Shepherd's pie

Cottage pie with beef, or shepherd's pie with lamb The classic freezer pie, with one weak spot worth planning around. The ground meat filling with onion, carrot and peas keeps for months, but mashed potato has a far shorter freezer life: Clemson Extension gives it about two weeks for best quality. For a big batch, freeze the filling on its own in pie-sized containers and top it with fresh mash on the day, or assemble complete pies only for the next couple of weeks. Keep the gravy on the thin side and stir it as it heats, since flour-thickened gravy can separate after thawing. Bake until the center reaches 165°F, and add a green vegetable for a balanced plate.