I have always wanted to make Shepherd’s Pie, but figured it was way too difficult for my level of expertise (aka… pull something out of the freezer and stick it in the oven…). So… Pinterest to the rescue! I came across this recipe while scrolling through Pinterest and adapted it a bit according to ingredients I had on hand as well as some substitutions that made my life MUCH easier (hey… this was already an easy recipe and I did you a solid and made it even easier…). I also increased all of the original ingredients to make a large back quickly to freeze a few and have one for dinner.
- Bob Evan’s Original Mashed Potatoes (refrigerated-I usually use about 2 regular size containers)
- 2 Tbsp olive oil
- 1 cup frozen, chopped onion, thawed
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 3 lbs lean ground beef
- 2 Tbsp Worcestershire sauce
- 4 tsp allspice seasoning
- 2 tsp salt
- 1.5 cups beef stock
- 2 Tbsp flour
- Shredded Cheddar (for topping)
- Heat a large frying pan over medium heat. Add the olive oil and onions. Cook for 2-3 minutes until onions start to become translucent.
- Add the ground beef and cook until no longer pink. Drain off any excess fat.
- Add the Worcestershire sauce, salt and allspice seasoning into the cooked meat mixture and stir until incorporated.
- Sprinkle flour over the top of the mixture and pour in the beef stock. Stir together and allow sauce to bubble and thicken some. Once the sauce has thickened, add the frozen vegetables. Give it a quick stir to combine and remove from the heat.
- Spread the meat mixture out evenly along the bottom of 2 9×13 or 3 (I am usually able to fill 3-4 full with this recipe) 8×8 casserole dishes or foil pans. Spoon the mashed potatoes over top of the meat. Use enough of the mashed potatoes to make about 1/2 inch layer on top of the meat.
- Add 1 cup of shredded Cheddar over mashed potatoes (if desired). Cook in the oven at 350 degrees F until heated through and the potatoes are golden brown on top, about 20 to 25 minutes. Or, prepare for the freezer by wrapping in aluminum foil and plastic wrap. Store in the freezer for up to one month. Defrost overnight in the refrigerator before baking.
A little prep goes a long way in this recipe. By double the recipe I can usually get 4 full meals out of this one!