Tuesday, September 14, 2010

Cottage Pie

This is what we're eating for dinner tonight. It's in my Don't Panic - Dinner's in the Freezer book, so it's meant for making in large batches and freezing. It's a bit more labor intensive than the other meals I make to freeze, because of the mashed potatoes, but it's worth it!

Cottage Pie
Ingredients (for a single batch)
1 1/4 lb lean ground beef
1 cup onion, chopped
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
(1) 15-oz can green beans or corn, drained (I use corn)
(1) 10.5 oz can tomato soup, undiluted
1/2 cup mild or medium picante sauce
4 cups mashed potatoes
1 1/2 cups cheddar cheese, grated

brown ground beef with onion. Add seasonings. Drain off excess grease from ground beef, and spread evenly in a casserole dish. Layer vegetables on top of beef, followed by tomato soup and picante sauce. Top with mashed potatoes. Sprinkle with cheese. Freeze, using plastic wrap and foil. OR bake at 350 degrees for 30-45 minutes, or until heated through.

Note: I first tried these in foil "cake pans" but they were not deep enough to hold all of the layers. I switched to round 3-quart foil pans this time, and they were perfect.

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