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This freezer-friendly Shepherd’s Pie recipe is affordable and easy-to-prepare. It’s a great make-ahead freezer meal that the whole family will enjoy. You seriously can’t go wrong with this easy meat and potatoes dish. I have come to rely so heavily on Freezer Meals. A couple of weeks ago my sister came over on a Sunday afternoon, and we made a bunch of freezer-friendly meals for our families. It is so nice to have them on hand during the busy week.

Related: Check out these 5 Healthy Slow Cooker Freezer Meals. You might also like this Freezer Lasagna recipe or my Baked Spaghetti Freezer Meal.

For this shepherd’s pie, I used my favorite freezer mashed potatoes. The link to that recipe is in the ingredient list below. It makes a little more mashed potatoes than you’ll need for this recipe, but I love having the leftovers for later in the week.

The recipe is enough for 1 9×13 baking dish or 2 8×8 square foil pans. The 8×8 pans will easily feed 4 people. Pro Tip: If you are using your regular baking pans, line the pans with this pan liner. It makes clean up much easier. I prefer to use disposable pans. That way I do not have to worry about clean up or not having one of my pans available when I want it.

Freezer-Friendly Shepherd’s Pie

Ingredients:
1 recipe Freezer Mashed Potatoes (you’ll have a bit leftover to snack on)
1 tbsp olive oil
1/2 medium onion, finely chopped
2 carrots, shredded or finely diced
1.5 pounds lean ground beef
1 tbsp Worcestershire sauce
2 tsp allspice seasoning
1 tsp salt
3/4 cup beef stock
1 tbsp flour
1/2 cup frozen corn
1/2 cup frozen peas

Directions:

Prepare mashed potatoes. Set aside.

Meanwhile, 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 carrots, cooking for an additional 5 minutes. 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 thicken 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 a 9×13 or 2 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.

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.

Tip: Save yourself some time by using pre-shredded carrots. I always have a bag on hand for salads, and it works perfectly in this recipe.

Tip: Make this dish extra special by sprinkling with 1 cup shredded Cheddar cheese before baking.

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