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Hope you do w british recipes people love good recipes..😅😅❤❤thankyou..

Send some other good meals plse recipes..

I look forward to make and see how they like know they love madhed

I will make this oneday for myIrish grand kids

Send out alot more recipes a get a british meal to the US

Im a never glad to get this recipe a will do .im 1oopercent Irish mom was ONeill a DadDunworth Edward..USA Chgo.illborn raised we need more guys like you to make a show good meals thanks a i will have its like a Beef stew we made here in USA chgo a raised in it looks so gooda i will try recipe im glad to try this❤❤😅😅hope you show other recipesas i like to get a few love good recipesmy grandma marie Dunworth was a good and try to get this recipe in a book a get alot of Americans alot of Irsh cooks here in chgo.ill Us

Looks good. Definitely trying this

Hey mate looks amazing, full of flavour and aroma... Anything one pot is a winner with me, just some easy prep and leave it which is ideal for someone like me... So good and cheers for posting, and so good to see you back, we all missed you lots and lots and lots 😁

There are many variations of this dish I like this one.I usually make the filling the evening before the mash doesn’t sink into the filling as the filling is cold The put into a hot oven

Looks good. I'll hopefully try it with ground chicken or ground beef for a British style cottage pie and with ground lamb for a British style shepherd's pie. Also, please post your Cornish pasty recipes; with beef; bacon and cheese; and ham and cheese. Also, please post a British style baked macaroni and cheese and a British style baked macaroni with meat sauce and melted cheese. Thanks and keep up the good work.

This was the best 🙏🍀

Was that a gallon bottle of Henderson's?

I was just thinking I wanted to make a big pot of something to eat throughout the week but didn't want to do chili again. Thanks Ross.

Never heard of a "stock pot"...vegetable bouillon I presume?

I just cooked this ,and let me tell you, i ❤ it. Many thanks 😊

Good Job.

When I make mashed potatoes I don't add milk I just add salted butter I don't normally add cheese.

I like mustard onion gravy with toad in the hole.

I use Bisto gravy granules or McDougall's instant thickening granules to thicken gravy.

There is absolutely no reason not to cook russets in water if you are making mashed potatoes. The only times that I have wound up with grainy russets is when I have gotten impatient and pulled them before they were ready. Over the years, I have found that Yukon Golds are definitely the way to go for thing's like shepherd's pie. At any rate, red potatoes are in the "waxy" category of potatoland and are far more likely to be grainy than russets. I have never heard about Henderson's Liquor but I am going to check it out. I live in Florida, so I'm guessing that it'll be an internet thing. I'm guessing that it must be a remnant of your naval tradition, but you Brits are kings of shelf stable flavouring sauces. All we Amis have is Tabasco sauce and mushroom ketchup, but that might be enough, because a lot of your naval tradition is also our naval tradition. By the way, I love the way that you pronounce your "H"s and "O"s. Just stay away from Professor Higgins.

Class

Bangin!

Burning the meat on all sides has zero benefit to the flavour of the meat or even the retention of the juices. Are you behind the curve? What are you on about?

Well that was a Good Cooking show, no fancy ovens, normal pans and kitchen tools and, most of all, an honest approach to How to Cook a Beef Joint, Well Done Chef.

Well well well... The algorithm found your channel for me! My secret technique is to put the potatoes in a ricer, skin on. You do lose the skins this way, but you do get a lot of mash out of them!

To take mash all the way up to 11, pop the mash into a baking dish of some kind, use a fork to form and shape it into a cake, then pop it under a hot grill until the top is all brown and crispy. Looks and tastes great. Yum.

Enjoy your presenting style and humour. More please.

great stuff, will try that method next time I do mash!

You’ve done it again. I have been failing at mashed potatoes for decades. I’ll be trying this tomorrow with pork. With your gravy, of course.

Wow nice one mate I would have never thought to bake them. They look superb I do warm milk and butter as that makes a big difference too. I also run some dried rosemary through my mash with a dash of horseradish love it. Great video mate and agree sitting on the floor is not best ha ha

Jeez Ross, your hands are completely impervious to heat. I will definitely try this method! Thanks

Nice cooking.. Yes please share a salsa recipe..😊

Looks perfectly cooked..

I hope it's good without Henderson's relish, whatever that is.

You know, in the states a lot of people would use instant potatoes if they are of limited means. The government food programs and food banks hand out a ton of the stuff. On its own its nasty, but with some butter and paprika on top of canned corn and some ground meat ( usually beef) its not bad. Serve it with a good soy sauce or Worcestershire sauce and you are good to go.

How much flour

Dont know if it was the hp sauce or the relish sauce but it Tasted abit too sweet for me. Prob too many carrots also. Will adjust for next time.

Wustushu

When I like a video, I click "like" because I liked it, not because i was asked to on screen, when that happens, it's an automatic thumbs down whether I liked it or not. Next time just narrate it without all the unnecessary vanity selfies.

Merci pour vôtre excellente recette. 😘

what I found interesting you are stirring the potatoes with bare hands in water that’ going to boil. not judging just saying.

Making this again today, it has become a monthly ritual in our house. I am grating the carrots otherwise my son will not eat them. This is hands down the best recipe I have made by far.

Simply the best ever YT video on roast potatoes. Seriously. Thank you, Ross. Once you've enjoyed the bliss of a truly epic roast potato, you'll hanker forever after lol

Hi Ross , great recipe that I'd love to try . I have all the ingredients but have no tarragon . Is there an alternative I could use , or can I just leave it out ? Many thanks . Love your videos .

you ok Ross? vid's not happening much?

Never heard of smoked garlic, but I am willing to give it a try. I have a small smoker. Do you think 30 minutes would work, or is that too much?

Many thanks from Sweden! Will try it for Easter brekkie!

New Ross video! Let's go!