yes yes YES!
we freeze all the time - the only thing i'll suggest is to make sure you let it go totally cold first and then make sure the glad wrap sits against the spud. i do this with almost everything - to make sure there isn't any moist air that can create ice crystals etc.
I've not frozen shepherd's pie before, is the mash ok BG? I find chunks of potato in soup/stew are a big odd when defrosted, but mash has other things in it....
it comes out fine if you make sure it's got the seal on it like i mentioned. we freeze it all the time. i think because it's exposed to the heat directly when it reheats, any tendency for it to become a bit wet is dried out again with the reheating.
if you want to freeze stews etc, undercook the spud a little. it tends to go soggy because it's fully cooked and then it retains additional moisture when reheated.
we tend to get around that by putting it in the oven to reheat - micro reheats rarely happen here!
Registered User
Reply With Quote
Bookmarks