Freezer-Friendly Shepherds Pie
Ingredients
- 1 pound Ground Beef (I Used 85/15, Use Leaner Beef If Desired) ⓘ
- 1- 1/2 cup Chopped Yellow Onion ⓘ
- 3/4 cups Chopped Carrot ⓘ
- 1/2 cups Pea (I Used Frozen) ⓘ
- 1/2 cups Corn Kernels (I Used Frozen) ⓘ
- 2 Tablespoons Butter ⓘ
- 2 Tablespoons Flour ⓘ
- 1 Tablespoon Fresh Thyme Leaves ⓘ
- 1 clove Garlic, Pressed Or Minced ⓘ
- 1 cup Beef Stock ⓘ
- Salt And Pepper ⓘ
- 2 pounds Yukon Gold Potatoes, Peeled And Cut Into Large Cubes ⓘ
- 1/2 cups Heavy Cream ⓘ
- 1/4 cups Milk ⓘ
- 3 Tablespoons Butter, Softened Or Melted ⓘ
Instructions
- Heat a large skillet (I prefer nonstick here) over medium high heat, then add beef.
- Brown beef until fully cooked, about 5 minutes (I find theres enough fat released in the beef that I dont need to add oil to the pan).
- Soak up excess beef fat with a paper towel, then add onion and carrot.
- Season with a pinch of salt and pepper, then cook for 10 minutes, until soft.
- Add the peas and corn, and cook for 2 minutes.
- Add butter to the pan and toss around until fully melted, then stir in flour, thyme leaves, and garlic.
- Stir for 1 minute, until flour disappears.
- Add beef stock, then bring liquid to a boil over high heat.
- Cook for a minute or two until broth thickens into a light sauce.
- Remove pan from heat and transfer beef and veggie mixture to an 8x8 baking dish.
- Preheat oven to 425 degrees F.
- To make the mashed potatoes, place cubed potatoes in a pot filled with cold water.
- Place on the stove set over high heat and bring to a boil.
- Cook for about 5 minutes, until potato cubes are fork-tender.
- Drain potatoes, then spread them out on a sheet pan in a single layer and let sit for a couple minutes so the steam can escape.
- Use a fork or potato masher to mash the potatoes, then stir in cream, milk, butter, and cheese.
- Make any necessary seasoning adjustments with salt and pepper.
- Spread mashed potatoes on top of the beef and veggies in the 8x8 baking dish.
- Bake shepherds pie for 2025 minutes, until mashed potatoes are golden brown and crispy on top.
- Serve and enjoy!
- Freezer Instructions: After baking, let pan cool to room temperature, then cover tightly with foil and place in the freezer for up to 2 months.
- When ready to eat, reheat the shepherds pie (still covered with the foil) for 1 hour in a 350 degrees F oven.
- If you thaw the pie in the fridge the night before, you can cut that time in half.
Nutrition & Diet Analysis (per serving)
1210
kcal
60% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).