Shepherd’s Pie Freezer Meal Recipe
Also known as cottage pie, this delicious, hearty, and oven-ready meal ensures you always have a home cooked meal handy in the freezer.
Equipment
- Large frying pan
- Aluminum pans (8x5)
- Medium pot
- Potato masher
Ingredients
Meat layer:
- 1.25 lbs lean ground beef
- ½ cup onion approx. 1 small onion
- 2 tbsp Worcestershire sauce
- 1 ½ tsp dried thyme
- ½ tsp allspice optional
- 1 garlic clove large
- 1 bay leaf
- 1 cup water
- ½ tsp ground black pepper
- ¾ tsp salt
- ½ cup carrots
- ½ cup peas
- ½ cup corn
- 2 tbsp tomato paste optional
Slurry:
- 2 tbsp corn starch
- 2 tsp water
Potato Layer:
- 2.5 lbs potatoes I prefer yellow flesh
- ¼ cup milk
- 2 tbsp unsalted butter
- 1 Tbsp salt
Instructions
Instructions:
- Cook the ground beef on low heat stirring occasionally.1.25 lbs lean ground beef
- Chop onions and press garlic and add to the pan once the meat has browned. Simmer for 2-3 minutes.½ cup onion, 1 garlic clove
- Add thyme, Worcestershire sauce, allspice (optional), salt, and pepper. Stir to combine and cook for another 2 minutes.2 tbsp Worcestershire sauce, 1 ½ tsp dried thyme, ½ tsp allspice, ¾ tsp salt, ½ tsp ground black pepper
- Add bay leaf and 1 cup of water. If using fresh veggies add them now. I used fresh carrots which I added at this stage in the instruction video.1 bay leaf, 1 cup water
- Cover pan with a lid and simmer for 10 minutes. If you find there isn’t enough water near the end of the simmering time add another ¼ cup.
- While the meat cooks, peel potatoes and cut them into 2-inch pieces. Boil potatoes in a medium pot with 1 tbsp of salt.2.5 lbs potatoes, 1 Tbsp salt
- Add frozen veggies to the pan and simmer for another 5 minutes.½ cup carrots, ½ cup peas, ½ cup corn
- Remove lid and add tomato paste (if including). Stir to evenly combine and simmer for another 5 minutes.2 tbsp tomato paste
- Make the slurry by combining corn starch with 2 tsp of cold water in a small bowl. Add the slurry to the pan and stir quickly to distribute evenly and prevent clumps from forming. Simmer for another 2-3 minutes.2 tbsp corn starch, 2 tsp water
- Strain the potatoes and put them back in the pot. Add 2 tbsp of butter and a quarter cup of milk, and mash with a potato masher until smooth.¼ cup milk, 2 tbsp unsalted butter
Assembly and storage:
- Once cooled, put half of the meat mixture in an aluminum container.
- Top meat mixture with half of the mashed potatoes.
- Repeat for the other container.
- Once everything is completely cooled, cover the containers with a lid, write the name of the dish and reheating instructions on the container or lid, and wrap in plastic wrap or seal in a large Ziploc bag.
- Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- When reheating, preheat the oven to 350°F. Remove the aluminum container from plastic wrap or Ziploc bag, take off the lid, and place in the oven for 60 minutes or until the internal temperature reaches 165°F.
- Optional step: At 50 minutes, sprinkle some shredded cheese on top and put it back in the oven for the remainder of the time, then top with chopped chives.
Video
Nutrition
Nutrition Facts
Shepherd’s Pie Freezer Meal Recipe
Amount per Serving
Calories
552
% Daily Value*
Fat
14
g
22
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
104
mg
35
%
Sodium
2461
mg
107
%
Potassium
2034
mg
58
%
Carbohydrates
68
g
23
%
Fiber
9
g
38
%
Sugar
8
g
9
%
Protein
39
g
78
%
Vitamin A
3215
IU
64
%
Vitamin C
70
mg
85
%
Calcium
107
mg
11
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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