Shepherd's Pie

1. Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 3 minutes or until softened and sweet.
2. Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.
3. Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt and pepper.
4. Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium high. Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency. Taste then add more salt if desired.
5. Cool meat mixture then transfer into Soup Master sections. Cover with cooled potato topping, place lid on top and store in the freezer.  

Prepare Potato Topping

1. Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so (this will reduce the amount of water in the mash).
2. Add butter and mash until melted, then add milk and salt. Mash until smooth.
3. Once cooled, spread potato mash on top of meat mixture in Soup Master.  Sprinkle with paremsan, drizzle with melted butter or olive oil and sprinkle with fresh herbs.  

Cook from frozen

• Preheat oven to 180°C/350°F.
• Remove desired portions from frozen Soup Master.  
• Place in oven safe dish and bake for 25 - 30 minutes or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.
• Alternatively you can reheat in microwave on high for approximately 3 minutes per 1 cup portions.