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Camping Dinners | Make Ahead Shepherd’s Pie

Make Ahead and Freeze Shepherd’s Pie is one of my favorite (and easiest) Camping Dinners! One taste and you’ll know why.

Camping Dinners Shepherd's Pie in dish horizontal

Camping and comfort food go together, don’t you think? I’m talking breakfast burritos, easy, cheesy chicken quesadillas, and camping cocktails, of course! And we all need some easy Camping Dinners too!

There are times I love spending lots of time putzing around in the RV kitchen whipping up one of my famous camping dinners. And there are times I don’t.

For those times, this make ahead and freeze ahead Shepherd’s Pie is the ultimate and tasty solution. It’s stick-to-your-ribs satisfying and has something for everyone! Savory ground beef that’s perfectly seasoned, veggies of your choice, and the best part… fluffy mashed potatoes!

Camping Dinners Shepherds Pie In foil container

Who doesn’t love that??

Make it days or weeks ahead of your camping trip, freeze it, and pull it out when you’re having one of those not-a-chance-do-I-want-to-cook-tonight nights. (And by the way… you don’t need to reserve this one for camping. Any old weeknight will do!) Here are some other great camping food ideas.

Check it out here on my YouTube Cooking Show!

YouTube Cooking Show Video of Shepherd's Pie Recipe

How to Make One of the Best Camping Dinners!

Whip up some mashed potatoes and set them aside. In a large skillet, saute some onion and ground beef, then add your choice of frozen veggies, along with some Italian seasoning, salt, pepper, Worchestershire sauce, and beef broth. Pour beef mixture into a baking dish and dollop potatoes on top. Cover and freeze for later or heat in a 400 degree oven for 30 minutes to eat immediately. FULL RECIPE BELOW.

While this is not a traditional Shepherd’s Pie (which is normally made with minced lamb), it is very similar and is also known as cottage pie.

Instant Pot Mashed Potatoes

A note about the mashed potatoes – I absolutely LOVE real, homemade mashed potatoes! And they’re super easy to make. I make them in my pressure cooker all the time, but you can also make them on the stovetop. Either way, you’ll be glad you used the real thing!

You certainly can use boxed or frozen (I hear CostCo’s frozen mashed potatoes are actually really good…!) , but I just adore real ones!

Can You Make and Freeze Shepherd’s Pie?

The reason this Shepherd’s Pie is one of the best camping dinners is because it’s a cinch to make and it’s perfect to make ahead and freeze. Simply cover it tightly with foil after you have spread the potatoes on top.

Freeze for up to 3 months, then put it in the fridge the evening before you’re going to serve it. Warm it up in a 350 degree camp oven for 30-60 minutes when you’re ready to eat. I use these disposable foil trays when I’m making it ahead and freezing it.

Camping Dinners Shephards Pie Spooned up

And that is why this make ahead Shepherd’s Pie is one of my favorite camping dinners! Quick and easy, tasty and delicious, and OH SO CONVENIENT! Plus everyone loves it!

Make it and take it. You’ll be glad you did.

Camping Dinners Shepherd's Pie in dish horizontal

Camping Dinners - Shepherd's Pie

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Make ahead and freeze Shepherd's Pie is one of the best Camping Dinners. Hearty and satisfying, quick and easy and always a hit!

Ingredients

  • 3 pounds Russet potatoes (approximately 6 large), peeled and cut into 3 inch chunks
  • 4 tablespoons butter
  • 1/2 cup heavy whipping cream
  • 1/2 cup whole milk
  • 2 teaspoons salt, divided
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 pounds ground beef
  • 1 tablespoon dried Italian seasoning
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/2 cup beef broth
  • 3 cups frozen vegetables of choice, thawed

Instructions

  1. Place potatoes plus 1 cup water into the pressure cooker inner pot. (Make sure to use the stainless steel inner pot and not the non-stick one if you will be using the hand blender directly in the inner pot to whip the potatoes)
  2. Add 1 teaspoon of the salt. Secure lid and pressure cook on high for 8 minutes. (You can make the potatoes on a stovetop, as well. Simply put the potatoes into a large pot and cover with water. Simmer for 20 minutes, then drain and place potatoes back in the pot.)
  3. When cooking time is complete, turn pressure release valve to venting to release all the pressure. Remove lid and add butter, cream, and milk. Whip potatoes with a hand blender until mostly smooth. Set aside.
  4. Heat a large skillet over medium-high heat. Add oil and diced onion. Saute onion until slightly soft, approximately 4 minutes. Add ground beef and cook, breaking up beef into small pieces, until no longer pink and cooked through. Approximately 4-6 minutes.
  5. Add Italian seasonings, Worcestershire sauce, beef broth, remaining salt and pepper and stir to combine. Add vegetables and stir to combine and warm through.
  6. Pour mixture into a 9-12 baking dish or a large aluminum foil pan (if making ahead to freeze and take with you). Top with spoonfuls of the mashed potatoes. Spread potatoes into an even layer then swirl the top lightly with a fork to produce slight peaks that will brown while baking.
  7. If making ahead and freezing, cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator the night before you want to serve it. Take out of the fridge for an hour before you want to reheat it, then put it uncovered in a 350 degree oven for 30-60 minutes, depending on how cold it is when you put it in.
  8. If serving immediately and not freezing, warm uncovered in a preheated 400-degree oven for 30 minutes. Let sit 10 minutes then serve.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 651Total Fat: 33gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 135mgSodium: 792mgCarbohydrates: 48gFiber: 7gSugar: 6gProtein: 38g

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