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Freezer Meal Shepherd's Pie Recipe

Author Mavis Butterfield

Ingredients

  • 1/4 cup unsalted butter
  • 1 pound lean ground beef
  • 1 cup chopped yellow onions
  • 2 carrots , chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 4 ounces button mushrooms , wiped clean and sliced
  • 1 bay leaf
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 1/4 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 pound potatoes
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup heavy cream
  • 1/3 cup red wine {optional}
  • 1/2 cup cheddar cheese , grated

Instructions

  1. Grease a 9×13 disposable pan and set aside.In a large pan over medium-high heat, melt 2 tablespoons of the butter. Add the beef and cook until browned. Add the onions, carrots, 3/4 teaspoon salt, 1/2 teaspoon of the pepper, smoked paprika, and thyme and cook for 4 minutes, stirring frequently.
  2. Add the mushrooms and bay leaf, and cook for 4 more minutes, or until liquid is almost absorbed. Add the tomato paste and cook an additional 2 minutes, stirring constantly. Add the flour and cook for 1 minute. Slowly add in the stock, Worcestershire sauce, and red wine {if using} and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 25 minutes, or until thickened.
  3. Remove bay leaf.While meat mixture is cooking, boil the potatoes in salted water, making sure the water covers the potatoes by an inch, until tender {about 10 minutes}. Drain and return to the pot. Reduce heat to low, mash the potatoes and then add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to combine.
  4. Add the cream and mix well. Remove from the heat.
  5. Spoon meat mixture into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top, cover and freeze.
  6. To cook after freezing, bake at 400F until browned and bubbly on top, about 30 minutes.