Quick question about freezing a shepherds pie

[Saltire]

I have just made up a big batch of micne for shpeherds pie. Enough for one for tonight plus one for freezer.

Should it be ok to freeze it in a pyrex type casserol dish with glass lid - or would it be better in a plastic tub, then decant once defrosted?

Pyrex is perfect then you can shove it straight in the oven from freezer. Saves arsing about.

Bit late to reply I know but yes Pyrex is fab for freezing in.