Shepherd’s Pie


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

  • Author: Roni Proter
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 4 1x


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


  1. Set oven to 375
  2. Microwave mashed potatoes until soft, about 1-3 minutes
  3. In a cast iron skillet, mash the meatloaf and break up into small pieces
  4. Add the beef brother, frozen peas and a pinch of salt and mix until combined and a thick soup like consistency
  5. Spoon the mashed potatoes on top and bake for 20 minutes until the top of the potatoes are crisp and brown

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