FREEZER FIX SHEPHERD'S PIE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Melt the butter in a large skillet over medium heat. Add the onion, sage, and thyme and saute until tender, 4 to 5 minutes. Stir in the flour and cook out the raw flour flavor, an additional 3 minutes. Add the peas and carrots, chicken broth and Dijon mustard and season with salt and pepper. Bring the mixture to a simmer and allow to begin thickening, 5 to 7 minutes. Stir in the pork or chicken and transfer to prepared baking dish. Top with the mashed potatoes (if using store-bought frozen, follow the instructions included on the bag) and spread evenly over the filling. Sprinkle with Parmesan and sprinkle with more pepper.
- Bake until the potatoes are lightly golden brown and the filling is hot and bubbly, 50 to 60 minutes.
MAKE-AHEAD SHEPHERD'S PIE
A make-ahead hack makes it even easier to enjoy this hearty classic any day of the week. The base of the pie can be made ahead and frozen in an easy-to-store container. To finish the dish, simply thaw, top with Betty Crocker™ creamy butter mashed potatoes, bake and serve!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook beef over medium-high heat 4 minutes, stirring frequently. Add onion and carrots; cook 4 to 6 minutes, stirring occasionally, until beef is browned and onion and carrots are softened. Add flour, thyme, salt and pepper; cook 1 minute, stirring frequently.
- Gradually stir in broth; heat to boiling over medium-high heat. Cook until thickened, stirring frequently. Remove from heat; stir in frozen peas and corn; transfer mixture to baking dish.
- Make mashed potatoes as directed on pouch. Spread potatoes evenly over mixture in baking dish. Bake 20 to 25 minutes or until heated through (165°F in center) and top is lightly browned. Let stand 10 minutes before serving.
- To freeze: Cook beef filling as directed in recipe, but do not add frozen peas and corn. Cover and refrigerate 30 to 40 minutes. Transfer to 1-quart freezer container; freeze up to 2 months. To bake: Heat oven to 400°F. Spray microwavable 8-inch square (2-quart) glass baking dish with cooking spray. Place frozen beef filling container in large bowl filled with hot water about 5 minutes or until filling can be slid out of container into 8-inch square dish. Cover with plastic wrap; microwave on High 5 minutes; stir well. Cover and microwave 3 minutes longer; stir well. Continue heating another 3 to 4 minutes (checking and stirring every minute) until heated through. Stir in frozen peas and corn. Continue as directed in recipe.
Nutrition Facts : Calories 480, Carbohydrate 42 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 4 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 7 g, TransFat 1 g
SHEPHERD'S PIE OAMC
I just made my first batch of this and it smells great. I made homemade gravy and plan on freezing from-scratch mashed potatoes separately. I also think that this would be great to have on hand for when you do have leftover mashed potatoes.
Provided by Margie99
Categories One Dish Meal
Time 55m
Yield 2 casseroles, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a dutch oven or stockpot, cook the beef over medium heat.
- About halfway through add the onion.
- Cook until the beef is no longer pink, drain off the grease.
- Microwave the carrots for 2 minutes.
- Add the gravy and veggies.
- Cool and put into 2 freezer containers. I put them in freezer bags.
- To prepare: Thaw frozen beef mixture in the refrigerator.
- Put into a greased 2 quart baking dish.
- Top with mashed potatoes, melted butter and sprinkle with paprika.
- Bake uncovered at 350F for 30-35 minutes or until heated through.
Nutrition Facts : Calories 453.4, Fat 22.7, SaturatedFat 9.6, Cholesterol 88, Sodium 706.6, Carbohydrate 35.7, Fiber 4.8, Sugar 3.3, Protein 28.9
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