I made the filling with chopped onions, garlic and carrots, ground beef, peas.
I added a packet of onion soup mix, plus beef stock and flour, and of course salt and pepper.
The potatoes were boiled then whipped with butter, milk, sharp cheddar and seasoned to taste.
The flavor is spot on but I feel the presentation is lacking.
Any tips on keeping the potatoes from separating from the edge of the pan?
by seekmelissa
6 Comments
I like Marsala in the meat filling
Presenting lacking??? It looks amazing!
My preference would be more browning, but I like more browning than most.
That is definitely in the “sweet spot” as far as how it looks
Nutmeg.
When potatoes are the topping, it’s better to use a container that is just a little deeper (taller) than the filling, and make the potatoes just a little looser than you would if you were serving them mashed. This lets the taters spread out just a bit, and keeps them from getting to dry. The fork pattern presentation is not attractive. You can use a spoon to get nice swirly patterns, or pipe the potatoes on in a million different ways. The spoon way is good for beginners, and will leave it looking more rustic.
It looks delicious. When can I come over for dinner?
I would add a couple of splashes of Worcestershire sauce to the meat to add more umami. Or maybe a bit of tomato paste when you’re cooking off the meat, perhaps.
Looks damned good to me. Potatoes separating is normal, they lose some moisture when they cook.
You could chop some herbs and sprinkle on top. I’ve also been known to make a colcannon as my topping.
Can also mix beaten eggs into the mashed potatoes. They will help with flavor, texture, and browning.