Shepherd's Pie - Dump and Go Dinner
6
Servings
9
Ingredients
62
Comments
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.
6
Servings
9
Ingredients
62
Comments
Ingredients
- 1 ½ cups cook Ground Beef
- 10 ½ ounces Cream of Mushroom Soup
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- 12 ounces Corn, Frozen
- 2 cups peel, cook, and mash Yukon Gold Potato
- ½ cups Cheddar Cheese, Shredded
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix browned meat with soup then season with salt, pepper, garlic power and onion powder.
- 579011 Upgrade to a paid membership 76203 to unlock all instructions 38453
- 3023133 Upgrade to a paid membership 40105 to unlock all instructions 96335
- 3368898 Upgrade to a paid membership 22268 to unlock all instructions 69038
- 7104559 Upgrade to a paid membership 54353 to unlock all instructions 73618
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 9670199 Upgrade to a paid membership 71409 to unlock all instructions 37838
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix browned meat with soup then season with salt, pepper, garlic power and onion powder.
- Layer meat mixture in the bottom of an 8×8 baking dish.
- Top with corn.
- Spoon potatoes on top of meat and corn, then sprinkle with cheese.
- Bake at 350 degrees for 20-30 minutes or until potatoes are slightly brown and cheese is bubbly.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 4"x4" piece Amount Per Serving
- Calories
- 350
- Total Fat
- 14g
- Saturated Fat
- 5g
- Trans Fat
- 1g
- Cholesterol
- 58mg
- Sodium
- 771mg
- Total Carbohydrates
- 36g
- Fiber
- 4g
- Sugar
- 3g
- Protein
- 22g
- WW Freestyle
- 9
62 Comments
Join the discussionThis 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!
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.
The French Onion soup sounds awesome! I’m going to try that next time!
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.
Try this with thyme — shepherd’s pie has got to have thyme!
Love the tip!
I can ‘smell’ it now…yum!
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!
And I’ll have to try it your way!!
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?
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.
Sam’s Club has the best deal on foil pans. 36 for $7.20. Works out to 20 cents each.
Great tip!
Is there a dairy-free substitute I can use for cream of mushroom/chicken soup?
Just read some of the comments above… maybe I’ll try it with french onion soup mix or tomato soup. thanks!
Instead of canned soup used a few cups of beef broth, dried thyme and garlic and onion powder, a bit of ketchup or tomato paste (spoonful or to taste) and then mixed a tablespoon of flour with 4 tbsp water- to make a paste- and added it in, stirring up to the hot meat mixture, and a few day send of Worcester sauce.
Yum
Very creative, I like it! We also have a recipe for cream of whatever if you are interested for next time:) https://onceamonthmeals.com/hom…
I usually make mine with brown gravy but I’ll definitely try the soup!
Any ideas to how I can bake this, then freeze it into portions?
I was just thinking about that my self. I think I will make it in mini pie pans.
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!
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?
Yes, I think that would work fine. Or you can leave the biscuit dough raw too, and freeze/cook similar to this biscuit-topped recipe: http://onceamonthmom.com/easy-…
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!
Each recipe has freezer instructions :).
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.
The cream of mushroom soup you suggest in this recipe, is this the *condensed* cream of mushroom?
Yes, however we have a great link to making your own cream of something soup! http://onceamonthmom.com/homem…
I just want to say thank you so much for this amazing site you have here, my iPod touch is my best friend, since I added he app called zip list. We need a hamburger soup recipe here now. I’d like to try your version!
What is 0.5 teaspoons? Is that like a sprinkle? Or a 1/4 tsp?
0.5 is 1/2 in decimal. It’s 1/2 teaspoon.
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!
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!
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).
would be helpful if you’d give your mashed potato recipe…
Here’s a simple recipe for mashed potatoes: https://onceamonthmeals.com/re…
How is the texture of the potatoes after you freeze them?
I find it to be fine. Using Yukon Gold potatoes does help that though.
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!!
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?
Most are good for 3-6 months. See this post for more details: http://onceamonthmom.com/get-s….
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?
Overnight usually works for me. Also see this post: http://onceamonthmom.com/get-started-how-to-thaw-frozen-meals/
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!
Made this last week….family loved it. Thanks!
Tried this recipe for the first time tonight and I must say it was absolutely gorgeous, will definitely be making it again!
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.
Thanks for the great tips, LJ!
Does this make 6 serving PER 8×8 pan or total?
6 servings for 2 8×8 pans. You could also use 1 9×13.
Also, are the ingredient amounts listed above the correct amount to fill two 8X8 pans or is that one 8X8 pan?
Liz: If you are freezing it, it would be 2 because the recipe would double. If you are making it to eat right away, you could use 1 8×8 or even a 9×13, as this recipe serves 6. We don’t use 9×13 in our system, so that’s why it will suggest 2 8×8 vs. 1 9×13. Hope that answers your question!
I’m making freezer meals and I used the recipe above X 4. I have discovered that in quadrupling this recipe, that it’s incredible salty. Not a huge deal as I’m sure it will all blend during baking. I just quadrupled what’s above to make 4 8X8 pans. Thanks!
Liz, you can always cut down the amount of salt to your taste. There is probably already a good deal of salt in the soup mixes, so you could probably leave out the extra salt if you wanted to.
If I’ve frozen the prepared dish do I need to thaw it before baking? The instructions didn’t mention thawing but I just saw a comment that indicated it needs to be. Can anyone clarify for me?
Is this canned soup? Or just regular soup? Confusing directions.
You can use canned or homemade – whatever you prefer.
How long would you cook ONE SERVING of a frozen shepard’s pie in an Instant Pot?
Hi Gail! We typically suggest when decreasing your serving size, for every 2 servings subtract 2 – 5 minutes.
When and where do you add the soup? and do you just add the frozen corn without cooking it if you are freezing it?
The soup is mixed in with the browned meat in Step 1 of either the “Make from Frozen” or “Make it Now” instructions.
I doubled the recipe and used a bigger pan had made it before with the 8×8 same taste family loves it