Shepherd’s Pie

We had this last night and it is delicious! I doubled the recipe and put the extra 9×13 in the freezer or an easy dinner after the baby arrives. The recipe below makes one 9×13.

Shepherd’s Pie

Ingredients:

  • 2 pounds of potatoes
  • 1/2 cup cream
  • 3 tablespoons butter
  • 3 cups sharp cheddar, shredded
  • 1 1/2 pounds ground beef (or shredded chicken)
  • 1 large onion
  • 1 cup thin carrot slices
  • 4 to 6 ounces mixed mushrooms, chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup beef broth (or chicken broth)
  • 2 teaspoon worcestershire sauce
  • 1 cup frozen corn
  • 1 cup frozen peas

Instructions:

  1. Boil the potatoes in salted water until soft. Drain and add the cream, butter and half of the cheddar cheese. Mash and add salt and pepper to taste.
  2. In a large pan, brown the beef and then set aside (If using chicken, cook and shred). In some butter or olive oil, saute the onions and carrots until soft, then add the mushrooms.
  3. In a small saucepan, whisk the 2 tablespoons butter and 2 tablespoons flour over medium heat for about 2 minutes. Add the broth and worcestershire and cook, whisking, for 1 minute.
  4. Add the sauce and meat to the veggies, and add the frozen corn and peas.
  5. In a greased 9×13, put the meat and veggie mix, then top with the mashed potatoes. sprinkle on the rest of the cheddar and broil.

Freezing instructions:

  1. Line the 9×13 with parchment paper, then proceed with all steps except broiling.
  2. Put the pan in the freezer until frozen solid.
  3. Lift out of the pan using the edges of the parchment and wrap in plastic wrap and/or freezer paper. Label and return to the freezer.
  4. To cook a frozen casserole, unwrap the plastic wrap and parchment paper and place the casserole into a 9×13. Put into a cold oven and turn oven to 350 degrees. Once oven reaches temperature, bake for 30 minutes, covering with foil if cheese is getting too brown. Check the internal temperature to make sure that the center is hot (at least 160 degrees), then leave foil off and broil, if cheese has not browned.

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28 comments to Shepherd’s Pie

  • We love shepherd’s pie. I make mine pretty much the way you do, but without the cheese and mushrooms.

    Thanks for sharing the idea on freezing using the parchment lined pan! I have always bought the disposable aluminum pans for casseroles even though I hate to use aluminum. Now I won’t be doing that anymore, thanks to your idea.
    =-)

    • Isn’t the parchment paper the coolest trick?! This is the first time we’ve tried it and it really worked well. I wish I could take the credit, but it’s a tip I read… somewhere. I don’t remember where since it’s been so long ago, so “thanks” to whoever thought that one up! πŸ™‚

  • I always tell people to use foil, but parchment paper is a better idea. πŸ™‚

  • Kim

    Oh my stars! I made this tonight and it is the most delicious thing!! My kids ate two servings apiece and all my husband could do was shake his head and keep shoveling it in (a good thing!). Thanks for the awesome recipe!

  • Can I make a suggestion? Maybe write out the recipe without the pictures entirely, or else copy the whole recipe maybe at the bottom of the post. Makes for a printer/bookmark-friendly version without the pictures. πŸ˜€

    Otherwise, looks like a yummy recipe that I’m going to have to try! πŸ™‚

    • If you look just below the recipe on the left side, there is a green button that says, “Print Friendly”. If you click that, it will take you to a page where you can click on anything you want to delete (photos, etc.) and then you can easily print off only what you want. πŸ™‚

      • K, saw that… but I don’t print! I have a bookmark app on my computer, I just highlight whatever portion I want and it saves it. It does make it difficult around pictures though, but that’s okay. No need to make concessions around me! πŸ˜‰

        • LOL! Can you tell how low-tech I am?? I’ve never even heard of that, but I will certainly keep that in mind and see what I can do to make it more user-friendly. πŸ™‚

          • LOL. It just makes it easier if there’s a section without pictures. It can save the pictures, but it takes up a large amount of space when I open the window to read the recipe. πŸ™‚

            You might look into the application. I use it to save everything, which is a HUGE help for keeping everything organized! I have too many bookmarks otherwise. πŸ˜‰ It’s called Evernote, and the capabilities are nearly limitless. πŸ™‚

          • I’ll have to check it out! I can always use more organization! πŸ˜‰

        • Selena

          From reading your comments, I think you can save the recipe without the images by: 1. click on “Print Friendly” green button at bottom as Justyn suggested, 2. at top of this screen, check “Remove Images”, 3. Nat: highlight the text you would like to save and paste it where desired. That should work fine πŸ™‚

  • Jo Miglio

    When I take it out of the freezer do I thaw it and then bake it at what temp? Did I miss that part of the instructions? THanks! I’m furiously looking for recipes of ‘whole meals’ to bring to a family that just had a new baby. +

  • Joyce

    So….do I thaw in fridge overnight?

    • Nope! Just put it into a cold oven, frozen and cook according to the directions above. It’s a lot like cooking a frozen lasagna from the grocery store. You wouldn’t want to thaw it, first. πŸ™‚

  • Vi

    Wanted to clarify – when removing from freezer, do you keep the parchment paper on when heating?
    Thanks

  • Dawnie Campbell

    All I have is ground chicken. Will that work? It’s what I have in my freezer. I am planning to make six 9X13 pans for a meal swap next week. And would fresh mushrooms work as they are cheaper to buy than canned? And if so what would the amount be?
    Thank you in advance!

    • Absolutely! Any ground or shredded meat works great! And we never, ever, ever use canned mushrooms for anything (I just can’t gag them down!) and fresh ones have been delicious in this recipe. I typically use about 1/2 to 1 cup of chopped fresh mushrooms, when we have them. πŸ™‚

  • Dawnie Campbell

    Can I use frozen carrots? And ground chicken (it’s what I have in the freezer)?

  • Dawnie Campbell

    I am making this for a meal exchange that I am doing tomorrow. Every step of the way this has been delicious. I used low sodium broth then the mixture was bland. I added salt before assembling (2 Tbs for the 6 meals.
    A+

  • Lindsey

    What does it mean to briolette the cheese before freezing? Confused if someone can help me.

    • Hi Lindsey,
      The instructions are to follow all the steps *except* for broiling, if you plan to freeze it. πŸ™‚ Broiling is the last step before serving, if you want the cheese browned and bubbly, rather than just melted. You can always skip broiling, if you’d rather. Thanks!

  • Tom Partridge

    I want to make a large sheperd’s pie but would like to divide it in a pan for freezing which would allow me to take out enough or at least half for one meal. Can I do that using parchment paper? I do not have pans small enough for one meal.

    • I think you’d probably be able to use the parchment paper to do that, but you might want to get a few small disposable pans, instead. It would make reheating evenly a lot easier. πŸ™‚

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