Mason Jar Shepherd’s Pie Meal Prep

Craving some comfort food but don’t want to feel weighed down? This Mason Jar Shepherd’s Pie Meal Prep is packed with veggies and is the perfect grab and go lunch!

Course Main Course

Cuisine Healthy

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings servings

Calories 334kcal

Author Carmy

Ingredients

1 tbsp olive oil
1 sweet onion diced
0.8 lbs ground beef
salt and pepper to taste
5 cloves garlic minced
454 grams mushrooms diced finely, approximately 5 cups worth after diced.
1 broccoli crown cut into small florets
2 carrots diced finely
1 tbsp tomato paste
2 tsp Worcestershire Sauce
1-1.5 cup peas
2 cups mashed potatoes

Instructions

In a pan on medium heat, add in some olive oil and onions. Let the onions sweat out for 2-3 minutes before adding in the ground beef.
Once the ground beef starts to brown, add your salt and pepper. Give it a good stir before adding in the minced garlic.
Cook for another 2-3 minutes before adding in mushrooms, broccoli, carrots, tomato paste, and Worcestershire Sauce.
Continue cooking and stirring for another 4-5 minutes until the beef is cooked all the way through and your vegetables are tender or cooked to your liking.
Right before you are done, stir in your frozen peas. After they’ve been heated through, take the dish off the heat.
Portion into your meal prep containers and then top with some mashed potatoes.

Notes

I add my broccoli and carrot closer to the end because I want them to still have a crunch to them. However, if you prefer your vegetables to be softer, add them earlier such as with the onions.
I skipped the traditional flour + broth simmer route for this shepherd’s pie rendition as I wanted to cut down on time. Traditionally, you add in flour and broth and then summer for up to 20 – 30 minutes to make a thick sauce for shepherd’s pie – if you have an extra 20 – 30 minutes, you can totally go for it but this recipe was designed to be quicker for weekly meal prep sessions. It’s totally up to you! 🙂
The easiest way that I make mashed potatoes is I cut + peel ~1 lb of russet potatoes and put it in a Dutch Oven with water. Bring it to a boil and then simmer until the potatoes are tender. Drain the water, mash with a masher and add up to 1/2 cup of milk and a bit of butter, mix until it’s smooth.
The mushrooms are 454 grams = 1 lbs. My grocery store packages mushrooms in 227 grams packages and I used two.

Nutrition