Mason Jar Shepherd’s Pie Meal Prep

This veggie-packed mason jar shepherd's pie meal prep is one of my go-to dishes when I'm craving comfort food but also want to have a generous serving of vegetables without extra work. It's simple but delicious, making for both a delicious weeknight meal and a grab-and-go lunch, as it reheats wonderfully.

Course Main Course

Cuisine Healthy

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 404kcal

Author Carmy

Ingredients

1 tablespoon olive oil
1 sweet onion diced
5 cloves garlic minced
salt and pepper to taste
1 pound ground beef
454 grams mushrooms diced finely, approximately 5 cups worth after diced.
1 broccoli crown cut into small florets
2 carrots diced finely
1 tablespoon Worcestershire Sauce
2 tablespoons tomato paste
1 tablespoon flour
1½ cup peas
1 cup beef broth low sodium
2½ cups mashed potatoes

Instructions

In a pan on medium heat, add the olive oil. Once hot, add the onions. Saute the onions for 2 to 3 minutes before adding garlic and a pinch of salt. Saute for another minute and add the ground beef.
Once the ground beef starts to brown, add more salt and pepper. Cook for another 2 to 3 minutes, breaking up the beef as you go along.
Add in mushrooms, broccoli, carrots, and Worcestershire Sauce and cook for 3 minutes.
Add the tomato paste and flour and cook for another 2 minutes.
Stir in your frozen peas and beef broth and simmer for 5 minutes.
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 bit of a crunch. 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 simmer for up to 20 to 30 minutes to make a thick sauce for shepherd’s pie – if you have an extra 20 to 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 them 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