Make-Ahead Shepherd's Pie

BROWN MEAT Melt butter in large skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add meat, 1 teaspoon salt, and ½ teaspoon pepper and cook until beef is no longer pink, about 10 minutes. Add flour and tomato paste and cook until paste begins to darken, about 2 minutes.

SIMMER SAUCE Add broth, cream, Worcestershire sauce, and thyme and simmer over medium heat, stirring occasionally, until mixture is slightly thickened, 6 to 8 minutes. Remove from heat, transfer sauce to large bowl, and refrigerate until completely cooled, about 30 minutes.

MASH POTATOES Bring potatoes, 1 teaspoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes in colander, transfer to large bowl, and mash with butter and cream cheese until smooth. Season with salt and pepper. Refrigerate until cooled, about 30 minutes.

ASSEMBLE AND FREEZE Transfer cooled meat filling to 13 by 9-inch baking dish. Top evenly with frozen peas and carrots, pressing down gently on vegetables. Spread potatoes evenly over vegetables (see photo 2, left), using spatula to smooth top. Drag fork across top to make ridges. Tightly wrap dish in plastic, then in foil. Freeze for up to 1 month.

BAKE Adjust oven rack to middle position and heat oven to 425 degrees. Remove and discard plastic from baking dish. Re-cover with foil and bake until heated through, about 80 minutes. Increase heat to 450 degrees, remove foil, and bake until top is golden brown, about 10 minutes. Serve.