[Porcupine]

or indeed a shephards pie. Do you put milk in it ?

I have always put milk in mine, but then I saw a Delia who was doing one of her Waitrose ads and she said not to put milk in as you want a firm mash.

Basically - I have guests coming on 27th Dec and I am making a giant cottage pie - and want to make it properly.

[kingofcakes]

Whilst there's no right or wrong way, most recipes on the BBC website (including shepherds pie here) say to put a small amount of milk in, but not as much as you would for mash you were serving as a side dish.

So the amount you put in would depend on the size of the pie. Though if you've made it before, and were happy with it, I'd do it the same way.

[Andy Birkenhead]

I always add a splash of milk.
And some butter.
And an egg yolk.

[degsyhufc]

As above there are personal preferences. I usually add butter. If it is too thick then some milk (or sometimes a little stock).
I don't usually add cream as I think butter is usually enough fat.

[SeasideLady]

Cook your potatoes soft enough to mash easily with plenty of butter and no milk. It helps if they are dry and firm so they don't sink into the mince, making a gloopy sludge. I have made cottage pie with crushed potatoes rather than smooth mash on the top, which is nice for a change. If you haven't made many cottage pies before, I would say they always need more potatoes than most recipes say to give a good deep covering. If you have any unused you can always make a crispbake with it or something

[spanglerokapi]

I put an egg in the mash it gives a light fluffy texture and a really crispy top.

[callmediva]

why not try something a bit different and use mashed Swede?

It adds a little something extra to your pie, add a bit of ginger, too if you want to pep it up a bit

[chipbuttie1]

The last and only time I tried to make cottage pie the mash sank, how to you get it to stay on top? No I'm not a very good cook.

[degsyhufc]

Quote:

Originally Posted by chipbuttie1

The last and only time I tried to make cottage pie the mash sank, how to you get it to stay on top? No I'm not a very good cook.

Make a thick sauce/stew and leave it to cool.
Don't make the mash too wet.

[stud u like]

It doesn't matter how you make it. People always add different and like different ingredients.

[chipbuttie1]

Quote:

Originally Posted by degsyhufc

Make a thick sauce/stew and leave it to cool.
Don't make the mash too wet.

Right, how do you make the sauce thicker, would you just add more mince? Just want to check.

[stud u like]

Quote:

Originally Posted by chipbuttie1

Right, how do you make the sauce thicker, would you just add more mince? Just want to check.

Tomato or mushroom ketchup or puree. Cornflour. Flour. Tapioca starch. Rice flour. Some people might use onion soup to make a sauce thicker. Celery and onions make a sauce thicker and tastier. Some people toss in double cream or milk. Some bung in eggs or red wine. Some mix red wine with cream and unsalted butter.

So many things. it all depends on what people prefer or what works for them.

[chipbuttie1]

Quote:

Originally Posted by stud u like

Tomato or mushroom ketchup or puree. Cornflour. Flour. Tapioca starch. Rice flour. Some people might use onion soup to make a sauce thicker. Celery and onions make a sauce thicker and tastier. Some people toss in double cream or milk. Some bung in eggs or red wine. Some mix red wine with cream and unsalted butter.

So many things. it all depends on what people prefer or what works for them.

Thanks, some of those sound good. Unfortunately my hob is busted at the mo. so won't be able to make one til that's fixed.

[SeasideLady]

Quote:

Originally Posted by chipbuttie1

Right, how do you make the sauce thicker, would you just add more mince? Just want to check.

Brown your chopped onion, carrots and mince in a little oil, then sprinkle in a level dessertspoon of plain flour, stirring it in to the meat. Add your stock, and as it starts to simmer the flour will thicken the stock and make a gravy to which you can add your extras like herbs / tomatoes etc. Even a sprinkle of gravy granules as well if you like - if it gets too thick just add a bit more water.

[norbitonite]

Quote:

Originally Posted by degsyhufc

Make a thick sauce/stew and leave it to cool.
Don't make the mash too wet.

I find the BIB crucial. I assemble my cottage pies when both the mash and mince are cold and therefore firmer. And as somebody else has already said, make sure it's a good thick layer of mash. (If I'm going for 'fancy' presentation, I'll spread a good layer of mash over the mince, then pipe another layer over that.) I use clapshot (potatoes, carrots and swede mashed together, sometimes with parsnip as well) rather than just mashed potato - but that's just for extra flavour rather than texture - and mash with a good knob of butter but no milk.

[angel10578]

Quote:

Originally Posted by stud u like

Tomato or mushroom ketchup or puree. Cornflour. Flour. Tapioca starch. Rice flour. Some people might use onion soup to make a sauce thicker. Celery and onions make a sauce thicker and tastier. Some people toss in double cream or milk. Some bung in eggs or red wine. Some mix red wine with cream and unsalted butter.

So many things. it all depends on what people prefer or what works for them.

I will often add a few spoonfuls of gravy granues to get mine to the right consistency, add a bit at a time and stir as you go tho to get it just right

[Porcupine]

Thank you for all your suggestions. When I make it for me and my husband I don't care really, but as i have guests i wanted to check what everyone else does. I might add an egg as i have never done that before.

Edited to say - is the whole egg, or just the yolk ?

[a_c_g_t]

I add cheese to my mash. Also it really does depend on the quality of the spuds used. The drier say Albert Roosters will stand up to say adding mik and butter etc.

However IMHO some of the more generic Maris Pipers have a quite high water content after boiling so you may just need to add some seasoning Salt and a bit of peper.

[gerr60]

You add a small amount of milk just to make the potato managable i.e. so you can spread it easier, score the top with a fork and grate some cheese over the top.

[elliecat]

I always add milk and some butter, season with salt and pepper and then sprinkle a bit of cheese on top.

[Hotgossip]

I use a bit of milk and butter and make sure the meat/veg layer below is quite firm. Dollop on tablelespoons full of mash and when they're all on just level them out. I sometimes add a beaten egg to the mash and always dot top with butter.

Mashed swede is also nice as a topping and potato and carrot mashed together is lovely.

[spanglerokapi]

Quote:

Originally Posted by Porcupine

Thank you for all your suggestions. When I make it for me and my husband I don't care really, but as i have guests i wanted to check what everyone else does. I might add an egg as i have never done that before.

Edited to say - is the whole egg, or just the yolk ?

I use a whole egg. If you do add egg don't put any milk in the mash but butter is still ok.

[callmediva]

Quote:

Originally Posted by Hotgossip

I use a bit of milk and butter and make sure the meat/veg layer below is quite firm. Dollop on tablelespoons full of mash and when they're all on just level them out. I sometimes add a beaten egg to the mash and always dot top with butter.

Mashed swede is also nice as a topping and potato and carrot mashed together is lovely.

phew, I was starting to think it was just me that used it

[Smelly Cat65]

I add a little milk, butter and a beaten egg (it helps give the mash a lovely golden colour)
I always cook the mince in advance and chill it so the mash doesn't sink into it.

[Orangemaid]

Quote:

Originally Posted by Porcupine

or indeed a shephards pie. Do you put milk in it ?

I have always put milk in mine, but then I saw a Delia who was doing one of her Waitrose ads and she said not to put milk in as you want a firm mash.

Basically - I have guests coming on 27th Dec and I am making a giant cottage pie - and want to make it properly.

oh can i come too

i always grate some cheese ontop of the mash, bung it in oven and wait till its all brown ..yum