Cheddar-topped Shepherd's Pie

Aaaah....good comfort food for a cold night. I only make 1/2 of this for my family with plenty of left-overs. Does anyone know if you could freeze this?


2 pounds potatoes, peeled
6 carrots, diced small
6 celery stalks, diced small
1 large onion, chopped
1/4 cup flour
1/4 tomato paste
2 pounds ground beef
1 cup milk
1 1/2 cups sharp cheddar

Boil potatoes until fork tender. Heat 1 T. oil in skillet. Add carrot, celery, onion. Cook 8-10 minutes or until tender. Add flour and tomato paste. Cook 1 minute longer. Add beef. Cook until no longer pink. Drain off fat. Add 1 cup water. Bring to boil then simmer 1 minute.

Drain potatoes. Return to pan. Add milk and 1 cup of cheese. Mash.

Pour beef filling into 9x13 pan. Top with mashed potatoes. Then top with remaining cheese. Bake at 450 for 20 minutes. Let stand 5 minutes before serving.