Shepherd's Pie - Dump and Go Dinner

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Shepherd's Pie - Dump and Go Dinner

The Cook
6 Servings
9 Ingredients

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


  • 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


  • 2 8x8 Baking Pans


  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions


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Make It Now Cooking Directions

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Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
4"x4" piece
Amount Per Serving


Join the discussion
  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.

    1. 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. 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!

  4. 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?

    1. 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.

    1. 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.

  5. 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!

  6. 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?

  7. 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!

    1. 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.

      1. 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!

  8. 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!

  9. 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!

    1. 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).

  10. 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!!

  11. 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?

  12. 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?

  13. 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!

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

  15. 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.

    1. 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!

      1. 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!

        1. 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.

  16. 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?

    1. Hi Gail! We typically suggest when decreasing your serving size, for every 2 servings subtract 2 – 5 minutes.

  17. When and where do you add the soup? and do you just add the frozen corn without cooking it if you are freezing it?

    1. The soup is mixed in with the browned meat in Step 1 of either the “Make from Frozen” or “Make it Now” instructions.

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