Main Dishes · Recipe

Shepard’s Pie

This is a great recipe for Shepard’s Pie, it’s very easy and amazingly delicious! Plus, the recipe will have you making enough beef mixture to freeze half to be able to make a second Shepard’s Pie in the future! Just pull it out and defrost the next time you have some leftover mashed potatoes.


2 pounds ground beefwpid-20151023_192535.jpg

2 cans (10 1/4 oz each) beef gravy

2 cups frozen corn

2 cups frozen peas and carrots

2 teaspoons dried minced onion

Additional Ingredients (for each casserole)

2 to 3 cups mashed potatoes

2 tablespoons butter, melted


  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the gravy, vegetables and onion. Spoon half into a greased 2-qt. baking dish. Top with mashed potatoes. Drizzle with butter and sprinkle with paprika
  2. Bake, uncovered, at 350 for 30-35 minutes or until heated through. Place the remaining beef mixture in a freezer container and freeze for to 3 months
  3. To prepare frozen casserole: Thaw in the refrigerator; transfer to a greased 2-qt. baking dish. Top with the potatoes, butter and paprika; bake as directed

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