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.
PrintShepard’s Pie
Ingredients
Units
Scale
Filling
- 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
Crust
- leftover mashed potatoes (about 4-5 cups)
- 2 large eggs, mixed
- 1/2 cup parmesan cheese
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Sauté meat, stirring constantly to break up any chunks (you want this mixture very smooth, like sloppy Joes).
- 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.
- Add peas. Add the tomato paste and stir, then add red wine and stock.
- Cook until meat has absorbed most of the liquid. Place in an oven-proof dish.
- In a separate bowl, whisk eggs and mashed potatoes. Scoop gently on top of the meat filling, leaving some peaks and dollops.
- Grate parmesan cheese on top. Bake for 20 minutes or until golden brown on top.
Keywords: Shepard’s pie, meat loaf, leftovers
