Baked Meatloaf Shepherd'S Pie - cooking recipe

Ingredients

1 lb lean ground beef
1/2 slice bread, finely chopped
1 whole egg
1/2 small sweet onion, finely chopped (such as Vidalia)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons ketchup
1/4 - 1/3 cup half-and-half cream
1 sweet onion, sliced in rings (such as Vidalia)
4 butter potatoes, cubed
1/3 cup half-and-half cream or 1/3 cup milk
2 tablespoons butter
1/4 cup cheddar cheese, shredded
1 (8 ounce) box frozen peas, thawed and drained
1 (8 ounce) box frozen carrots, thawed and drained

Preparation

Preheat oven to 350 degrees.
Prepare meatloaf: Combine first eight ingredients in a large bowl.
Smooth into a loaf baking dish.
Bake uncovered for 1 hour.
While meatloaf is baking, prepare potatoes: Boil potatoes until tender, drain water.
Mash potatoes with fork, stirring in 1/3 cup of half & half.
In skillet melt margarine and brown slices of onions.
Put on lid and cook, stirring occasionally, making sure all of the onions get brown (usually about 10 minutes).
Mix potatoes and onions in a medium-size bowl.
Place mixture in 2-qt baking dish and top with cheese.
Bake at 350 for 20 minutes.
When meatloaf and potatoes are done, remove from oven.
Assemble shepherd's pie: Drain the meatloaf of grease and spoon into a 3-qt casserole dish (The meatloaf will break apart as you spoon it out.) Mash the meatloaf down into a flat layer.
Mix peas and carrots together and add them on top of the beef.
Spoon mashed potato mixture on top of the vegetables. The potatoes should form the top layer, so be careful not to mix the vegetables with the potatoes.
Bake at 350 degrees for 20 minutes.