Boil the potatoes for the topping: Peel the potatoes and cut into 1-inch chunks. Place in a medium saucepan. Add enough cool water to cover the potatoes by 1 inch. Cover the pot and bring to boil over high heat. As soon as the water is boiling, uncover, then reduce the heat to a simmer. Cook, adjusting the heat as needed to maintain a gentle, steady simmer, until potatoes are fork tender, about 12 to 16 minutes. Drain the potatoes and return them to the saucepan. If the potatoes are very moist, heat the saucepan over low, shaking it occasionally, until any liquid on the surface of the potatoes has cooked off, about 1 minute, then remove from the heat.
Mix the topping together: With a potato masher or wooden spoon, mash the potatoes well. Scatter the butter pieces over the top. Add the Parmesan, salt, and pepper.
With a wooden spoon or rubber spatula, stir a few times, until the butter is mostly melted.
In a small bowl or liquid measuring cup with a spout, whisk together the milk and egg yolk.
See AlsoThe Biggest Mistake You're Making With Mashed Potatoes In Cottage Pie - Tasting TableEasy Shepherd's PieMake This Easy Shepherd's Pie For a Comforting One-Dish SupperHere's How To Take Your Shepherd's Pie Beyond Just The Meat & PotatoesAdd to the potatoes. Stir to combine. The potatoes should be rich and fluffy.
Make the filling: Coat a 9×9, 8×10, or 11×7 casserole dish with nonstick spray. Place rack in the center of your oven and preheat to 400℉. In a large skillet, heat the oil over medium-high heat. Once it is hot and shimmering, add the onion and cook until it is beginning to brown, about 3 minutes.
Add the garlic and tomato paste. Stirring continuously, cook 30 seconds.
See AlsoShepherd's PieAdd the beef (or lamb), salt, and pepper. Cook, breaking apart the meat, until it is browned and cooked through, about 4 minutes. If there is excess grease in the pan, carefully drain it off (this should not be a problem if your beef is around 93% lean).
Sprinkle the flour over the top, and cook, stirring continuously, for 1 minute.
Stir in the broth, Worcestershire, thyme, and bay leaf. With a rubber spatula or wooden spoon, scrape the bottom of the pan to remove any stuck-on browned bits. Bring the liquid to a boil, reduce the heat to low, then cover the pan and let simmer gently until the sauce thickens slightly, about 10 minutes. Remove the thyme and bay leaf. Taste and adjust the seasoning as desired.
Stir in the peas and carrots.
Transfer the meat mixture to the prepared dish, spreading it into an even layer.
Add the mashed potatoes by spoonfuls over the top, starting around the edges to create a “seal” (this will prevent the filling from bubbling up). With a spatula, gently spread the potatoes into an even layer.
Line a rimmed baking sheet with a piece of parchment paper, then place the dish on top (this will catch any parts of the filling that bubble over). Bake the shepherd's pie uncovered on the center rack for 25 minutes, or until the potatoes begin to brown. Let cool for at least 10 minutes prior to serving.
FAQs
What can I use to thicken my shepherd's pie? ›
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.
Why does my shepherd pie fall apart? ›How do you keep shepherd's pie from falling apart? Make sure your casserole dish is the right size. You should also have firm mashed potatoes so it won't fall apart when you're serving. As you put the topping on, don't press too hard, using a gentle touch to smooth it out.
Why does my potato sink in shepherds pie? ›How do you keep potatoes from sinking in shepherd's pie? Let the beef layer cool before you top it with the mashed potatoes. This is the number one way to keep your potatoes from sinking. Another tip is to not make your potatoes too runny because firmer mashed potatoes stay more level while baking.
Why is my shepherd's pie soggy? ›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.
What is the best ingredient to use in thickening the filling of cream pies? ›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.
What is traditional shepherd's pie made of? ›This traditional shepherd's pie recipe is made with a mixture of lamb and sirloin, lots of veggies, and a creamy, cheesy mashed potato topping — sure to delight everyone at the table!
How to make shepherd's pie less soupy? ›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.
Why does shepherds pie not have a crust? ›Simply put, after making a weekend roast, unused meat was repurposed into a pie using affordable potatoes as a crust. This frugal, albeit clever, meal suggests the name “cottage pie” referred to the consumers of the dish—poor Irish peasants (remember, they lived in cottages).
How do you reduce salt in shepherd's pie? ›Add an Acidic Ingredient
It won't reduce the sodium level of your dish, but adding an acidic ingredient, such as lemon juice, vinegar, or even a tomato product, can neutralize the saltiness of a dish. Start with a dash or a squeeze, stir well to combine, and give it a taste before adding any more.
This ultimate comfort food can be quite unhealthy, with lots of butter in the mash and pushing up your saturated fat intake.
Is it safe to eat shepherd's pie that was left out overnight? ›
According to the USDA, food that has been left out of the fridge for more than two hours should be thrown away. That's because between 40° F and 140° F (what the USDA calls the "Danger Zone"), bacteria grows incredibly fast and can make you sick.
Should I put shepherds pie in the fridge? ›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 to thicken up shepherd's pie? ›How can I thicken my shepherd's pie? 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.
How to tell if shepherd's pie is cooked? ›To test if it is ready, put a fork in the middle of the pan and touch the fork after you pull it out to feel that the metal is hot (and therefore the meat is hot). I let the pie sit for 10-15 minutes before serving as it.
How to stop mash sinking? ›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. For a really crisp, golden topping, flash under the grill for a few mins before serving.
What can I use as a pie thickener? ›- All-Purpose Flour. Flour is a popular thickener for sauces and soups, and it can be used to add body to your fruit filling. ...
- Cornstarch. ...
- Arrowroot. ...
- Quick-Cooking Tapioca. ...
- Instant ClearJel.
- Cornstarch: Mix with cold water, add to filling, and cook until thick.
- Flour: Stir a few tablespoons into the filling.
- Tapioca: Use instant tapioca as a thickener.
- Reduce Liquid: Cook the filling on the stovetop to evaporate excess liquid.
- Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture.
- Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. ...
- Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch.
It's easy to substitute cornstarch for flour when your recipe calls for a thickener (as in gravy, sauce, or pie) or a coating for fried foods. Whether you don't have flour on hand or are looking for gluten-free alternatives, cornstarch has a similar effect in these cooking applications.