Yesterday, I showed how to make a lovely meatloaf that easily serves a crowd of people. However, if your family is smaller, they may not want the same meatloaf two days in a row. Fear not, bored diners! Through the magic of "casserole," we can turn the boring leftover meatloaf into a brand-new, original "Shepherd's Pie!" Not only is it easy, but you probably have all the ingredients in your pantry or freezer.
- reserved BBQ meatloaf
- 4 russet potatoes, cleaned, peeled, and cut in half crosswise (optionally, make 4 cups of instant mashed potatoes)
- 16 oz white button mushrooms, sliced (fresh, frozen and thawed, or canned)
- 2 cups sweet corn (fresh or frozen)
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
Put the potatoes into a large pot and cover with 2-4 inches of cold water. Add 1 tablespoon of kosher salt per 2 quarts of water in the pot. Bring to a gentle boil and cook for 15-25 minutes, or until a paring knife slides through without much resistance (do not overcook so they start to fall apart). Drain and mash. Or skip all of this and just make some instant mashed potatoes.Preheat oven to 350 degrees.
In a skillet, over medium heat saute mushrooms in olive oil until they are golden brown.
Crumble and spread meat loaf into a casserole dish. Spread mashed potatoes evenly over the meatloaf. Sprinkle mushrooms and corn on the potato, then top with shredded cheddar cheese. Bake for 20 minutes, or until the cheese is thoroughly melted. Rest for 5 minutes before serving.