Welcome back everyone to Katherine's
Plates. We're going to take two good old
classics, the shephardd's pie or as you
know with the cottage pie and a
meatloaf. We're going to put it
together. I'm calling this cottage pie
meatloaf. Now shephardd's pie is
traditionally known to have lamb in it
and cottage pie has ground beef in it.
So that's why we're calling it cottage
pie meatloaf. But people know
shephardd's pie to have ground beef in
it also. All right, you guys. We're
going to go ahead and get started. We
got to make the meatloaf portion of this
recipe, and it's going to have the
flavors that we love in a cottage pie
also. All right, come on down. Now, what
we're going to do is sauté up some
vegetables first. Get those cooled down.
I am using half of a yellow onion, just
diced up. And then I took one rib of
celery, washed off, diced that up. I
have some frozen peas and carrots. Those
belong in a cottage pie that I got some
seasonings here. So, we're going to
start in a medium skillet. We're going
to add one tablespoon of cooking oil.
We're just going to heat that up.
Yeah. All right, let's go ahead and add
the onion.
A, you hear the sizzle.
Anything that'll add a nice flavor,
nice color to your dish.
We're going to cook these down for about
two to three minutes. Get it nice and
soft.
Thomas loves a good meatloaf.
And I love a shephardd's pie or a
cottage pie. Why not put them together?
I think the only problem that Thomas
will have with this is that the meatloaf
when you have it left over, you can't
make a sandwich with it because of what
I'm going to do with it. But that's
okay.
He's still excited to give this a try.
Oh, that smells good. Starting to get a
little brownness to them. So, we're
going to add the peas and carrots. Now,
these were frozen, and so the crystals
on them will just create an extra little
layer of water in there to help steam
everything.
All right, we're going to cook this down
just for another minute or so until the
peas and carrots are heated through.
While that's happening, we're going to
go ahead and add about a/4 teaspoon of
salt right across the top. Flavor these
vegetables, some black pepper,
1/4 of a teaspoon,
and 1/4 teaspoon of garlic powder. Every
layer of this dish is going to have
seasoning in it. We're doing this step
here like this. We want the veggies nice
and soft. Plus, if you put the peas and
carrots into the meatloaf mixture
frozen, there's going to be a lot of
water coming out of it, and it's going
to make your meatloaf a little too
moist. This way, the evaporates out,
and we don't have that extra liquid in
there other than what it calls for in
the recipe. All right, you guys, that is
good right there.
I think we get those carrots done. We're
going to turn it off and we're going to
set this aside. Let it kind of cool down
just for a little bit. All right, we're
going to start in a large mixing bowl. I
have one pound of ground beef. And we're
going to need one4 cup of bread crumbs
or you can use panko crumbs, which I'm
using right here, which are light and
crispy. Kind of a Japanese style
breadcrumb.
This will help bind everything together.
We're going to need 1/4 cup of milk.
One egg,
1/4 cup of ketchup. I'm just going to
guess here. There we go. 1 tbspoon of
parsley, half a tablespoon of worashers
sauce
right across the top. And then we're
going to season 1/4 teaspoon salt, black
pepper,
garlic powder, onion powder. We're going
to put on some gloves and get this all
mixed up. Now, keep an eye on your
mixture. And if it's too wet, add some
more panko crumbs. And if it's too dry,
then you can add a little bit more
ketchup if you want that flavor in
there. Or you can even add some more
milk. All right.
That looks good.
All right. Now, what you need to do,
don't forget about it. I almost did, is
we're going to take our peas, carrots,
onion, and celery mixture, and we're
going to add that to our mixture of the
ground beef there.
I got a lot going in here. Put whatever
you want in there.
Now, what I'm going to do is just take
my wooden spoon here, and we're going to
just kind of mix that in without mushing
it. All right. That's why I'm not going
to use my hand. I don't want to break up
all of the peas and carrots. I want to
see that in the meatloaf, all throughout
it. So, we're just going to combine
until it's all grabbed onto the meat
there. Look at that. Yeah,
I consider that a good mix. All
right, we're going to bring over a piece
of parchment paper and we're going to
fit it into our loaf pan here. This is a
9x5 by two. And I'm just going to put it
on the bottom of the parchment. We're
going to cut.
And then we'll just pull off the
corners. Doing this will help you get
the meatloaf out of your baking dish.
And if you don't do this, then you can
just slice it in the baking dish and
pull it out that way. But you're going
to see why later. It'll be just easier
to do it like this.
All right, I'm just going to fold up the
sides so it fits in good.
All right,
fit it in. Now, we're going to fill it
with the mixture.
Sure it's nice and evened out. Now,
we're not going to care if the peas and
carrots don't show at the top right here
cuz something's going to go on top of
there.
I've got my oven preheated at 350°.
We're going to bake this halfway at this
point. So, I'm going to put it in and
we're going to bake it for 25 minutes
and then by then we'll have another
layer ready to go onto it and we'll
finish baking it off. All right, the
next step we got to make mashed potatoes
and we got to give them lots of flavor.
So, the first thing we're going to do is
take five rusted potatoes. These are
just the medium size. If you have really
large ones, then I would do three or
four. I'm just going to peel them. All
right. I'm going to cut these small.
I'm going to put them into a medium bowl
and finish off the rest.
All right, I'm going to rinse these off
and I'm going to put them into a large
pot with cold water. Now, you want the
water to cover about 1 in above the
potatoes. I'm going to add one teaspoon
of salt so that we can flavor.
It's on a high heat. We're going to
bring this to a boil. Then, we're going
to lower it to a medium high. Let them
simmer until the potatoes are fork
tender. All right. Once your potatoes
are fork tender, drain them. Put them
back in the pot. And then, we're going
to mash it up with a little bit of milk,
some butter, some cheese, salt, and
pepper. And I'm going to put a little
bit of garlic powder in there also.
about 1/4 cup of milk,
four tablespoon of butter, garlic
powder, a little bit of salt, pepper,
and then I'm going to add in 4 oz of
cheese.
We'll mash that all together. Now, when
you're using the milk in there, keep an
eye on it. Make sure you start low and
then add as you go. You don't want these
too runny.
Give them a taste.
M. That's going to be your top layer.
All right. Now, what we're going to do
is put the mashed potatoes on top of our
meatloaf.
Even them out.
I'm going to sprinkle a little more
cheese on the top.
Put some parsley on top. We're going to
put this back in the oven
for another 2530 minutes until the
inside of that meatloaf reaches 165° or
more in temperature. Here's a tip. While
you're cooking this in your oven like
this, I would definitely put a pan up
underneath to catch any spillage from
the grease from the meatloaf.
You can burn your oven. I almost did
that. We had a smoking issue,
but we caught it in time, thankfully.
So, anyway, when we pull this out of the
oven, I let it rest for about 10 minutes
or so to kind of pull itself together.
And what we'll do is we'll pull it out,
put it on a cutting board or a serving
platter, and then we'll cut into this.
Oh, look at that. Mhm.
All right. There we go. Right, I'm going
to cut it in half.
Doesn't that look good?
Thomas said he can make a sandwich out
of that, you guys.
I can.
He will.
All right, I'm going to plate it up.
There you go, you guys. That is my
cottage pie meatloaf. Can you see all
the peas and the carrots in there? We
mashed together the cottage pie and the
meatloaf, which were the two classics
that we love. Here's my bite.
That is good.
That is delicious. Those creamy flavored
mashed potatoes with the cheese on top
of that meatloaf that had flavors that
you love in a cottage pie.
And that meatloaf stays so moist in this
recipe here. What do y'all think you
guys? Have you ever seen this one
before? Thumbs up on this one. Thomas is
going to be making him a sandwich.
Yep.
He said yes, he can.
He will.
All right, you guys. I'll see y'all on
the next episode. If you're new to the
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doing classic dishes, regular dishes,
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see y'all on the next one. Bye you guys.