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Editor’s Note: We will be publishing a delicious recipe each week to help you use your food storage and add to your family favorites.  

After all of the holidays are over, winter can feel dreary and gray. On a cold winter’s evening, it sounds nice to eat some warm comfort food to sooth the soul. Shepherd’s pie combines meat and potatoes with a mixture of vegetables into one casserole that is great, even as a one-dish meal.  But what if you could make this from your food storage—that has a 25-year shelf life?  Here’s an easy recipe from our good friends at Thrive Life for the classic shepherd’s pie your mom made growing up.  You’re going to love it.

Total Time: 23 min
Prep Time: 4 min
Cook Time: 19 min



Mashed Potatoes


  •  1 c. Colby Jack Cheese, shredded


  1. Preheat oven to 350
  2. In a medium sauce pan, saute garlic in butter until lightly caramelized. De-glaze with water and add in remaining filling ingredients.
  3. Bring sauce to a simmer until thick about 4-5 minutes. Set aside
  4. To make mashed potatoes add water, seasonings and butter to a small sauce pot and bring to a simmer add in potatoes and whisk until smooth.
  5. To assemble pour the filling into an 8×8 pan and cover with the mashed potatoes. Sprinkle cheese on top and bake in a 350 oven for about 15 minutes or until cheese is melted.

Yield: 1- 8×8 pan