Shepherd's
Pie Freezer Cooking Recipe
Can easily double
or triple to make multiples for the freezer.
2 tbsp vegetable
oil
2 carrots, chopped
2 small onions, chopped
1 tbsp flour
1-1/4 cups beef stock (use chicken stock if using ground turkey
instead of beef)
2 tbsp ketchup
1 tsp Worcestershire sauce
1 tsp thyme
salt
pepper
1 lb cooked ground beef or turkey
1 1/2 lbs mashed potatoes
2 tbsp butter, softened
3 tbsp cream
1 egg, slightly beaten (for cooking day)
In medium saucepan,
heat oil and fry onions and carrots until soft. Add flour,
creating a paste, cooking for one minute. Add ketchup, beef
stock, Worcestershire sauce, thyme, salt and pepper, bringing
to a boil. Simmer 2-3 minutes, then add ground beef or turkey,
simmering until heated through. Add to foil disposable casserole.
In a separate bowl, combine mashed potatoes with butter and
cream, then top meat mixture with it. Cool and freeze. If
you have a small family, split into two casseroles instead
of one.
Cooking day:
Thaw overnight in fridge or 4-5 hours at room temperature.
Brush top with egg (optional). Preheat oven to 425F and bake
for 20-30 minutes (if you split into two casseroles, cooking
time may be shorter).
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