Homemade Organic Meatloaf Cottage Pie

Here’s What You’ll Need:

  • 2 – 3 cups crumbled Homemade Organic Beef and Pork Meatloaf
  • 2 cups leftover Homemade Organic Garlic Mashed Potatoes
  • 2 cups organic frozen mixed vegetables (or finely chopped fresh vegetables of your choosing)
  • 1 cup diced organic yellow onion
  • 3 minced organic garlic cloves
  • 1 cup Homemade Organic Vegetable Stock
  • 1/2 cup Homemade Organic Chicken Aspic (gelatin from roasted chicken)
  • 1/4 cup organic grass-fed whole milk
  • 2 tsp. organic Italian seasoning
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly-ground peppercorn blend
  • 1¬†cup shredded organic cheddar cheese
  • 2 Tbsp. home rendered shmaltz, lard or tallow
  • 2 Tbsp. organic arrowroot powder mixed with 2 Tbsp. cold unchlorinated and unfluoridated water (slurry)

Here’s How I do it:

  1. Heat a medium saucepan over medium-high heat.
  2. Add the lard and heat until warm and bubbly.
  3. Cook the onions over medium heat for 3-4 minutes.
  4. Add the garlic and cook for 1 -2 minutes.
  5. Pour the stock, aspic, crumbled meatloaf and frozen vegetable medley into the saucepan and bring to a boil.
  6. Add Italian seasoning, pepper and salt; Reduce heat to a simmer.
  7. Simmer for 30 minutes, uncovered.
  8. Add to the bottom of a bread pan.
  9. Mix the milk with the mashed potatoes until well blended.
  10. Cover the stew mixture with mashed potatoes.
  11. Sprinkle the cheese on top.
  12. Bake for 20 – 25 minutes, or until the mixture is bubbly and the cheese is melted.
  13. Enjoy!
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