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
- 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.