Shepherd's Pie - You Suck at Cooking (episode 122)
Shepherd's Pie, not to be confused with Shepherd's Cake, is a delicious savory pie which looks and tastes nothing like dessert.
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Recipe
Chop finely or shred a big ass onion
Shred a big carrot (or two medium carrots)
Shred or finely chop 2 or 3 garlic cloves
Heat up some olive grease in a pan on medium
Fry the onion, carrot, and garlic for a few minutes until soft
Create a ring of fire and put around a pound or 500g beef in the middle
Add in a teaspoon of salt and some triple P
Brown the beef and then reunite all of the food components
Add in:
1 tablespoon Wercestishire sauce
1 tablespoon red wine vinegestishire sauce
1 small tin of tomato paste
A pinch of rosemary
A pinch of thyme
Let me know if I forgot anything
Wangjanlge together until thoroughly combined for a couple minutes
Add in a cup of broth: beef, chicken, veggie, barguest, grindelow, whatever
Thaw a wild peasicle then add in some peas (an amount that you think is good)
Add in some apple corn (an amount that you think is good also)
Wangjangle into Shepherd’s Slop, until it gets thickish again
Go back in time 20 minutes
Cut up some potato chunks
Boil them in extremely salty water for 15-20 minutes or until you fork says so
Mash them with some butter and milk or cream, then add in some garlic powder and parmesan or grana padano, or some other cheese if you want
Wangjangle until they are literally clouds
In a 9 X 9 baking dish (or whatever you have), put the Shepherd’s Slop downstairs, and the starch frosting upstairs, then add some diary sprinkles
Undoh’s on three seventy fundoh, bake for 20 to 30 minutes until the top starts to brown
Take that dish of Shepherd’s Pie out of the undoh then let it sit for ten minutes then serve to your friends, or your enemies, depending on the mood you’re in.
How to Make The Perfect Shepherd's Pie/Cottage Pie | Chef Jean-Pierre
Hello There Friends, Today I'm going to be making one of my favorites. Shepherd's Pie, or since it's made with beef, a Cottage Pie. This is so delicious and you must make it with my buttery yukon gold mashed potatoes. Remember to get a perfect slice you must refrigerate it and then reheat it after cutting. Let me know what you think in the comments below.
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Shepherd's Pie | Basics with Babish
This video is sponsored by Bushmills. For more from Bushmills, click here:
Unlike most St. Patty's Day celebrations, shepherd's pie is full of distinctly Irish ingredients. Treat yourself to this easy, flavorful, comforting classic - and leave out the green food coloring. There are peas and chives, those are all the green you need.
Recipe:
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Perfect Shepherds Pie!
#shorts #shepherdspie #pie
Shepherds Pie
Ingredients:
2 lbs Ground Lamb or Beef
3 lbs Russet Potatoes (pealed and cut)
1 Medium Onion (finely diced)
2-3 Carrots (finely diced)
2-3 Ribs Of Celery (finely diced)
2 Tbsp Garlic (minced)
1-2 Tbsp Fresh Thyme
2 Tbsp Tomato Paste
1-2 Tbsp Flour
1 Cup Cabernet Red Wine
1 Cup Beef Stock
1-2 tsp Worcestershire Sauce
3/4 Cup Peas
1-1.5 Cups Freshly Grated Parmesan Cheese
Butter
Milk
Olive Oil
Fresh Parsley (optional)
Salt and Pepper
Instructions:
In a large pot filled with water, add the cut potatoes and some salt. Bring to a boil until the potatoes are soft then drain. Mash the potatoes until smooth with a stick of butter and some milk. Season to taste with salt and pepper then set aside.
In a large pan on medium high heat, add 1 Tbsp of olive oil and the ground meat. Brown the meat then season with salt and pepper. Remove from the pan and set aside.
In the same pan, discard the fat (if any) and reduce the heat to medium. Add 3 Tbsp of butter and the diced onions. Caramelize the onions slightly then add the carrots and celery. Cook for around 5-7 minutes then add the garlic, thyme, and tomato paste. Bloom the tomato paste, then mix into the veggies. Sprinkle in some flour, and mix.
Next add the wine and bring to a simmer. Add the beef stock, Worcestershire sauce, and ground meat back to the pan. Let reduce and simmer on low heat until the filling is thickened and the vegetables are soft, about 15-20 minutes. (Add more stock if needed). Add the peas to the pan and season with salt and pepper to taste.
Next in a lightly greased 9x13 casserole dish, spread the meat mixture evenly in the bottom of the pan making sure to pack it in tightly. Spread the mashed potatoes over top of the meat filling evenly and top with a generous layer of Parmesan cheese.
Bake in the oven set to 375 degrees Fahrenheit for 35 minutes then place under the broiler for about 3-5 minutes to brown the parmesan cheese. (Make sure to keep a close eye on it so the cheese does not burn). Let the shepherds pie rest for 20 minutes.
Slice, serve and garnish with parsley.
Enjoy!
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Shepherd's Pie | Easy Quick Delicious How To Make Recipe
How to make the most delicious Shepherd's Pie. This recipe is easy to follow and the results are amazing. This Shepherd's Pie is the perfect comfort food for those winter days. Jump into the kitchen and make this today. Enjoy!
Serves 6 to 8
Instructions
Mashed Potato -
1kg (2.2lbs) - Kestrel, Russet or Yukon Gold Potatoes
4 Tbsp (56g) - Unsalted Butter, Softened
1/3 Cup (80ml) - Whole Milk, Warmed
2 - Free Range Egg Yolks
4 Tbsp (30g) - Parmigiano Cheese (Parmesan)
2 Tbsp - Olive Oil
1kg (2.2lb) - Lamb Mince
1 - Carrot, Peeled & Grated
1 - Brown Onion, Grated
3 - Cloves of Garlic, Grated
3 - Sprigs of Thyme, Roughly Chopped
1 - Sprig of Rosemary, Chopped
2 Tbsp (50g) - Tomato Paste
2 Tbsp (30ml) - Worcestershire Sauce
1 Cup (250ml) - Red Wine (Can be substituted for 1 Cup (250ml) Vegetable or Chicken Stock
1 Cup (250ml) - Vegetable or Chicken Stock
Seasoning to taste
How To Make Vegetable Stock -
How To Make Chicken Stock -
Music in this video
Song - Coffee and Unicorns
Artist - Henyao
Song - Totem Waves
Artist - Giants Nest
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
#StayHome #StayAtHomeAndCook #WithMe
Thanks for watching!
Guaranteed Clean Plates! My Family Favourite Shepherds Pie
Comfort food alert! My Traditional Shepherd's pie with creamy mashed potato and rich gravy just like your mum used to make!
I'm sharing with you my top tips for the perfect crispy top, creamy mash and rich meat sauce, plus I'll show you how to get a jug of lovely rich gravy to go along with it.
You REALLY Don't want to miss this one!
Free Printable Recipe is available on our site:
Oven Temp 200C (400F) Fan Oven
Ingredients:
1.8kg (4 lb) floury potatoes - such as Maris Piper, peeled and chopped into large chunks
2 tbsp vegetable oil
2 large onion ,peeled and chopped
2 stick celery ,finely chopped
2 carrot ,peeled and finely chopped
900g (2 lb) minced lamb
1 tsp salt
1 tsp black pepper
2 tbsp Worcestershire sauce (check it's a gluten free version if needed)
1l (4 1/2 cups) beef or lamb stock
120ml (1/2 cup) double (heavy) cream
120g (8 tbsp) unsalted butter
2 heaped tbsp cornflour/cornstarch
Process:
1. Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes.
2. While the potatoes are cooking, preheat the oven to 200C/400F. Heat the oil in a large frying pan.
3. Add the onions, celery and carrot and cook on medium heat for five minutes until they start to soften.
4. Add the minced lamb and cook until browned – breaking up any pieces as you go.
5. Add in half the salt and pepper, the Worcestershire sauce and stock. Simmer for 5 minutes.
6. By this time, the potatoes should be cooked. Drain the potatoes and mash using a potato ricer.
7. Add the cream, butter and remaining salt and pepper and mix together.
8. Mix the cornflour with two tbsp of cold water and stir into the simmering lamb mixture to thicken the sauce (you may need to add a little more if you like it thicker).
9. Turn off the heat and use a slotted spoon to scoop out the lamb mixture and place into a large baking dish. This should leave most of the gravy behind in the pan.
10. Top the lamb with the mash potatoes, and flatten out with a spoon.
11. Rough up the top of the mash with a fork (so you get nice crispy bits).
12. Place in the oven for 20 minutes until the mashed potato is golden brown.
13. Heat up the gravy, then serve the shepherd’s pie with the gravy and some green veg.
Notes:
Can I make it gluten-free?
Yes! Use gluten-free stock. Also check your Worcestershire sauce brand is gluten-free - then you're good to go.
Any Leftovers?
You can freeze them or, what Chris loves to do is, fry them up in a frying pan until the edges are crispy then eat them in a sandwich. Sounds weird but it actually tastes AMAZING!
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