Shepherds pie - I make it all the time and freeze it. Its best defrosted before you cook, but if you forget you can just bung it in on a lower heat for longer. here's my recipe (serves 8-10 or make up into smaller ones for later). I'm not sure of the dish size as I usually make two for 4 people or several individual ones. I'm doing this from work so excuse approximate quantities!
For the mince:
2lb lean minced beef (or you can use half beef and half pork)
2 tins (400g) chopped tomatoes
2-3 large carrots, peeled and grated
2 medium onions, finely chopped
1 green (bell) pepper, finely chopped (optional)
1/2 lb mushrooms, chopped (optional)
300ml beef stock (can be made with a cube)
300ml red wine (or you can use Guinness)
1 T Worcester sauce
pinch of sugar
salt and freshly ground black pepper
Brown the mince in batches in a large, deep frying pan (2-3 batches) - there should be no pink showing. As each batch is browned, drain in a sieve over a bowl, then throw it into a Dutch oven or other large covered saucepan. Once all the meat is browned, wipe out the pan and add a little veg oil, fry the onions gently until softened but not brown (about 5 minutes). Add the carrot and pepper and cook for a further three minutes, add mushrooms if using for one more minute, stirring often.
Put the vegetables and all the other ingredients into the saucepan with the meat and stir well. Bring to the boil, cover and simmer gently for 45 minutes. Remove from heat, pour into dish(es) - or portion for freezer, great with spaghetti! - and allow to cool.
Make the mash - allow about 1/2lb potatoes per person. Peel, cut into even sized pieces and put into a sacuepan with cold water and some salt. Bring to a boil, turn down 9about half-way) and simmer for 20-25 mins until soft when prodded with the point of a knife - do not cook for too long or you get watery mush! Mash the potatoes and stir in a large knob of butter (about 1-11/2 ounces) and some milk (preferably warm), beating vigerously to make a nice smooth mixture. (Amount of milk depends on your potato variety - have about 1/2 a pint handy, but you may not need it all or you may need more!) season with salt, white pepper and a generous sprinkle of ground nutmeg. Allow to cool before spooning on top of the (now cold) beef mixture - if you let it get too cold it will be stiff to work with, but if its too warm it will sink into the beef. Some people pipe it neatly - I dollop it on and even it out with a fork. Make sure it completely covers the beef. When ready to cook, pre-heat the oven to about 350F and dot the top of the pie with butter (or sprinkle over grated cheese) -this helps the top brown. Put the pie in the centre of the oven for 35-45 minutes, or until the meat is bubbling up around the edged and a knife point stuck in the centre comes out warm. (You may want to put a baking tray under the dish in case the meat escapes!)
Enjoy with a pint of Guiness or anything else you fancy!
I'd make the rest of the pie ahead & then quick nuke enough potatoes for the top, put them on the top & brown. Of course this isn't as easy or quick as just pull it out of the frig, but...
I usually serve it on day 1 & slice the entire brisket. Then I put the slices back in the broth with the cabbage overnight - more to save space in the refrigerator than any other reason, but it works great!
