Cream Soup Shepherd's Pie Recipe | CDKitchen.com (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.

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.

How do I thicken shepherd's pie without cornstarch? Our favorite way to thicken up the lentil and mushroom filling is with a couple of tablespoons of all-purpose flour. If needed, you could also use a gluten-free flour blend, brown rice flour, arrowroot powder, or cassava flour.

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.

To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato.

Residual moisture from the potatoes will drip into the beef below as it cooks, and too much of it will cause the potatoes to eventually sink. Aside from ridding your potatoes of excess moisture before you mash them, it also helps to cool the beef down, BBC Good Food shares.

You can swap the beef broth for chicken broth if you prefer. For an Irish shepherd's pie, swap the beef broth for Guinness. Worcestershire Sauce. Adds wonderful umami flavor.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

To fix this, you can cook the pudding mixture over low heat until it thickens, or add a thickener such as cornstarch or tapioca flour. Another possible reason for a runny banana cream pie is that the pie filling was not chilled properly before being added to the crust.

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

How do you know when shepherd's pie is done? ›

Bake And Serve

After the pie has been assembled, place the skillet on a baking sheet. Now, transfer the pie to the oven to bake for 40 minutes or until it's golden brown on top. Then when the skillet shepherd's pie is done, garnish it with a sprinkle of chopped fresh parsley and serve it immediately.

All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.

Ground lamb, mashed potatoes, thickened broth, carrots, corn, peas, and onions are the primary ingredients in Shepherd's Pie. If you use ground beef, it is very similar and is called Cottage Pie. Cheese is often seen on top of these as are people objecting to cheese.

Flour: All-purpose flour will thicken the beef gravy. Ketchup: Ketchup will add a little tang to the ground beef mixture. Beef Broth: Beef broth creates a gravy-like consistency in the middle. Cheese: Top the shepherd's pie with extra Cheddar for a cheesy finish.

Regardless of what you call it, a shepherd's pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned.

The outlet suggests letting a home-baked pie cool completely before cutting into it, which will help the hot filling set up instead of remaining runny.

Adding flour at the start means you're working with an already-thick sauce while it cooks. Thick sauces require regular stirring to ensure it doesn't catch on the base of the pot but the problem is all this stirring causes the beef pieces that are tender from long cooking to break apart.

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.

You cooled the pie too quickly

Not unlike a cheesecake, pumpkin pies have to be slowly cooled or else they might crack. The thermal shock of a pie going from a hot oven to the fridge can rapidly contract the egg proteins and just like overbaking, this will split the filling.