Best Shepherd's Pie Recipe (2024)

FAQs

How do you keep shepherd's pie from falling apart? ›

How do you keep shepherds pie from falling apart? The eggs in the mashed potatoes help keep the pie together. You should also make sure to spread the potatoes and press down a bit.

The easiest way to thicken shepherd's pie filling is by sprinkling a few tablespoons of flour into the ground beef mixture as it cooks before adding it to the baking dish. The starch in the flour will absorb the extra liquid and create a thick gravy.

To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato. Freeze in individual ovenproof dishes for an easy meal for one.

This shepherd's pie recipe uses 2 tablespoons of flour to thicken the gravy but if you feel like the meat mixture is too watery, add in another tablespoon and stir to combine. You may also try simmering the mince mixture for longer so that the stock reduces down and thickens.

A large oven proof Le Creuset, metal handled frying pan or enamel coated cast iron pan works well. Or you can cook your meat in a frying pan and then transfer it to a ceramic or glass lasagna dish to bake. Alternatively you can make individual pies in ramekins or small ovenproof dishes.

Residual moisture from the potatoes will drip into the beef below as it cooks, and too much of it will cause the potatoes to eventually sink. Aside from ridding your potatoes of excess moisture before you mash them, it also helps to cool the beef down, BBC Good Food shares.

Classic Shepherd's Pie is a comforting casserole that consists of ground lamb, carrots, and peas simmered with Guinness, Worcestershire sauce, and herbs and topped with a cheesy mashed potato layer that's baked until golden and crisp.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

FINO PIE THICKENING is a balanced blend of cereals and starches especially designed for thickening and stabilising pie meat.

Remove the baking dish from the oven, sprinkle a few extra herbs on top if you would like, then dish up your servings while the shepherd's pie is still nice and warm. Or store the pie in sealed containers in the refrigerator for up to 3 days, or freeze for up to 3 months.

How do you make mashed potatoes thick again? ›

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

You can use milk, cream, half-and-half, tangy buttermilk, or chicken or vegetable stock to rehydrate your mashed potatoes. Start with ½ cup of liquid for 4 cups of mashed potatoes, and add it gradually so you don't end up with potato soup. Adding extra butter is a good idea, too.

The two English terms have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef.

A meat pie has a pastry case and can contain any meat including, beef, lamb, pork, poultry, and game. A shepherd's pie contains minced (ground) lamb. A cottage pie has beef. Both of these are topped with mashed potatoes.

Arrowroot Powder – If you're following the Paleo Diet then Arrowroot Powder is a great alternative to using cornstarch to thicken gravies and sauces.

The pie dough is too dry!

The butter should stay firm so it doesn't soften and combine with the flour. Wondering why can't you use a spoon? The trick here is to hydrate the flour with just enough water to get the dough to stick together.

Too much flour = dry pie dough. Once mixed, your dough should stick together when you pinch it between your fingers. If it doesn't, you need to add more moisture. Even if you think your pie dough resembles the Sahara desert, show some restraint when adding more water.

You overbaked the pie

Eggs, when cooked, thicken and set the custard, but when overcooked the egg proteins will tighten up quickly and create cracks.

Prick the crust all over with a fork, like you would shortbread; or cut some slashes or crosses. Make a lattice, if you like. But whatever you do, don't bake your fruit pie with a solid, sealed-down top crust: you're just asking for the that "gap in pie" result.