Shepherd Pie brings back a lot of memories. This is because I have to make a potato mash for it.

Two and twenty years ago my ex boyfriend went to Malaysia to meet me. The very first Western dish I made for him is mash potatoes. He was telling me how to make it nice as he finds the ones in Malaysia, funny tasting. I still remembered he said taste like chicken?

He was mashing the boiled potatoes but for some reason I can’t remember why, he had to pop to the sundry shop and left me to continue. So like a true Malaysian I sat on the floor and mash the boiled potatoes adding in butter slowly, alternating with a milk, a pinch of salt, some freshly ground pepper like I was told.

When he came back from the shop I had finished and he was shocked to discovered I added in the entire 250g of butter Well I was not told how much to add in! I was tasting as I was adding and it tasted better and better with more butter and so I added more and more butter until the whole block was gone!

The silly things we do that now seems so funny. Nowadays I am only using half a block but I have moved from using milk to cream for that really rich taste.

Just for some extra information –

If you use lamb mince it’s Shepherd Pie

If you make with mince beef and red wine it is Cottage Pie.