This is the most beautiful I’ve seen. Definitely will make it. Nervous about the horseradish but quite honestly if it’s as beautiful as you are clever, well… or did I mean as clever as you are beautiful? Enough silliness. Love this!! Pretending to master a pie in Arizona during the summer heat, I’m sautéing as I type.
Greetings from snowy Michigan, Ross. This popped up on my recommended and I learned a lot of cooking tips ' the salt- onion deal and rinsing the potatoes and salting the top for browning etc etc. Can't wait to try this old time favorite using all your enhancements and wow my family and friends. Newly subbed!
I have learnt more from this video than watching 100s of others. The tip on making a firmer more rustic mash so as it’s drier is just outstanding and was a “problem” I was having. Big thanks and most definitely you have gained a new follower.
Cheers Ross mate, this is absolutely banging and reminds me of being a kid again (except this one is a lot better)! Definitely subscribing for all these classic recipes
It’s pretty much what I do over here in the states, but I will be adding the tomato paste in the beginning as you did. The extra flavor it will bring will be delicious. I also use garlic, either fresh or granulated with the onions. Instead of the last bit of cheese on the top, that’s where we Americans put the smoked paprika for both color and flavor. I’ll try your recipe soon, after hitting Amazon for those sauces we don’t have over here. Thanks once again for a great vlog. Jayne
Thanks! Garlic is great in this, but I usually leave it out when doing "traditional British". I like the idea of smoked paprika on top too, I'll definitely give that a try!
I ordered the Hendersons from Amazon. This is one of my husbands favorite dishes. Will try it this weekend. I already know it will be terrific. Thanks again from USA
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.
Came across this channel by chance, and can't get enough of it. Looking forward to trying this particular recipe-- especially because of the HP sauce. You're a great host, and your instructions are clear and to the point. Thanks again, Chef -- and Happy New Year.
I made this tonight with just a few changes. Added some sliced mushrooms to the veggie mix and subbed a-1 and hot sauce for the HP and Henderson's (I do want to try your actual sauces,, but just not available at the local grocers). I also used 1 Tbsp instant mash instead of flour into the gravy- it's just as good for binding with better flavor IMO. Finally I used pepper jack cheese- wow- it made the mash amazing! Thanks a ton for the recipe, it was on point. I think I might add some green onion to the mash next time, for fun!
This looks Delicious....I never would have thought to leave the potato thicker, which makes perfect sense here...and I never would have thought to use the horseradish, which I love and has to add so much flavor...Wonderful video!! 👍
I will never make cottage pie any other way. Even my 5 year old, enjoys this. This is now on our monthly meal menu list. I can't thank you enough for sharing this.
Huge fan of Smoked Paprika! And I would never have thought of putting salt on onions. I put HP in practically everything (except rice pudding!). Great tip re the Horseradish -- will try that -- THANKS. Have subscribed.
As a northerner, I’ve got Hendersons relish in my cupboard, besides HP, Lea Perrins etc, also a massive cottage pie lover, so I decided to give this recipe a go, and it didn’t disappoint, lovely version Ross, will definitely be making again, I’m eating some now warmed up at 9:15am Monday morning, good job Ross!!👍👍👍👍
I absolutely love your videos and your style mate. You definitely deserve more subscribers. Keep them cooking vids coming and I will recommend you to my friends 😁
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
I am looking for a cottage pie recipe and bump into your video. I have most of your ingredients except for the HP and Hendersons sauce. Would probably go out and grab them while tawing my minced beef. Great recipe u have there I’m sure kids and hubby will enjoy the dinner tonight. Thanks for sharing. 😍
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.
Made this dish for the very first time following your recipe. Ofc I miss some ingridiens like HP, worcestershire sauce as I'm not from the UK. However even without them, it turned out great and tasty. Love the way you explain all, very straight forward. High five mate ✋🏻
🇦🇺 i can tell you have experience in hospitality . Personally only for me I'd have to leave out anything that makes my mouth burn lol 🤣 my dad is British he would love this.👍🇦🇺💖 thanks .
@@RossBamford thank you i shall do this for him ,also im so glax i found your channel ,you got a experianced flavour palette,the way you cook to what you say ,is a man with skills experience not pretentious because the proof is in the resalts .best way to be . Your a winner.🇦🇺👍😉
I haven't made cottage pie in years... have most of what I need, so think I'll have to give your recipe a go, it looks bloody delicious! Unfortunately in Australia we seem to have lost most of our local butchers... but I've found very good, almost fat free beef mince at the supermarket for my dogs and it tastes great, so cottage pie will be on menu this week... Thank you! 👍🦘
Awesome! Hope you enjoy it! 🙂 the situation with local butchers is becoming similar here, there used to be several for me to choose from, now there’s only one (but luckily it’s the best of the bunch that survived).
Needing mashed potatoes, for anything from cottage pie to fritters, or simply under a couple of sausages - all of which I adore to the total despair of my doctor - I sometimes settle for simply baking them while I'm doing everything else. De-skinned, most varieties seem to mash pretty well with the addition of a little milk and butter (garlic butter - I'm not an animal.) But - never to be missed - that final tablespoon (or two) of Bailey's Irish Cream stirred into the mash (though go easy on that earlier milk.) You can actually buy Bailey's AS cream these days, but it's not always easy to get hold of. My doctor tells me I'm determined to die. If I do, I'll be dying a damn sight happier than him... More to life than not being dead yet...
It’s taken me a while to reply to this, I’ve gone back and forth on it. I’m still not sure how I feel about it, but I think I’m definitely intrigued enough to try it!
Pretty similar to mine... couple of differences, i finely chop 1 onion, a stick of celary and similar amount if carrot and fry until really soft (soffrito) thats my base.. during the cooking it will all melt away become indistinguishable from the meat but add bags of flavour.. (its also my base for chilli, bolognese and any other meat based sauce. Even left over finely chopped bell peppers work too especially with chilli... i add in larger chopped carrot for variety and texture.. sometimes i add peas, sometimes not... everything else the same, except im not familiar with Hendersons relish.... the key is to have your meat mixture fairly dry and mash firm so the two layers stay separate.... i sinetimes strain of any spare moisture(sauce) from the meat and then reheat it later as a little gravy to pour over on the plate... but nice to see cottage pie cooked tge way it should be.... btw... in the UK.. shepherds pie is the same but made with minced lamb... Both dishes originated in the UK...
Thanks for the comment, sounds like you make a great cottage pie too! Personally I don’t go with soffrito / mirepoix for cottage pie but it’s a must when I do a bolognese (there’s a recipe on the channel for that too 😊). You should give the Henderson’s relish a go if you can get it, it really adds a dimension 🙂
Please don’t cook russet potatoes in water. They will become crumbly and mealy, not creamy. Little Reds and Yukon Golds when cooked in water, or a sauce like in a pot roast, maintain a nice creamy and velvety texture.
@@RossBamford Yes, I thought from the way you said it in your video they may not be. However, if you do run across russets, they make wonderful baked potatoes with a nice creamy texture inside. Wash well and dry, and coat the skin in bacon drippings then roll in kosher salt, wrap tightly in foil and bake on about 425 F about an hour and 20 - 30 minutes. Yes, that long. They’re perfectly fluffy and tender inside and the exterior is delicious! Your recipe looks really good, too!
I e used russet my whole life and I disagree with not boiling them, I’ve made wonderful mashed potatoes with them, I love red and Yukon potatoes as well. Russets need more seasoning because they don’t have a stand on their own flavor
Cottage pie is one of our favourites. But we call it shepherd's pie over here in Canada, and we use frozen corn instead of carrots, or else mixed veg (frozen peas, corn and carrots). Adding Worcestershire sauce and HP sauce sounds like a really good idea. We will try that next time. Cheers from Canada :-)
Interesting! Cottage pie and shepherds pie tend to get used interchangeably here in the UK, but I'll admit I'm a bit of a purist so for me Shepherds pie has to be minced lamb, while cottage is beef. Great idea on the frozen mixed veg, and I'll bet corn works really well. Thanks for the comment! 🙂
@@RossBamford Well you are right that shepherd's pie should be made with lamb. After all, shepherds don't tend their herds of cows :-) We sometimes use ground lamb which is absolutely delicious 😋 We have not tried Wooster sauce and HP sauce in the mix yet, and I am looking forward to that 👍 We usually smother the pie in ketchup.
No we dont cottage pie is beef here in canada and shepards pie is lamb here in canada most people are just lazy or dont eat lamb so they misname what they are eating. I live in ontario
Hello iam Possum from Australia and I just found your channel I think your cottage pie looks really nice iam going to give it a go hope to see more video's cheers Possum 😊
I’ve just come across you and subscribed as I enjoyed the video. I like how you put the whole thing together 👍. I live in York and have cooked cottage pie on numerous occasions but, will try HP….Perrins and Henderson’s? I usually use one or the other as, in my opinion taste the same. Great video, hope your channel goes well 👍
Fab, thanks! glad you enjoyed it! I use both, but you could use one or the other if you liked, maybe just use slightly more 🙂 However you make it, I hope you enjoy it!
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.
love the presentation here! the time-lapsed sections work really well and the dramatic thud of the pan was a fun touch, on the topic of comfort food, call me a traitor to British cuisine but I love a good lasagna with some garlic bread and salad! its simple but there's something about it that just works for me haha. also Henderson's?? never seen that before, looks like an alternate universe Lea & Perrins to me haha! (I'm writing as I watch the vid btw, its easier if that makes sense??) , RIP that bit of mince that fell off, there's always one that doesn't make it. I was never big on mash, but when I had cheesy mash once it was like my eyes were opened! also again with the clone gags, always very fun lol. and the final dish looks amazing! I realised this kinda turned into a video review lol, i don't know how helpful that is? but if it comes off poorly ill stop haha. either way, great vid and can't wait to see whats next!
Thanks! 😊 I'm totally with you on a good lasagne, I absolutely love it myself and I definitely think it's another dish we've added our own spin on, maybe one for a future "Britalian" vid 😁. Thanks so much for the detail in the feedback, it really is useful to help me know what works and what doesn't, I'm still kinda just winging it a lot of the time so that sort of info is super useful 🙂 I definitely recommend adding some Henderson's (or "Hendo's" as they tend to call it 'round my way) to your cupboards - it keeps pretty-much forever but it won't hang around long once you try it. I especially love it on cheese on toast 😋
Recipe description don't mention the HP sauce, peas or paprika.... May also add how much Henderson's and Worchestire sauce.... It was still good without.
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.
For sure, they’re both equally great! I don’t often add egg yolk to my mash, I usually prefer to get my fat and emulsifiers via extra butter when needed, but I certainly won’t judge anyone who reaches for eggs! 🙂
Now that looks like a pretty amazing cottage pie. I've never heard of Henderson's Relish, from the North East (Durham) but will seek it out. On another note, it baffles me how clowns like Jamie Oliver get such a big following when you are putting stuff out like this, I think your channel will grow pretty quickly in the near future, could become massive but if it does, don't go on a mission banning this that and the other 😂😂😂.
Henderson’s Relish is great, definitely worth searching for 😋 and thanks for the very kind comment! Definitely noted, if people want to eat turkey dinosaurs or whatever it’s none of my business, no matter how big the channel gets 😂😂😂
🇺🇸 🔹Red Potatoes, we call Irish Potatoes. Golden/Yukon Potatoes would work also. 🔹90% Lean Ground Beef, Sirloin, or Chuck. (I prefer w/o tomato puree) more like a Beef Pot Pie. Or a Sheppard's Pie made with Beef rather than Lamb. (Us Americans prefer Beed, when we eat Lamb, it's more often seared Lamb Chop. This is a fabulous dish that allows for Personal Preferences: Turnips or Poratoes, Carrots, Corn sliced off Cob, Mushrooms, Celery, Onion, sliiced Cabbage or Broccoli flowerets, etc ...
![[TH] RNT vs SPG - VCT Ascension Pacific - Day 1](http://i.ytimg.com/vi/RUTkf8Detj8/mqdefault.jpg)
This is the most beautiful I’ve seen. Definitely will make it. Nervous about the horseradish but quite honestly if it’s as beautiful as you are clever, well… or did I mean as clever as you are beautiful? Enough silliness. Love this!!
Pretending to master a pie in Arizona during the summer heat, I’m sautéing as I type.
Finally, a Cottage Pie recipe that isn’t bland. Thank you.
I definitely have no time for bland food!
OMG. Looks wonderful! I will be making it your way this week.
Thank you❤
Enjoy! 🙂
Just made this it is amazing I made mine with half beef half lamb ❤❤ so comforting and hearty.
Glad you liked it! 😋
Thank you for outstanding tips and exceptional teaching. Am making this now. You’ve got a new subscriber! 💕
Thanks! Glad you liked the video 😊
Thank you this reminds me of how my gran would make her Shepards pie 😍 l’ll be making this for tea tonight 👏🏼
Hope you enjoyed it! 😋
Greetings from snowy Michigan, Ross. This popped up on my recommended and I learned a lot of cooking tips ' the salt- onion deal and rinsing the potatoes and salting the top for browning etc etc. Can't wait to try this old time favorite using all your enhancements and wow my family and friends. Newly subbed!
Greetings to you from a rather less snowy UK! Glad you found the video and it was useful! Really hope you enjoy, and thanks for the sub! 😊
Mouth watering 🤤😋
How do you not have more followers? This was an amazing recipe video loved it
Thanks! 😊 Glad you liked the vid 🙂
I always add pearl onions to mine...cuz they look beautiful..lol
I have learnt more from this video than watching 100s of others. The tip on making a firmer more rustic mash so as it’s drier is just outstanding and was a “problem” I was having. Big thanks and most definitely you have gained a new follower.
Thanks, glad you found it helpful! 😊
looks delicious!
Oh my that looks AMAZING!
This was the best 🙏🍀
Cheers Ross mate, this is absolutely banging and reminds me of being a kid again (except this one is a lot better)! Definitely subscribing for all these classic recipes
Thanks! Glad you found the channel and enjoyed the video, cheers for the sub 👍
It’s pretty much what I do over here in the states, but I will be adding the tomato paste in the beginning as you did. The extra flavor it will bring will be delicious. I also use garlic, either fresh or granulated with the onions. Instead of the last bit of cheese on the top, that’s where we Americans put the smoked paprika for both color and flavor. I’ll try your recipe soon, after hitting Amazon for those sauces we don’t have over here. Thanks once again for a great vlog. Jayne
Thanks! Garlic is great in this, but I usually leave it out when doing "traditional British". I like the idea of smoked paprika on top too, I'll definitely give that a try!
I’m a Brit living in the u.s and I miss British food, I’m definitely gona get the ingredients and make this next week!
Fab! Hope you enjoy it! 😋
Yes. Russet is correct. I made this today on a cold, rainy day in Indiana, USA. Delicious, hearty and so comforting. Great recipe
Thank you! Glad you enjoyed it 😊
I ordered the Hendersons from Amazon.
This is one of my husbands favorite dishes. Will try it this weekend. I already know it will be terrific.
Thanks again from USA
Awesome! Hope you both enjoy it! 🙂
Golden potatoes make the best mashed.😊
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.
Really glad to hear that, so glad to hear you like the recipe! 😊 I hear you on the carrots, nothing wrong with “hiding” them 😅
Great tutorial with explanations with some useful tips. I make a mean cottage pie but can always benefit from some tips. Looks yummy.
Glad it was useful, and thanks for the kind comment! 😊
Came across this channel by chance, and can't get enough of it. Looking forward to trying this particular recipe-- especially because of the HP sauce. You're a great host, and your instructions are clear and to the point. Thanks again, Chef -- and Happy New Year.
Thank you for the kind words! Glad you like the videos and hope you enjoy the cottage pie! 🙂
@@RossBamford You bet! Greetings from Florida, U.S.A.
Never ever use hp sauce. Always use Wilkins & sons tiptree brown sauce (or tomato sauce) the absolute pinnacle of sauce.👍
@@alex-E7WHU Gotta try it. Thanks for the mention.
I made this tonight with just a few changes. Added some sliced mushrooms to the veggie mix and subbed a-1 and hot sauce for the HP and Henderson's (I do want to try your actual sauces,, but just not available at the local grocers). I also used 1 Tbsp instant mash instead of flour into the gravy- it's just as good for binding with better flavor IMO. Finally I used pepper jack cheese- wow- it made the mash amazing! Thanks a ton for the recipe, it was on point. I think I might add some green onion to the mash next time, for fun!
Wow, that sounds amazing! Some great substitutions there, thanks for sharing!
Merci pour vôtre excellente recette. 😘
Merci d'avoir regardé 😊
The meat look like it had gravy on it after it was cooked but went in dry.. got to know that trick looks good
This looks Delicious....I never would have thought to leave the potato thicker, which makes perfect sense here...and I never would have thought to use the horseradish, which I love and has to add so much flavor...Wonderful video!! 👍
Thank you! Glad you liked it, hope it’s useful 🙂
Thanks for the tutorial
I will never make cottage pie any other way. Even my 5 year old, enjoys this. This is now on our monthly meal menu list. I can't thank you enough for sharing this.
You’re welcome! Really glad to hear you all liked it! 😊
@@RossBamford My family love it, and so does the mother in law. We can't get enough of it.
Love the FAST SPEED!
Making this for company this coming weekend! Love your format, editing style, and humor! New subscriber here. Well done!!
Thanks! Hope you all enjoy 😋
Huge fan of Smoked Paprika! And I would never have thought of putting salt on onions. I put HP in practically everything (except rice pudding!). Great tip re the Horseradish -- will try that -- THANKS. Have subscribed.
Thanks! Glad you like the video, and I’m totally with you on the HP 😋😋
This made it seem easier than other chefs I've seen. Gives me confidence to give it a go!
Great stuff! That's one of the main things I hope to do with my videos! Have fun making it 🙂
great video .Wish the Pro chefs could explain stuff like you.Simple and straight forward.Well done.
Thank you! 😊 Glad you liked it 🙂
Will definitely try this, but with much less salt, thanks for making it.
Enjoy! 🙂
Thank you. I'm an American and I shall try this. Cheers.
Awesome! Enjoy! 😋
Excellent. Thank you and greetings from virginia!
Thanks!
I just cooked this ,and let me tell you, i ❤ it. Many thanks 😊
Great, glad you liked it 😊
As a northerner, I’ve got Hendersons relish in my cupboard, besides HP, Lea Perrins etc, also a massive cottage pie lover, so I decided to give this recipe a go, and it didn’t disappoint, lovely version Ross, will definitely be making again, I’m eating some now warmed up at 9:15am Monday morning, good job Ross!!👍👍👍👍
Really glad you liked it! 😋😊! Cottage pie - breakfast of champions 😂
Where did you buy Henderson relish as we live near London
@jackylegge6039 if you’re struggling to find it, there’s an Amazon link in the description 🙂
I absolutely love your videos and your style mate. You definitely deserve more subscribers. Keep them cooking vids coming and I will recommend you to my friends 😁
Thank you so much, I really appreciate the kind comment! 🙂 I’ll definitely keep them coming, I’m having too much fun to stop anytime soon! 😃
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
Thanks, that’s a great tip!
I am looking for a cottage pie recipe and bump into your video. I have most of your ingredients except for the HP and Hendersons sauce. Would probably go out and grab them while tawing my minced beef. Great recipe u have there I’m sure kids and hubby will enjoy the dinner tonight. Thanks for sharing. 😍
Thanks for the kind comment, hope you enjoy the pie! 😋
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.
Thanks! Hope you enjoy 😋 will add those ideas to my list, thanks!
Why hasn’t TH-cam given me your channel. ? I’m subscribed. Thank you for the receipt. Looking forward to more.
Thank you for sharing..❤
Made this dish for the very first time following your recipe. Ofc I miss some ingridiens like HP, worcestershire sauce as I'm not from the UK. However even without them, it turned out great and tasty.
Love the way you explain all, very straight forward. High five mate ✋🏻
Great! Glad you liked it, thanks for giving it a try 😊
🇦🇺 i can tell you have experience in hospitality .
Personally only for me I'd have to leave out anything that makes my mouth burn lol 🤣 my dad is British he would love this.👍🇦🇺💖 thanks .
Awesome, hope your dad gives it a try! 😋
@@RossBamford thank you i shall do this for him ,also im so glax i found your channel ,you got a experianced flavour palette,the way you cook to what you say ,is a man with skills experience not pretentious because the proof is in the resalts .best way to be .
Your a winner.🇦🇺👍😉
@@lisabudd5979 thank you so much for your kind comments! 😊 glad you found the channel too, it’s great to have you here!
thanks for the video really easy instructions
Looks awesome. I dont like peas, so i swap the peas for sweetcorn. 👍
Nice! Sounds like a fair swap to me 😋
Thanks looks straight forward I'll give it a go
Enjoy! 🙂
That looks absolutely awesome
I will try your recipe for sure . Thank you
Thank you! I hope you enjoy! 😊
I made this tonight and it is so delicious! Thank you for the video!!
Glad you liked it! 😊
I haven't made cottage pie in years... have most of what I need, so think I'll have to give your recipe a go, it looks bloody delicious! Unfortunately in Australia we seem to have lost most of our local butchers... but I've found very good, almost fat free beef mince at the supermarket for my dogs and it tastes great, so cottage pie will be on menu this week... Thank you! 👍🦘
Awesome! Hope you enjoy it! 🙂 the situation with local butchers is becoming similar here, there used to be several for me to choose from, now there’s only one (but luckily it’s the best of the bunch that survived).
@@RossBamford great stuff
Needing mashed potatoes, for anything from cottage pie to fritters, or simply under a couple of sausages - all of which I adore to the total despair of my doctor - I sometimes settle for simply baking them while I'm doing everything else.
De-skinned, most varieties seem to mash pretty well with the addition of a little milk and butter (garlic butter - I'm not an animal.)
But - never to be missed - that final tablespoon (or two) of Bailey's Irish Cream stirred into the mash (though go easy on that earlier milk.) You can actually buy Bailey's AS cream these days, but it's not always easy to get hold of.
My doctor tells me I'm determined to die. If I do, I'll be dying a damn sight happier than him...
More to life than not being dead yet...
It’s taken me a while to reply to this, I’ve gone back and forth on it. I’m still not sure how I feel about it, but I think I’m definitely intrigued enough to try it!
I look forward to make and see how they like know they love madhed
Good Job.
Thanks! 😊
Delicious 😋😋😋😋😋
Pretty similar to mine... couple of differences, i finely chop 1 onion, a stick of celary and similar amount if carrot and fry until really soft (soffrito) thats my base.. during the cooking it will all melt away become indistinguishable from the meat but add bags of flavour.. (its also my base for chilli, bolognese and any other meat based sauce. Even left over finely chopped bell peppers work too especially with chilli... i add in larger chopped carrot for variety and texture.. sometimes i add peas, sometimes not... everything else the same, except im not familiar with Hendersons relish.... the key is to have your meat mixture fairly dry and mash firm so the two layers stay separate.... i sinetimes strain of any spare moisture(sauce) from the meat and then reheat it later as a little gravy to pour over on the plate... but nice to see cottage pie cooked tge way it should be.... btw... in the UK.. shepherds pie is the same but made with minced lamb... Both dishes originated in the UK...
Thanks for the comment, sounds like you make a great cottage pie too! Personally I don’t go with soffrito / mirepoix for cottage pie but it’s a must when I do a bolognese (there’s a recipe on the channel for that too 😊). You should give the Henderson’s relish a go if you can get it, it really adds a dimension 🙂
Well I cooked this last night it was delicious thank👍
Glad to hear it was good! 😃
Fav one so far 👍 when the merch out
Thanks 😊 Merch coming soon 🤣
Please don’t cook russet potatoes in water. They will become crumbly and mealy, not creamy. Little Reds and Yukon Golds when cooked in water, or a sauce like in a pot roast, maintain a nice creamy and velvety texture.
Good advice, thanks 👍 russets aren’t much of thing here so I just go by what I’m told on here 🙂
@@RossBamford Yes, I thought from the way you said it in your video they may not be. However, if you do run across russets, they make wonderful baked potatoes with a nice creamy texture inside. Wash well and dry, and coat the skin in bacon drippings then roll in kosher salt, wrap tightly in foil and bake on about 425 F about an hour and 20 - 30 minutes. Yes, that long. They’re perfectly fluffy and tender inside and the exterior is delicious! Your recipe looks really good, too!
@savedonlybygrace32smo51 great, thanks! I love baked potatoes, that sounds like a perfect recipe!
@@savedonlybygrace32smo51 my password is less complicated than your username
I e used russet my whole life and I disagree with not boiling them, I’ve made wonderful mashed potatoes with them, I love red and Yukon potatoes as well. Russets need more seasoning because they don’t have a stand on their own flavor
For a nicer mash, add an egg yolk as well. Stir and enjoy.
Great tip! Thanks 🤩
I've always wanted to make this but never have Can't wait to try it with my home grown beef and veggies !! Thanks for a recipe with no peas (ugh)
Oops spoke to soon. You put the green buggies I Mine won't have them
Haha that’s cool, you can totally leave them out and it’ll still be 😋!
Thank you very much xx
Thank goodness you didn't spoil an English favourite with garlic. Good listening
Absolutely, no place for garlic in this one!
@@RossBamford But, but, but you said a year ago that "garlic is great in this but I usually leave it out when doing traditional British."
I mean, garlic is great in lots of things (including this) but it’s just not usually a feature in this dish.
I love my garlic😊
Vielen Dank & A guten Appetit
Bangin!
Yummy yummy
Woodmans’ sells the HP sauce! You can find it in the ethnic isle.
Well done, that looks perfect.... I'll be trying that....
Thanks! Hope you enjoy it! 😊
I will give it a go sometime and see how I get on 😊
Great! Enjoy 😋
Ross this is an excellent lesson and I shall enjoy making it thank you and I have subscribed too. Thanks again.
Thanks! Glad you enjoyed it, hope it’s useful, and thanks so much for the sub 😊
Just to let you know that we followed your recipe last night and it was smashing. thank you.@@RossBamford
@shadcrow522 great, glad you liked it! 😊
No need for 10 spices all you need is high quality British produce and you can cook amazing food.
There are British food that have spices in it. Mince pie, smoking bishop, rice pudding etc.
Send out alot more recipes a get a british meal to the US
Will do!
Cottage pie is one of our favourites. But we call it shepherd's pie over here in Canada, and we use frozen corn instead of carrots, or else mixed veg (frozen peas, corn and carrots). Adding Worcestershire sauce and HP sauce sounds like a really good idea. We will try that next time. Cheers from Canada :-)
Interesting! Cottage pie and shepherds pie tend to get used interchangeably here in the UK, but I'll admit I'm a bit of a purist so for me Shepherds pie has to be minced lamb, while cottage is beef. Great idea on the frozen mixed veg, and I'll bet corn works really well. Thanks for the comment! 🙂
@@RossBamford Well you are right that shepherd's pie should be made with lamb. After all, shepherds don't tend their herds of cows :-) We sometimes use ground lamb which is absolutely delicious 😋 We have not tried Wooster sauce and HP sauce in the mix yet, and I am looking forward to that 👍 We usually smother the pie in ketchup.
@@robinbrowne5419 exactly that! Hope you enjoy it 😋
No we dont cottage pie is beef here in canada and shepards pie is lamb here in canada most people are just lazy or dont eat lamb so they misname what they are eating. I live in ontario
Cottage Pie is with beef, Sheppard’s Pie with lamb! 😂
Hope you do w british recipes people love good recipes..😅😅❤❤thankyou..
Class
Welcome your view on the flavour differences between L&P and Henderson’s relish
I love ‘em both individually - but the slightly sweet pure umami hit from the Worcester and the spicier, more acidic Henderson’s are amazing together.
Hello iam Possum from Australia and I just found your channel I think your cottage pie looks really nice iam going to give it a go hope to see more video's cheers Possum 😊
Hi! Great stuff, hope you enjoy it! 😊
@@RossBamford thankyou so much have a great day Possum 😊
the only thing that seems to surpass your cooking skill is your ability to insert the proper sound effects at the proper times. That'll do it for me.
Haha thanks! Gotta have the right sound effects! 📣😆
Excellent and well presented...new sub!
Thank you, and welcome to the channel! 🙂
That looks fantastic!!
Thanks! 😊 It's definitely delicious 😋
I’ve just come across you and subscribed as I enjoyed the video.
I like how you put the whole thing together 👍.
I live in York and have cooked cottage pie on numerous occasions but, will try HP….Perrins and Henderson’s? I usually use one or the other as, in my opinion taste the same.
Great video, hope your channel goes well 👍
Fab, thanks! glad you enjoyed it! I use both, but you could use one or the other if you liked, maybe just use slightly more 🙂 However you make it, I hope you enjoy it!
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.
Nothing wrong with sprucing up things like that with some extra ingredients and flavours if that’s what you have to work with!
Thank you for the recipe, but what if the oven is not working and I have only a microwave?
Well, then you would have to make something else I’m afraid.
love the presentation here! the time-lapsed sections work really well and the dramatic thud of the pan was a fun touch, on the topic of comfort food, call me a traitor to British cuisine but I love a good lasagna with some garlic bread and salad! its simple but there's something about it that just works for me haha. also Henderson's?? never seen that before, looks like an alternate universe Lea & Perrins to me haha! (I'm writing as I watch the vid btw, its easier if that makes sense??) , RIP that bit of mince that fell off, there's always one that doesn't make it. I was never big on mash, but when I had cheesy mash once it was like my eyes were opened! also again with the clone gags, always very fun lol. and the final dish looks amazing! I realised this kinda turned into a video review lol, i don't know how helpful that is? but if it comes off poorly ill stop haha. either way, great vid and can't wait to see whats next!
Thanks! 😊 I'm totally with you on a good lasagne, I absolutely love it myself and I definitely think it's another dish we've added our own spin on, maybe one for a future "Britalian" vid 😁. Thanks so much for the detail in the feedback, it really is useful to help me know what works and what doesn't, I'm still kinda just winging it a lot of the time so that sort of info is super useful 🙂 I definitely recommend adding some Henderson's (or "Hendo's" as they tend to call it 'round my way) to your cupboards - it keeps pretty-much forever but it won't hang around long once you try it. I especially love it on cheese on toast 😋
Recipe description don't mention the HP sauce, peas or paprika.... May also add how much Henderson's and Worchestire sauce.... It was still good without.
I gave you a like cuz you murdered that carrot.
Thanks! 😅
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.
Thanks, those are great tips! Henderson’s is definitely worth seeking out, in the US I’m told you can get it from Amazon 🙂
@@RossBamford It's on its way. Thanks for the info
Looks delicious and so yummy 😋 and it look easy to make J+J
Cottage, Shepherd's, makes no different, I love 'em both. I noticed you didn't add an egg to the mash.
For sure, they’re both equally great! I don’t often add egg yolk to my mash, I usually prefer to get my fat and emulsifiers via extra butter when needed, but I certainly won’t judge anyone who reaches for eggs! 🙂
Now that looks like a pretty amazing cottage pie. I've never heard of Henderson's Relish, from the North East (Durham) but will seek it out.
On another note, it baffles me how clowns like Jamie Oliver get such a big following when you are putting stuff out like this, I think your channel will grow pretty quickly in the near future, could become massive but if it does, don't go on a mission banning this that and the other 😂😂😂.
Henderson’s Relish is great, definitely worth searching for 😋 and thanks for the very kind comment! Definitely noted, if people want to eat turkey dinosaurs or whatever it’s none of my business, no matter how big the channel gets 😂😂😂
@@RossBamford Turkey Dinosaurs 😂😂😂.
I will make this oneday for myIrish grand kids
🇮🇪☘️🇮🇪🇮🇪🇮🇪
When he sampled the food I assume he didn’t put the same fork back into the dish!
Haha, of course not..... 😇
🇺🇸
🔹Red Potatoes, we call Irish Potatoes. Golden/Yukon Potatoes would work also.
🔹90% Lean Ground Beef, Sirloin, or Chuck.
(I prefer w/o tomato puree) more like a Beef Pot Pie. Or a Sheppard's Pie made with Beef rather than Lamb. (Us Americans prefer Beed, when we eat Lamb, it's more often seared Lamb Chop.
This is a fabulous dish that allows for Personal Preferences: Turnips or Poratoes, Carrots, Corn sliced off Cob, Mushrooms, Celery, Onion, sliiced Cabbage or Broccoli flowerets, etc ...
😋
How do you know how much stock to use or make? That’s what I get confused about I want to make it soon but not sure how much meat and stock to do?
For this recipe, it’s 500g meat and 320ml beef stock. You can find the full recipe written out in the video description here on TH-cam 🙂
😍🥰😍🥰😍😍🥰🥰😍
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.
The relish does sweeten a bit when cooked and the carrots add sweetness too as you say. But it gives you a base to adjust for next time 🤩
Thanks for uploading. Ingredients ready. Let's try not to poison my partner. 😅
I forgot beef stock 😑
Hope it went well! 🙂
Have you tried Maggi sauce? It’s great with meat
I haven't! Is that the Maggi Liquid Seasoning?
@@RossBamford yes
Nice, thanks for the tip, I’ll give it a go!