Freezer-Friendly Shepherds Pie
17 ingredients
23 steps
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
- 1 cup Grated Cheddar Cheese
- Salt And Pepper
Directions
-
1Heat a large skillet (I prefer nonstick here) over medium high heat, then add beef.
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2Brown 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).
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3Soak up excess beef fat with a paper towel, then add onion and carrot.
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4Season with a pinch of salt and pepper, then cook for 10 minutes, until soft.
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5Add the peas and corn, and cook for 2 minutes.
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6Add butter to the pan and toss around until fully melted, then stir in flour, thyme leaves, and garlic.
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7Stir for 1 minute, until flour disappears.
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8Add beef stock, then bring liquid to a boil over high heat.
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9Cook for a minute or two until broth thickens into a light sauce.
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10Remove pan from heat and transfer beef and veggie mixture to an 8x8 baking dish.
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11Preheat oven to 425 degrees F.
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12To make the mashed potatoes, place cubed potatoes in a pot filled with cold water.
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13Place on the stove set over high heat and bring to a boil.
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14Cook for about 5 minutes, until potato cubes are fork-tender.
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15Drain 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.
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16Use a fork or potato masher to mash the potatoes, then stir in cream, milk, butter, and cheese.
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17Make any necessary seasoning adjustments with salt and pepper.
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18Spread mashed potatoes on top of the beef and veggies in the 8x8 baking dish.
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19Bake shepherds pie for 2025 minutes, until mashed potatoes are golden brown and crispy on top.
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20Serve and enjoy!
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21Freezer Instructions: After baking, let pan cool to room temperature, then cover tightly with foil and place in the freezer for up to 2 months.
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22When ready to eat, reheat the shepherds pie (still covered with the foil) for 1 hour in a 350 degrees F oven.
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23If you thaw the pie in the fridge the night before, you can cut that time in half.
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