Freezing Shepherd's Pie in a Pyrex??
I made a shepherd's pie (not peppered with actual shepherd) yesterday, thinking I would bake it tonight and be ahead of the workweek curve. However, I had a lovely birthday dinner with my folks last night and they left copious amounts of food in my home. So....I'd love to put off baking the shepherd's pie for about a week? (I can make it Friday or over the weekend if it won't freeze well.)
It's in a pyrex baking dish with a plastic cover. Can I just pop this whole thing in the freezer??? Or....am I better off baking it, divying it up into portions and then freezing those??
Any suggestions would be divine!
I do not like to freeze lamb that much unless it is cooked. I tend to prefer to cook first, then freeze. If you are making cottage pie (shepherds'' pie with beef instead of lamb -- shepherds take care of sheep, after all), then freezing uncooked is probably OK. I do prefer to cook first, generally. If you are only waiting a week to cook, though, either shepherds' pie or cottage pie will likely be OK; just don't forget and keep it longer.
I don't know if it's a good idea to freeze Pyrex. Definitely don't freeze it and then put it directly in the oven before it defrosts, I'm pretty sure it will break. Corning Ware can go from freezer to oven though.
I like shepherd's pie with turkey, too, but not sure I've ever seen anyone shepherding turkeys. Anway, I've not had much luck with freezing mashed potatoes--the texture seems to suffer. However, there are plenty of commerical meals w/ frozen potatoes, so someone must have figured it out.
I'd be more worried about the mashed potatoes!! I always have shephards with beef/cottage with turkey or chicken in the freezer!!! Aso, venison. Just defrost, pour in a dish, top with hot mash potatoes......