Freezer Shepherd's Pie

Instructions

1. 01

   Preheat a very large skillet over medium heat. Add the ground beef and cook until almost no pink remains. Drain off all the fat except about a tablespoon.

2. 02

   Add the onions, dried thyme, and dried rosemary to the skillet. Cook about 5 minutes, or until the onions are soft. Add the garlic cloves and cook another minute.

3. 03

   Add the tomato paste and stir well until the it's thoroughly combined. Sprinkle the flour into the skillet, stir it well until it's combined, and cook for 2-3 minutes to remove any raw flour taste.

4. 04

   Add the Worcestershire and beef broth and bring it to a strong simmer, them cook for about 5 minutes or until the sauce thickens. Add the bags of peas, carrots and corn, stirring to mix well. Remove the pan from the heat.

5. 05

   Meanwhile, place the potatoes into a large pot and cover with cold water by about 1 inch. Bring to a boil, then reduce to a simmer and cook for 25–30 minutes, or until the potatoes are very tender and just starting to fall apart.

6. 06

   Drain the potatoes well, then return them to the warm pot. Let them sit uncovered for 2–3 minutes to allow excess moisture to evaporate, shaking the pot occasionally.

7. 07

   Add the butter, a tablespoon at a time, directly to the hot potatoes. Stir with a wooden spoon or spatula until the butter melts and coats the potatoes.

8. 08

   Slowly pour in the warm cream, stirring gently between additions until the potatoes reach your desired consistency. Add salt and pepper to taste.

9. 09

   Assemble in freezer cubes or two freezer-safe 13x9 baking dishes: Divide the filling between the freezer cubes or pans. Top evenly with the mashed potatoes. Place them in the refrigerator to cool completely before freezing.

10. 10

    Cover the baking dishes with saran wrap, then very tightly with foil and freeze for up to 3 months. OR place the lids on the freezer cubes, place in the freezer overnight or until they're frozen solid. Transfer the cubes to ziploc freezer bags and freeze for up to 3 months (or vacuum seal and freeze for up to 6 months).

11. 11

    Preheat the oven to 400°F.

12. 12

    13x9 PANS: Place in the oven for 30 minutes. Remove from the oven, dot with the butter and sprinkle with the parmesan. Return to the oven and bake another 60 minutes or until it's bubbling hot and the top is golden brown.

13. 13

    FREEZER CUBES: Place a cube in a small baking dish the same size as the cube. Place in the preheated oven for 15 minutes. Remove from the oven, dot with the butter and sprinkle with the parmesan. Return to the oven and bake another 30 minutes for a 1-cup serving or 1 hour for a 2-cup serving (or until it's bubbling hot and the top is golden brown).

14. 14

    All sizes: Remove from the oven and let it rest for 10 minutes before serving.