruce / Rachel Riesgraf

  8. Meanwhile, heat the refrigerated potatoes as directed on the package, or use leftover mashed potatoes, if available.

    Mashed potatoes in a bowl

    The Spruce / Rachel Riesgraf

  9. Add the peas and sour cream to the beef mixture in the skillet and stir to combine.

    Add the peas and sour cream to the beef mixture in the skillet

    The Spruce / Rachel Riesgraf

  10. Pour into a 2 1/2-quart casserole dish and spread the mixture level.

    Meat mixture in a pan

    The Spruce / Rachel Riesgraf

  11. 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.

    Meat mixture topped with mashed potatoes and Parmesan cheese

    The Spruce / Rachel Riesgraf

  12. 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.

    Meatloaf Shepherd's Pie

    The Spruce / Rachel Riesgraf

Tips

If you use leftover mashed potatoes, add more milk as needed for them to spread easier.

How to Store

Refrigerate leftovers in an airtight container for up to 5 days.

Recipe Variations

  • Feel free to throw in other veggies, such as green beans, to this dish. You can also use leftover cooked veggies like sweet potatoes. Just make sure to chop them into small pieces.
  • You can also make the topping with mashed sweet potatoes if desired.
Nutrition Facts (per serving)
429 Calories
21g Fat
41g Carbs
20g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 429
% Daily Value*
Total Fat 21g 27%
Saturated Fat 8g 42%
Cholesterol 83mg 28%
Sodium 1357mg 59%
Total Carbohydrate 41g 15%
Dietary Fiber 5g 18%
Total Sugars 13g
Protein 20g
Vitamin C 20mg 100%
Calcium 148mg 11%
Iron 3mg 17%
Potassium 877mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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