Leftover Meatloaf and Mashed Potatoes Shepherd’s Pie
A comforting and budget-friendly casserole made from leftover meatloaf, mixed vegetables, and creamy mashed potatoes baked to a golden finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 4 cups leftover meatloaf, crumbled
- 3 cups leftover mashed potatoes
- 1 bag (12 ounces) frozen mixed vegetables (carrots, peas, corn, green beans)
- 2 teaspoons olive oil
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium-high heat.
- Add crumbled meatloaf and frozen vegetables. Cook for 5 to 8 minutes, stirring occasionally, until heated through and combined.
- Transfer the mixture to a medium baking dish and spread evenly.
- Spoon mashed potatoes over the top and spread to fully cover the filling.
- Bake for 20 to 25 minutes until hot and the top is lightly golden.
- Let rest for 5 minutes before serving.
Notes
- No need to thaw frozen vegetables before cooking.
- Add shredded cheese on top for extra flavor.
- Stir in a bit of gravy or broth for a richer filling.
- Use fresh mashed potatoes if leftovers are not available.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze for up to 2 months before or after baking.
- Reheat covered to prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
