Shelly's Recipe

SHEPHERDS PIE MEAT LOAF

Category: Meatloaf

2 tsp vegetable oil
3/4 cup chopped onions (1 medium)
1 clove garlic, minced
1/2 tsp dried thyme
1 lb lean ground beef
1/2 cup fine, dry bread crumbs
1/4 cup evaporated skim milk
3 tbsp ketchup
1 large egg, lightly beaten
2 tsp Worcestershire sauce
2 tsp prepared horseradish
1 tsp salt
1/2 tsp dry mustard
1/2 tsp freshly ground black pepper
1/4 1/2 tsp cayenne pepper

Potato-Vegetable Topping:
1 1/2 lbs potatoes, peeled and halved (about 3 lg.)
1/2 cup low-fat milk, heated until steaming
1 large egg, lightly beaten
1/2 tsp salt
1/4 tsp freshly ground black pepper
Pinch nutmeg, preferably freshly grated
2 medium carrots, peeled and diced
1 small zucchini, diced

To make meat loaf: Preheat oven to 350. In a small skillet, heat oil over medium heat. Saute onions and garlic for 2 to 3 minutes, or until softened. Stir in thyme and let cool slightly.

In a large bowl, combine meat, onion mixture and remaining ingredients. Mix well. Pack into a loaf pan. Bake for 30 minutes and pour off any fat.

To make topping: Meanwhile, cook potatoes in lightly salted boiling water until tender. Drain, place in a medium-sized bowl and mash. Stir in milk, egg, salt, pepper and nutmeg. Blanch carrots and zucchini separately in lightly salted boiling water for 30 seconds to 1 minute. Drain, refresh with cold water and pat dry.

Spoon carrots and zucchini over top of the meat loaf and spread the potato mixture over the vegetables. Bake for 30 to 40 minutes longer, or until the top is golden brown.