Shepherd's pie recipe

robodan, gald someone asked this.

The meat content I usually chuck in what I have - mince, onion, gravy powder and maybe worchester [sp] sauce to make a stronger flavour.

How on earth people get the mash to float on the top has always been a mystery to me, so would love those tips myself too!

Shortie wrote:

How on earth people get the mash to float on the top has always been a mystery to me, so would love those tips myself too!

Hi Shortie,

I make mine with mince, onion, carrots, stock, worcester sauce and black pepper. Let it cook for a while to reduce the liquid content, then I thicken the mixture with a little cornflour mixed with cold water, so that the mash doesn't sink into the base.

Pink

Just to be contrary, I never make mine with mince. Always use left over roast beef (for cottage pie) or left over lamb (for shepherd's pie). I don't use any thickener either, but slow cook the meat/gravy mixture until thick and condensed (lid off so that some of the liquid evaporates).

The secret to "floating" mash is

Don't have the pie swimming in gravy. Drain some off and serve separately if there's too much.

Don't be heavy handed - spoon it on, but don't apply any pressure. I have been known to pipe it on, in one of my more prissy moments

I too would advocate piping the mash on, and make sure you have more than you think you need - so that the mash topping is thick - if its spread too thinly then more risk of it sinking!

Debt_Free_Chick wrote:

Just to be contrary, I never make mine with mince. Always use left over roast beef (for cottage pie) or left over lamb (for shepherd's pie). I don't use any thickener either, but slow cook the meat/gravy mixture until thick and condensed (lid off so that some of the liquid evaporates).

The secret to "floating" mash is

Don't have the pie swimming in gravy. Drain some off and serve separately if there's too much.

Don't be heavy handed - spoon it on, but don't apply any pressure. I have been known to pipe it on, in one of my more prissy moments

This is exactly how it has always been done in my family - with a leftover joint and most of the gravy served on the side. Never piped the mash though - just chuck it on and make fancy patterns with a fork.