How do you spread the mashed potato

[GorgeousLadyofWrestling]

In a shepherd’s pie or cottage pie without it all sinking in?

my mum used to make it perfectly and I’ve been making it for years but it always seems to sink in! I’ve tried variations of thick or more…sloppy mashed potatoes, to no avail.

Are you letting the base cool a bit before putting it on? That helps a lot. Then I so separate dollops of mash and spread them so they don’t have too far to move.

Start at the edge and use a fork, small clumped spread outwards in a downwards motion and just keep going until all the outside is done and repeat in rings to the middle.

A layer of frozen peas! I let the mince mixture sit for a few minutes and cool, add in a layer of frozen peas and then put the mash on in scoops before spreading them out - never sinks!

Have you been leaving the filling to cool down before adding the mash? If not it will spread perfectly once it's cooled down.

Sounds like your mash is too runny? Mine can't sink in, they're not liquid, they're a mushy putty consistency. I plop it on then spread around with a fork and make peaks.

Is it ok to leave the base to cool, if it’s going back in the oven?

Absolutely OK to let it cool, if it's easier still, bull make your mince mix, freeze it, defrost when wanted, put fresh mash on and then put it in the oven too. It makes making shepards pie several times faster.

Also make sure the mince isn't too sloppy.

Sounds like the meat layer is too thin - it needs to be quite firm. Let it cool down too, then about 30 minutes before you want to eat, place some firm mash onto the meat, using a spoon and just sitting the mash on top. Don't push down or anything. Then put it in the oven for half an hour, to heat it through and brown the top.

I don't let my mince cool- I just put several smaller dollops of mash on top (maybe 6 or 8, depending on how big the dish is) and use a fork to lightly press and spread it across to cover. The mash should be slightly stiffer than you'd have it as a side, and the mince shouldn't be swimming in gravy (I usually make extra to serve alongside).

I leave a sort of moat around the edge too- personal preference because it makes a nice gravy-crisp edge.

I use two silicone spatulas and make flat "slices" of mash and then lay them on like tiles. Once it is covered I fork it over and spread on any left overs.

Add it in small blobs all over, then it is easy to spread them out and join them up. Too big a lump and it will sink.

I always make the base of my pie the day before, in the slow cooker. Fridge overnight, potato on the next day.

I do this with fish pie 😊

I use frozen mash much easier to spread imo.

yes, add a handful of red lentils when cooking the base. that will thick it up nicely.
love the idea of the frozen peas.
we usually add pumpkin or carrot to the mash, makes it easier to spread as well.

On the TV cooking shows they pipe it, I think.

I dollop it with two spoons and then spread it

Cover the pie evenly with spoonfuls. Then spread them out/together with a fork. Don't put a huge iceberg in the middle and try to spread it.

Leave the meat mixture to sit out for a while . It will form a 'skin' on top. Then use a fork to place small amounts of mash around the edges and spread out .

Too much gravy in the cottage pie bit Or too watery. Make it thicker by adding some flour to the mince or reducing it down.

I put lumps of it on top and then just spread it together in a rustic manner using a fork. I actually like it to sink in the base a bit.