Almost any type of meat stew, ragout, or goulash—beef, lamb, pork, or veal—can be frozen. Most vegetables in these combination dishes freeze well. Frozen potatoes may not be of the same quality as fresh-cooked potatoes, but they are acceptable if the stew or meat pie is not stored for more than 6 months.
Add a rich, flaky biscuit or pastry topping to a good meat and vegetable stew and you have a delicious meat pie, a family treat that freezes well. The biscuit or pastry topping may be added before freezing or made fresh and added to the pie when reheating for serving.
It is best to freeze meat pies and turnovers unbaked.
Lamb or beef pie
24 portions, 2½ by 2¾ inches
3 pounds boneless lamb or beef cut in 1-inch pieces 1 quart water 1 tablespoon salt 1½ cups chopped celery 3 cups cubed potatoes 3½ cups quartered onions ½ cup peas, fresh or frozen ½ cup sifted all-purpose flour Pastry (see [p. 10] for recipe)
Brown the meat in its own fat. Add the water and one-half of the salt. Simmer until meat is tender. Add celery, potatoes, onions, peas, and remaining salt and cook until vegetables are almost tender.
Drain the broth from the meat and vegetables. Add water to the broth if needed to make 3½ cups. Add ½ cup cold water to the flour and stir until smooth. Slowly add the flour mixture to the rest of the broth and cook until thickened, stirring constantly.
Combine the thickened broth with the meat and vegetables.
To serve immediately. Pour stew for one meal into a greased baking dish. Top with a pastry crust. Bake at 400° F. (hot oven) for 30 minutes.