Shepherd’s Pie Done RIGHT
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Today we’re doing Shepherd’s Pie RIGHT by addressing the technical mistakes that will take it from good to great. Click here …
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The big thing is the mutton instead of beef, since with beef it's not Shepherd's Pie, it's Cottage Pie.
Lamb mince is used in shepards pie, Beef mince is used in cottage pie.
Oooooooooo! That looks so so good!
This is not done right at all. All you need is the right kind of spuds (ie which will crisp), minced lamb, good quality lamb stock, flour, onion, salt and pepper. If you use beef/beef stock it’s cottage pie. This man knows FA.
Looks fantastic! One little quibble – you said ground beef works just as well. If you use ground beef you have a cottage pie, not a shepherd's pie. But both are delicious, and otherwise identical, so just a quibble.
Watched this video. Saw a boneless leg of lamb that weighed in at 3lbs the next day. It was meant to be. Brought it home, ground it down and made this — so good! Great recipe.
"Shepherd's Pie is baby food," Keith Richards. "The secret is extra onions, sauteed, thrown on top, and then under the broiler," said Keith.
Notice he is using a Gas stove that the left wants to get rid of
Fennel absolutely no way! beef is a cottage pie lamb a shepherds pie
Inspired. I'm making it. BTW- As an A-1 drinker for 40 years the affirmation I get from you partaking is heart warming. My wife and kids think it's weird. PS- I NEVER use it on steak… Verboten!!
I am becoming a big fan of Brian's. I am yet to use this Shepherd Pie recipe but it looks like a far cry from some of my attempts. I am going to give it a go soon. On another note, I did jump online quickly and ordered 2 bags of Catalina Crunch. It is truly the foulest tasting cereal I have ever tasted! Perhaps Brian was obligated to say something nice because they were his sponsor? I'd say, if regular cereal is too high in sugar and fat and too processed, I would rather just stop eating cereal altogether. I had one mouthful of this Catalina stuff, and decided to trash them. It was that bad. Don't buy it.
Using ground beef would be make this a cottage pie. 😁 …The More You Know 💫
In the UK if you make this with ground lamb (which we call lamb mince) it's called "shepherd's pie", if you make it with ground mince (which we just call mince) it's officially called "cottage pie". But in practice lamb mince is far harder to get and more expensive than beef mince so most folks nearly always make it with beef mince and call it "shepherd's pie" anyway. Arguably it tastes better and is certainly more authentic made with lamb mince.
What a chef..he knows nothing.
When did a Shepherd herd cows?
Shepherds pie needs sheep/lamb!
No corn
Not a Sheperd's pie
Real shepards pie is lamb. Any other meat is called Cottage Pie.
I don't think I have ever had a bad Sheperd's pie !
Just made this with turkey. Amazing
If you REALLY wanted to do shepherds pie RIGHT, you would throw it in the trash immediately.
you had me at boring 1 note potato crust. Sounds much better than crunchy potatoes.
Really enjoyed the recipe, added some balsamic vinegar in with the worchestire sauce, thought it added some more flavor. Thanks Brian
Sorry but as a Brit that is not 'Shepherd's Pie Done RIGHT',
No Fennel, No Garlic, No Beef paste, , No Red wine, No AP flour, No Olive oil, No Parmesan, No Heavy cream, No Sour cream,
You Americans always have to complicate things, I KNOW I lived over there for 10 years.
Ingredients
• 1 tbsp sunflower oil
• 1 large onion, chopped
• 2-3 medium carrots, chopped
• 500g pack lamb mince
• 2 tbsp tomato purée
• large splash Worcestershire sauce
• 500ml beef stock
• 900g potatoes, cut into chunks
• 85g butter
• 3 tbsp milk
Method
• STEP 1
Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
• STEP 2
When soft, turn up the heat, crumble in 500g lamb mince (ground Lamb but Mutton or Whether is better if you can get them) and brown, tipping off any excess fat.
• STEP 3
Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
• STEP 4
Pour over 500ml beef stock (Lamb/ Mutton/Whether is way better) , bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
• STEP 5
Meanwhile, heat the oven to 320F, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk. You may add a good strong grated Cheddar at this point if you wish to your own taste, and also add some of the grated Cheddar as a topping when you place it in the oven.
• STEP 6
Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
• STEP 7
Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
• STEP 8
Leave to stand for 5 mins before serving.
I can’t find your chicken Katsura recipe??????
Beef would make a cottage pie
Your videos are inspirational! I have enjoyed watching especially the last three months while home recuperating from surgery and made many of your recipes along the way. Shepherds pie, beef stew, bread, lasagna, chicken parm,mozzarella sticks , and many more. My family LOVES the result. Keep it up, we look forward to every new video. Best wishes.
one of the best on youtube
2-3 egg yolks work well for mash creaminess.
I always add some worcestershire sauce to mine. Adds a great extra flavor. Also, I generally use 1 part ground pork for every 2 parts ground lamb
I just searched “Shepherd’s Pie” and this video came up. I’m making it this week! Thanks!
Yikes
For proper restaurant mash, you should watch Marco Piere Whites video when he cooked lamb cutlets for Keith Floyd.
This is cottage pie ( ground beef) and not shepherd's pie, which is made with ground lamb. Still delicious, but not the same dish! ☺ Definitely agree that getting all that pan scrapple into the gravy is the trick to the best flavor. Olde English trick is to keep all that beef fat and place it in to the fridge for later use. It's delicious as "bread and dripping" with salt.. Yummm! Good olde fashioned poor man's food and zero waste!
I am one of many people who are sick of recipe measurements given by American chefs & cooks being given in metric instead of pounds. All of our measuring devices measure in ounces, cups, pounds etc. & not in metric measurements. So please guys if you want us to try your recipes then give us the American measurements & not metric or else give both.
Impressive richness! I make a shepherd’s pie variant once a month, so many combinations ! Will give this one a shot very soon.