Famous chef explained how to prepare the perfect filling for shepherd's pie

With the onset of cold weather, we usually say goodbye to light snacks and switch to more high-calorie foods. A great example here is shepherd's pie, which contains minced lamb, vegetables and mashed potatoes.

The Mirror was interested in the secrets of cooking this popular dish. The publication shared with its readers the advice of the famous English chef, restaurateur, author of popular books and TV programs on cooking, James Oliver.

SSPDaily told about a "secret" method that greatly improves the taste of shepherd's pie.

Thus, Jamie Oliver believes that a "great trick with mashed potatoes" can take the pie to the next level. He talked about this in his YouTube video.

"Initially, this recipe was created to make economical use of dinner leftovers," the chef shared, and then explained how to make the pie filling as crispy as possible.

"First," he said, "boil two and a half kilograms of potatoes."

"Add a pinch of salt, a pinch of pepper and butter and mash to perfection."

Oliver noted that you should never add milk to mashed potatoes. Instead, he puts "about 50 or 60 grams of fine cheddar," which gives the potatoes a more delicate flavor.

In shepherd's pie, he said, the mashed potatoes "completely surround the filling," and the key is to get a "crispy potato crust."

He said, "Brush the dish with a little drained lamb fat and then sprinkle with fresh thyme sprigs."

"Is it worth the trouble? Yes, it is. Does it guarantee extra pleasure? Yes."

He also recommended adding "breadcrumbs for extra crunch."

Oliver went on to recommend letting the mashed potatoes cool and then putting them in a dish with the lamb fat, thyme, and breadcrumbs, laying them "on the sides."

After adding the filling, the pie should be baked at 200 degrees in the lower part of the oven for an hour and 10 minutes.