Cottage pie is a great dish as it can be made up to 1 day in advance then heated when needed. It can also be frozen for up to 3 weeks. It is a sure fired family favourite, freezes well and is the perfect comfort food. You can free it in one go or as individual portions for eating on the run.
Many people get Shepherd’s and cottage pie confused, I have even seen chefs get it wrong on menus. the difference between the two is that shepherd’s pie is made with lamb mince and cottage pie is made with beef mince.
A great way to save time and money is to watch out for special offers on mince then make a large one, half for now, the rest can be frozen for when needed. If you allow it to cool then portion it into single portions it makes a great back up dish to have in the freezer.
Simply wrap each portion in cling film before freezing. Doing it this way means you can heat as little or as many portions as needed rather than heating too much and wasting it.
If you use Bisto to thicken the sauce then it’s not gluten free. Knorr do a gluten free gravy I’ve been told or you could make your own!