Prep 40 mins
Cook 30 mins
Wonderful comfort food on cold nights. A common dish in New England. Makes a good potluck dish too. Recipe makes 3 seperate pies.
- 6 tablespoons butter
- 1 1⁄2 cups onions, chopped
- 1 1⁄2 cups carrots, grated
- 3 tablespoons flour
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 (14 ounce) can corn, drained
- 3⁄4 teaspoon oregano
- salt and pepper
- 7 1⁄2 cups ground beef, cooked
- 6 cups make ahead mashed potatoes
- Assembly Directions:.
- melt butter in a saucepan and fry the onion and carrots until golden brown.
- Stir in the flour and cook one minute.
- Gradually stir in beef broth and bring to a boil, stirring constantly.
- Add the Worchestershire sauce, oregano, seasonings and corn.
- Cover the pan.
- Reduce heat and simmer 15 minutes.
- Remove from heat and add cooked ground meat.
- Mix well.
- Line an 8x8 baking dish with heavy foil that has been sprayed with cooking spray.
- pour mix into baking dish and top with make ahead mashed potatoes.
- wrap with the foil and place in gallon sized freezer bag.
- Lable and freeze.
- To Serve:.
- Bake at 400 degrees for 20-30 minutes or until topping is brown and meat is heated through.
- To heat from the frozen stage, add 10-15 minutes more baking time.
This recipe is definitely a keeper! I've tried a few shepherd's pie recipes in the past few years and this is the first one my husband really likes and wasn't just 'meh' about. My two year old couldn't get enough and my picky six year old even loved it, although he methodically removed every kernel of corn he could find which kills me because he loves corn on the cob! But anyway, the only change I made was I added 3 more tbsp of flour, to equal the amount of butter as I'm used to doing when I make gravy and it was just perfect when it came out of the oven. Now we have two more yummy dinners waiting for us in the freezer. Thank you so much for this recipe!
This was really good. I was surprised at how much flavor the oregano gave it. I used matchstick cut carrots, added an extra can of corn and two cans of french-style green beans. The next time (and there will be many more times), I will add more carrots and will add more flour to thicken the gravy, but that is strictly a personal preference. I have not yet frozen any, but have no doubt that it will be just as good then, as it is now.
This was delicious! It was time-consuming, but to get three meals out if it it's not a bad deal!