How do you make a proper shepherds pie crust?
When you make mashed, or creamed potato, as I call it, you would normally mix in a little milk and butter. Perhaps you are using creamed and not ‘mashed’ potato. Here’s what I do, and it works every time. Cook the potato well, and leave it a little moist to help with the mashing. (Water will evaporate as the pie is heated) It also helps to make sure you use the right type of potato, i.e., one of the floury varieties like Maris piper. Spoon the potato on the meat starting round the edge of the dish to ensure a good seal, and gradually fill in towards the centre, and smooth over. Next, melt some butter in a cup in the microwave and brush liberally over the top of the potato. Take a fork and drag it over the potato to make ridges which will brown as the pie heats up. To make it a little different grate some cheese over the roughed potato. The cheese will crisp and give that extra little ‘something’ to what should be a great dish. For extra quick crispness try putting under the grill for a
