Can you make shepherds pie ahead time

Remove from heat; stir in frozen peas and corn; transfer mixture to baking dish. Make mashed potatoes as directed on pouch. Spread potatoes evenly over mixture in baking dish. Let stand 10 minutes before serving. 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. My husband loved it and said it was better than any restaurant. I added a bit too much salt when doing the final seasoning, so I added a tablespoon approx of balsamic vinegar and a tablespoon approx of red wine vinegar which toned the saltiness down nicely.

I also encased the mix in puff pastry top and bottom, and served the mashed potato on the side hey, I like puff pastry. This is amazing!!!! I followed recipe but added ingredients. I added an 8 oz can of corn with the peas. Before I put casserole in fridge I put a nice layer of cheddar cheese.

This a definite favorite! Love the looks of this recipe! You are so right in cooling the meat filling before attempting to spread on the mashed potatoes. I like to make in individual gratin dishes because spooning it out of one big dish always seems to make it look messy.

Try this one! Thankyou for all your recipes. Thanks for an awesome recipe. I could eat this whole thing myself! Nailed it! It takes a little longer but is well worth the effort. Your recipes never fail me Nagi! This recipe is so hearty and delicious! Nagi, I have to say you are my go to whenever I type in a recipe I will always click your site. Thankyou so much. Another winner, Nagi.

Thank you so much, this is delicious. I also wanted to say how thankful I am for your recipes. They have really helped my family through some tight spots. Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. You add the butter to the potato topping right before you place it back into the oven. Thank you again! Thank you so much for both of your responses! Thank you so much for sharing. My family loved it. I also shared with my FB friends and co-workers.

I appreciate you sharing it with your friends as well! Thanks so much! Oh my! I made this for dinner tonight and I have to tell you it was so delicious. My family and my guests loved it. Thanks so much for the recipe. Will definitely make it again….. I made this last week. I just finished the last of it yesterday. It is definitely a dish that gets better with time.

Thanks, I am going to save for a church dinner. This looks great. If I can wait that long. Load More. Friend's Email Address. Your Name. Your Email Address. Send Email. Robyn Stone 5 from 8 votes. Add the peas and corn, and cook for 2 minutes. Add butter to the pan and toss around until fully melted, then stir in flour, thyme leaves, and garlic. Stir for 1 minute, until flour disappears.

Add beef stock, then bring liquid to a boil over high heat. Cook for a minute or two until broth thickens into a light sauce. Remove pan from heat and transfer beef and veggie mixture to an 8x8 baking dish. To make the mashed potatoes, place cubed potatoes in a pot filled with cold water. Place on the stove set over high heat and bring to a boil. Cook for about 5 minutes, until potato cubes are fork-tender. Drain potatoes, then spread them out on a sheet pan in a single layer and let sit for a couple minutes so the steam can escape.

Use a fork or potato masher to mash the potatoes, then stir in cream, milk, butter, and cheese. Make any necessary seasoning adjustments with salt and pepper. Spread mashed potatoes on top of the beef and veggies in the 8x8 baking dish. Serve and enjoy!