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Thursday, April 13, 2017

Freezer Sheperd's Pie

Freezer Shepherd’s Pie 
O       9x13 Disposable casserole dish
O       Aluminum foil or lid
O       Sharpie

O 1-1/2 lbs Yukon Gold potatoes, peeled, diced
O 3/4 cup fat free chicken broth
O 2 tbsp reduced fat sour cream
O salt and pepper

O 1 lb 95% lean ground beef or turkey
O 1 tsp oil
O 1 medium onion, diced
O 2 cloves garlic, diced
O 1 bag 12 oz frozen mixed vegetables 
O 1 packet of beef gravy
O 2 cups water
O 1 tsp Worcestershire sauce
O kosher salt and pepper 

Potato Topping
O       Boil potatoes in a medium pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.

      To Freeze:
  1. In a large sauté pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste.
  2. When cooked, set aside on a plate.
  3. Make gravy according to package.
  4. Add frozen vegetables, Worcestershire sauce, cooked meat and mix well to gravy..
  5. Spread the meat/vegetables on the bottom of casserole dish.
  6. Top with mashed potatoes.
  7. Top with Foil and Freeze

To Serve:
  1. Thaw 2 days in refrigerator
  2. Bake uncovered until potatoes are golden brown- 350 for about an hour.  Remove from oven and let it cool 5 minutes before serving.

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