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

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 meatloaf is stuffed with a mixture of carrots and peas. Then it's slathered with Parmesan potatoes, dotted with butter and baked in the oven until browned. Meanwhile, a quick Stilton cheese sauce simmers on the stove, waiting to be served alongside.

Why this recipe works:

  • Bloomed gelatin is incorporated into the mixture, helping to keep the loaf moist and meaty.
  • Flavorful ingredients, including Worcestershire sauce, Parmesan cheese and tomato paste, banish blandness.
  • Cheesy Parmesan potatoes top the meat. They are marked with a crosshatch pattern and dotted with butter so they bake up browned.
  • An easy, potent Stilton cheese sauce ties everything together.

Recipe Details

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

Active 90 mins
Total 2 hrs 15 mins
Serves 6 servings


For the Potatoes:

  • 5 medium Yukon Gold potatoes, peeled and cut into chunks

  • 5 tablespoons unsalted butter, divided

  • 1/3 cup grated Parmesan cheese

  • 1/4 cup milk

  • Kosher salt and freshly ground black pepper

For the Meatloaf:

  • 1 tablespoon extra-virgin olive oil

  • 1 medium onion, minced (about 1 cup)

  • 1 rib celery, minced (about 1/2 cup)

  • 2 medium cloves garlic, minced (about 2 teaspoons)

  • 2 large eggs

  • 1/4 cup homemade or store-bought low sodium chicken stock

  • 1/2 teaspoon unflavored gelatin

  • 1 pound ground beef

  • 1/2 pound ground pork

  • 1/2 pound ground veal

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon Dijon or prepared mustard

  • 1 1/2 tablespoons tomato paste

  • 1/2 teaspoon smoked paprika

  • 3/4 teaspoon dried thyme

  • 21 saltine crackers, finely crushed

  • 1/3 cup finely grated Parmesan cheese

  • Non-stick cooking spray

  • 3/4 cup frozen peas and carrots mixture, thawed, or the equivalent fresh and blanched

For the Sauce:

  • 4 ounces Stilton cheese

  • 1 cup heavy cream

  • 1/4 teaspoon freshly ground black pepper


  1. For the Potatoes: Cover potatoes with water in a large saucepan and place over medium-high heat. Bring to a boil and simmer until tender when pierced with a fork, about 20 minutes. Drain and return to pan. Add 3 tablespoons butter, Parmesan, and milk. Season with salt and pepper and whip potatoes using a hand-held mixer until airy, but do not over-mix.

  2. For the Meatloaf: Heat olive oil in a medium skillet over medium heat until shimmering. Add onion, celery, and garlic and cook, stirring often, until tender and translucent, about 7 minutes. Transfer to a large bowl and let cool.

  3. Adjust oven rack to lower-middle position and preheat oven to 375°F. Whisk eggs and chicken stock in a medium bowl. Sprinkle with gelatin and let stand for 5 minutes.

  4. Add the beef, pork, veal, Worcestershire sauce, mustard, tomato paste, paprika, thyme, 3/4 teaspoon salt, 1/2 teaspoon black pepper, saltines, and Parmesan cheese to bowl with cooled onion mixture. Add egg mixture and combine using hands. Do not over-mix.

  5. Spray loaf pan with cooking spray. Pack half of the meat lightly and evenly into the loaf pan, creating a well lengthwise down the center and leaving about an inch not indented on either end. Fill well with peas and carrots. Top with remaining meat, pressing gently to fuse top and bottom halves. Evenly spread mashed potatoes on the top and make a crosshatch pattern using the tines of a fork. Cut remaining 2 tablespoons of butter into small pieces and dot them on top of the potatoes. Transfer meatloaf to the oven to cook.

  6. For the Cheese Sauce: While meatloaf cooks, combine cheese, cream, and pepper in a small saucepan. Heat over medium-low heat, stirring frequently, until cheese is melted and sauces has thickened, about 10 minutes. Cover and keep warm.

  7. The meatloaf is done cooking when the potatoes are browned and an instant-read thermometer inserted into center of loaf reads 135°F to 140°F, 55 to 65 minutes.Remove from oven and let rest for 15 minutes before slicing. Serve immediately, passing Stilton sauce at table.


The meatloaf can be assembled a day in advance. Just remove it from the refrigerator 45 minutes before cooking. The Stilton sauce can also be made ahead and refrigerated. Reheat it on the stovetop or in the microwave.

Special Equipment

Hand-held mixer, large meatloaf tin

This Recipe Appears In

Nutrition Facts (per serving)
893 Calories
57g Fat
50g Carbs
47g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 893
% Daily Value*
Total Fat 57g 73%
Saturated Fat 29g 143%
Cholesterol 256mg 85%
Sodium 1296mg 56%
Total Carbohydrate 50g 18%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 47g
Vitamin C 19mg 97%
Calcium 321mg 25%
Iron 6mg 32%
Potassium 1505mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)