Cheesy Mash Topped with Meatloaf

Cheesy Mash Topped Meatloaf

by Colne Life magazine

Hearty helpings!

Serves 6

Ingredients

  • 1 tbsp Olive Oil
  • 1 large Onion, finely chopped
  • 3 Garlic cloves, crushed
  • 750g Beef Mince
  • 1/2 cup Frozen Peas
  • 1 Egg, lightly beaten
  • 180g Dried Breadcrumbs
  • 60g Barbecue Sauce
  • 60g Tomato Sauce
  • 60g fresh flat-leaf Parsley, chopped
  • 3-4 Opies Pickled Walnuts, chopped
  • 500g Potatoes, peeled and chopped
  • 50g Butter, cut into small pieces
  • 60g Milk
  • 60g Mature Cheddar, grated
  • 1 jar Opies mini Silverskin Onions, drained

Method

  1. Heat the olive oil in a small frying pan over a medium-high heat. Cook the onion for around five minutes until soft and slightly golden. Add the garlic and cook and stir for a minute until fragrant – be careful not to burn. Remove from the heat and leave to cool for around 10 minutes.
  2. Meanwhile, make the mashed potato topping. Boil the potato in a pan of salted, boiling water for around 12 – 15 minutes or until tender. Drain well and return the pan to the stove over a low heat. Add 40g butter and milk to the potatoes and mash until smooth. Add the cheese and onions and season to taste.
  3. Preheat the oven to 180°C / Fan 160°C. Grease a 7cm-deep, 11cm x 21cm loaf tin. Line the base and sides with tin foil then baking paper being sure to extend the paper to about 3cm above the edge of the pan.
  4. Place the beef mince, peas, egg, breadcrumbs, barbecue sauce, tomato sauce, parsley and onion mixture in a large bowl. Season with salt and pepper. Mix well to combine then spoon the mixture into prepared tin, pressing with the back of spoon to level.
  5. Bake for 25 minutes or until browned and almost cooked through. Remove from oven. Increase temperature to 200°C / Fan 180°C. Spoon the mashed potato on top of meatloaf. Dot with the remaining butter.
  6. Bake for 20 – 25 minutes or until the potato is golden brown. Leave the meatloaf in a pan for around 10 minutes. Lift onto a plate and then cut into slices and serve. Serve with a rich beef gravy and extra vegetables.

Recipe from Opies.

Why not also try our Tuscan Style Sausage & Cannellini Bean Soup?

ColneLife Sep/Oct/Nov 25