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Freezer Shepherd's Pie

Cooking and freezing meals ahead of time is a great time-saver for busy people. Try this recipe for a healthy meal without the hassle. 

Servings: 2 meals, 4 servings each


  • 1 tablespoon olive oil
  • 1 tablespoon thyme
  • 1 tablespoon marjoram
  • 2 tablespoons ground rosemary
  • 2 onions, diced
  • 2 12-ounce bags frozen peas and carrots
  • 2 pounds ground lean beef (90% or higher)
  • Salt and pepper to taste

Per bag for reheating:

  • 2 cups of mashed potatoes


  1. Heat a heavy-duty skillet on medium. Add olive oil and onions, sauté for 10 to 15 minutes until soft.
  2. Add the ground beef, thyme, marjoram, ground rosemary, salt and pepper.
  3. Cook until the beef is done, stirring often to break it up.
  4. Add two bags of frozen peas and carrots and stir. 
  5. Move all contents to a bowl. Once cool to the touch (approximately 20 to 30 minutes), divide between two freezer bags. Place in freezer.
  6. One to three nights before cooking, remove one bag from freezer and place in a bowl in refrigerator to thaw.
  7. Spread beef and vegetables evenly in an 8-by-8 inch casserole dish. Cover with mashed potatoes.
  8. Bake in a 350 F oven for 30 minutes until hot and bubbly.
  9. Serve and enjoy!
Nutrition information per serving: 370 calories; 17 g fat; 21 g carbohydrates; 33 g protein; 4 g fiber; 690 mg sodium