Trial: Shepherd’s Pie

I have made shepherd’s pie a few times before; it makes a semi-regular appearance in my house. It’s one of my favourite meals because it hits all of the food groups, and it is fairly easy to modify for different preferences and allergies. When I decided that I wanted to make bigger meals to freeze and eat for lunches/dinners, I figured that shepherd’s pie should be a good choice given how many servings you typically get out of one casserole dish. The only aspect that slightly concerned me was the freezing- would it still be eatable after it had been frozen and reheated? Only this trial would tell….

I tried to look for recipes that specifically mentioned freezing well, and that actually took more time than I thought it would. I also tried to find ones that mentioned reheating smaller portions in a microwave (like most of us have to do at work), but unfortunately none actually mentioned that. I had to take a chance! I decided on this recipe from the Pioneer Woman’s Blog.

Shepherd’s Cottage/ Cottage Pie

-1 lb ground beef
-1 1/2 chopped yellow onion
-3/4 cups chopped carrot
-1/2 cups
-1/2 cup corn kernels
-2 tablespoons butter
-2 tablespoons flour
-1 tablespoon fresh thyme leaves
-1 clove garlic, pressed or mince
-1 cup beef stock
-salt and pepper
(Mashed Potato)
-2 lbs potatoes peeled and cubed
-1/2 cup heavy cream
-1/4 cup milk
-3 tablespoons butter (softened)
-1 cup grated cheddar cheese
-salt and pepper


1. Heat large skillet (medium heat) and add beef.
2. Brown beef until thoroughly cooked.
3. Drain fat, then add onion and carrot.
4. Cook for 8-10 minutes.
5. Add peas and corn, cook for 2 minutes.
6. Add butter, flour, thyme, and garlic.
7. Add beef stock to liquid over high heat, remove when thickens into a sauce. Pour into beef and veggies.
8. Pour beef and veggies into 8×8 baking dish.
9. Make mashed potatoes, and mix cheddar cheese into potatoes.
10. Spread mashed potatoes across beef and veggies.
11. Bake for 20-25 minutes at 425°F. The potatoes should be golden brown and crispy!

To freeze:
Let pan cool completely, cover with foil, and freeze for up to two months.

What Did I Change? 
– I totally forgot the thyme and garlic. Whoops!
-I omitted the onions, I don’t love onions.
-I used one frozen veggie mix, it makes life much easier.

-I let everything cool completely (about an hour), and then divided it into smaller Tupperware container. I froze them immediately.
-To heat them, I let it thaw 3-5 hours (NOT in the fridge), and then microwaved it for 3-4 minutes on high. I placed a wet paper towel on top of the open Tupperware to rehydrate the food.


Overall, this was a delicious lunch/dinner to have, but it took quite a bit of time to make, probably close to an hour of work. The mashed potatoes are really what takes the most time. I would make this again, but I don’t know that I would make it for freezing on a regular basis, as I’m trying to save time by making this!

What are your favourite freezing recipes?

Until tomorrow,
The Historian!


2 thoughts on “Trial: Shepherd’s Pie

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