Why does my mash sink in cottage pie in the oven?

Mallie Kiehn asked a question: Why does my mash sink in cottage pie in the oven?
Asked By: Mallie Kiehn
Date created: Thu, Apr 8, 2021 10:56 PM

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Those who are looking for an answer to the question «Why does my mash sink in cottage pie in the oven?» often ask the following questions:

📢 Why does my mash sink in cottage pie?

One of the key tricks with a good Cottage Pie is to get the beef filling to the correct texture… Keep an eye on the filling whilst it is cooking, adding a little water if it starts to dry out. The other trick to stop the mashed potato from sinking is to let the beef filling cool before adding the mashed potato.

Question from categories: traditional cottage

📢 Why does my mash sink in cottage pie recipe?

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.

📢 Why does my mash sink in cottage pie sauce?

I'd say it's not a mash problem but a mince problem. There should be very little liquid left after you've cooked the mince. Also it helps to wait until the mince has cooled down before putting the mash on top. Do a spoonful around the edges then fill in the middle, make sure you don't have any gaps.

9 other answers

Mash with butter, no milk. Works a treat and no sinking. You could put a layer of wafer-thin raw potatoes on top of the filling. They would cook quickly because they're sitting in the gravy, but still make a shelf for your mashed potatoes.

Why does my mash sink in cottage pie? One of the key tricks with a good Cottage Pie is to get the beef filling to the correct texture. Keep an eye on the filling whilst it is cooking, adding a little water if it starts to dry out. The other trick to stop the mashed potato from sinking is to let the beef filling cool before adding the mashed potato.

Why does my mash sink in cottage pie? One of the key tricks with a good Cottage Pie is to get the beef filling to the correct texture. Keep an eye on the filling whilst it is cooking, adding a little water if it starts to dry out.

Why does my mash sinking cottage pie? One of the key tricks with a good Cottage Pie is to get the beef filling to the correct texture. Keep an eye on the filling whilst it is cooking, adding a little water if it starts to dry out. The other trick to stop the mashed potato from sinking is to let the beef filling cool before adding the mashed potato.

Spoon the mash all over the mince in little bits - don't attempt to put it all on in one go, or it will sink into the mince. Once you've gently spooned over all the mash, drag a fork lightly over the top to create ridges and dot with little bits of butter - this will help the top go nice and crispy in the oven.

If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. STEP 10 If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning.

Why does my mash sink in fish pie? One last note on the recipe; if you are making mash topping, do make it well in advance so that it cools significantly. Putting hot mash on top of the hot fish mix results in the potato sinking into the fish mixture so the whole thing looking like some kind of deranged smoothie.

It's important that your mash isn't too sloppy, or rich, or it will melt into the gravy beneath – I like Nigel Slater's tip about dotting the top with butter before baking, to add an extra touch ...

Cottage Pie is one of those rare foods that is truly perfect to make in advance. It will keep in the fridge for 4 days – assembled and ready to heat, or once cooked. You can also freeze Cottage Pie 100% perfectly. You can bake from frozen – though it does take around 1 hour (it’s a formidable block of ice!!) or thaw then bake.

Your Answer

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