Hi everyone, had a massive disaster with making shepherds pie today. I’ve made this a hundred times, always turns out perfect, but today when I put in the minced lamb it released a LOT of liquid/fat. Normally it just oozes a little, this time it became like a soup. So I increased the temperature and cooked away the fat, but when it dried down the lamb had taken on a slimy/greyish texture.
The onions/garlic/carrot/celery that had gone in first had literally disappeared, normally you can see bits of it between the meat, and the whole thing had reduced to a small amount. The lamb had also become lumpy instead of small minced bits. When I added the tinned tomatoes and stock, it looked shiny and thick, not loose and clear like it normally does. Can someone please help me figure out why this happened, I always use the same ingredients. Maybe the lamb I bought this time (the same I always buy) had a high fat content? Thanks heaps!