Make-Ahead Shepherd's Pie
The flavor faded, the meat filling dried out, and the potatoes turned grainy. The freezer was up to its old tricks.
Why This Recipe Works
The freezer dehydrates food, so we added extra chicken broth to keep our Make-Ahead Shepherd’s Pie moist. The filling looked soupy when we froze it, but once reheated, it mimicked the original. Our potato topping soaked up too much of the beef mixture as we reheated the pie, so we strategically layered our other ingredients to create a makeshift barrier.
To prevent the topping from turning grainy, we turned to waxy red potatoes. They packed fewer amylose molecules, the culprit behind a coarse mash.
© 2018 America's Test Kitchen. All rights reserved.