Shepherd’s pie advice

[TR888]

Whenever I cook shepherd’s pie, the mash layer partly melts into the lamb mix. Is there any way to avoid this?

Think the meat needs to cool down first.

Is the mash too wet/milky? I don't let the meat cool at all before adding the mash and it never sinks in.

Is your mash too wet, a bit sloppy.

I don't let my meat cool either, I just throw it all together hot, then in the oven.

Don't add milk to the mashed potato when you make it.

I cook the mince part the day before and let chill overnight. Do mash but let chill before add ( just put nr open kitchen window ) add together and cook whenever

Oh! oh! oh! I had a big problem with this, and then I tried a good layer of frozen peas on the meat, to fully cover it, then put on the mash. It really works! I'm always telling people about it!

Your meat is probably too wet-needs very little gravy and has to be ‘thick’-I just cook mine for hours. With the potato, don’t let it over boil and put back on the heat for a bit to stream excess water off before you mash. Neither has to be cold then

I take off most of the gravy before adding a dryish mash, then serve the gravy on the side in a jug

Love the frozen peas tip! I’ll definitely try that, thanks! Good ideas here overall.

A quick update to let you know that I've made the pie and the frozen peas tip really works! Thanks for all the advice x

Fabulous! The peas are great for fish pie too! It's so satisfying to have solved the problem isn't it!