Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a large pan, brown meat in olive oil over medium high heat. Working in batches if necessary to avoid overcrowding.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a large pan, brown meat in olive oil over medium high heat. Working in batches if necessary to avoid overcrowding.
2. When meat is browned, transfer to a bowl. Saute onions in the same pot, adding stout beer after 2 minutes, and scraping the bits of browned meat off the bottom of the pan.
3. Return the meat to the pan then add beef stock, thyme and sage. Allow to simmer on low for 30-40 minutes.
4. Mash cooked red potatoes.
5. Add heavy whipping cream, parsley, garlic, butter and sea salt #1, and stir until combined. Set aside.
6. Into the meat, add peas, carrots, sea salt #2 and pepper.
7. Continue to cook for another 10 minutes.
8. Divide beef mixture between indicated number of 8x8 foil baking pans.
9. Divide mashed potatoes evenly over beef mixture.
10. Bake 350 for 15 minutes or until heated through.