Shepherd's Pie Freezer Meals

It's a wonderful feeling having a stash of homemade shepherd's pie freezer meals, and other homemade freezer meals, tucked away for those times when the cook's just not feelin' it! Oh, I do plenty of cooking (or baking) nearly every day, but not necessarily cooking that results in dinner. Know what I mean? 

Is it just me, or are there a lot of you out there who love to cook, just not necessarily every day? Problem is, I don't like going out for dinner every time I don't feel like cooking. And Mr. Delightful doesn't like going out to pick up takeout every time I don't feel like cooking. What does that leave? Commercial frozen food? Now, there's a grisly thought!

So on a day when I am feelin' it, I like to make a huge batch of something that will feed us that evening and a few more. I'm usually cooking dinner for two and so use containers that hold the perfect amount for two. Today I made and froze two dinners for two and one dinner for four because friends who like shepherd's pie are coming in a few days.

Of course, you can make this recipe in just one big 13x9x2-inch baking dish that serves 8 or in two 8x8x2-inch baking dishes that serve 4 each, but I've done the math for you in case you want to use four smaller baking dishes that serve 2 each. Other things I freeze in these meal-for-two dishes are Stuffed Cabbage Rolls and Black Bean Soup. And Spaghetti Sauce. I'll also do this with my Vegetarian Shepherdless Pie.

The freezer is my friend!

Shepherd’s Pie Freezer Meals

(Makes 4 frozen meals for two)

I avoid the whole Shepherd's Pie or Cottage Pie / Lamb or Beef Controversy by making it with ground turkey. But in my family it's always been Shepherd's Pie, no matter what it's made of. And this is my big-batch version for multiple freezer meals.

The Meat Filling

1/4 cup extra virgin olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped carrots
2 pounds lean ground turkey
1 tablespoon Worcestershire sauce
1/4 cup unbleached all-purpose flour
1 14.5-ounce can petite diced tomatoes
1 teaspoon marjoram
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 1/2 cups frozen peas

The Mashed Potatoes

3 1/2 pounds russet potatoes
1 stick (4 ounces/113 grams) unsalted butter, room temperature
3/4 cup milk
3/4 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1 packed cup (4 ounces) shredded Cheddar

1 Lightly oil or spray with cooking spray 4 3-cup (750 ml) rectangular Pyrex storage/baking dishes with lids. 

2 Start the filling before the potatoes to allow plenty of time for proper browning. In 12-inch straight-sided skillet (I use the All-Clad 6-Quart Saute Pan), heat oil and cook onion and carrots about 5 minutes or until soft. Add ground turkey and brown well. Proper browning, rather than just "graying," gives the finished dish a richer flavor, making it well worth the extra time it takes. If using very lean ground meat, as I do, there is no need to drain the fat from the pan. A lot of moisture comes out of the turkey and must evaporate before any browning can occur.

Note: This proper browning takes a long time, but it's worth it. Especially if you're making this for someone who thinks he doesn't like ground turkey. By the time I get through with it, people just assume it's ground beef. 

3 When the ground turkey is no longer pink, start the potatoes and let the turkey continue cooking until browned. Peel the potatoes and rinse and quarter them. Put them in a 3-quart saucepan and add 1 teaspoon salt and enough cold water to cover them. Bring to a boil and simmer, loosely covered, about 20 minutes or until potatoes are tender. 

4 When potatoes are halfway done, finish the meat filling. Add the Worcestershire sauce toward end of browning. When meat is browned (which can take a long time, at least 20 minutes, with lean turkey), sprinkle flour over all and mix thoroughly. Stir in diced tomatoes and seasonings and cook about 3 minutes. Add frozen peas and remove from heat. 

5 When potatoes are done, drain completely, cover and set over low heat for half a minute to dry thoroughly. Remove from heat, mash, add butter and continue mashing. Stir in milk, salt, pepper and grated Cheddar. Potatoes will be a bit looser than you would make to serve as mashed potatoes; this makes spreading easier.

6 Spread 2/3 cup of the mashed potatoes evenly in each of the 4 storage/baking dishes. Spread 2 cups of the meat filling evenly in each of the 4 dishes, pressing it down firmly. Spread 1 cup of the mashed potatoes evenly over the meat filling. Cover with lids and refrigerate until chilled, and then move containers to freezer. 

7 When you wish to have one of the meals for dinner, just move one from freezer to refrigerator in the morning to thaw. Preheat oven (unfortunately, these dishes are not to be used in a toaster oven) to 350F/180C/Gas4. Remove storage lid, and bake for 20 minutes (longer for larger baking dishes). Or microwave. Let stand for 5 minutes before serving. 

Jean