Freezer Shepherd’s Pie is a classic shepherd’s pie recipe with instructions to freeze. Take out a single serving at a time to reheat for an easy dinner.
So, do you remember the other day when we slow smoked a brisket? Today, I have an awesome recipe to share that just so happens to be one of my favorite comfort foods.
Now, as someone who doesn’t really care for meatloaf, I somehow love Shepherd’s Pie. Maybe it’s the ketchup that turns me off. I don’t know. But the idea of a savory mix of meat, potatoes and vegetables speaks to my inner Irishwoman (I am marrying a Murphy, after all).
I confess that I occasionally buy a shepherd’s pie freezer dinner (it’s organic, I promise). So in mulling over my options to use up that big ol’ hunk of meat I realized that brisket freezes really well, and what calls to me more than a comfort food I can pop out and reheat anytime? AND I don’t have to worry about whatever unpronounceable ingredients might be in a TV dinner.
This recipe is really rather simple. It relies entirely on making a good roux, the base of any sauce, and can make all the difference between a creamy or watery texture. After that it’s just a simple simmering and layering of ingredients. If you make the mashed potatoes beforehand, this recipe takes little to no time at all.
However, if you choose to freeze these for a later date, make sure that your potatoes have plenty of cream and butter in them or they will not freeze well. Similarly, if you opt to go with instant potatoes (which I wouldn’t recommend anyway), they will turn into a watery mess when frozen and reheated. So maybe only do that if you plan to serve this immediately.
Which I did. This stuff is so good I couldn’t help it.
Anyway, when cooled to room temperature, then sealed tightly with foil, these will freeze for up to 2 months. Though super cute, I didn’t freeze them in these mini dutch ovens. Amazon has a good deal on mini foil pans which you can then use to reheat in a 350°F/175°C oven for 35-40 minutes, or until the internal temperature reads 165°F/74°C.
Until next time. x
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Freezer Shepherd’s Pie
Freezer Shepherd’s Pie is a classic shepherd’s pie recipe with instructions to freeze. Take out a single serving at a time to reheat for an easy dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Ingredients
- 1/4 c. unsalted butter
- 1/2 yellow onion, diced
- 1/4 c. all purpose flour
- 1 3/4 c. beef broth
- 1lb beef brisket, cooked and cut into bite size pieces (see post for link to recipe)
- 2 c. mixed vegetables, raw or frozen
- 1/4 tsp thyme
- 3 TB ketchup
- 1/4 tsp salt
- pinch of pepper
- 2 c. mashed potatoes, cooked
Instructions
- Melt the butter in a medium saucepan over medium heat, then add in the onion and saute for 3 minutes or until it begins to get soft and translucent.
- Add the flour in a little at a time, whisking constantly. It should start to thicken immediately.
- Slowly pour in the broth, continuing to whisk after each addition. Adding it slowly will make a nice, creamy texture.
- Stir in the brisket, mixed vegetables, thyme, ketchup, salt and pepper and simmer on low for 20 minutes. If using frozen vegetables, microwave according to package directions and simmer for 10 minutes instead.
- Remove from heat and spoon the mixture into 4-6 individual pans, then top with the cooked mashed potatoes.
- (Optional: top with shredded cheese and broil 5-10 minutes to create a nice outer crust)
- Serve and enjoy!
To Freeze:
- Let the pans come down to room temperature, then cover tightly with foil. Freeze for up to 2 months.
To Reheat:
- Arrange the pans on a flat baking sheet and reheat, covered, in a 350°F/175°C oven for 30-35 minutes or until a thermometer inserted in the middle reads 165°F/74°C.
Keywords: freezer shepherd's pie, shepherd's pie, cottage pie, mashed potatoes, brisket
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Joanne Enriquez says
I want to vacuum seal these pies but that would crush the pans. I take a large piece of aluminum foil and first center that over a turned over foil pan, gently pushing the foil around it to give it a basic shape. Then I take it and place it inside the foil pan, forming it carefully to the shape. The foil must be large enough to then fold it down and around toward the bottom of the pan. I prepare the pie and bake it. When it is cooled, I freeze it overnight. The next day I pop out the frozen pie and wrap it well in the excess foil. I remove the foil pan and I can vacuum freeze the shepherd’s pie without distorting the pan. To reheat, remove aluminum from the pie and place it back in the empty (and still clean) pan for reheating. I need to freeze these for more than a few months since I will have hand surgery and recover is lengthy This works for me!
Sarah | AwayFromTheBox says
Awesome tips! Thank you for sharing!