Perfect mashed topping for shepherd's pie
A silky, substantial mashed potato topping provides the contrast and comfort that makes shepherd's pie a family favorite. Use starchy or all-purpose potatoes, and make the mash slightly firmer than usual so it holds up during baking and forms a golden crust.
Steps for the topping:
- Boil peeled potatoes until very tender, then drain and steam dry briefly.
- Mash or rice the potatoes, folding in warm butter and hot milk just until smooth.
- Add salt, pepper, and a touch of nutmeg if desired. For extra flavor, fold in grated Parmesan or sharp cheddar.
Tips for texture and browning:
- Slightly thicker mash prevents the topping from becoming runny when the filling heats.
- Pipe or spread evenly over the meat and vegetable filling, then rough up the surface with a fork for craggy peaks that brown nicely.
- Brush lightly with melted butter or dot with extra butter before baking to encourage a crisp, golden top.
Baking: Place under a hot oven (375–400°F / 190–200°C) until the topping is set and browned at the edges. Let rest for a few minutes before serving so portions hold their shape. The result should be a creamy interior with a deliciously buttery, slightly crisp crust.