Sometimes you just need something to be a bit easier! Sheppard's Pie is a favourite in my house but can be a bit involved because of the mashed potato topping and sometimes I just don't have enough time.
Recently I learned this little trick. Instead of using mashed potatoes I topped a Sheppard's Pie with frozen diced potatoes. I also made two Sheppard's Pie at once and put one in the freeze. Brilliant if I do say so myself!!
Each Sheppard's Pie makes about 6 servings.
- 2 lb lean ground meat - I used beef
- 2 large onions, diced
- 2 tsp. canola oil
- 750 g bag of frozen mixed vegetables
- 1 kg bag of frozen diced potatoes, divided into two
- 3 tbsp. flour
- 1 ½ cup beef stock
- 1 ½ tbsp. tomato paste
- 1 ½ tsp. Worcestershire sauce
- 1 ½ tsp. freshly chopped rosemary leaves
- 1 ½ tsp. freshly chopped thyme leaves
- salt and pepper to taste
If you plan to freeze one pie you will need 2 large sealable freezer bags.
- Preheat oven to 400 F.
- Heat canola oil in a large pan over medium heat, then sauté onions until translucent about 5 minutes.
- Add ground meat and cook thoroughly. Breaking up the meat as it cooks.
- Sprinkle flour over meat and stir well.
- Add beef stock, tomato paste, Worcestershire sauce, rosemary, thyme and salt and pepper. Stir well and bring to a boil and let simmer until the sauce thickens.
- Add in frozen mixed vegetables and stir well.
- Transfer half the meat and vegetable mixture to an 8 x 8 casserole pan.
- Top the meat mixture with half of the frozen diced potatoes.
- Bake in the oven for 35 minutes.
- Allow the other half of the meat mixture to cool and then transfer into a large sealable freezer bag.
- Seal the bag with the remaining frozen diced potatoes. Place this bag and the bag with the meat mixture together in a labeled sealable large freezer bag and freeze.
- When you are ready to make this Sheppard’s Pie defrost meat for 1 day in the fridge. Transfer to an 8 x 8 baking dish and top with potatoes and bake for 35 minutes at 400 F.