Make-Ahead Shepherd’s Pie

Shepherd’s Pie is widely used today as a synonym for Cottage Pie, although traditionally Shepherd’s Pie was made with lamb instead of beef.

Serves: 6Hands-on: 30 minutesTotal: 2 hours 30 minutesDifficulty: Medium

Serves: 6


  • 2 lbs. potatoes
  • 2 lbs. ground beef
  • 1 clove garlic, minced
  • 1⁄2 small onion, diced
  • 3 Tbsp. all-purpose flour
  • 2 tsp. salt
  • 1 1⁄4 tsp. ground black pepper
  • 1⁄4 tsp. paprika
  • 2 cups beef broth
  • 2 cups frozen corn
  • 1⁄2 cup milk
  • 3 Tbsp. butter
  • 1 cup shredded Cheddar cheese


  • Peel potatoes and cut into quarters. Boil in water until soft (about 20 minutes).
  • Spray a medium casserole dish with nonstick cooking spray and set aside
  • Heat a skillet over medium-high heat. Add ground beef and cook, breaking up the meat with a spatula, until the liquid has evaporated and the meat is cooked through, about 10 minutes. Add the onion and garlic and cook until the onion is soft, another 7 minutes.
  • Add the flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika and cook for 2 minutes. Stir in the beef broth and bring to a simmer. Pour the meat mixture into the baking dish. Layer the frozen corn on top of the meat.
  • Once potatoes are tender, drain and mash. Add milk, butter, cheese, remaining 1 teaspoon salt, and remaining pepper. Mix well and layer on top of corn. Wrap the baking dish tightly and freeze.
  • To reheat, preheat oven to 375°F. Bake frozen casserole for 1 1⁄2 to 2 hours or until center of the casserole is hot.