Freezer Fix Shepherd's Pie
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 271
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 13
- Cholesterol
- 30
- Sodium
- 615
- Total: 1 hr 15 min
- Active: 15 min
Ingredients
Nonstick cooking spray, for the baking dish
3 tablespoons unsalted butter
1 onion, diced
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 cup all-purpose flour
One 16-ounce bag frozen peas and carrots, thawed
2 1/2 cups low-sodium chicken broth
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
3 cups leftover shredded braised pork or rotisserie chicken
4 cups leftover or frozen mashed potatoes, thawed
3 tablespoons grated Parmesan
Directions
- Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Melt the butter in a large skillet over medium heat. Add the onion, sage, and thyme and saute until tender, 4 to 5 minutes. Stir in the flour and cook out the raw flour flavor, an additional 3 minutes. Add the peas and carrots, chicken broth and Dijon mustard and season with salt and pepper. Bring the mixture to a simmer and allow to begin thickening, 5 to 7 minutes. Stir in the pork or chicken and transfer to prepared baking dish. Top with the mashed potatoes (if using store-bought frozen, follow the instructions included on the bag) and spread evenly over the filling. Sprinkle with Parmesan and sprinkle with more pepper.
- Bake until the potatoes are lightly golden brown and the filling is hot and bubbly, 50 to 60 minutes.