Make-Ahead Shepherd’s Pie

ljrnana5 sent this delish recipe in that you can enjoy any day of the week. The base of the pie can be made ahead and frozen in an easy-to-store container. To finish the dish, simply thaw, top with creamy butter mashed potatoes, bake and serve this hearty dish with a crisp green salad and crusty bread. From bettycrocker.com.

Make-Ahead Shepherd’s Pie


Ingredients:

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1 cup) (if tolerated)
2 medium carrots, peeled, chopped (1 cup)
2 tablespoons all-purpose flour
1 1/2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper (if tolerated)
1 cup chicken broth (without problem ingredients)
1/2 cup frozen peas (without problem ingredients)
1/2 cup frozen corn (without problem ingredients)
1 (4.7 oz.) pouch creamy butter mashed potatoes (without problem ingredients) or use left over mashed potatoes


Directions:

1. Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

2. In 12-inch nonstick skillet, cook beef over medium-high heat 4 minutes, stirring frequently. Add onion and carrots; cook 4 to 6 minutes, stirring occasionally, until beef is browned and onion and carrots are softened. Add flour, thyme, salt and pepper; cook 1 minute, stirring frequently.

3. Gradually stir in broth; heat to boiling over medium-high heat. Cook until thickened, stirring frequently. Remove from heat; stir in frozen peas and corn; transfer mixture to baking dish.

4. Make mashed potatoes as directed on pouch. Spread potatoes evenly over mixture in baking dish. Bake 20 to 25 minutes or until heated through (165°F in center) and top is lightly browned. Let stand 10 minutes before serving.

5. To freeze: Cook beef filling as directed in recipe, but do not add frozen peas and corn. Cover and refrigerate 30 to 40 minutes. Transfer to 1-quart freezer container; freeze up to 2 months. To bake: Heat oven to 400°F. Spray microwavable 8-inch square (2-quart) glass baking dish with cooking spray. Place frozen beef filling container in large bowl filled with hot water about 5 minutes or until filling can be slid out of container into 8-inch square dish. Cover with plastic wrap; microwave on High 5 minutes; stir well. Cover and microwave 3 minutes longer; stir well. Continue heating another 3 to 4 minutes (checking and stirring every minute) until heated through. Stir in frozen peas and corn. Continue as directed in recipe.