When you think of Shepherd’s Pie, you probably think of ground beef, right? Try this easy shepherd’s pie with roast! It makes a great freezer meal!
Growing up, Shepherd’s Pie meant ground beef with tomato sauce, green beans, mashed potatoes, and melted cheese on top. When we first got married, my husband told me this was his favorite meal which I was so excited about because I could actually make it! When I set the dish in front of him, he looked at it totally confused. I had NO IDEA there was more than one way to make Shepherd’s Pie.
Apparently Pinterest doesn’t know any other Shepherd’s Pie recipe either (from what I can find). Let me tell you, this recipe will blow your mind! It’s just as easy, if not easier, but AMAZINGLY delicious! We have been making freezer meals like crazy preparing for this little baby in just a few weeks. Luckily, most of the meals in our family cookbook are easily frozen. Since we love this meal so much, it was one of the first one to go in the freezer!
Start with: A Sunday Roast
We probably have roast for Sunday dinner at least once a month. I love a meal that you can pop in the crockpot and not worry about it all day. I’ll do a better tutorial on this someday but for now, here’s the quick run-down:
- cross-rib roast
- 1/2-1 envelope of ranch seasoning
- 1/2-1 envelope of onion soup mix
I say 1/2-1 envelope because it all depends on the size of the roast. The bigger the roast, the more seasoning I use. I add about 1 1/2 cups of water and let it cook on low for about 8 hours. Easy peasy, and super delicious!
Just like the other Shepherd’s Pie, you will be layering the deliciousness. First layer, that delicious Sunday Roast. I put it in the bottom of an 8×8 dollar store foil pan. Add a little bit of the juice to make it extra delicious!
Pop open a can of green beans, drain it, and spread it out over the roast.
When we eat our Sunday Roast, we usually have it with mashed potatoes. I make a bit extra so I can make the Shepherd’s Pie. We love our mashed potatoes a little bit chunky with butter, garlic salt, and sour cream.
Sprinkle liberally over the top.
Cover, Label, and Freeze
I find it easiest to write the instructions right on the tin foil. If you thaw it, pop it in the oven at 375 for 30-45 minutes. You can always take the foil off at the end to brown up the edges or make the cheese a little textured. My kids don’t prefer that, so I cook it with the foil on the entire time.
Enjoy this new spin on Shepherd’s Pie. One of our family favorite dinners!
We always freeze this from the Sunday Roast leftovers. If you plan to do that, half the recipe and cook it in an 8×8 pan. If you are planning on eating the entire thing right off the bat as a shepherd’s pie, the entire recipe is listed below and cooked in a 9×13 pan. Enjoy!
- 3 lb cross rib roast cooked and shredded
- 1 envelope ranch seasoning
- 1 envelope onion soup mix
- 2 cans green beans
- 6 medium sized potatoes mashed and seasoned
- 2 cups grated cheese
- Cook cross rib roast in crockpot with seasonings for 8 hours on LOW heat.
- Shred roast and cover bottom of 9x13 pan.
- Drain green beans and spread evenly over roast.
- Spread mashed and seasoned potatoes over the green beans and roast.
- Sprinkle grated cheese over the top.
- Cover with tin foil and bake at 375 for 30-45 minutes. Remove foil for last 10 minutes if desired.