Make Ahead Meal - Cottage Pie

When I'm stressed and worrying about the work week ahead I will sometimes spend some extra time in the kitchen. Usually this involves prepping meals and veggies, but sometimes results in some extra baking for us to enjoy. Tonight I put on some Frank Sinatra, opened a bottle of red wine, and decided to make some Cottage Pie. Sometimes known as Shepherd's Pie, I use the name Cottage Pie because true Shepherd's Pie is made with lamb. While I probably could have used the time doing some prep work or drafting one of the four assignments due next week, at least we have some good meals in the freezer. I doubled the recipe so I have two Cottage Pie's ready to go.

Cottage Pie with Yams
- 2-4 yams, peeled and cut into 2 inch pieces
- 2 tbsp butter
- 1/4 cup whipping cream
- 2 tbsp vegetable oil
- 1/2 onion, chopped
- 2 carrots, diced
- 1 celery stalk, diced
- 1 cup mushrooms, chopped (I used Portobello's)
- 1 lb ground beef
- 1 cup frozen pea's
- 1 cup ketchup

In large pot of boiling water, cook yams until tender, about 12-15 minutes. Drain, add butter and whipping cream and mash. Set aside.

Meanwhile, in large saucepan, heat oil over medium-high heat. Saute onion, carrots, celery and mushrooms until softened, about 7 minutes. Add ground beef, breaking up with spoon. Cook until meat is no longer pink, about 10 minutes. Add pea's and ketchup, cook, stirring occasionally for 10 minutes.

Spoon beef mixture into ovenproof dish. Spread mashed yam mixture evenly over top. At this point you can cook the dish or freeze.  If you freeze, defrost in fridge overnight.

Bake at 350F for 35 - 40 minutes, uncovered.