Shepherd's Pie Meatloaf With Parmesan Potato Crust and Stilton Sauce

Inspired by shepherd's pie, this meatloaf is filled with carrots and peas, topped with whipped Parmesan potatoes and served with creamy Stilton sauce. Jennifer Olvera

This shepherd's pie-inspired riff on classic meatloaf seems fairly traditional at first glance, but cutting into it reveals a stuffing of peas and carrots, along with a buttery, cheesy potato crust. The meatloaf base takes inspiration from this awesome Cook's Illustrated recipe, which incorporates a bit of powdered gelatin and chicken stock to help the loaf stay moist and tender as it cooks.


To form the meatloaf, I start by sautéing a few aromatics—onions, celery, garlic,—then combining them with crushed Saltine crackers, a mix of beef, pork, and veal, and a few other seasonings. I then place half the mixture in a loaf pan, making a long well lengthwise that I fill up with the peas and carrots (even frozen peas and carrots work well in this recipe!)

I top it up with the remainder of the meatloaf mix, and press it down to fuse the meat and encase the vegetable filling. Finally, the loaf is slathered with whipped-until-airy Parmesan potatoes that are dotted with butter and baked in the oven until browned. Meanwhile, a quick Stilton cheese sauce simmers on the stove.