This super easy Shepherd’s Pie is not only rich and delicious, but it is also makes a great frozen Shepherd's Pie to stock your freezer. It is full of meat and vegetables in a rich beef and tomato sauce topped with creamy mashed potatoes and a sprinkling of cheese.
1packetbrown gravy (.87 ounces), plus water as needed to prepare
Salt and pepper to taste
4cupsprepared mashed potatoes
1cupshredded cheddar cheese, divided
Preheat oven to 400º F.
Brown the meat and sauté the onion together in a large fry pan. There should be enough fat from the meat to sauté the onion, but if the meat is low in fat, add a tablespoon of vegetable oil.
While the meat and onion are cooking, prepare the brown gravy as directed on the package.
When the meat and onions are cooked, add the vegetables, brown gravy, tomato paste, Worcestershire sauce, cayenne pepper, and salt and pepper. Mix well.
Place the meat mixture in the bottom of a baking dish (see notes regarding baking dish).
Mix ½ cup cheddar cheese with potatoes, and season with garlic salt and pepper to taste.
Place large spoonsful of mashed potatoes on top of meat mixture and spread gently to create a uniform layer.
Sprinkle the remaining ½ cup cheddar cheese on top of the potatoes.
Bake at 400° F for 25 minutes. (If you are using a deeper dish you may need to extend the cooking time.)
If you prefer your potatoes soft, use a deep rounded dish which will result in a thicker layer of potatoes. If you prefer a crunchier topping, use a shallow rectangular casserole dish so the potatoes will be in a thin layer.This recipe is freezer-friendly. To freeze, prepare as directed but do not bake; wrap the dish with heavy-duty foil and label:Thaw. Bake at 400° F for 40 minutes or until hot and bubbly. (If you are using a deeper dish you may need to extend the cooking time.)