Shepherd’s Pie for Cold Weather Meal

Cold months are wonderful times to get warm and cozy by a crackling fire. It is the time to sit down with the family to a steaming hot meal. Sometimes that is easier said than done with schedules being what they are. Hot casseroles, like Shepherd’s pie, are always family favorites. They freeze well, are easy to make, and deliciously filling.

Once a month cooking, or just cooking ahead for the freezer is the best way to have nutritious, homemade meals, and stay on track with all you have to do.

Shepherd’s Pie Recipe

Potato Mixture

  • 6 large potatoes, cubed with peels left on
  • 3 cloves garlic peeled
  • 1 1/2 c sour cream
  • 1 c cream
  • 1/2 stick unsalted butter
  • 1/4 c chopped chives
  • 1/2 c chopped onion
  • salt and pepper to taste

Meat Mixture

  • 2 tablespoons butter
  • 1/4 c finely chopped onion
  • 1/3 cup shredded Cheddar cheese
  • salt and pepper to taste
  • 6 carrots, sliced and cooked
  • 1 lb of green beans, cooked
  • 1/2 lb mushrooms
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 1-1/2 pounds ground beef, ground lamb, ground pork, or a mixture of all three.
  • 2 tablespoons flour
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1/2 c half and half
  • 1 c shredded cheddar for sprinkling over the top

Put the potatoes, onion, and garlic in a pan and nearly cover with water. Bring to a boil and simmer until tender. Drain.

Transfer to a large bowl. Add cream, sour cream, salt, pepper, butter, and chives. Mash with a hand masher to maintain some texture. Set aside.

Heat the olive oil in a large frying pan. Add mushrooms and onion. Cook until onion is transparent. Add ground meat and cook until well browned, seasoning to taste. Pour off excess fat. Add soups and half and half. Mix well.

Spread the ground beef in a layer on the bottom of a casserole dish. Next, spread a layer of green beans. Top with a layer of carrots. Put the mashed potato mixture over the top of all layers, and sprinkle with remaining shredded cheese. Let cool to room temperature, seal and freeze.

To bake: Thaw in refrigerator overnight and bake at 375 for 30-40 minutes. Allow to stand for a few minutes before serving.

Serves 6-8

Leave a Reply

Your email address will not be published. Required fields are marked *