Shepherd's pie recipe

pinkpr1nc3ss

I used a recipe off here ages ago for a shepherds pie and it had a tin of beans in with the mince and now I can't find it. Can anyone help? The potatoes are cooking now!

Pink.

Hi pinkpr1nc3ss,

I think Penny Pincher makes her's with baked beans. I'll add your thread to the main shepherd's pie thread so you can have a look through the recipes.

Pink

pinkpr1nc3ss

Pink-winged wrote: »

Hi pinkpr1nc3ss,

I think Penny Pincher makes her's with baked beans. I'll add your thread to the main shepherd's pie thread so you can have a look through the recipes.

Pink

Thank you so much! It is Penny Pincher's recipe I used the last time. You are a life saver!

Silaqui

Hi everyone,

I am currently in the process of making a Shepherd's pie. Now, my mince is lovely, my mash is lovely; but it takes me ages to layer the mash on top, as I have to spoon it on bit by bit till the whole lot is covered. I do the old trick of leaving the mince to form a skin first, but it seems my mash is too heavy!

So, how do you make the perfect mash for SP? Is it really just a case of adding more milk? I always feel that it is going to go sloppy and ruin it.

What do you do?

TIA

Silaqui
x

Fruball

I add a beaten egg to mine and make it a bit sloppier than usual - the egg sets as it cooks so its not sloppy when its finished

tanith

Maybe you are putting too much gravy with the mince, I drain my mince when I put it in the dish, then thicken the gravy , I put some on the mince and keep the rest in a jug, that way its firm enough to take the mash and I just pour over the gravy once its on the plate it works for me...

JulieM

It's better to let the mince go completely cold before putting the potato on top. The mince will then become firmer so the potato goes on easier and doesn't soak in, it will all soften up again when it's heated up. Of course, this depends on how much time you have!

JulieGeorgiana

I make my pies with no gravy, that helps.

But I also make my pies in bulk, and freeze without mash... remove from freezer when wanted and add mash and cook!!

[Deleted User]

I mash my spuds with Philly or ordinary grated cheese ,its gorgeous with red leicester then top with some crunched up crips .Gives a lovely crispy topping .I cover for 15 minutes with tin foil before removing to brown off .

pelirocco

Mine always ended up mushy so last time i made the mince with much less gravy as normal , and it worked . I thought it might be too dry and would need extra gravy after browning , but it didnt