Shepard’s Pie


If you haven’t checked out Emotional Mojo, it’s a national morning show that focuses on feel good news and lifestyle segments that are designed to empower and inspire.  Right up my alley.  They asked me to share a Dinner Reinvented recipe on their show and below you’ll find the clip and recipe.  I took a classic American dinner, meatloaf, mashed potatoes and peas, and transformed it into a classic Irish meal, Shepherd’s Pie.  It couldn’t be any easier to give these leftovers new life, I love how completely different the dish tastes with the addition of a little splash of red wine, chicken broth and that crunchy, creamy crust.


Shepard’s Pie


Units Scale


  • 1 lb ground beef, 85% lean
  • 1 large onion, grated or minced fine
  • 1 garlic clove
  • 3 large carrots, minced
  • 1 cup of green peas
  • 1 cup red wine
  • 2 tablespoons tomato paste (can substitute ketchup)
  • 1 cup chicken stock
  • 2 tablespoons Worcestershire sauce
  • 1 sprig fresh rosemary, minced
  • 3 sprigs fresh thyme, destemmed
  • salt and pepper to taste


  • leftover mashed potatoes (about 4-5 cups)
  • 2 large eggs, mixed
  • 1/2 cup parmesan cheese
  • salt and pepper to taste


  1. Preheat oven to 400 degrees. 
  2. Sauté meat, stirring constantly to break up any chunks (you want this mixture very smooth, like sloppy Joes).
  3. Add minced onion (if you are using leftover meatloaf you can skip this part) and carrots and continue cooking for about 3 minutes or until vegetables are softened.
  4. Add peas. Add the tomato paste and stir, then add red wine and stock. 
  5. Cook until meat has absorbed most of the liquid.  Place in an oven-proof dish.
  6. In a separate bowl, whisk eggs and mashed potatoes.  Scoop gently on top of the meat filling, leaving some peaks and dollops. 
  7. Grate parmesan cheese on top.  Bake for 20 minutes or until golden brown on top.

Keywords: Shepard’s pie, meat loaf, leftovers

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