Sounds delicious!

Oh yay, I hope you find some helpful recipes on here!! LOVE this shepherd’s pie recipe. I usually thaw anything in the fridge for 24 hours before cooking it, but you can go up to 2-3 days in advance for this one if you want to pull it out of the freezer sooner. Hope that helps!

So glad you liked it! If you want to do a gravy with the meat mixture, it’s super easy. Just add little flour (about 2 tablespoons) to the meat in the skillet after it’s done cooking and stir to coat. Then, gradually add 1 cup of chicken or beef broth to the skillet. Stir and continue to heat up until it’s thickened. You can also add the veggies into the mix if you want rather than layering them separately. Hope that helps!

Glad you liked it, Anna! And thanks so much for all your suggestions! Love the idea of mixing the sweet potato with a regular potato to cut the sweetness.

I found after beginning assembly that my 9×9 dish would not be big enough — I wouldn’t have been able to fit the potatoes in. I guess my dish isn’t as deep as your typical 9×9″ casserole dish. Next time I’ll probably halve the recipe and make it in the 9×9, especially if it’s just the three of us, but for this time I used a 9×13 which worked great.

My husband’s only complaint was that the pie was very sweet. He suggested steaming one sweet potato and one white or red potato and mashing them together to cut the sweetness. I might give that a try next time.

Anything between an 8×8 or a 9×13 would work- it’s very forgiving. It just depends on whether you want a thin or a thick shepherd’s pie!

Hope you and your dad like it! :-)