Make Mashed Potatoes

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3lbs russet potatoes, peeled and cut into 1-inch pieces

6 tablespoons unsalted butter, cubed

1 cup heavy cream

Salt and Pepper to taste

Optional: shredded parmesan or dry aged cheddar

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1. Boil potatoes with 1 teaspoon salt until tender, about 10-15 minutes.

2. Drain and mash potatoes.

3. Stir in butter and heavy cream.

4. Season with salt and pepper.

5. Chill.

Make Meat Sauce

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1 cup chicken stock or bone broth

2 tablespoons vegetable oil

1.5 lbs ground beef

1 large yellow onion, diced

3 medium carrots, diced

2 ribs celery, diced

2 medium cloves garlic, minced

1 small carton mushrooms, chopped

2 tablespoons tomato paste

1 cup dry red wine

1 bay leaf

1 sprig thyme leaves

1 cup white corn

1 tablespoon Worcestershire sauce

2 tablespoons all-purpose flour

Salt and pepper to taste

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1. Brown ground beef in oil. Remove from pot.

2. Sauté onion, carrots, celery, and garlic for 3-4 minutes.

3. Add mushrooms and sauté for 3-4 minutes.

4. Return beef to pot. Add tomato paste and cook for 1 minute.

5. Add red wine and cook until evaporated.

6. Sprinkle flour over beef.

7. Add chicken stock, bay leaf, thyme, corn, and Worcestershire sauce.

8. Simmer covered for 20 minutes. Remove bay leaf.

9. Season with salt and pepper.

Assemble and Bake

1. Fill freezer-safe containers with meat sauce, then potato topping. Add optional cheese.

2. Preheat oven to 400F.

3. Bake for 35+ minutes.

4. Broil for 3-5 minutes.