Mini Shepherd's Pot Pies 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.

A good shepherd's – or indeed cottage – pie, needs a solid, but fluffy top: too much milk or butter, and you'll end up with a sloppy puree instead.

Shepherd's Pie is usually ground beef or other red meat mixed with veg and gravy, topped with mashed potatoes which are lightly browned in the oven. Chicken Pot Pie is made with chicken, veg, and gravy, topped with a crust of some sort. Usually pie crust, but might be puff pastry, or biscuits.

To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato.

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.

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.

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.

How do I thicken shepherd's pie without cornstarch? Our favorite way to thicken up the lentil and mushroom filling is with a couple of tablespoons of all-purpose flour. If needed, you could also use a gluten-free flour blend, brown rice flour, arrowroot powder, or cassava flour.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Flour: All-purpose flour will thicken the beef gravy. Ketchup: Ketchup will add a little tang to the ground beef mixture. Beef Broth: Beef broth creates a gravy-like consistency in the middle. Cheese: Top the shepherd's pie with extra Cheddar for a cheesy finish.

What makes a pot pie a pot pie? ›

Today's Classics. Today's classic pot pies have a pie crust bottom and a flaky pastry top. They can be filled with just about anything, but classic fillings are made from things like chicken and beef, though some may also be made from seafood and poultry.

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.

Why is my shepherd's pie runny? Generally, this is caused by using too much stock. If you follow this recipe's measurements you'll have the right amount but don't forget to reduce the meat filling long enough so it's not runny.

Top pairings

* Red rioja is always good with lamb. I'd go for a reserva with this plain kind of dish rather than a younger, more vivid crianza. The same applies to other oak-aged Spanish reds such as Valdepeñas. * Inexpensive red Bordeaux - what used to be called a 'lunchtime claret' - is a great pairing.

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.

The outlet suggests letting a home-baked pie cool completely before cutting into it, which will help the hot filling set up instead of remaining runny.

Adding flour at the start means you're working with an already-thick sauce while it cooks. Thick sauces require regular stirring to ensure it doesn't catch on the base of the pot but the problem is all this stirring causes the beef pieces that are tender from long cooking to break apart.

The pie dough is too dry!

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. Tossing with a fork is a gentle way to incorporate the water without mashing it all together.

You cooled the pie too quickly

Not unlike a cheesecake, pumpkin pies have to be slowly cooled or else they might crack. The thermal shock of a pie going from a hot oven to the fridge can rapidly contract the egg proteins and just like overbaking, this will split the filling.