Cottage Pie with Potato Crust Recipe
Prepared mashed potatoes will help you whip up this classic Cottage Pie with Potato Crust recipe with ease. You can even make up a double batch so you can freeze half for later. Simply prepare through step three, then wrap the top of the casserole dish in aluminum foil before popping into the freezer. You’ll want to allow it to thaw completely in the fridge, a process that will likely take 24 hours. In order to avoid excessive browning, add a shield of aluminum foil to the top for the last 25 minutes of baking. For testing purposes, we used Simply Potatoes frozen mashed potatoes from Crystal Farms, but you can use your favorite frozen variety.
Recipe Summary test
For testing purposes only, we used Simply Potatoes frozen mashed potatoes from Crystal Farms.
To make ahead: Prepare recipe as directed through Step 3. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400°F for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.