Apologies if this is not the right place to ask, but I want to make the Serious Eats Shepherd’s Pie (recipe [here](https://www.seriouseats.com/shepherds-pie-beef-lamb-recipe)), and I have a question about gelatin.
The recipe uses 14g of gelatin. And I have a few questions:
1. Is all gelatin equal? Like, I have some gelatin in my store cupboard and each pack contains 5g of gelatin which it says makes 250ml. Or are there different strengths of gelatin powder? If I stick A15g of this into my Shepherd’s Pie is it going to turn it into jelly? (apparently these sachets each contain 4500mg of collagen… does that make a difference?)
2. Does gelatin powder go out of date? I have thrown away the original box with the best-before date so now I only have the sachets, which have no date listed on them.
3. 15g of powder looks like a LOT. Like, 3 cup-a-soups. Has anyone made this recipe and is the collagen a good variant on flour as a thickener?
Thanks in advance to anyone that can help!
EDIT to add: thanks for all the responses so far – really appreciated. Not sure why everyone who replied is being downvoted. I guess it is just a Reddit thing?
by Youareafunt
7 Comments
1) Gelatin is gelatin. 2) It doesn’t go bad, so long as it’s properly stored. 3) If you do not trust their recipe, then why are you using them as a source for recipes?
1) unless from a commercial supplier I’d say yes
2) best before doesn’t mean throw it away after that date. Should still be good for a while after that
3) trust the recipe – they’re pro’s
I converted my Mom with Alton Brown’s recipe.
I love serious eats and Kenji, but that one is a keeper for me
I’ve made this recipe and it turned out really well. I’d say try it as written, and if you don’t like how it turns out you’ll know better the next time. Enjoy, and I hope you’ll post photos!
Collagen and flour work differently, and you won’t be making the SE recipe or get the results intended if you substitute.
There are different forms and thickening powers of collagen manufactured for different uses in cooking and baking. If you’re in the US, you almost never see anything in a grocery store but the sachets/packets in one thickening power (which I think is a medium strength). I would assume that’s what is intended by the recipe writer.
Update: Knox gelatin is probably the most common in the US. Each packet contains about 7 grams. The recipe specifies 14g, which is 2 packets or about 5 teaspoons, which none of the comments say is an error. One of the comments points out that the point of the gelatin is to add body to a store bought broth. If you’re using homemade stock, you won’t need it.
Oh I made this recently.
To answer your specific questions
1- I use Knox brand Gelatin. Two packets were just fine, didn’t turn it into gel for sure. Sidenote, if you’re using homemade stock (I used the one in the link) you really don’t need the extra gelatin. My stock was super jelly so I didn’t use the gelatin the first time. When I made it again I used store bought stock, with the gelatin. I didn’t notice a difference in jellyness between the two but obv homemade stock tastes better.
2- there is an expiry date on the box, not the individual packages that is super annoying. Apparently it won’t expire ever as long as it’s stored properly. But I can’t comment on that since I’ve never used expired gelatin!
3- it’s not a lot. There’s 1.5 cups of stock, and 1 cups of wine, don’t forget.
Also I’ve made this with lamb and with beef and with beef/lamb. I prefer just beef, but the hubs liked the just lamb better! I also prefer the marmite option. Enjoy and don’t over think it. It’s delicious no matter which way you go.
adding gelatine to a shepherd’s pie is icky! of all the renditions i’ve seen made over the years, not one person has ever used this as an ingredient. here’s a tip from a brit – don’t succumb to the weirdness!! the sauce in the pie generally thickens from reduction through allowing the mixture to simmer on a low heat.
bbc generally has a bunch of good recipes that are tried and tested by many. here is their version of the classic: https://www.bbcgoodfood.com/recipes/no-fuss-shepherds-pie