Vegetarian Shepherd's Pie (2024)

FAQs

How do you keep shepherd's pie from falling apart? ›

How do you keep shepherds pie from falling apart? The eggs in the mashed potatoes help keep the pie together. You should also make sure to spread the potatoes and press down a bit.

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.

A traditional shepherd's pie fillings contain onions, carrots, celery, peas, and of course meat (typically lamb). My plant-based version starts with brown (or green) lentils and onions, which get cooked down until beautifully browned, alongside plenty of garlic.

A good shepherd's – or indeed cottage – pie, needs a solid, but fluffy top: too much milk or butter, and you'll end up with a sloppy puree instead.

The easiest way to thicken shepherd's pie filling is by sprinkling a few tablespoons of flour into the ground beef mixture as it cooks before adding it to the baking dish. The starch in the flour will absorb the extra liquid and create a thick gravy.

The pie dough is too dry!

Wondering why can't you use a spoon? The trick here is to hydrate the flour with just enough water to get the dough to stick together. Tossing with a fork is a gentle way to incorporate the water without mashing it all together.

The main way we combat this problem is by rinsing away starch, both before and after cooking potatoes for fluffy mashed potatoes. Rinsing off starch means that there is less of it that can end up in the dish. When breaking down the potatoes, it's important to take care not to "overwork" them.

Whisk a little cornstarch into the warm potatoes, only a teaspoon at a time, until the potatoes thicken to your liking. The potatoes must be warm. You can also use tapioca starch or potato starch, although most cooks are less likely to have those products on hand.

This shepherd's pie recipe uses 2 tablespoons of flour to thicken the gravy but if you feel like the meat mixture is too watery, add in another tablespoon and stir to combine. You may also try simmering the mince mixture for longer so that the stock reduces down and thickens.

The dish originates from the British Isles, but some might argue that it is an Irish dish by origin. The name "Shepherd's Pie" was first recorded in an 1877 cookbook. In this same cookbook, it was noted that the dish was of Scottish origin. During the period between the 18th and 19th centuries, money was very tight.

Is Worcestershire sauce vegan? ›

Worcestershire sauce is something that is very handy to have on hand. Not only does it come up as an ingredient in many recipes, but it's also just really tasty to add to your meals. The only issue is that regular Worcestershire sauce contains anchovies or fish sauce, so it's not vegan.

This one is a slightly complex one to answer. Whilst all of the pie's ingredients are vegan-friendly (including the crispy pastry casing) the oil that is used to fry the pies can't be guaranteed vegan-friendly.

After cooking the beef, onion, and herbs, be sure to drain the grease out of the pan. Otherwise, you will find yourself with a greasy shepherd's pie.

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

Add Dairy. Milk can go a long way in solving the salty gravy (or sauce) problem. The creaminess in milk and other dairy products desensitizes your taste buds, making the sauce taste less salty. Using dairy adds richness, too.

Use butter, not shortening

Pie crust made entirely with shortening will produce pie with a wonderfully crisp crimped edge, but also — potentially — a gap beneath the top crust. A pie crust based on butter is less likely to make a gap in pie than one made with shortening.

To correct the problem you'll need to add more moisture by incorporating an additional teaspoon or so of water into the pie dough, being careful not to add too much otherwise the baked crust will be more bread-like in texture rather than the desirable layers of flakiness.

A large oven proof Le Creuset, metal handled frying pan or enamel coated cast iron pan works well. Or you can cook your meat in a frying pan and then transfer it to a ceramic or glass lasagna dish to bake. Alternatively you can make individual pies in ramekins or small ovenproof dishes.