Shepherd’s Pie Freezer Meal | Large Family Style

To make five 9×13 pans (or four 9×13 pans and 6 mini loaf pans)
total-
8 lbs ground beef

2 2/3 cup ketchup

3 Tab. Worcestershire sauce

24 cups mashed potatoes (@48 servings)

12 cups frozen mixed vegetables (@48-72 oz.)
12 cups shredded cheddar cheese for topping

Prepare Meat Mixture:

Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes. Spoon off and discard any fat. Stir in the ketchup and Worcestershire.

Prepare 24 cups mashed potatoes.

For each 9×13 pan you’ll need the following:

3 cups cooked ground beef mixture (see above)

2 cups frozen mixed veggies

6 cups prepared mashed potatoes

3 cups shredded cheddar cheese

Layer this mixture in bottom of a casserole dish or baking pan.

Spread frozen mixed veggies over meat.  You can mix them together in the pan or leave as layers.

Spread mashed potatoes over the top of the veggies, all the way to the edge of the pan.

Sprinkle cheese over the top.

Cook one now (see directions below) and freeze the other three.

Allow your meals to cool completely before placing in the freezer.
Wrap each 9×13 pan with two layers of foil. Label the top of each pan with recipe name and date. Wrap each 9×13 pan with a layer of plastic wrap. Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.

COOKING DIRECTIONS

Set the desired pans of Shepherd’s Pie out in the refrigerator the evening before you’d like to serve them.

Preheat your oven to 375 (oven times may vary).
Remove plastic wrap and one layer of foil.
Place in preheated oven for 1 hour or until heated through.
Remove foil the last few minutes to toast the top if desired.

Source: Modified from the recipe by Jamerrill Stewart at Large Family Table

For the Shopping list:
(To make four 9×13 pans total)

8 lbs ground beef

2 2/3 cup ketchup

3 Tab. Worcestershire sauce
24 cups mashed potatoes (@48 servings)

12 cups frozen mixed vegetables (@48-72 oz.)
12 cups shredded cheddar cheese