Questions on cooking ahead, freezing and then re-heating

[Sonnet]

I have always cooked ahead - casseroles, bologneses etc but I am owndering about other things

I have to increase my woring days and am in a flat panic about managing at home particularly the food aspects as not all of us eat at the same time due to after school activites, DH working late etc...

I have read on here that you can freeze mashed potatoe - but how do you re-heat it and how long does it take?

I do a (made up) mashed potatoe pie which consists of a layer of mash, a layer of onion and bacon, another layer of mash with grated cheese on top. Could I freeze this?
TIA

owndering = wondering!

You could freeze it - take it out of the freezer the night before and leave it in the fridge to defrost, then make sure it's heated all the way through and is really hot before serving (this is how I do any reheating). In my experience, mashed potato isn't the best to reheat - the water content makes it go a bit soggy - but if it's mixed with other stuff it will taste fine.

Thanks Snicksnack - do you just bung it in the oven - deos it not burn on top??

It might do. I'd probably defrost it first in the fridge, I think. Or microwave it to defrost then put it in the oven. IME bunging frozen stuff in the oven usually ends in tears.

Questions on cooking a head (titter)

I have to increase my woring days (I am now in hysterics!)

Sorry

you can cook it from frozen, it will just take a little longer.

Cover it with foil while cooking to stop it buring on the top, then just take the foil off for last ten minutes.

Assemble the mashed potato pie but don't cook it before freezing, i.e. just put the grated cheese on top and freeze.

You're better off freezing the mashed potato as a complete mel rather thna on it's own, like as a fish pie or shepherd's pie or the pie you mentioned.

If I have left over mash (it often happens lol) I put it all in a piping bag with a big nozzle attached and pipe it into little hills on a baking tray. I then freeze these, bag them up and keep them frozen, and bung them in the oven in emergencies. They go all brown and crispy on the outside, with a soft mash inside.