December 6, 2008

SHEPHERD'S PIE MEAT LOAF

2 tsp. vegetable oil
3/4 c. chopped onions (1 med.)
1 clove garlic, minced
1/2 tsp. dried thyme
1 lb. lean ground beef
1/2 c. fine, dry bread crumbs
1/4 c. evaporated skim milk
3 tbsp. catsup
1 lg. 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 c. low-fat milk, heated until steaming
1 lg. egg, lightly beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Pinch nutmeg, preferably freshly grated
2 med. carrots, peeled and diced
1 sm. zucchini, diced
To make meat loaf: Preheat oven to 350 degrees F. 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 9x5 inch 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. Serves 6.

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