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Wednesday, August 29, 2018
NOVEMBER 2018 MENU
Barb's Meatballs
Breakfast Burritos
Brown Sugar Meatloaf
Chicken Enchiladas
Chicken Pot Pie
Chicken with Sherry Sauce
Pizza Burgers
Pizza Pasta Casserole
Shepherd's Pie
Sweet N' Sour Chicken
1 1/2 lb potatoes, cubed small and cooked 1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's) 1 small onion 1 bell pepper, diced Salt & pepper to taste 8oz cream cheese (softened so it can be spread) 8oz cheddar cheese 6 eggs 8 large flour tortillas 1 jar salsa Aluminum foil
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
3lbs. chicken breasts 2 beaten eggs @ 1/2 cup of cornstarch 2-4 T. oil 1 1/2 - 2 cups of rice
sauce: 1 1/2 cups sugar 1 cup cider vinegar 1/2 cup ketchup 1/2 cup chicken broth 2 T. soy sauce
dip chicken in beaten egg, then dip in cornstarch. brown in a pan with hot oil. cool and place in a freezer bag. combine sauce ingredients and bring to a boil. cool. then place in seperate freezer bag. bundle both together with rice. label and freeze flat.
serving day: thaw completely. preheat oven to 350. place chicken in a 9x13 pan. cover with sauce. bake uncovered for 45-60 mins. serve over rice.
1/2 cup packed brown sugar 1/2 cup chili sauce 1.5 lb. lean ground beef 2/3 cup milk 1 eggs 1 teaspoons salt 1/4 teaspoon ground black pepper 2/3 small onion, chopped 1/4 teaspoon ground ginger 2/3 cup finely crushed saltine crumbs or bread crumbs Cooking Day Instructions: 1. Place brown sugar in a plastic bag. 2. Place chili sauce in a plastic bag. 3. Combine rest of ingredients and place in a plastic bag. 4. Bundle all bags, seal label and freeze flat. Serving Day Instructions: 1. Thaw completely 2. Preheat oven to 350 degrees. 3. Lightly grease a 5x9 inch loaf pan. 4. Press the brown sugar in the bottom of the prepared loaf pan and spread the chili sauce over the sugar. 5. Place meat mixture on top of the chili sauce. 6. Bake in preheated oven for 45 minutes or until juices are clear.
Chicken with Sherry Sauce
4-6 boneless skinless chicken breasts (approx 2 lbs) 1/8 tsp salt 1/8 tsp pepper 2 Tbsp butter evaporated milk 1/2 cup dry sherry 4 oz button mushrooms undrained .87 oz pkg. chicken gravy mix 1/2 cup sour cream
Lightly sprinkle chicken with salt and pepper. Melt butter and brown chicken on both sides. Add sherry, mushrooms and mushroom liquid. Reduce heat, cover, cook 20-25 minutes until chicken is done. Remove chicken and mushrooms. Measure pan juices. Add evaporated milk as necessary to make 1 1/4 cups liquid. In same skillet combine liquid and gravy mix. Bring to boil, reduce heat, and simmer 5 minutes uncovered, stirring constantly. Cool slightly. Stir in 1/2 cup evaporated milk and sour cream. Heat gently stirring until mixed and warmed through. DO NOT BOIL. Pour over chicken. Cool. Put in freezer bag. Seal, label and freeze flat.
Serving Instructions: Thaw completely. Slowly reheat mixture on the stove or in the oven. DO NOT BOIL. Serve over rice or noodles.
9 English Muffins Jar of Cheese Whiz 1.5 pounds ground beef 1 tsp. garlic salt 1 Tbsp. dry minced onion 15 oz can Contadina pizza sauce 1 1/2 cups Mozzarella cheese, shredded
Brown 18 English Muffin halves under broiler. Spread with Cheese Whiz.
Filling: (prepare while browning muffins) Brown ground beef with onion and garlic salt. Add the pizza sauce. Put filling on muffins after the cheese. Next, top with shredded mozzarella. Put under broiler until cheese melts. Serve immediately or flash freeze and then package in freezer bags.
Serving Instructions: DO NOT THAW. Put on cookie sheet in oven at 400F for 15-25 minutes. It's great to keep these in the freezer at all times for those times you don't have time to prepare dinner. Freezer to oven is great.
2 lbs. hamburger 2/3 c. oatmeal 2/3 c. cracker crumbs 2 eggs 1/3 c. onion 1/2 tsp. garlic powder 1 tsp. salt 1/2 tsp pepper 1 ½ tsp. chili pepper
Sauce: 1 1/3 c. ketchup 2/3 c. brown sugar 1/2 tsp. liquid smoke 1/2 tsp. garlic powder 3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions: Cool. Place in freezer bags and freeze flat.
Serving Day: Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
Sour Cream Chicken Enchiladas: (From the Magnolia Table)
Oil Spray 2 10 oz cans mild green enchilada sauce 1 10.5 oz can cream of chicken soup 8 oz sour cream 4 cups shredded chicken 4 oz can diced green chiles 3.5 cups shredded mozzarella 10 Flour tortillas (10 inch)
Mix together enchilada sauce, chicken soup, and sour cream. Place in a freezer bag. Mix together chicken and chiles and place in another freezer bag. Place mozzarella in a small freezer bag. Bundle all 3 bags together.
Serving day: Thaw mixture. Spray a 9x13 pan with vegetable oil spray. Place a small amount of the sauce mixture on bottom of the pan. Take a tortilla, sprinkle some mozzarella on bottom of tortilla, add chicken/chile mixture. Tightly roll-up the tortilla and place it seam side down in the prepared pan. Continue this method with the rest of the tortillas. Top with remaining sauce. Bake at 350 degrees F in the center of the oven for 30 minutes.
2 lbs. hamburger 2/3 c. oatmeal 2/3 c. cracker crumbs 2 eggs 1/3 c. onion 1/2 tsp. garlic powder 1 tsp. salt 1/2 tsp pepper 1 ½ tsp. chili pepper
Sauce: 1 1/3 c. ketchup 2/3 c. brown sugar 1/2 tsp. liquid smoke 1/2 tsp. garlic powder 3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions: Cool. Place in freezer bags and freeze flat.
Serving Day: Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
Chicken Pot Pie: 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrot ⅓ cup butter or margarine ½ cup all-purpose flour, sifted 2 cups chicken broth 1 cup half and half or evaporated milk (I personally use skim or 1% milk and it’s still good!) 2 cups chicken, cooked, chopped 1 cup frozen peas, thawed 1 tsp. salt ½ tsp. pepper 4 unbaked pie crusts (homemade or store-bought)
TO MAKE FILLING Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly. Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important! FREEZING INSTRUCTIONS: At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below. Or you may also assemble the whole pie and freeze whole. To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!) Cover with foil, label and freeze. See below for preparation instructions TO PREPARE POT PIE FROM FRESH Preheat oven to 375 degrees. Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!) Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving. TO PREPARE POT PIE FROM FROZEN Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen. To do so, preheat oven to 375 degrees. Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies--if you're just making one pie it will just serve 8). Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!
2 lbs. ground beef 1 large onion, chopped 2 jars (28 oz each) spaghetti sauce 1 package (16 oz) spiral pasta, cooked and drained 4 cups (16 oz) shredded mozzarella cheese 8 oz sliced pepperoni
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 9 x 13 baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
To use the frozen casserole, thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through.
This Shepherd’s Pie is a great dish to make ahead of time and store in the freezer for a future meal. Ground beef and veggies are cooked in a simple sauce, then topped with crispy browned cheddar mashed potatoes.
From Joanne Ozug of Fifteen Spatulas.
Ingredients FOR THE BEEF AND VEGETABLE LAYER: 1 pound Ground Beef (I Used 85/15, Use Leaner Beef If Desired) 1-½ cup Chopped Yellow Onion ¾ cups Chopped Carrot ½ cups Pea (I Used Frozen) ½ cups Corn Kernels (I Used Frozen) 2 Tablespoons Butter 2 Tablespoons Flour 1 Tablespoon Fresh Thyme Leaves 1 clove Garlic, Pressed Or Minced 1 cup Beef Stock Salt And Pepper FOR THE MASHED POTATO LAYER: 2 pounds Yukon Gold Potatoes, Peeled And Cut Into Large Cubes ½ cups Heavy Cream ¼ cups Milk 3 Tablespoons Butter, Softened Or Melted 1 cup Grated Cheddar Cheese Salt And Pepper Preparation Heat a large skillet (I prefer nonstick here) over medium high heat, then add beef. Brown beef until fully cooked, about 5 minutes (I find there’s enough fat released in the beef that I don’t need to add oil to the pan). Soak up excess beef fat with a paper towel, then add onion and carrot. Season with a pinch of salt and pepper, then cook for 10 minutes, until soft.
Add the peas and corn, and cook for 2 minutes. Add butter to the pan and toss around until fully melted, then stir in flour, thyme leaves, and garlic. Stir for 1 minute, until flour disappears. Add beef stock, then bring liquid to a boil over high heat. Cook for a minute or two until broth thickens into a light sauce. Remove pan from heat and transfer beef and veggie mixture to an 8×8 baking dish.
Preheat oven to 425ºF.
To make the mashed potatoes, place cubed potatoes in a pot filled with cold water. Place on the stove set over high heat and bring to a boil. Cook for about 5 minutes, until potato cubes are fork-tender. Drain potatoes, then spread them out on a sheet pan in a single layer and let sit for a couple minutes so the steam can escape. Use a fork or potato masher to mash the potatoes, then stir in cream, milk, butter, and cheese. Make any necessary seasoning adjustments with salt and pepper. Spread mashed potatoes on top of the beef and veggies in the 8×8 baking dish.
Bake shepherd’s pie for 20–25 minutes, until mashed potatoes are golden brown and crispy on top. Serve and enjoy!
Freezer Instructions: After baking, let pan cool to room temperature, then cover tightly with foil and place in the freezer for up to 2 months. When ready to eat, reheat the shepherd’s pie (still covered with the foil) for 1 hour in a 350ºF oven. If you thaw the pie in the fridge the night before, you can cut that time in half
10 comments:
Breakfast Burritos
1 1/2 lb potatoes, cubed small and cooked
1/2 lb bacon, chopped (or 1 package REAL bacon bits-I like to use bacon bits from Sam's)
1 small onion
1 bell pepper, diced
Salt & pepper to taste
8oz cream cheese (softened so it can be spread)
8oz cheddar cheese
6 eggs
8 large flour tortillas
1 jar salsa
Aluminum foil
Spread a thin layer of cream cheese on burrito. Cook egg mixture with peppers and add bacon. Sprinkle with salt and pepper. Add egg mixture to burrito and sprinkle with cheddar cheese. Wrap in aluminum foil. Place individual burritos in a large freezer bag. Freeze.
SWEET AND SOUR CHICKEN
3lbs. chicken breasts
2 beaten eggs
@ 1/2 cup of cornstarch
2-4 T. oil
1 1/2 - 2 cups of rice
sauce:
1 1/2 cups sugar
1 cup cider vinegar
1/2 cup ketchup
1/2 cup chicken broth
2 T. soy sauce
dip chicken in beaten egg, then dip in cornstarch. brown in a pan with hot oil. cool and place in a freezer bag.
combine sauce ingredients and bring to a boil. cool. then place in seperate freezer bag. bundle both together with rice.
label and freeze flat.
serving day:
thaw completely. preheat oven to 350. place chicken in a 9x13 pan. cover with sauce. bake uncovered for 45-60 mins. serve over rice.
Brown Sugar Meatloaf
1/2 cup packed brown sugar
1/2 cup chili sauce
1.5 lb. lean ground beef
2/3 cup milk
1 eggs
1 teaspoons salt
1/4 teaspoon ground black pepper
2/3 small onion, chopped
1/4 teaspoon ground ginger
2/3 cup finely crushed saltine crumbs or bread crumbs
Cooking Day Instructions:
1. Place brown sugar in a plastic bag.
2. Place chili sauce in a plastic bag.
3. Combine rest of ingredients and place in a plastic bag.
4. Bundle all bags, seal label and freeze flat.
Serving Day Instructions:
1. Thaw completely
2. Preheat oven to 350 degrees.
3. Lightly grease a 5x9 inch loaf pan.
4. Press the brown sugar in the bottom of the prepared loaf pan and spread the chili sauce over the sugar.
5. Place meat mixture on top of the chili sauce.
6. Bake in preheated oven for 45 minutes or until juices are clear.
Chicken with Sherry Sauce
4-6 boneless skinless chicken breasts (approx 2 lbs)
1/8 tsp salt
1/8 tsp pepper
2 Tbsp butter
evaporated milk
1/2 cup dry sherry
4 oz button mushrooms undrained
.87 oz pkg. chicken gravy mix
1/2 cup sour cream
Lightly sprinkle chicken with salt and pepper. Melt butter and brown chicken on both sides. Add sherry, mushrooms and mushroom liquid. Reduce heat, cover, cook 20-25 minutes until chicken is done. Remove chicken and mushrooms. Measure pan juices. Add evaporated milk as necessary to make 1 1/4 cups liquid. In same skillet combine liquid and gravy mix. Bring to boil, reduce heat, and simmer 5 minutes uncovered, stirring constantly. Cool slightly. Stir in 1/2 cup evaporated milk and sour cream. Heat gently stirring until mixed and warmed through. DO NOT BOIL. Pour over chicken. Cool. Put in freezer bag. Seal, label and freeze flat.
Serving Instructions:
Thaw completely. Slowly reheat mixture on the stove or in the oven. DO NOT BOIL. Serve over rice or noodles.
Pizza Burgers
9 English Muffins
Jar of Cheese Whiz
1.5 pounds ground beef
1 tsp. garlic salt
1 Tbsp. dry minced onion
15 oz can Contadina pizza sauce
1 1/2 cups Mozzarella cheese, shredded
Brown 18 English Muffin halves under broiler. Spread with Cheese Whiz.
Filling: (prepare while browning muffins)
Brown ground beef with onion and garlic salt. Add the pizza sauce. Put filling on muffins after the cheese. Next, top with shredded mozzarella. Put under broiler until cheese melts. Serve immediately or flash freeze and then package in freezer bags.
Serving Instructions:
DO NOT THAW. Put on cookie sheet in oven at 400F for 15-25 minutes. It's great to keep these in the freezer at all times for those times you don't have time to prepare dinner. Freezer to oven is great.
August 29, 2017 at 10:35 AM Delete
Barb's Meatballs:
2 lbs. hamburger
2/3 c. oatmeal
2/3 c. cracker crumbs
2 eggs
1/3 c. onion
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 ½ tsp. chili pepper
Sauce:
1 1/3 c. ketchup
2/3 c. brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions:
Cool. Place in freezer bags and freeze flat.
Serving Day:
Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
Sour Cream Chicken Enchiladas: (From the Magnolia Table)
Oil Spray
2 10 oz cans mild green enchilada sauce
1 10.5 oz can cream of chicken soup
8 oz sour cream
4 cups shredded chicken
4 oz can diced green chiles
3.5 cups shredded mozzarella
10 Flour tortillas (10 inch)
Mix together enchilada sauce, chicken soup, and sour cream. Place in a freezer bag. Mix together chicken and chiles and place in another freezer bag. Place mozzarella in a small freezer bag. Bundle all 3 bags together.
Serving day: Thaw mixture. Spray a 9x13 pan with vegetable oil spray. Place a small amount of the sauce mixture on bottom of the pan. Take a tortilla, sprinkle some mozzarella on bottom of tortilla, add chicken/chile mixture. Tightly roll-up the tortilla and place it seam side down in the prepared pan. Continue this method with the rest of the tortillas. Top with remaining sauce. Bake at 350 degrees F in the center of the oven for 30 minutes.
Barb's Meatballs:
2 lbs. hamburger
2/3 c. oatmeal
2/3 c. cracker crumbs
2 eggs
1/3 c. onion
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 ½ tsp. chili pepper
Sauce:
1 1/3 c. ketchup
2/3 c. brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions:
Cool. Place in freezer bags and freeze flat.
Serving Day:
Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
Chicken Pot Pie:
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
⅓ cup butter or margarine
½ cup all-purpose flour, sifted
2 cups chicken broth
1 cup half and half or evaporated milk (I personally use skim or 1% milk and it’s still good!)
2 cups chicken, cooked, chopped
1 cup frozen peas, thawed
1 tsp. salt
½ tsp. pepper
4 unbaked pie crusts (homemade or store-bought)
TO MAKE FILLING
Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly.
Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!
FREEZING INSTRUCTIONS:
At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
Or you may also assemble the whole pie and freeze whole.
To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
Cover with foil, label and freeze. See below for preparation instructions
TO PREPARE POT PIE FROM FRESH
Preheat oven to 375 degrees.
Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.
TO PREPARE POT PIE FROM FROZEN
Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen.
To do so, preheat oven to 375 degrees.
Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies--if you're just making one pie it will just serve 8).
Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!
Pizza Pasta Casserole
2 lbs. ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 package (16 oz) spiral pasta, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
8 oz sliced pepperoni
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 9 x 13 baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
To use the frozen casserole, thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through.
This Shepherd’s Pie is a great dish to make ahead of time and store in the freezer for a future meal. Ground beef and veggies are cooked in a simple sauce, then topped with crispy browned cheddar mashed potatoes.
From Joanne Ozug of Fifteen Spatulas.
Ingredients
FOR THE BEEF AND VEGETABLE LAYER:
1 pound Ground Beef (I Used 85/15, Use Leaner Beef If Desired)
1-½ cup Chopped Yellow Onion
¾ cups Chopped Carrot
½ cups Pea (I Used Frozen)
½ cups Corn Kernels (I Used Frozen)
2 Tablespoons Butter
2 Tablespoons Flour
1 Tablespoon Fresh Thyme Leaves
1 clove Garlic, Pressed Or Minced
1 cup Beef Stock
Salt And Pepper
FOR THE MASHED POTATO LAYER:
2 pounds Yukon Gold Potatoes, Peeled And Cut Into Large Cubes
½ cups Heavy Cream
¼ cups Milk
3 Tablespoons Butter, Softened Or Melted
1 cup Grated Cheddar Cheese
Salt And Pepper
Preparation
Heat a large skillet (I prefer nonstick here) over medium high heat, then add beef. Brown beef until fully cooked, about 5 minutes (I find there’s enough fat released in the beef that I don’t need to add oil to the pan). Soak up excess beef fat with a paper towel, then add onion and carrot. Season with a pinch of salt and pepper, then cook for 10 minutes, until soft.
Add the peas and corn, and cook for 2 minutes. Add butter to the pan and toss around until fully melted, then stir in flour, thyme leaves, and garlic. Stir for 1 minute, until flour disappears. Add beef stock, then bring liquid to a boil over high heat. Cook for a minute or two until broth thickens into a light sauce. Remove pan from heat and transfer beef and veggie mixture to an 8×8 baking dish.
Preheat oven to 425ºF.
To make the mashed potatoes, place cubed potatoes in a pot filled with cold water. Place on the stove set over high heat and bring to a boil. Cook for about 5 minutes, until potato cubes are fork-tender. Drain potatoes, then spread them out on a sheet pan in a single layer and let sit for a couple minutes so the steam can escape. Use a fork or potato masher to mash the potatoes, then stir in cream, milk, butter, and cheese. Make any necessary seasoning adjustments with salt and pepper. Spread mashed potatoes on top of the beef and veggies in the 8×8 baking dish.
Bake shepherd’s pie for 20–25 minutes, until mashed potatoes are golden brown and crispy on top. Serve and enjoy!
Freezer Instructions: After baking, let pan cool to room temperature, then cover tightly with foil and place in the freezer for up to 2 months. When ready to eat, reheat the shepherd’s pie (still covered with the foil) for 1 hour in a 350ºF oven. If you thaw the pie in the fridge the night before, you can cut that time in half
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