Why did my mashed potatoes turn out like glue?

Using potatoes that have a low starch content can lead to a gummy texture when mashed. Red potatoes and other waxy varieties of potatoes are low starch, and not the best choice for mashing. The potatoes with the highest starch content are Russet or Yukon gold potatoes. Starchy potatoes absorb dairy products like milk, butter, or cheese really well and have a fluffy texture when mashed.

Why is my shepherd’s pie soggy?

Use a good starchy potato such as Yukon Gold or Russet, drain it well after cooking, and don’t over-blend the potatoes when mashing. Mash it just enough to combine all the ingredients. After baking the shepherd's pie remove a small portion to allow steam to escape, which will help to eliminate excess water. Follow these steps and you should end up with a creamy, fluffy Sheherd's pie that holds its shape.

How can you tell if a potato is starchy or waxy?

One way to tell is to cut the potato in half and rub the two halves together. If the halves stick to each other and the juice that seeps out looks cloudy, it is a starchy potato that will be good for mashing. If water seeps out from the potato halves and they won't stick together, you most likely have a waxy potato that will hold its shape when it's boiled.

Best Shepherd's Pie Recipe with Cauliflower/Potato Crust

Ingredients

Scale

1.5 pounds lean ground beef
2 Tablespoons finely minced garlic
2 Tablespoons finely minced shallot
6 oz can tomato paste
8 oz. can tomato sauce
12 oz. frozen peas and diced carrots
1 1/2 cups water or beef broth
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons worcestershire sauce
12 oz. frozen cauliflower
5 cups peeled and diced potatoes
1 cup cottage cheese (2% milkfat)
1 1/2 teaspoons additional salt, for the mashed potatoes
1/2 - 3/4 cup shredded cheddar cheese
salt and pepper to taste

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Instructions

Start by bringing a large pot of water to a boil. Add frozen cauliflower and continue to boil while you prepare the rest of the ingredients.
In a large skillet, brown the beef with the garlic and shallot. Drain off any excess fat.
Add the tomato paste, water, tomato sauce, 1 teaspoon salt, pepper, and Worcestershire sauce.
Add the frozen peas and carrots, and cook and stir for about 10 - 15 minutes until heated through.
Add the peeled and diced potatoes to the cauliflower still boiling in the pot, and bring it back to a boil. Continue boiling until potatoes are tender.
Drain the water from the potato/cauliflower mixture and pour into a mixing bowl. Sprinkle with 1 and 1/2 teaspoons salt.
Blend the cottage cheese in a small blender or a hand-held immersion blender until thick and creamy, with no lumps. Add to the potato mixture in the mixing bowl.
Mash potato mixture by hand, or using an immersion blender until it's light and fluffy. Don't over-blend.
Spread the beef mixture in the bottom of a casserole dish.
Spread the potato mixture evenly over the top. Sprinkle with ½ - ¾ cup cheese, and salt and pepper to taste.
Bake at 350 degrees for 25 minutes.
Optional: Turn oven to broil and broil for 2 minutes, or until the cheese is bubbly and the top has developed a nice crust.
Before serving, scoop out a portion and let the steam escape so the casserole can "set". This prevents a watery texture.

Author: Beneficial Bento
Prep Time: 25 minutes
Cook Time: 27 minutes
Category: Main dish recipe
Method: bake
Diet: Low Calorie