Making a good mash is key in any shepherds pie. And nowadays in our visual era where peoples perception of something whether its good or not is base on it's appearance, it should look as good as it taste.
Here's my tips and trick to make a good tasting mash as well as a good looking one.
(personal portion for myself after making all the mash for customers)
There are some recipes where it uses egg wash to get it looking golden brown after coming out of the oven but why brush it on top when you can not only make it look good after baking but you get the flavor of eggs into the mash as well.
Here's a recipe which I learned which is to combine eggs, just the yolks, right into the mash mixture. My mash also has cheese in it as well as butter and some chicken stock powder. It'll seriously boost the taste of your mash potatoes to the next level, making it creamy, buttery, and rich in flavor.
Put it in a 230 degree celcius oven for about 20-25 minutes and you'll get a really good golden brown mash. Not like the one below as it was my first try trying to get the temperature of the oven right. This one went in at 200 degrees celcius and didn't brown so well.
You can also put some cheese on top of the mash to make it even more decadent. But if you don't want so much cheesy flavor like me then just omit the cheese out as you already have cheese in the mash potatoes.
For my filling I used pulled beef that I had leftover from an event. It's cooked with sauteed finely chopped onions and grated carrots with some tomato paste and beef/chicken stock. Add some rosemary and stew it for about 20-30 minutes. For a little more depth, you can add in some cream or milk. Mine I add in evaporated milk as I like to use it for many of my stews making it creamy and giving it a slight sweetness.
Super delish with the mash on top which more leftovers of that pulled beef can be used for a pasta ragu. Ah the leftover usages are endless :D
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