Having family Oct 1st as our Thanksgiving (Oct 10th) is not possible for everyone to come.
I am not making anything traditional as I want to serve it buffet style. With little kids, the parents like to stand over them while they eat. We have found this works perfect for us. I am also going to be super busy the 3 days before and really won't have all that much time in the kitchen... so even thou
I usually do a roast, another main of some sort. I want to get away from the roasts. I think I am going to make Gordon Ramsay's Shepherd Pie, Braised Carrots & Peas with Mint Butter, ... that's pretty much as far as I've gotten.
First question - I would like to make the pie now and freeze it. I'm thinking I have to cook it before freezing because of the potato?? I will be making a 9 X 13 pan for this. Fresh it is cooked for about 20 min. in a 400 oven. How long will it take frozen, or should I take it out of the freezer the night before?
I'm also looking at various salmon pie recipes, with crust not potato topping. Although if someone suggests a potato & sweet potato topping, hmmm.... I have choices here. A (pilsbury) Braid put together with cooked ingredients? A traditional pie plate style? with mushrooms and maybe leeks? But again, I need to make it ahead and freeze. The question is pretty much the same... Either would have to be cooked ahead of course, and reheated from frozen, but it is the timing for reheating frozen things to go along with the Shepherds Pie that I'm trying to figure out.
Suggestions?
I am not making anything traditional as I want to serve it buffet style. With little kids, the parents like to stand over them while they eat. We have found this works perfect for us. I am also going to be super busy the 3 days before and really won't have all that much time in the kitchen... so even thou
I usually do a roast, another main of some sort. I want to get away from the roasts. I think I am going to make Gordon Ramsay's Shepherd Pie, Braised Carrots & Peas with Mint Butter, ... that's pretty much as far as I've gotten.
First question - I would like to make the pie now and freeze it. I'm thinking I have to cook it before freezing because of the potato?? I will be making a 9 X 13 pan for this. Fresh it is cooked for about 20 min. in a 400 oven. How long will it take frozen, or should I take it out of the freezer the night before?
I'm also looking at various salmon pie recipes, with crust not potato topping. Although if someone suggests a potato & sweet potato topping, hmmm.... I have choices here. A (pilsbury) Braid put together with cooked ingredients? A traditional pie plate style? with mushrooms and maybe leeks? But again, I need to make it ahead and freeze. The question is pretty much the same... Either would have to be cooked ahead of course, and reheated from frozen, but it is the timing for reheating frozen things to go along with the Shepherds Pie that I'm trying to figure out.
Suggestions?
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