THE SEVENTIES NORTH BANK
Life President⭐⭐🦐
I am having a bit of a dis-as-tuh, dahling, whenver I make a cottage pie and am reaching out for some advice please, from anyone who thinks they can solve the issue.
We love a cottage pie - or shepherds' pie - in my house, doesn't matter which, my problem happens with both!
Every time I've made one in the last few years, the mash has sunk down into the meat so you end up with a meat and potato mix with a little bit of crusty cheesy topping - how can I stop the mash sinking?! Is it because there's too much gravy, or I've made the mash too soft...HELP!
The trick I use is to place the mince layer in the bottom of the dish you are going to cook it in and then place it in the fridge. Leave to cool thoroughly! You will know it has cooled long enough, when there appears to be what looks like a 'skin' on top of the mince. This 'skin' is strong enough to support the weight of the mashed potato. Balance small blobs of mash evenly over the mince and then spread using a fork. The ridges left by the fork in the potato will go nice and crispy when cooked in the oven.