Shepherd’s pie is not a tricky dish, but it still rewards a bit of care. I tried this recipe from Serious Eats last night and it was great. It features a couple of my favourite Serious Eats recipe tricks: the use of gelatine to thicken a sauce and the addition of umami bombs—in this case Worcestershire sauce and Marmite, though I used Vegemite instead. Too bad they couldn’t work the reverse sear in there somehow too!
I ended up skipping the cream and parmesan in the potatoes. After tasting them while mashing I felt like I’d be running into the law of diminishing returns by adding more dairy. They already tasted great; how much extra flavour would I really be getting from all the extra calories and saturated fat on top of the butter already there?