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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Items used in this recipe:
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- 1/4 cup unsalted butter
- 1/2 yellow onion, diced
- 1/4 cup all purpose flour
- 1 3/4 cup beef broth
- 1 lb beef brisket or ground beef, cooked and cut into bite size pieces
- 2 cups mixed vegetables, raw or frozen
- 1/4 tsp thyme
- 3 Tbsp ketchup
- 1/4 tsp salt
- pinch of pepper
- 2 cups cooked mashed potatoes
- Melt the butter in a medium saucepan over medium heat.
- Add in the onion and sauté 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, whisking after each addition. Adding it slowly will make a nice, creamy texture.
- Stir in the brisket or ground beef, mixed vegetables, thyme, ketchup, salt and pepper and simmer on low for 20 minutes. If using frozen vegetables, microwave according to package directions, drain, 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!
- Let the pans come down to room temperature, then cover tightly with foil. Freeze for up to 2 months.
- 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).
- medium saucepan
- 4-6 single serve foil pans
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stove/Oven
Keywords: freezer shepherd's pie, shepherd's pie, cottage pie
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