Update on the whole gelatin thing… (Shepherd’s Pie!)
Update on the whole gelatin thing… (Shepherd’s Pie!)
by Youareafunt
3 Comments
Youareafunt
Original post [here](https://www.reddit.com/r/seriouseats/comments/1asbpi4/questions_about_gelatin_related_to_shepherds_pie/). In the end I bought some different gelatin, which seemed more in line with the recipe (ie. 2 sachets were about 14g). The volumes were quite hard work for a Japanese kitchen – had to do the potatoes in two batches. And it’s difficult to get pure beef mince here, so I ended up getting pork/beef mince – about 400g of 7:3 beef:mince (which I used for the first batch, which in the recipe is browned more aggressively than the latter part) and the rest 6:4. Couldn’t get peas, so replaced them with additional carrots. Bought 400ml of cream and didn’t want to waste it so threw the extra 40ml in to the potatoes, lol.
The results were okay! A bit liquidy on first eat; more solid when reheated. But my daughter absolutely scarfed it down and asked for more, even though she is normally pathologically averse to onions and carrots, lol.
Thanks again for all the advice in the original thread!
Good! I never use the gelatin, and it always holds together. I drain the fat well and thoroughly reduce the liquids at each step.Omit the marmite, as well. The base is so tasty that I think it’s hard to mess it up. Everyone I’ve served it to gobbles it up like your daughter, lol. I made hand pies from the filling and those were also a hit.
3 Comments
Original post [here](https://www.reddit.com/r/seriouseats/comments/1asbpi4/questions_about_gelatin_related_to_shepherds_pie/). In the end I bought some different gelatin, which seemed more in line with the recipe (ie. 2 sachets were about 14g). The volumes were quite hard work for a Japanese kitchen – had to do the potatoes in two batches. And it’s difficult to get pure beef mince here, so I ended up getting pork/beef mince – about 400g of 7:3 beef:mince (which I used for the first batch, which in the recipe is browned more aggressively than the latter part) and the rest 6:4. Couldn’t get peas, so replaced them with additional carrots. Bought 400ml of cream and didn’t want to waste it so threw the extra 40ml in to the potatoes, lol.
The results were okay! A bit liquidy on first eat; more solid when reheated. But my daughter absolutely scarfed it down and asked for more, even though she is normally pathologically averse to onions and carrots, lol.
Thanks again for all the advice in the original thread!
I might try the Felicity Cloake [recipe ](https://www.theguardian.com/food/2020/apr/15/shepherds-pie-recipe-felicity-cloake)that I mentioned in that thread next time, just to compare, although it is pretty similar (and possibly partly based on the serious eats recipe? Not sure).
Good! I never use the gelatin, and it always holds together. I drain the fat well and thoroughly reduce the liquids at each step.Omit the marmite, as well. The base is so tasty that I think it’s hard to mess it up. Everyone I’ve served it to gobbles it up like your daughter, lol.
I made hand pies from the filling and those were also a hit.
It looks great! Glad the recipe worked out