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Shepherd's pie topping Recipe

British · Topping · 35 min total

A creamy, buttery mashed potato topping that forms the golden crust on a classic shepherd's pie. This recipe yields a smooth, flavorful topping that browns beautifully in the oven.

Ingredients

• 2 pounds (about 4 large) russet potatoes, peeled and cut into 1-inch chunks
• 1/2 cup whole milk
• 4 tablespoons unsalted butter, softened
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg yolk (optional, for extra richness)

Instructions

1. Place potato chunks in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium-high and simmer until potatoes are fork-tender, about 15-20 minutes.
2. Drain potatoes well in a colander. Return them to the pot and shake over low heat for 1-2 minutes to evaporate excess moisture.
3. Mash potatoes with a potato masher or ricer until smooth. In a small saucepan, warm the milk and 2 tablespoons of the butter until butter melts.
4. Pour the warm milk mixture over the potatoes, add salt and pepper, and mash or stir until creamy. If using egg yolk, beat it in now. Adjust seasoning to taste.
5. Spread the mashed potatoes evenly over the shepherd's pie filling, creating peaks with a fork for browning. Dot with remaining 2 tablespoons butter.
6. Bake in a preheated 400°F oven for 20-25 minutes, until topping is golden and filling is bubbling. Let rest 5 minutes before serving.

Tips

• For extra creamy potatoes, use a ricer or food mill instead of a masher.
• The egg yolk helps the topping brown and gives a richer flavor, but can be omitted.
• Leftover topping can be stored in an airtight container in the fridge for up to 3 days.

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