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Individual Lamb and White Bean Shepherds Pies on a plate
Rachel Kim

Freezer Lamb Shepherd’s Pie

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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ground lamb
  • 2 lbs Yukon Gold potatoes peeled and cut into chunks
  • 1 medium yellow onion finely diced
  • 2 medium carrots cut into small dice
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1 1/2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp finely chopped fresh rosemary
  • 1 tsp fine salt divided
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter
  • 1/2 cup whole milk

Method
 

  1. Boil potatoes until fork-tender, 15 to 18 minutes. Drain well; mash with butter, milk, and 1/2 teaspoon salt.
  2. Brown lamb, onion, and carrots in skillet over medium-high 10 minutes, breaking up meat, to 160°F. Spoon off excess fat.
  3. Stir in tomato paste and flour 1 minute; add broth, Worcestershire, rosemary, remaining salt, and pepper. Simmer 6 to 8 minutes until thick; add peas.
  4. Spread filling and potatoes in separate shallow containers. Refrigerate within 2 hours; chill fully. Divide filling between two 8-inch-square metal pans; spread potatoes over and fork-roughen tops.
  5. Before final bake, tightly cover pans with foil and second wrap. Label; freeze up to 2 months.
  6. Thaw pan in refrigerator 24 hours. Remove outer wrap; bake covered at 375°F for 30 minutes, then uncovered 15 to 20 minutes until center reaches 165°F and top browns.
  7. Rest 10 minutes; cut each pan into 4 portions. Reheat refrigerated cooked portions covered at 350°F for 20 to 30 minutes to 165°F.