[Madge]

I am making the shepherd's pie recipe that was in this past Wednesday's Toronto Star. It is by Chef Lynn Crawford who has recently returned to Toronto from New York. I want to cook and serve this tomorrow but am wondering if it is ok to make the potato/squash topping ahead of time or will the potatoes dry out. Thanks.

[Dana]

I would think you could keep the potatoes moist by covering them well in the fridge. I think I might be concerned that they'd taste 'left over'. Seems like white potatoes get a funny, sort of left over flavor, but it may just be me. Or my scanky fridge.

[ronbeaux]

Could you vacumn them???

[Corgi Man]

ronbeaux, on 23 January 2010 - 04:49 PM, said:

Could you vacumn them???

You might get away with vacuuming them if you put them on pulse or lightly vacuum. If they were fluffy, you don't want to compress them. I'm thinking you might want to warm them up so they are pliable when you assemble the pie. Cold mashed anything tends to be congealed and hard to work with. These are just thoughts, Madge. Not first-hand knowledge of what you're asking about.

[Madge]

Thanks everyone. I went ahead and put them on as my kitchen was a train wreck and I couldn't bear the thoughts of having it all cleaned up and then starting in again tomorrow. I made them a little looser than usual and also they have butternut squash mixed in with the potatoes. I guess if they taste funny we'll just have to have another glass of wine

[ronbeaux]

Now that is something I am good at. A train wreck kitchen.

Also the patio, and the comp site, and the............

[Marlene]

Madge, on 23 January 2010 - 01:10 PM, said:

I am making the shepherd's pie recipe that was in this past Wednesday's Toronto Star. It is by Chef Lynn Crawford who has recently returned to Toronto from New York. I want to cook and serve this tomorrow but am wondering if it is ok to make the potato/squash topping ahead of time or will the potatoes dry out. Thanks.

I was offline most of yesterday so I missed this. I haven't seen that recipe, but I often make up my shepherd's pie the day before, and stick the whole thing covered in foil or saran wrap, in the fridge. When you cook it, just brush the potato topping with some melted butter. It should be just fine. Bu tthen my topping usually has an egg beaten into it so I don't know if that makes any difference.

The concept is the same when I do potatoes madelaines or cheese puffs, both made from mashed potatoes. I always make those ahead and never had a problem.

[Madge]

The shepherd's pie turned out fine putting the potatoes on the day before. This topping was really interesting with yukon golds, butternut squash and parmesan. Thanks everyone for your advice.

[Corgi Man]

Madge, on 25 January 2010 - 12:01 PM, said:

The shepherd's pie turned out fine putting the potatoes on the day before. This topping was really interesting with yukon golds, butternut squash and parmesan. Thanks everyone for your advice.

You say the topping was interesting, but did you like it? Would you make it again? What did it look like?

[Madge]

Yes, I did like it, yes I would definitely make it again and yes I will post a picture.