Why Serving Shepherd's Pie Straight Out Of The Oven Is Such A Big Mistake

Properly executed, shepherd's pie is a delicious, savory casserole that is comforting, hearty, and can feed a family. But although it's relatively simple to prepare, there are a handful of mistakes everyone makes when cooking it, from soggy mashed potatoes to choosing the wrong baking dish. Serving it straight out of the oven is another — and it's a big one. 

For the uninitiated, shepherd's pie is a traditional one-pan dish with roots in the British Isles. It consists of ground lamb, a vegetable medley (popular additions include onion, carrots, celery, corn, and peas), and best of all, a layer of creamy, golden mashed potatoes on top.

Why is serving shepherd's pie immediately a no-go? The most obvious and important reason is that, just like other baked dishes and casseroles (think mac and cheese, lasagna, and chicken pot pie), it's piping hot and you'll burn your mouth if you try to eat it right away. So, as hard as it is, you'll need to let that casserole cool a bit first. But there are plenty of other valid reasons your shepherd's pie needs a moment, including enhanced flavor and texture, as well as the path to achieving that hearty, picture-perfect slice. But how does resting result in a shepherd's pie that's both juicy and flavorful, without any of the unwanted sog, and all while maintaining its shape for a more appetizing presentation when served? 

Resting your shepherd's pie for 10-20 minutes before serving gives its flavors a chance to marry and mingle and improves its consistency, giving you easier-to-serve slices that hold their shape. Since the lamb was cooked with a little stock and Worcestershire, it goes into the casserole with a good bit of liquid. Factor in the additional juices from the lamb itself, and you run the risk of your casserole being loose, watery, and not nearly as flavorful. This is why, like steak, shepherd's pie needs time for the juices from the lamb to reabsorb into the casserole. The rest of the sauce will also thicken as it sets.

Resting is also important when the recipe calls for cheese (on top or mixed into mash). Though cheese isn't traditional here, it's a common add-in, so just let it cool a bit to set so the sauce (and cheese) all congeal. This will give the pie that great cheese pull and not a landslide of hot liquid magma off the top or pouring out the slice as soon as you lift it out of the dish.

Once properly rested, your shepherd's pie (or cottage pie — beef instead of lamb) will be rich and flavorful, easy to serve, and properly gorgeous on the plate. Here are a few more tips to bring this old-school comfort dish back to your kitchen and a two-meat combo that makes shepherd's pie unforgettable.