I put too much flour in shepherds pie.. what will happen?

[Welshgal1]

I didn't realise it takes a bit of simmering for the flour to thicken it properly. I just kept adding flour until it was nice and thick. Just read I should only of put one table spoon, I just kept sprinkling a bit on top then stirring so not sure how much I put but definitely a lot more than one table spoon. It still tasted nice when hot on the pan but now it's in the fridge with mash on top waiting to go in the oven later.. is it going to taste awful? What happens when you add too much flour?

Nothing. There’s nothing wrong with what you’ve done.

I’ve never heard of adding flour to shepherds pie before. I’m sure it will taste fine, maybe just serve it with gravy?

I’ve never added flour to shepherds pie. But this is the sort of mistake I do often, so I’m going to go for it will taste nice, but perhaps a little glutinous in texture. Maybe extra ketchup ;)

@PurpleDaisies Oh yay. I spent just spent an hour making it and was really annoyed when I thought I'd ruined it. Thanks!

It's going to be a very solid lump of stuck together mince and veg. Flour = gluten which is what it sounds like - glue!

Oh.. not so much yay. Damn it.

It should be ok so long as the flour is cooked out.

I’ve never put flour in Shepherds Pie.

It won’t affect the taste as such, just the texture. If the mince part ends up really thick just put some gravy on the side. It will be pretty solid when it comes out of the fridge anyway, the heat will soften it and make it more liquid again.

Add a bit of stock if it gets gloupy

The flour continues to release gluten as it cooks. That's why timing it right is so important when making any flour based sauce.

Having said you might get away with it OP!

Never heard of shepherds pie with flour in,only mince and mash

It will taste fine. I add the flour when I’m frying off the mince, before adding liquid. Adding it to boiling liquid can make it lumpy, or so I’ve always assumed. If I’m thickening something liquid I use cornflour mixed with some cold water. It thickens virtually instantly so easier to control.

As PP have said - there is no flour in shepherd’s pie!

Or sauce with it, is it different in different parts of the country i wonder, why do you put flour in it?

I don't normally put flour it but it was far too watery, not sure what I did differently! Google said to add flour to thicken... and I got carried away. It was a brand new little packet and it's still nearly at the top so I can't have put as much as I'm thinking I have in.. hopefully

princessTiasmum - so just little wiggly bits of cooked mince with mash on top? No saucy gravy stuff?

When I make it I add fried onions, mince carrots, oxo, flour, Worcestershire sauce/brown sauce, peas and water then simmer to make a gravy-like sauce, bit like bolognese.

Flour in shepherd's pie? I've never heard of that.

I agree with Raging Mince implies a gravy type liquid around the grains of meat, which needs to be thickened with something. It has to be thick enough to stand up to the potato being put on top.

I did this the other day, the mince bit tasted a bit squidgy but I compensated by making the top extra crispy. It was fine.

Interested in people’s receipes without flour?

assume its flour in the mince gravy to thicken it, mmm shepherds pie with lovely mincey gravy never have it anymore as DH doesn't eat meat, maybe have to have a go at a small one just for meeeee.

Never used flour to thicken the gravy. Never needed to. Although I'm also shocked by brown sauce etc? I just cook the mince and then add gravy. It doesn't need thickening to become a shepherd's pie.

The flour is just used to thicken the stock to make gravy. The gravy is one of the best bits IMO.

It will probably be fine OP, enjoy!

Ah so the not flour people just use bisto or the likes. Is that what your saying? I would use stock and Worcester sauce. Flour sprinkled on the dry mince then add the liquid which thickens up as it heats.

Another one here who wouldn’t add flour. The mince mixture should be simmered long enough so it naturally reduces and thickens like a bolognaise.