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                           SHEPHERD’S PIE MEATLOAF by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 pounds ground sirloin or 95% lean hamburger

1/2- onion, thinly sliced

1 cup PANKO Japanese bread crumbs

1/2 cup chicken broth

1/2-teaspoon salt

2 eggs slightly beaten

2 tablespoons ketchup

2 garlic cloves, minced
1 onion, sliced in rings

4 potatoes, cubed

1/3-cup milk or you can use potato water

2 tablespoons butter

1/4-cup cheddar cheese

1 (8oz) package frozen peas

1 (8oz) package carrots

DIRECTIONS:                   (PRE-HEAT OVEN TO 350 DEGREES)

1.    Combine first 8 ingredients in a bowl.

2.    Smooth in loaf baking dish.

3.    Bake uncovered for 1 hour.

4.    While meatloaf is baking, prepare potatoes.

5.    Bring a pot of water to boil and add potatoes.

6.    Cook until tender, and drain, you can use potato water instead of milk.

7.    Mash the potatoes with a potato masher,

8.     Stirring 1/3-cup milk or use reserved potato water.

9.    In a frying pan melt butter and when sizzling hot add onion.

10. Put lid on and sauté for about 10 minutes or until onion is caramelized.

11. Place potatoes and onions in a bowl and mix thoroughly.

12. Place mixture in a baking dish and top with cheese.

13. Bake at 350 for 20 minutes.

14. When meatloaf and potatoes are done, remove from the oven.

ASSEMBLING SHEPHERD’S PIE:         (PRE-HEAT OVEN TO 350 DEGREES)

1.    Spoon meatloaf into a 3 quart casserole dish, smooth into flat layer.

2.    Mix peas and carrots together and add on top of the meatloaf.

3.    Spoon mashed potato mixture on top of the vegetables, do not mix with the vegetables with the potatoes.

4.    Bake for 20 minutes.

ENJOY DAN:                   BON-APPETITE!!