If last week was any indication, then I’ve been a hectic couple of days ahead of me. I decided to make individual portioned freezer Cottage Pies (or Shepherd’s Pie if you’re an American like me) last night that I can toss in the air fryer for 15 minutes and eat.
Filling:
3 lbs extra lean Ground Beef
1 cup Onion; diced
1 cup Carrots; diced
2 cloves Garlic; minced
½ cup Bell Pepper; diced
1 cup Zucchini; seeded and diced
1 cup Tomato; seeded and diced
2 teaspoons Salt
1 teaspoon Pepper
1 Tablespoon Herbs de Provence
1 teaspoon Red Pepper Flakes
1 Tablespoon Sugar
1 teaspoon Mustard Powder
2 Tablespoon Flour
3 cups Beef Broth
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Mashed Potatoes:
3 large Potatoes; peeled & cubed
½ cup Butter
½ cup Cream Cheese
1 cup Cheddar Cheese
2 teaspoon Salt
1 teaspoon White Pepper
1 teaspoon Onion Powder
1 Tablespoon Green Onion; chopped
1 clove Garlic; finely minced
- Brown the beef in a large skillet or dutch oven over medium-high heat and add in onion, carrots, bell peppers, tomatoes and zucchini. Cook until tender; drain and mix in the flour.
- Add in spices, seasoning, sugar and mustard, stirring until thoroughly combined. Pour in the broth and simmer until thickened; about 30 minutes.
- Meanwhile, boil the potatoes until tender; about 15 minutes. Drain and add remaining ingredients. Mash until creamy and cover.
- Preheat oven to 375°F.
- Spoon the beef mixture into small freezer safe dishes and top with the mashed potatoes. Smooth out the top and bake for 20 minutes or until heated through and the sides are bubbling.
- Place, uncovered in the freezer until they’ve cooled before wrapping tightly with foil and storing in the freezer for up to 2 months.
- Reheating: bake at 400°F for 25 minutes or until heated through.
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 
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