Shepherd’s Pie is an ideal freezer meal for when I am teaching piano lessons, because I can put it in the oven and let it cook without much prep.
We will be using the baked potatoes from Day 8 and 2 pounds of cooked and frozen ground beef or turkey from Day 3. I break up the frozen ground meat in the bag it was stored in and then thaw it in a bowl in the microwave enough that I can easily layer it.
Shepherd’s Pie
Ingredients
- 4 Large Baked Potatoes
- 1 pound Cooked Ground Beef or Turkey
- 1 Cups Shredded Cheese
- 1 Cups Beef gravy
- 1/2 Can Evaporated Milk
- 2 tbsp Butter
Instructions
-
Mash warm baked potatoes with the evaporated milk and butter
-
Line a casserole dish with foil or spray with cooking spray
-
Layer ground beef, then gravy, followed by the potatoes and cheese.
-
Bake at 350 degrees until warmed through and cheese is melted.
I double this recipe and line 2 9×9 pans with aluminum foil and then spray with cooking spray. To freeze I place in freezer before cooking then when frozen I remove it from the pan and store in a ziploc bag in the freezer.
We don’t add veggies to the Shepherd’s Pie even though it traditionally has it. Too many years of picky little kid eaters. So I usually steam some green beans or cook some other veggie to have as a side dish.
This series works best when you start from Day 1 since we are using batch cooked items from previous days to make prep easier each day.
