Shepherd's pie recipe

LearningToSave.

rchddap1 wrote:

Before putting the mash on top I let the mixture cool and harden a bit. Then I put the mash on.

yep the way we do it too............never fails

daisyH_2

My mum taught me a clever way to get the mash on but you do have to make sure you have plenty and a wide spatula-type thing. Basically you load up your spatula and scrape it off on the side of the dish all the way round (so you have mash all the way round the side and none int he middle. Then you fill in the middle at the end and smooth it all off before fluffing with a fork/making patterns etc. I;ve alway found it works a treat and I love mine absolutely swimming in gravy!

Bit tricky to explain in writing but hope it makes some kind of sense....!

janeawej

I use sliced potatoe instead with a bit of grated chees on top yum!

boil the potatoes till nearly done
allow to cool a bit (or u will get burnt fingers!)
slice into circles about 1/2 -1cm thick
arrange in layers on top usualy 3-4 layers but we are potatoe lovers!

i then sprinkle with a bit of grated cheese or wipe a bit of butter on the top and bake as usual

tawnyowls

daisyH wrote:

My mum taught me a clever way to get the mash on but you do have to make sure you have plenty and a wide spatula-type thing. Basically you load up your spatula and scrape it off on the side of the dish all the way round (so you have mash all the way round the side and none int he middle. Then you fill in the middle at the end and smooth it all off before fluffing with a fork/making patterns etc. I;ve alway found it works a treat and I love mine absolutely swimming in gravy!

Bit tricky to explain in writing but hope it makes some kind of sense....!

Yup, I do it that way too, after the mixture has cooled off. I make mine by frying onions and mince (about half-and-half), then adding carrots. Sometimes I add mushrooms and/or peas, but always have carrots. Then I mix up half-and-half onion and beef gravy granules to quite a thick past (because the water from the veg will thin it down a bit anyway), pour over the mince and veg, leave to simmer for 20 mins or so, and then pour into a dish to cool. I always use pink potatoes (make the best mash) and only use butter, never milk, to make a fluffy thick mash - butter has to be added to the spuds when they're piping hot and mashed with a potato masher; a ricer or mixer makes it too sloppy.

poppycracker

That's what I was going to say! I don't make the mash too wet or too smooth. It'll get mashed into the gravy when eaten anyway so a few lumps wont matter!

samjones39blue

After some tips………..

I'm having my Mum round for dinner on Sunday, I would normally go out to the supermarket Saturday and buy all fresh food (spend loads!!) and make her a something extra special. But as a reformed money spender I've looked in my cupboards/freeze and have the basics to make a Sheppard's Pie (mince, potatoes, carrots) just need to get an onion. Think this will still be special just with a little less cost!!

I would normally fry the mince and onion add an oxo cub and some gravy then mix this with the carrot and layer with potato and cheese. Any tips to make this simple dish extra tasty??

Biddyrolo

I like to cook the mince in red wine (any excuse) and also add a tablespoon of worcesteshire sauce and 2 tbspn of soy sauce.

winkle1

worcester sauce, mixed herbs, garlic

Milkmaid_2

Swede in with the mash potato adds an extra umph

susank

Shepherds pie is great with swede/turnip in with the mash and put on top of the mince then sprinkle with a little grated cheese and put in the oven to crisp the top and melt the cheese.