Can you freeze shepherds pie?

thriftlady_2

The first option;) you've already cooked the mince and cooked the potato there's no point cooking it again, freezing it then cooking it yet again.

Butterfly_Brain

I would go for method 1 because it is going in the oven anyway

chickaroonee

Yep def option one. When you want to use, defrost and put straight in the oven til the mash goes all bubbly and crisp..yum!

Curious_Moose

Option 1 it is then...Many thanks..:j

Trishh_2

I only ever tried freezing shepherds pie once (as per method 1 )
When I reheated it a week later, the potatoes were quite "watery". It's the only thing I would never freeze again so just make fresh as and when I want it. Pity, as we love it and making extra to freeze seemed a great idea. Just didn't taste right to us, but others seem to get on ok with it

geordie_joe

Trishh wrote: »

I only ever tried freezing shepherds pie once (as per method 1 )
When I reheated it a week later, the potatoes were quite "watery".

Funny you should say that. I freeze a lot of mash and it has always come out great. However, not long ago I froze 4 individual portions and when I defrosted one (within a week of freezing) it was very watery. It was so bad I three were just the same.

This has never happened before, and I didn't do anything different to what I normally do. At the time I assumed it was due to the variety of spud I used, but I couldn't remember what they were.

Trishh_2

Good point geordiejoe .. it could well have been the variety of spuds. I never tried it again, so I'm not sure. I know lots of people on here seem to freeze mash with success so you may be right ... However the watery experience did put me off and can't see me doing it again.

geordie_joe

Trishh wrote: »

However the watery experience did put me off and can't see me doing it again.

I don't blame you, I didn't freeze any for a little after it happened to me. Then I defrosted some that was frozen a long time ago and it was fine, so I have gone back to doing it again.

Why not, next time you have mash, do a little extra and freeze as a test. If it comes out ok you can put the first time down to the variety, if it comes out watery again just blame your freezer. You're bound to get the opportunity do drop "my freezer doesn't freeze mash" into a conversation at some point

Trishh_2

:rotfl:
ok, you've convinced me .. I'll try freezing some mash!
If it's watery I'll just make potato farls with it

[Deleted User]

I have always made my mince and portioned it into separate dishes and topped with mash and when cold put into the freezer.I always make extra mash when I am cooking and whats left over I scoop onto a plastic plate with an icecream scooper and open freeze.Once frozen I bag them up in plastic bags (usually one of the small free ones from the supermarket. Then I use them straight, as required, from the freezer into a small dish and microwaved.Great when you don't feel like standing and peeling and mashing spuds to go with say a couple of chops or sausages. I use ordinary maris pipers or whatever spud are on the offer.never yet had watery spuds. I do mash with a small dab of butter and a dollop of milk, sometimes with cheese or even 'philly type garlic & herb cheese' to spice them up a bit.