Double-up Shepherd’s Pie

This doubled-up recipe makes 2 pies, so you can bake one right away for dinner and tuck one away in the freezer for a future meal or to take to a friend in need. You can also choose to just bake the entire recipe in a 13 x 9-inch (3 L) baking dish to serve a large family or if you want to have leftovers; it’s also the perfect casserole for pot luck events.
Yield 8 Servings Prep. Time 15 min Cooking Time 60 min Total Time 75 min


Here are the following ingredients:

  • 3 lb (1.5 kg) yellow-flesh potatoes, peeled and cut into chunks
  • 1 cup (250 mL) milk
  • ¼ cup (60 mL) butter, cut into cubes
  • ½ tsp (2 mL) EACH salt and fresh ground pepper
  • ¼ tsp (1 mL) ground nutmeg

Beef Filling

  • 2 tbsp (30 mL) butter or vegetable oil
  • 2 lb (1 kg) Extra Lean Ground Beef
  • 1 large onion, finely chopped
  • 2 EACH stalks celery and carrots, finely chopped
  • 2 tsp (10 mL) dried thyme leaves
  • 1 tsp (5 mL) EACH salt and fresh ground pepper
  • 2 tbsp (30 mL) all-purpose flour
  • 3 cups (750 mL) reduced-sodium beef broth
  • ½ cup (125 mL) tomato paste
  • 2 tbsp (30 mL) Worcestershire sauce
  • 1 cup (250 mL) EACH frozen peas and corn

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Place potatoes in a large saucepan, cover with cold water and season generously with salt. Bring to a boil over medium-high heat; reduce heat and boil gently for 15 to 20 minutes or until fork-tender. Remove from heat and drain potatoes well.

  2. Return to saucepan over medium-high heat for 1 minute to evaporate any water; remove from heat. Add milk, butter, salt, pepper and nutmeg; mash until light and fluffy. Place a layer of paper towel directly on the surface of the mashed potatoes and cover with a lid to keep warm. Set aside.

Beef Filling:
  1. Meanwhile, melt butter over medium heat in a large, deep skillet. Cook beef, onion, celery, carrots, thyme, salt and pepper, stirring often and using back of spoon to break up meat into small chunks, for 8 to 10 minutes or until beef is browned.

  2. Sprinkle flour over top. Cook, stirring for 1 to 2 minutes, or until blended. Gradually add broth, stirring continually; bring to a boil. Stir in tomato paste and Worcestershire sauce until incorporated. Reduce heat to medium-low; simmer, stirring occasionally, for 15 to 20 minutes or until sauce is thickened. Remove from heat; stir in peas and corn.

  3. Divide beef filling between two greased freezer-to-oven-safe 8-inch (20 cm) square baking dishes or deep-dish pie plates. Spoon warm mashed potatoes evenly over top of each pie; smooth tops. Set one pie aside and let cool to room temperature; cover the entire dish tightly with plastic wrap and foil, then freeze for up to 3 months.

  4. Meanwhile, bake the remaining pie in preheated 400˚F oven for 20 to 25 minutes or until topping is golden brown and filling is bubbling. Let stand for 10 minutes before serving.