The best thing about Sheppard’s Pie, to me, is a crispy top browned in the oven. It’s a firm crust that gives way to moist potato goodness and all the treats concealed inside.
I’ve experimented for years on how to get it just right. Here’s our conclusion:
- Before cooking, level your potatoes with a spoon.
- Lightly brush the potatoes with a bit of oil (we use soya but any vegetable oil will do)
- Rough up the surface with a fork. You’ll notice that some of the oil will be worked into the potato while most will stay on the surface (this increased surface area will easily brown):
And if you think these look good – check out our best roasted potatoes which offer a related trick that changed my relationship with spuds.