I sometimes cook the mince for cottage pie (with onions, tomatoes etc) then freeze in single use portions. To use defrost overnight and pop mashed potato on top. (if I can buy ready done mash to freeze all the better!!)
I cook, freeze and eat. Anything not eaten after that is refridgerated and eaten next day. I wouldn't refreeze defrosted stuff.
Why not sort out the amount before the initial freezing? Then you have say enough mince for 6 portions. A dinner and lunch the next day for example. Or you have fresh mince and freeze cooked meal in portions. Only defrost what you'll eat that day or next.
That's what my mum told me. I'm sure she gave us food poisoning once and that's why she went a bit nuts about reheating and cooking times.
if you defrost and cook mince and then made up a pie you could freeze the pie and reheat at a later date. If you cook mince, freeze it then defrost and make up a pie then you shouldnt refreeze it as it has already been frozen and defrosted. You could make a load of mince and then make up the pie using the excess before freezing it to get round the second freezing and defrosting stage.
You can freeze once in a raw state and once in the cooked state.
I'm working at changing my approach to cooking for my family now I have two young children. I've got a slow cooker and I am batch cooking to make life easier.
This is embarrassing but I'm unsure of the rules
For example if I make up a load of mince and save back some and freeze, can I then later make a large cottage pie and save back half of that and freeze and reheat. Or would I need to refrigerate only? Or would we need to eat all of the said pie?
Sorry I've been married 18 yrs I should know this but I have tended to cook daily.