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If you have the time I recommend you put it in the oven to reheat somewhere between 30 and 60 minutes at 350F depending on how deep it is. If you are in a rush and your dish fits in your microwave (and is microwave safe) you could cut a great deal of time off that by first nuking it until it's mostly heated up and then finishing it off under your oven's ...


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180 for 45 minutes should do the trick. Just make sure it is piping hot in the middle before serving. Cover the dish with foil to prevent the crust getting any crustier. You will still want to take it off for the last ten minutes of cooking to crisp it though, as the foil will make it soggy. You can absolutely prepare Cottage Pie to the pre-baking stage ...


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The Sous Vide Supreme website recommends reheating in the water bath for 45 minutes per inch of thickness (adding 30 minutes if reheating from frozen). I would do this at a temperature equal to, or a degree or two lower than, your initial cook so as not to over cook. Then sear or grill as normal...a minute or so per side.


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Steam the bread with a wet papertowel in the microwave, then simply toast it until hot. Came out like new for me, used a philly



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