This is about the time of the holiday season when I’m just not in the mood to make much of anything for weekday meals. My kitchen creativity is tapped out on Christmas cookies and multiple rounds holiday party appetizers I have to prepare. During this spell, meatloaf is one of the go-to dinners I make and have ready for a work night meal. With only two adults in our house who sit down to eat a proper portion, that means leftovers. I took a long look at the hunk of meatloaf remaining, and the potatoes I found still lingering from a crock pot meal I’d made earlier in the week…and I decided to try something I’d never made before….Shepherd’s Pie.
I started by locating and chopping some veggies I’d use to supplement the meat: carrots, onions, and some baby bella mushrooms.
I also grabbed some frozen peas, something I always have around (see my Pantry Must-Haves post) I sauteed those, then added the meatloaf and broke it up in the pan, only adding a little seasoning to the veggies as the meat had already been seasoned.
From there I went to work on the topping, a mashed potato of sorts. Now, because I have never made shepherd’s pie before, I did consult a couple of recipes to make sure I was on the right track, and I was. So I took the leftover cooked potatoes from my previous dish, and mixed those up with some sour cream and heavy cream (also leftover from a recipe. It seems that recipes always call for half a cup of the stuff, when the smallest carton usually contains about a cup) I suppose you could use milk here too. I used a hand mixer to get it nice and smooth and seasoned it with salt and pepper.
The last component I needed to figure out was the gravy. So I went with what I know. Start with some butter, whisk in some flour, then I added beef broth and, after consulting with some other shepherd’s pie recipes, I added a little bit of Worcestershire sauce and some pepper. I let all those elements hang out until I like the consistency, took a taste….and I was satisfied. I mixed the meat and veggies with the gravy and poured portions into some medium sized ramekins. Since I was dealing with leftover portions of both the meat and the potatoes, there wasn’t enough for the traditional portion in a baking dish. But I’ve found these ramekins I bought recently have been very useful in situations like this.
I spread the whipped potatoes on top of the meat/veggies/gravy and sprinkled a little paprika on there for color. Since everything was cooked already and the portions were not terribly big, I decided to broil them on high until the top looked golden brown. But if you were making these ahead and were refrigerating them, I would bring them up to room temp, or throw them in the oven first before broiling so it’s warm throughout.
I got four portions of “Shhhheperd’s Pie” from only about a 3-4 inch slice of meatloaf and a handful of leftover potatoes. This will surely become a new “go-to” meal with any sort of leftover ground meat.
Please share some of your short-cuts and secrets to getting dinner on the table during the busiest time of year. I could use them!