Old Fashioned Shepherd's Pie Recipe | CDKitchen.com (2024)

FAQs

How is shepherd's pie originally made? ›

And, by doing so, the humble shepherd's pie was born. Originally, the dish contained a pastry shell at the bottom, top, or both. Over time, this morphed into potato slices at the bottom and top of savory minced lamb meat, until it eventually became a topping of mashed potatoes.

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.

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.

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.

It's traditionally made with minced meat (usually ground lamb), gravy, vegetables, and mashed potatoes. You may also hear it called "cottage pie." The two terms are used interchangeably, but technically traditional shepherd's pie is made with ground lamb and traditional cottage pie is made with ground beef.

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.

Classic shepherd's pie is made with ground lamb, gravy, mashed potatoes, and veggies like peas, corn, celery, and carrots. Why is my shepherd's pie soggy? Avoid a soggy pie by simmering the meat mixture for at least 8 minutes. Be sure to cook down the mixture to remove excess moisture.

Why is my Shepherd's Pie soupy? If your casserole is too runny, chances are you either didn't add enough flour to thicken the gravy or you didn't simmer it long enough to reduce the liquid. Also, make sure your potatoes are thoroughly drained before making the mashed potatoes, so the topping is not too sloppy.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

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.

Should I put shepherds pie in the fridge? ›

Freshly baked shepherd's pie will keep for about 3 to 5 days in the fridge refrigerate covered with aluminum foil or plastic wrap. It's generally recommended that cooked produce, if cooled quickly enough, will last 3 days safely when stored at or below 5°C. Anything over that and you risk food poisoning.

Just Add Acid. Use an acidic ingredient, like vinegar, lemon juice, lime juice, or fresh tomatoes or unsalted tomato sauce, to cut the saltiness of soups, sauces, meat dishes, pastas, salads, and more. A splash should be all it takes to dial back the taste of saltiness.

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.

Transfer the potatoes to a shallow container and place them in a 325°F oven to dry out for 10 to 15 minutes. This works better than trying to cook out the excess moisture on top of the stove in a saucepan that will need to be stirred to keep the potatoes from scorching on the bottom.

The Ancient Egyptians were the first to invent a dish close to what we know as a pie today. They had a honey filling covered in a crusty cake made from oats, wheat, rye or barley. A recipe for chicken pie was also discovered on a tablet carved prior to 2000 BC.

The origins of the meat pie have been traced back to the Neolithic period, around 6000 BC. Versions of what are now known as pies were featured on ancient Egyptian tomb walls, and in ancient Greek and Roman texts.

The name "cottage pie" was first used at the end of the 18th century. It was around that time that the poorer people of Britain, people who lived in cottages in the country, started using potatoes as an everyday food. Originally, a pie made with any kind of meat and a potato topping was called a "cottage pie".

Shepherd's pie was attributed to a similar Scottish dish that used lamb or mutton rather than beef. Shepherd's herded sheep, hence the name. The textured, mash potato topping also resembles the woolly fleece of a sheep.