I have some leftovers from last night’s meatloaf and mashed potatoes and I love to reinvent them into this one pot Shepherd’s Pie. Instead of hours of prep and cook time, it only takes a few extra ingredients and a couple more minutes of prep to turn the house into a deliciously smelling home in time for dinner.
Shepherd’s Pie
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 2 lbs cooked meatloaf – original recipe found here
- 1 cup low sodium beef broth
- 1.5 cups frozen peas
- 3 cups cooked mashed potatoes
Instructions
- Set oven to 375
- Microwave mashed potatoes until soft, about 1-3 minutes
- In a cast iron skillet, mash the meatloaf and break up into small pieces
- Add the beef brother, frozen peas and a pinch of salt and mix until combined and a thick soup like consistency
- Spoon the mashed potatoes on top and bake for 20 minutes until the top of the potatoes are crisp and brown
