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Shepherd’s Pie



I grew up in a large family (oldest of eight kids) and money was always tight. My mom was amazing however, at making frugal and filling meals and this Shepherd’s Pie is one of those meals that was on our menu rotation quite often. Years later I’ve adapted my mom’s recipe a bit, but my own family loves this childhood favorite too, and I these days I especially appreciate that it freezes well and is one of those convenient one-dish meals. Serve it with a side salad or piece of crusty bread, and you’ve got a quick and complete meal.

Shepherd’s Pie


Pam @ onceamonthmeals.com


  • 1  pound ground beef, browned
  • 1 can (10.5 ounces) cream of chicken or mushroom soup
  • 12 ounces frozen corn (or other veggie of your choice)
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 2 cups mashed potatoes
  • 0.5-1 cup shredded cheese (optional)


Mix browned meat with soup; season with salt, pepper, garlic power and onion powder–or other seasonings to taste. Layer meat mixture in the bottom of an 8×8 baking dish. Top with veggies. Prepare mashed potatoes according to package directions (if using instant). Spoon potatoes on top of veggies. Sprinkle potatoes with cheese (if using). Bake at 350F for 20-30 minutes or until heated through and top of potatoes are slightly golden brown and cheese is bubbly.

Freezing Directions:

After preparing Shepherd’s Pie, do not bake, instead, seal, label, and freeze. To serve: Thaw in fridge, then bake as indicated above.

Servings: 6

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50 Responses to “Shepherd’s Pie”

  1. This is one of my favorite comfort meals of all time. I can’t WAIT for it to get cool enough here and turn on the oven to start making these again!

  2. looks so good! I love shepards pie! My mom made it allot growing up (her’s was basic!) mashed taters, beef, creamed corn (yuk) thats it… I like to spruce mine up with lots of cheese, sometimes I add in other veggies to the corn… or horse raddish to the potatoes! Cream of mushroom, is always a staple or I use Liptons french onion soup mix.

    • Pam says:

      The French Onion soup sounds awesome! I’m going to try that next time!

    • Sheryl says:

      Ha. I must be your mom (or sister), because I still make it her way. Creamed corn gives lots of moisture and I prefer the lightness over the “cream-o-whatever” addition. I do add paprika to the top. Nice look.

  3. Gen says:

    Try this with thyme — shepherd’s pie has got to have thyme!

  4. Cindie says:

    I can ‘smell’ it now…yum!

  5. Nicole says:

    I’ve never heard of it made like that. We usually do the ground beef with 1 can tomato soup, green beans, then mashed potatoes and cheese. I’ll have to try this way, though!

  6. […] more confident with utilizing the freezer for meal prep. Instead of making one pan of enchiladas or Shepherd’s Pie, I’d make two, freezing one for later. The convenience of the freezer meals saved us on days […]

  7. Alissabeth says:

    Have you ever ‘molded’ anything to freeze? I think it would be a money saver since I can never find great deals on foil pans. If you have, how do you do it?

    • Pam says:

      Check the dollar store for foil pans…I usually get the best deals there. But you can also use this method: Line your casserole/baking dish with foil. Place the meal in the foil-lined pan, cover with foil, and freeze. When the food is solid, remove it from the dish, cinch the bottom and top layers of foil together, place it in a freezer bag (optional), and return to the freezer.

  8. Sandi says:

    Is there a dairy-free substitute I can use for cream of mushroom/chicken soup?

  9. Brandi says:

    I usually make mine with brown gravy but I’ll definitely try the soup!

  10. […] Wednesday – Shepherd’s Pie […]

  11. Tauni says:

    Any ideas to how I can bake this, then freeze it into portions?

  12. Dana says:

    I made this a few weeks ago and we just ate it tonight and it was awesome! We will be making this more often. Who knew I loved Shepherd’s Pie?! Thanks for another great freezer meal!

  13. Brandy says:

    Usually I do mine with biscuits on top…. do you think that would freeze well, say if I baked it then put it into the freezer?

  14. Meghan says:

    Being a young single college student I am always hungry and always on the go! So, how do I freeze food? Sounds dumb but do I prepare everything raw, layer it, and then stick in the freezer? or do I brown my meat, cooked the potatoes and that then freeze? I didn’t know you can freeze meals and then pop in the oven! I am sick of crappy frozen dinners with junk in them! Any tips or basic websites are appreicated! Thank you!

    • Pam says:

      Each recipe has freezer instructions :).

    • Jenny C. says:

      Since you are single, I would recommend baking a whole pie and then freezing single servings of it in baggies or plastic containers. That way all you have to do is dump it out and microwave a serving for a hot, homemade meal! When I was single, this is what I did so I didn’t have to eat an entire casserole every night for a week just to finish it before it spoiled.

  15. […] recipes, like chicken and spinach pasta bake, baked penne with chicken and sun-dried tomatoes and shepherd’s pie. (And, since gestational diabetes disappears with delivery, I’ll have the freedom to eat […]

  16. Mel says:

    The cream of mushroom soup you suggest in this recipe, is this the *condensed* cream of mushroom?

  17. Jaide says:

    What is 0.5 teaspoons? Is that like a sprinkle? Or a 1/4 tsp?

  18. Dana says:

    I absolutely LOVE this recipe. It’s so easy. I make it all the time now and plan to make several more this winter for people who are having babies. Thanks for the great recipe!

  19. alice says:

    I’ve tried this twice now and both times it hasn’t turned out right. My potatoes are runny after freezing. Any tips would be great because we love Shepards pie!

    • Pam says:

      Hmmm. I’ve never had this happen, so I can only speculate. Are they turning out runny after freezing?
      Are you using instant potatoes? Maybe try making them a bit thicker (adding less water when you make them).

  20. cookinmom says:

    How is the texture of the potatoes after you freeze them?

  21. […] *Recipe from Once-A-Month-Mom* […]

  22. Jessica says:

    This looks delicious! I know my hubby and 2 boys will gobble it up. I think I’ll use Campbell’s cream of mushroom with roasted garlic to kick up the flavor a notch. Thanks for all the great recipes!!

  23. Christan says:

    I am getting prepared to have a big cooking day on Saturday and need toads this one to our list. How long is it good for if we freeze it?

  24. Christina says:

    I’m just wondering when you say thaw it… How long does that usually take ? If I take it out before bed will it be thawed enough to bake tomorrow night?

  25. Robin says:

    I too, do the tomato soup version. I use ground turkey, brown it with oinion and garlic…and a try to increase the vegetables. I usually use a bag of frozen mixed vegetable (I cooked them first.) last time I even threw in chopped up kale to make if healthier. It was delicious!

  26. […] this recipe on their fantastic website a looooooong time ago and have been making it every since.  Click here for the original link.  The recipe you will see here is slightly modified as I make this in a […]

  27. Staci says:

    Made this last week….family loved it. Thanks!

  28. Rani says:

    Tried this recipe for the first time tonight and I must say it was absolutely gorgeous, will definitely be making it again!

  29. LJ Bissonnette says:

    When I make any ground meat dish I always use ground turkey as my family is wary of eating too much beef. I often add 1 envelope of onion soup mix to the ground meat about half way through the browning step. An elderly loved one once told me that seasoning all ground meats 1/2 way through browning makes it more flavorful. Have always done it this way so have no basis for comparison. I immediately add 1 cup of beef broth (we don’t like eating lots of beef, but sure do love the flavor more than ground turkey). I let the broth reduce down to almost nothing while the meat continues to cook. IMO adds tons more flavor. Then I complete my recipe as normally written.

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