Ingredients:

  • 3 Tablespoons Olive Oil (45 mL)
  • 2 large Yellow Onions, finely diced (300 g)
  • 3 medium Carrots, finely diced (250 g)
  • 3 medium Celery Stalks, finely diced (150 g)
  • 6 large Garlic Cloves, minced
  • 3 pounds Ground Lean Beef (or Pork/Beef Mix, 1.35 kg)
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 3 Tablespoons Tomato Purée (Paste, 45 mL)
  • 1 Tablespoon Dried Mixed Herbs (Thyme, oregano, and rosemary blend)
  • 4 cups Low Sodium Beef Stock (950 mL)
  • 2 Tablespoons Worcestershire Sauce (30 mL, omit for vegetarian)
  • 3 large dried Bay Leaves
  • 1 kg Potatoes (for Shepherd's Pie)
  • 100g Butter (for Shepherd's Pie mash)
  • 1 cup Cheddar Cheese (for Shepherd's Pie topping)
  • 1 (28 oz / 800g) can crushed tomatoes (for Bolognese)
  • 1/2 cup heavy cream (optional, for Bolognese)
  • 2 (15 oz / 425g) cans kidney beans, drained and rinsed (for Chilli)
  • 1/4 cup chilli powder (for Chilli)
  • 1 Tablespoon cumin (for Chilli)

Instructions:

  1. Phase 1: Prep Vegetables: Dice the onions, carrots, and celery finely (the Mirepoix). Mince the garlic.
  2. Brown the Meat/Lentils: Heat oil in the Dutch oven over medium-high heat. Add the meat or drained lentils. Cook, breaking up the meat, until no pink remains. Drain excess fat if necessary.
  3. Build the Base Flavour: Push the meat/lentils to one side. Add the diced vegetables to the pot and sauté gently until softened (about 8–10 minutes). Add the minced garlic, tomato purée, and mixed herbs, cooking for 1 minute until fragrant.
  4. Simmer: Stir everything together. Add the stock, salt, pepper, bay leaves, and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover partially, and simmer for 45 minutes to 1 hour, allowing the flavours to deepen.
  5. Phase 2: Remove Bay Leaves and Adjust Seasoning: Taste the Master Mince Base. Adjust salt and pepper as needed.
  6. Divide the Base: Measure the base into three equal portions (approximately 3.5 cups per portion) using the kitchen scale. Place each portion into a separate large mixing bowl.
  7. Convert Portion 1 (Shepherd’s Pie Filling): Set this portion aside to cool immediately. Prepare the mash: Boil and mash potatoes with butter, salt, and pepper. Once cooled, assemble the pie filling in a container, top with mash, and sprinkle with cheese.
  8. Convert Portion 2 (Bolognese Sauce): Return this portion to the Dutch oven. Add the canned crushed tomatoes. Simmer for 15 minutes until slightly thickened. Stir in heavy cream if desired.
  9. Convert Portion 3 (Chilli con Carne): Return this portion to a saucepan. Add chilli powder, cumin, and the drained kidney beans. Simmer for 10–15 minutes until the spices are thoroughly cooked and the sauce is robust.
  10. Phase 3: Rapid Cooling (CRITICAL): Spread out the completed dishes (Bolognese and Chilli) onto separate, shallow baking trays to increase surface area and speed up cooling.
  11. Chill: Once the food has cooled to room temperature (less than 70°F/21°C), transfer the trays to the refrigerator for final cooling until fully chilled.
  12. Package and Label: Scoop the chilled meals into freezer bags or airtight containers. Label clearly with the Meal Name, Date, and Reheating Instructions.