Freezer Shepherd’s Pie Casserole with Colby Jack

“Mom, what’s for dinner? Honey, what’s for dinner? Self, what are we going to have for dinner?!” On some days, this question can feel like a 50 pound bag of stress. This healthy shepherd’s pie is the answer.

Ground beef or turkey, carrots, peas, corn and tomatoes go under a fluffy layer of mashed yams, topped with melted Colby Jack. Double the batch and freeze one for another crazy, busy day.

The Best Healthy Shepherd’s Pie (Topped with Mashed Yams)

Hopefully by now, you know I get you. Although I love cooking (mostly eating), some days I’m too tired and just don’t want to cook. Take a deep breath with me and get ready for this ridiculously gorgeous healthy shepherd’s pie casserole.

I have a problem. I’m seriously addicted. I love LOVE the bright, beautiful colors and flavors of vegetables, especially organic vegetables. I know, I know, I’ve mentioned it before, but I can totally taste the difference. I was instantly converted when I had a horrible, chemical aftertaste when eating a carrot one day. I only buy organic carrots from now on.

My kitchen would feel naked without my large container of spices. Spices punch out the natural flavors of the vegetables, and it’s a much healthier option than to throw in gravy or (gasp!) a can of mushroom soup. And no, it’s not dry. The vegetables are juicy and flavorful.

I love eating. That’s why I cook the way I do. I promise I’m not lying when I say that I actually enjoy eating healthy. I don’t starve and I don’t count calories, because I’m eating highly nutritious (and highly delectable) foods. The best part about this recipe is that you can prepare two 9×13 pans and freeze one for a later date. I love making the full size for my small family because my husband takes leftovers for lunch the following day.

Why You’ll Love This Shepherd’s Pie Casserole

• Freezer friendly. Make two pans and save one for a night when you don’t want to cook.
• Packed with vegetables. Carrots, peas, corn and tomatoes fill every scoop.
• Naturally sweet topping. Mashed yams or sweet potatoes replace the usual buttery white potatoes.
• No canned soup or gravy. Dried herbs and the juicy vegetables do all the flavoring.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Yams or sweet potatoes: Four large ones, peeled and cut into 1 inch pieces so they boil evenly. Mashed, they make a creamy, slightly sweet topping with a gorgeous orange color. Either works, so use whichever looks best at the store. Choose firm ones with smooth skin and no soft spots.
• Ground beef or ground turkey: Use whichever you prefer. Beef is richer, turkey is leaner. Drain off excess fat after browning so the filling stays hearty instead of greasy.
• Garlic and sweet onion: Browned with the meat to build a savory base for the filling.
• Carrots: Peeled and diced small so they soften in a few minutes. I only buy organic carrots because I can taste the difference.
• Frozen peas and sweet corn: No thawing needed. Costco makes it easy to keep large bags of frozen organic vegetables on hand, and they add sweetness and pops of color.
• Diced tomatoes: One drained can adds moisture and a little acidity to balance the sweet yams. Draining keeps the filling from getting watery.
• Dried parsley, oregano and basil: Parsley is divided between the mash and the filling, while oregano and basil season the meat. Together they replace the gravy or canned soup many shepherd’s pies use.
• Salt and black pepper: Divided between the topping and filling so both layers are well seasoned. Taste the mash before spreading it and add a pinch more if needed.
• Colby Jack cheese: Sprinkled on top for the last few minutes of baking. It melts quickly into a golden, gooey layer. Cheddar or Monterey Jack would work too. Shred it from a block for the smoothest melt.

How to Make Healthy Shepherd’s Pie

1. Heat the oven. Preheat to 400°F.
2. Boil and mash the yams. Bring 8 cups of water to a boil in a large pot, add the yams or sweet potatoes and boil for 15 to 20 minutes, until a fork slides in easily. Drain well, return them to the pot and mash with 1 tablespoon parsley, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth.
3. Brown the meat. Meanwhile, brown the ground beef or turkey with the garlic and onion in a large frying pan over medium heat, until no pink remains and the onion is soft. Ground beef should reach 160°F and ground turkey 165°F.
4. Add the carrots. Cook for 3 to 4 minutes, until slightly tender. They will keep softening in the oven, so a little bite is fine.
5. Finish the filling. Stir in the peas, corn, tomatoes, remaining parsley, salt and pepper, oregano and basil. Cook 2 to 3 minutes more, until heated through, then remove from the heat.
6. Layer. Spread the meat mixture evenly in a 9×13 baking dish. Spoon the mashed yams over the top and smooth them all the way to the edges, which seals in the filling so it stays juicy as it bakes.
7. Bake. Bake for 10 minutes, sprinkle on the cheese and bake 5 minutes more, until the cheese is melted and the filling is bubbling around the edges. Let it rest for a few minutes so it scoops neatly, then serve warm.

Healthy Shepherd’s Pie FAQs

• How many servings does this make? It serves 4 to 6 people.
• Can I use ground turkey instead of beef? Yes. The recipe works with either. Ground turkey is leaner and milder, so taste the filling and add a pinch more salt or herbs if needed.
• Is it dry? No. The vegetables and tomatoes are juicy and flavorful, so the filling stays moist without gravy. Sealing the mash all the way to the edges of the pan helps too.
• Can I freeze it? Yes. Assemble it in a freezer safe 9×13 dish, cover tightly and freeze.
• How do I bake it from frozen? Thaw it overnight in the refrigerator before baking, or bake it straight from frozen and add about 20 to 30 minutes to the cooking time. Do not thaw it on the counter. Either way, bake until the center reaches 165°F.
• Should I use yams or sweet potatoes? Either. Most orange “yams” in US grocery stores are a variety of sweet potato, so they mash and taste nearly the same.
• Can I make it ahead? Yes. Assemble it, cover and refrigerate up to a day, then bake until the center is hot. Add a few extra minutes since it goes into the oven cold.
• Can I use fresh peas and corn? Yes. Fresh corn cut from the cob and shelled fresh peas both work. Cook them a minute or two longer with the filling.
• Can I use white potatoes? You can, but the yams are what give this version its color and natural sweetness. Russet or Yukon Gold potatoes make a more classic topping.
• How long do leftovers keep? Refrigerate leftovers in an airtight container for 3 to 4 days.

Kitchen Tools for This Recipe

Yam Shepherd's Pie

Yam shepherd's pie with a ground beef or turkey filling packed with carrots, peas, corn and tomatoes, topped with herbed mashed yams and melted Colby Jack. Juicy, colorful and easy to double and freeze.

Print Recipe Pin Recipe

Ingredients

  

• 4 large organic yams or sweet potatoes peeled and cut into 1 inch pieces
• 1 lb ground beef or ground turkey browned
• 1 Tbs minced garlic
• 1 small sweet onion diced
• 3 large organic carrots peeled and diced
• 1 cup organic frozen baby peas
• 1 cup organic frozen sweet corn
• 1 can 15 oz organic diced tomatoes, drained
• 2 Tbs dried parsley divided
• 1 tsp salt divided
• 1 tsp black pepper divided
• 1/2 Tbs dried oregano
• 1/2 Tbs dried basil
• 2 cups shredded Colby Jack cheese

Instructions

 

• Preheat oven to 400.
• In a large pot, bring 8 cups of water to a boil. Add yams/sweet potato pieces. Boil for 15 to 20 minutes until soft. Drain well. Return to pot. Add 1 Tbs parsley, 1/2 tsp salt, and 1/2 tsp pepper. Mash yams/sweet potatoes well while mixing in spices.
• Meanwhile in a large frying pan over medium heat, brown ground beef/turkey with garlic and onion.
• Once browned, add carrots to meat mixture. Continue cooking for 3 to 4 minutes until carrots are slightly tender.
• Add peas, sweet corn, tomatoes, 1 Tbs parsley, 1/2 tsp salt, 1/2 tsp pepper, oregano, and basil in the meat mixture and stir well. Cook for additional 2 to 3 minutes until heated through. Removed from heat.
• In a 9x2x13 baking dish, pour and spread meat mixture evenly on the bottom. Spoon yam/sweet potatoes over meat mixture and smooth over top.
• Bake at 400 for 10 minutes. Sprinkle cheese over the top and bake for additional 5 minutes.
• Serve warm and enjoy!

Made this shepherd’s pie? Leave a star rating in the recipe card and tell me in the comments whether you froze a second pan. I love hearing how it saves your busy nights.

More Recipes You’ll Love

• Chicken and Broccoli Pasta
• Simple Turkey Chili
• Manly Steak Soup
• Creamy Mashed Potatoes
• Ziti Spinach Alfredo