Cottage pie - given that it's so easy, why can't i get it right?

[nkf]

I can make the near mix. But the potato just sits there. How do I get a smooth creamy layer? Died the mash need to be sloppier so it firms up in the oven* what am I doing wrong?

Can't type. Meat mix.

You need a potato ricer then mix it with some warm milk, not too sloppy though mmmm I just ate it for my tea!

hmm not sure tbh
I think I make my mash looser but whip an egg into it

A potato ricer? Will Google that. When you spoon it out is it like spooning double cream? Like pesto? Or like mash as more like scrambled egg? I put mine on but it doesn't spread.

I use a spoon then decorate it with a fork! Professional people would use a piper though I think

Oh I think I misunderstood it's quite dense my mash, like um, well mash! I could mould it into a ball

Well mine is like that but when i try to spread it it just moves in a lump.

Maybe I make the meat mix too wet

If you let the meat mix cool down first it spreads easier and adding butter to your mash will make it too heavy

Thank you everyone. Lots of things I can try. Will give it another go.

I add milk and lots of butter to the potatoes, mash with masher, then whip with either an immersion blender or cake mixer. Spread it while it is still hot. I add it in large blobs all over the meat then press and smooth them totally cover the meat. You can get fancy, and make lines with a fork and lightly dad melted butter and sprinkle paprika for colour.

*dab

yy potato ricer - changed my life

Not really. Not that much of a saddo.

But they are good.

Yes to let the meat mix go cool before you put the mash on. I mix two tablespoons of small chunk Branston into the meat mix whilst its cooking mmmmmmmmmmm

I don't bother with a ricer - I just mash the potatoes through the bottom of the steamer pan - same effect and much easier to wash.

I stick the potato ricer in the dishwasher

I make the meat mix and then let it cool. I then boil the potatoes, steam dry them in the pan then mash with a little butter and milk so they are still quite dry then add a handful of grated cheese, which is super tasty and also makes the potato a little more moist. I spread this on the meat mix and add a little more grated cheese on top. Finally, I use a wee skewer to poke a couple of holes in the pie so that the steam can escape and not make the potato soggy.