You guys voted a while back for this Shepherd's pie recipe. I've been making a version of this for over 20 years and it's always a hit. The print recipe and ingredients are linked right in the description. As always thanks for liking and watching our videos. We truly appreciate your support.
Looks great., I’m gonna try this. Small quibble. While sautéing your mixture you didn’t get the veggies that clung to the sides of the pan. Their texture will be different from the other ingredients. Just sayin….
The fact that it's just you guys, in your actual kitchen is why I love this so much. We live in a world where everything is filtered, scripted and fake, finding something real is priceless.
It's very sad if you think this is what "real" looks like. I don't have a problem with this, but it is clearly edited, prepared in advanced, with good cameras and lighting. There's barely anything real there, and that would be the taste tests.
I just have to say how much I like how you keep your videos 'real.' I like the tips, the misses, comments, etc. I'm not a great cook, so I really appreciate all the food chatter. Your 'production staff' is amazing. Taste testers -- same. You've got a very nice channel, and I never miss an upload. Thanks. 🥰 (P.S. Your blog is great, too!)
Add the veg first with a good slurp of olive oil and a large pinch of salt and then sweat with the lid on for a good 10 mins to give a sofrito. Then add meat and proceed. This gives a sweeter, richer flavour. As per Marcella Hazan’s ragu. I’m British but this is how I make my shepherds pie.
This is SO different from how I make Cottage Pie. I can't wait to give this a try, I'm literally salivating. Jim, I know you hear it all the time, but your manner in front of the camera is so warm and relaxed. You really have no equal on TH-cam. I'm so glad I found your channel. Happy St. Patrick's Day!
C Maybe it’s different because cottage pie and shepherds pie are 2 different things. Shepherds pie is made with lamb and cottage pie with beef. After all shepherds look after sheep not cattle. People often get confused over this.
Perfect recipe. My only suggestion to try would be substituting out the parm reg in the mash with dubliners Irish cheddar. Makes SUCH a huge difference in flavor profile and compliments the Guinness incredibly. Love the channel!
sounds disgusting, never heard of anyone putting cheese in shepherds pie! More than enough flavour and fat already. Never heard of tomato or tomato paste or any veg either except for people trying to fool their kids….
I always use leftover roast that I run thru the meat grinder along with left over vegetables. Moisten with left leftover gravy. Spread in casserole and top with leftover mashed potatoes and bake till heated and browned. The best
This has got to be my favorite video of yours! Love the banter, love the conversational style as you talk to the viewer. Truly welcoming and a joy to watch. Keep up the great work, y'all are naturals at this!
I made this exactly per recipe. I never follow a recipe exactly but I did this time. I split mine into 2 equal size pans, cooked both at the same time, we ate one for dinner froze one for later. This is perfection. We just pulled the frozen one out, thawed partially, into oven @350 until warmed thoroughly. Second dish: perfection. Now one of my families favorites.
I am totally making this for Sunday dinner! I've been watching you for a few months and I've gotten to the point where I can create simple sauces without a recipe and I can kinda tell what spices something needs too. This is a HUGE improvement for me. Thank you!!
FYI baking soda does wonders for browning! 1/4-1/2tsp per pound of meat mixed with 1tbsp of water in a gallon ziploc, add in the meat, mix around, let sit for 15 minutes, then into the pan.
I would love it if you did a live “cook with me.” You could give us the ingredient list ahead of time and then we could all cook the same dish together! 😊♥️
I really enjoyed this vid for the contribution of your wife, who you can put in more often as far as Im concerned, and I appreciate your set, the comments about your misses and "adventures". Im a fan. thank you and look forward to the live vids.
I just super appreciate how you make really good cooking feel approachable. This is a great recipe, and I love shepherd's pie, and I totally feel like I could make this. Also your dynamic with your family is always heartwarming
If you cut the potatoes up into small pieces they will cook in half the time. It doesn't affect the end product as you are mashing them anyway. Great video. Thanks
Just found your channel, and I love it ! As an Englishman living in the USA, whenever I hear someone say "Shepherd's Pie" then I'm automatically in hyper-critical mode !!! As soon as you said you were using lamb, then I gave a knowing nod of approval. When you pronounced Worcestershirshsheshire sauce as Wooster sauce, I smiled, and the fact your family knows the difference between Shepherd's Pie & Cottage Pie is just fantastic & respectful. Yes sir, you're doing it right ! This is very close to my recipe. My only changes are NO celery because I hate it, HP sauce with the stock instead of Guinness, and vintage cheddar for the mash instead of Parmesan, because well, I'm English. Like you said also, use your eyes for the meat mix - when it has that lovely silky glossy sheen to it, then it's perfect - and that applies whether you decide to use lamb or beef.
@@finebetty7446 I put it on top of the mash, so it crisps up in the oven. (also add cheese to mash itself, as well as butter and sour cream - always). Delish !
While you can use raw minced lamb, we normally mince up left over roast lamb. It’s a “leftover” dish, made with leftover mashed potatoes and leftover roast lamb. I’ve never made it with raw minced lamb, but I suspect the flavour profile would be quite different. Also leftover mashed potato has a different texture as it has slightly solidified in the fridge. It seems to crisp up better, with or without cheese on too. I’m from New Zealand and my wife is English and it was always made from leftovers by everyone that we know.
It's funny you mentioned the "meat masher." I was just talking to one of my coworkers the other day about cooking and she told me about this tool she just got and how great it is at breaking up ground meat. She shared a link to it with me, and it's exactly the thing you showed! Definitely getting one!
classic english dish! glad you mentioned "cheddar cheese" and not just "parmazan" traditionally here in u.k if we add cheese it's cheddar all day long your shepard's pie looks amazing!; )
wow, I am amazed at everyone agreeing that cheese belongs in this recipe, I have been eating Shepherds/Cottage pie for over 50 years and never with cheese, never even heard of it as an ingredient, the idea of it makes me feel quite ill and I think it would ruin the mix of flavours, butter only and baked beans on the side…
I've used my pastry cutter for over 50 years to bread up ground meat while frying. The tool your using my daughter bought me and I found it takes up too much room in the utensil drawer. I lay tomato paste out flat and freeze it in a plastic bag then just break off the amount I need. No waste.
As a Quebecer, we have history for our shepherds pie. It's called Pate Chinois and its very simple. Mashed potato, corn, and ground beef. Usually enjoyed with ketchup but I prefer bbq sauce
When it comes to new ideas or updated classics you always bring your game!! So very happy I found your channel….keep cooking and providing menus/recipes that anyone can successfully make.
My dude!!!I'm from the UK, I've been making cottage pie all my life because I don't like lamb , I always call it Shepards pie for some reason lol I tried ur recipe with lamb because u sold it to me! Buddy the family love it and I absolutely adore it even tho it's lamb!!!! Please keep the recipes coming 100% ! 👍 I'm a subscriber!
So had a dinner party last night and decided to make this recipe as it's one of the last cold nights of the year (here in Texas). I didn't entirely plan it well enough and ran out of time to do everything I wanted (like broil it to make it nice and toasty at the end!), but it was a hit. Everyone went back for seconds and I can mark another of your recipes as "made and will make again". Thanks so much for sharing this one!! I wouldn't risk this with most online recipes, but I know your recipes are solid enough that I can make it "first time" for a dinner party and know that it will work and be delicious!!! Anyone that's not made this...please do, you will not regret.
I’ve been making this since I got married 30 years ago. Always a hit. Taste better the next day. I’m going to make it for dins tonight. Your yummy recipe reminded me I haven’t hit this up since the early spring.
Dude, I almost died laughing when you said "good flannel". There is good flannel. My wife rolls her eyes at me every time I am doing something that might get messy and I tell her I have to go change into my old flannel. Excellent video as always. I love your recipes.
I was in the hospital for all of February so I'm just now catching up and can I say I love that Tara is chiming in while you're filming now! It adds a real at home, conversational feel and reminds me of when I'm cooking at home while my husband hangs out in the kitchen with me. :)
I am an Owner of Small Catering buissnes in Poznań Poland and I am your biggest fan. All My Nighboor love your food that I am making. Love your channel. Its so basic but delicios. That you very much for making me so much money! Keep going and I will keep watching.
For the ground beef/cottage pie variant, I had a breakthrough a few weeks ago: replace a portion of the Worcestershire sauce with red miso paste, and a squeeze of brown mustard. I dunno if it will work with lamb's unique flavor, but for supermarket ground beef it kicked the recipe up a whole letter grade.
Made this recipe over the weekend, my first time making Shepherd's Pie, it's a lot of work, just needed a little salt to taste, absolutely delicious, will definitely make ths again.
Studio ? Part of the charm of sip and feast is that it's done in your own kitchen...like it is when the rest of us cook at home...in a regular kitchen. Then you have your family there and it's all so homey cozy. I feel you would lose the warm intimacy by moving to a studio. Love your show !
@@melissarybb Yum, that's a great idea. Just bc I have spring onions and parsley in my winter garden rn, I would add either one. They are both dark green veggies -- chockfull of nutrients!
@@melissarybb yes... He adds cream to the taters..try just the butter... sour cream and English Cheddar... Plain old sharp cheddar works in a pinch also. Some salt and pepper to taste. You want the mash to be thick so don't overdo the butter and sour cream. I add mash to the bottom of the dish also as it makes it easy to to scoop out a square with a spatula without it falling apart. Just a visual presentation thing but it matters to the eye. For the meat mix I put in pearl onions for my own twist... super sweet and yummy.
I make Sheppage Pie. All-Lamb is too gamey for me so I do 1.5-2 lbs of lean beef to 1/2 lb Lamb. My one unusual ingredient is pearl onions. Love the sweetness and its like getting little prizes while you dine. I always spend the ducats for English Cheddar. I also put a small layer of the mash on the bottom of the dish first. Makes it easier to remove servings in one piece. This dish works great with mashed cauliflower too for us low-carbers.
I was raised by JOBs in Calgary, (Just off the boats) A Canadian term for recent immigrants. My whole family is from Scotland. This recipe is missing one ingredient that is essential, Nutmeg, that is the secret spice for Shepherds pie. I use 1 1/2 teaspoon. Granny called Shepherd's Pie, or Cottage Pie Larder cleaner. Also I would never use tomatoes, Celts did not use tomatoes, ever they were considered poison.
Shepherds pie was introduced to me as a way of using leftover lamb roast. In New Zealand right now you can buy a leg of lamb for less than $4.00 usd per pound. So I am eating a lot of roast lamb, and plenty of shepherds pie. I dice up the cold roast lamb, and combine that with browned ground meat, otherwise its the same. I ad any leftover gravy as well with the tomato. Great recipe thanks.
The Meat Masher!! 🤣🤣 I just got one about a month ago, also thinking "am I really going to need this?" I am SO loving how well it breaks up the meat for tacos, chili etc. Happy to see you like it too - I feel validated. 😅
A potato masher is also great for breaking up ground meat. It comes out very fine but you have to do it before the meat is fully cooked. Cleanup is a pain but that's one less tool I need so I like it.
I loved to watch this video and found it entertaining. I have developed my own, very similar, quick SP, in which I just cook the meat, veg & seasoning ingredients down in one pan, s quick as I can while I simmer the pots. Mostly I used cold shoulder of lamp I mince myself. Once the pots are done, they're riced into a bowl, creamed & seasoned and then splopped straight onto the pan on top of all the other ingredients - Boof !! 20 mins in the oven and then onto the plate. Oh Yes. What a Feast! Top Tip for you lovely Americans, just call it Wooster sauce - don't worry about trying to get your mouth round Woucestershire... ;-) On the plus side, you are so right - Guinness *is* a stout.
My special need daughter sent me a link to a TH-cam "short" video of some guy making a shepherd's pie & texts "Maybe you can make for dinner ". So I found a couple versions from other channels I'm subscribed to - then this video popped up on my feed. Seeing how I have used sip & feast more than any other channel these past years, my decision was made. Will be making this version tonight for my own special taste tester. Thanks as always, you guys are the best
I subbed to this channel to learn some easy italian recipies. I'm English and already know how to make a great shepards pie, but still watched to see your take on it. Looked absolutely delicous. Might have to try mine with a little parmigiano next time. Keep up the great work. Always look forward to your videos.
My very favorite! I made this but with ground beef and OMG! So delicious! You are correct, many people do not know how to cook! They eat crap, fast food,
A suggestion for what to do with leftover tomato paste. Lay a substantial piece of plastic wrap on your counter. you’re going to split this in half and then fold one-half over the other. On the 1 Half place dollops of the remaining tomato paste in maybe one or 2 tablespoon increments about 1 1/2 inches apart so that you have maybe four or six or whatever’s left.Then you fold over the other half of the plastic wrap over the dollops and mold the plastic wrap around each dollop and then fold those up and put them in the freezer. When you need a tablespoon full or so of tomato paste you can just either unwrap it and it will come out by itself or you can just cut out a piece out of the wrapping. There ya go! No need to waste the rest... you can also do something similar with an ice cube tray...
This is the second recipe of your I have made and it was amazing. My first Shepherd’s pie and it came out better than I could’ve hoped. Love this channel.
Love your family and your video recopies.. You are Awesome in my book. You make a lot of things the way I was taught. The game changer for me was the cherry tomatoes with butter, I've made similar things but the butter really bring the sauce together.
I’ve made many of your recipes and love each and every one! Excited to try another this week. More importantly, I’ve learned many cooking techniques that I replicate in my own cooking that has made it even better to cook from scratch 😊
I've been stuck cooking on an Electric Stove for 20+ years, after awhile you'll get used to it, pull off the Pot/Pan and set on a Hot Pad or an open burner when it's too hot. The Electric oven is another adventure, when gas burns it causes the air in the oven to swirl, so it's easier to get the bottom and the top of what you're cooking to be "equal" in temperature, Electric is ALWAYS hottest where it's facing the Heating Element, 90% of my "Baking" is a combination of Middle of the Oven and then move up a rack or 2 and let the reflected heat from top of the Oven cook the top of my dish, some times I even need to use the Broiler because the Temperature is right ( Done ) but the top isn't browned enough. Great Recipe as usual.
7:22 Actually when I watched my first video of this channel (which I think it was about the calzone) I really thought it was cut out of a professional TV program due to the high quality of production and the informative techniques and how thorough you are, but as I started watching more videos I began to realize that this really is an independent channel and I just couldn’t believe it. What I’m trying to say is that your channel is awesome and keep up the amazing work
Finally a North American who understands that shepherd’s pie is with lamb (clue is in the name, shepherds have sheep), I’m English and my bugbear here in Canada is them calling cottage pie a shepherd’s pie (first world problems!). On top of that you can pronounce Worcestershire, I’m impressed 😂. Looks lovely although not sure what eggs are doing in there. I must admit I use half chicken stock and half beef stock if I can’t find lamb stock. Great recipe
Whenever I make Cottage pie (I'm not a huge fan of lamb) I cut up the potatoes in chunks rather than the whole potato so they cook faster and can assemble everything once it's all cooked. Everyone makes it different depending on what they learned growing up or tried different recipes. I think it's pretty forgiving when it comes to adding things you like and removing others you don't. Those who don't like beer, can leave it out and use whatever stock they prefer for a flavored liquid. This is such a great meal during the colder seasons living in the northeast and my family really loves it. I like to watch different recipes because it's nice to see different ways to make it.
I made this recipe this evening. Had to use ground beef and leave out the peas due to picky eaters, but otherwise the same. It was awesome! 👍👍. Appreciate you sharing.
Have been a big fan for a while for the food and the laid back, down to earth approach but really enjoyed this episode with the unfiltered back and forth and the jokes. Keep on going, man. Great work.
Looks great, one thing though. As a rule of thumb, I soften my aromatics first. The Mirepoix wants be first then meat and paste, then deglaze, then stock. Reduce.
I'm Dutch and can't wait to try this recipe! It looks delicious. I do make mash potatoes regularly and always add some fresly grated nutmeg to it. Maybe you can try it sometime, it's very good.
Love your site. Have since the beginning. I buy my tomato paste in a 12 ounce can. I use what I need and freeze the remainder. That way I always have some on hand to carve off the frozen slab. Cheaper and more handy. God bless you and the family.
I bought that pan because of you. Big investment. So glad I did. You’re one of my favorite chefs. I appreciate your skills. And thank you for always showing your wine choices, always great choices that don’t break the bank. such a big help. Would you consider making a video set featuring wines ..ones that really lean on wine for the flavor it imparts. Thank you friend. Much love to you and your family.
Jim, I'm slowly making my way through your recipes and this is another winner. Shepherd's Pie is a favorite in my house. I made this last night and everyone raved about it. Thanks for the great recipe. I'll be sure to share it with my family and friends 😊
A classic English dish! If you want to caramelise the meat don’t add oil and just place the whole block on the pan and leave it. When caramelised flip it and do the same, before breaking it up. It can also be cooked with classic English bitter/ale. In USA you will probably find IPAs more readily. Or just stock and the purée. Be generous with the Worcestershire. I also add a dash of HP (brown) sauce. Cheddar is better in this dish. Make sure mash is not too loose, people often get that wrong.
I throw the unused portion of a can of tomato paste in the freezer in a sandwich bag. Before I do, I kind of mush it all to the bottom seam, so I can break off a smaller chunk of it if needed.
im feeling like giving a comment after i lurked through atleast 50 videos. i think there isn’t a single one i haven’t enjoyed. the style of the videos is just too good. you and your wife are great human beings and you got beautiful children. keep it up and all the best. :)
its amazing it says you've being perfecting this recipe for years, I've being making this with the same ingredients with over 25 years and i am Irish ha i love it, great job, i also do many other variations of this including the traditional one. hello from Ireland
You have the best recipes I’ve found on TH-cam. I’ve made some epic family dinners following them and my wife thinks I’m a pro chef. Who family is blown away by how good the meals turn out. My favorite to do is the mushroom pasta I do with seared venison blackstrap
I generally don't get why people like live videos. I like it nice and tight, thought out, bing, bam, boom, you show me what I came to see. ( like this one 🤣)
Love this Technique... Out of all the dishes i make i have yet to atrept this. Growing uo Brooklyn my Irish Friends would laugh thinking i could not get this dish down. Well here we are! Looks spot on 👌👍🤝
Soda Bread Pearl: Freeze a stick of butter, use a box-grater over the flour. Grate some, stir it in, repeat. Only unwrap the half you’re using, so you can hold the wrapper.
Thanks Jim for the video, I usually only watch Italian dishes but with St.Paddy's so close watched this one. Great content as usual. Happy for your success here!
Try replacing celery with 1/2 white mushrooms chopped fine (food processor) and rutabaga, replace one of the two lamb pounds with lean beef, reduce the rosemary. Add salt & pepper.
Great option to put cheese on the top. For either Cottage or Shepherds pie I don't typically top the mash potatoes with cheese but I put butter and smoked paprika which creates a great crust and colour. My next batch I will try with parmesan cheese. Cheddar I'll reserve for scallop potatoes au gratin.
VERY NICE. I'll sometimes use ground beef and/or lamb but have found that the real crowd pleaser is slow cooked cubes of chuck roast, finished in a hot skillet with EVOO, minced onion, fresh crushed garlic, thyme, and cracked pepper and deglazed with Guiness or Red Wine). I try to limit salt but a pinch or two or three of kosher salt and salted butter in the potatoes seems work well to keep it from being bland. It's damn good as I'm sure yours is as well.
I haven't had shepherds pie in so long. I am binging your channel for meal ideas (I married an Italian who grew up in Long Island and New Jersey) so your channel is perfect. Also, I appreciate your style of cooking channel and your taste testers are the best. :)
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You guys voted a while back for this Shepherd's pie recipe. I've been making a version of this for over 20 years and it's always a hit. The print recipe and ingredients are linked right in the description. As always thanks for liking and watching our videos. We truly appreciate your support.
Now you know we need the soda bread video.
But where are the lady fingers, whip cream, jam? (Friends reference)
Looks great., I’m gonna try this. Small quibble. While sautéing your mixture you didn’t get the veggies that clung to the sides of the pan. Their texture will be different from the other ingredients. Just sayin….
What about beefs as a substitute?
@@matthewmp111 yes you can, then its called cottage pie
The fact that it's just you guys, in your actual kitchen is why I love this so much. We live in a world where everything is filtered, scripted and fake, finding something real is priceless.
Agree! I just in love his delivery...so relatable
If only you can see the equipments behind the scene to achieve such good lighting
I love this channel. The realness and his wit are refreshing!
Come on. I love this channel, but acting like there isn’t a significant amount of work that happens preparing and editing in post is just being silly.
It's very sad if you think this is what "real" looks like. I don't have a problem with this, but it is clearly edited, prepared in advanced, with good cameras and lighting. There's barely anything real there, and that would be the taste tests.
Love when you and your wife interact while filming. It makes the videos "warmer."
Great seeing your daughter on this one!
I just have to say how much I like how you keep your videos 'real.' I like the tips, the misses, comments, etc. I'm not a great cook, so I really appreciate all the food chatter. Your 'production staff' is amazing. Taste testers -- same. You've got a very nice channel, and I never miss an upload. Thanks. 🥰 (P.S. Your blog is great, too!)
We really appreciate that, thanks so much!
Agreed
For some reason you and your accent remind me of a young Richard Dreyfuss! My first time here - love it!
Add the veg first with a good slurp of olive oil and a large pinch of salt and then sweat with the lid on for a good 10 mins to give a sofrito. Then add meat and proceed. This gives a sweeter, richer flavour. As per Marcella Hazan’s ragu. I’m British but this is how I make my shepherds pie.
A rare Sammy sighting! Love that you're getting everyone involved, the more the merrier. Can't wait to make this one!
It must be hard for him living with two such harsh food critics!
This is SO different from how I make Cottage Pie. I can't wait to give this a try, I'm literally salivating. Jim, I know you hear it all the time, but your manner in front of the camera is so warm and relaxed. You really have no equal on TH-cam. I'm so glad I found your channel. Happy St. Patrick's Day!
Thanks so much, I really appreciate that!
C
Maybe it’s different because cottage pie and shepherds pie are 2 different things. Shepherds pie is made with lamb and cottage pie with beef. After all shepherds look after sheep not cattle. People often get confused over this.
@@fernmeadow20 Thank you, but I'm aware of the difference. That's why I said what I make is Cottage Pie.
Perfect recipe. My only suggestion to try would be substituting out the parm reg in the mash with dubliners Irish cheddar. Makes SUCH a huge difference in flavor profile and compliments the Guinness incredibly. Love the channel!
This sounds delicious 😳
Can second that. Dubliner’s is great in the potato topping.
Gotta throw a little Italian in there 😂
Bloody Irish!!
sounds disgusting, never heard of anyone putting cheese in shepherds pie! More than enough flavour and fat already. Never heard of tomato or tomato paste or any veg either except for people trying to fool their kids….
Thank you for using lamb! Even when I go to restaurants, they advertise cottage pie as shepherd's pie. Lamb is an underrated meat in America.
I always use leftover roast that I run thru the meat grinder along with left over vegetables. Moisten with left leftover gravy. Spread in casserole and top with leftover mashed potatoes and bake till heated and browned. The best
What a beautiful family! Always a joy watching you with your kids! 🥰
This has got to be my favorite video of yours! Love the banter, love the conversational style as you talk to the viewer. Truly welcoming and a joy to watch. Keep up the great work, y'all are naturals at this!
I made this exactly per recipe. I never follow a recipe exactly but I did this time. I split mine into 2 equal size pans, cooked both at the same time, we ate one for dinner froze one for later. This is perfection. We just pulled the frozen one out, thawed partially, into oven @350 until warmed thoroughly. Second dish: perfection. Now one of my families favorites.
I am totally making this for Sunday dinner! I've been watching you for a few months and I've gotten to the point where I can create simple sauces without a recipe and I can kinda tell what spices something needs too. This is a HUGE improvement for me. Thank you!!
That's great to hear, thank you for telling me!
FYI baking soda does wonders for browning!
1/4-1/2tsp per pound of meat mixed with 1tbsp of water in a gallon ziploc, add in the meat, mix around, let sit for 15 minutes, then into the pan.
A little tip is to get the water boiling before you put anything in to cook anything quicker.
It is very nice how you explain what you're doing and why. Not just a recipe, you're teaching how to cook. Thanks.
I would love it if you did a live “cook with me.” You could give us the ingredient list ahead of time and then we could all cook the same dish together! 😊♥️
We plan to do lives here and on Facebook. Probably a couple of months before we are setup for it.
@@SipandFeast amazing!!!!
YES! I second that suggestion!! Just give us notice you are going to do it and what time it will start, and list of ingredients we need to have.
I really enjoyed this vid for the contribution of your wife, who you can put in more often as far as Im concerned, and I appreciate your set, the comments about your misses and "adventures". Im a fan. thank you and look forward to the live vids.
I just super appreciate how you make really good cooking feel approachable. This is a great recipe, and I love shepherd's pie, and I totally feel like I could make this. Also your dynamic with your family is always heartwarming
If you cut the potatoes up into small pieces they will cook in half the time. It doesn't affect the end product as you are mashing them anyway. Great video. Thanks
Just found your channel, and I love it !
As an Englishman living in the USA, whenever I hear someone say "Shepherd's Pie" then I'm automatically in hyper-critical mode !!! As soon as you said you were using lamb, then I gave a knowing nod of approval. When you pronounced Worcestershirshsheshire sauce as Wooster sauce, I smiled, and the fact your family knows the difference between Shepherd's Pie & Cottage Pie is just fantastic & respectful. Yes sir, you're doing it right !
This is very close to my recipe. My only changes are NO celery because I hate it, HP sauce with the stock instead of Guinness, and vintage cheddar for the mash instead of Parmesan, because well, I'm English. Like you said also, use your eyes for the meat mix - when it has that lovely silky glossy sheen to it, then it's perfect - and that applies whether you decide to use lamb or beef.
who puts cheese in shepherds pie!?! 🤮🤮🤮
@@finebetty7446 I put it on top of the mash, so it crisps up in the oven. (also add cheese to mash itself, as well as butter and sour cream - always). Delish !
Thank you, for this recipe. I made it for Father’s Day and it was a complete success.
While you can use raw minced lamb, we normally mince up left over roast lamb. It’s a “leftover” dish, made with leftover mashed potatoes and leftover roast lamb. I’ve never made it with raw minced lamb, but I suspect the flavour profile would be quite different.
Also leftover mashed potato has a different texture as it has slightly solidified in the fridge. It seems to crisp up better, with or without cheese on too.
I’m from New Zealand and my wife is English and it was always made from leftovers by everyone that we know.
It's funny you mentioned the "meat masher." I was just talking to one of my coworkers the other day about cooking and she told me about this tool she just got and how great it is at breaking up ground meat. She shared a link to it with me, and it's exactly the thing you showed! Definitely getting one!
classic english dish! glad you mentioned "cheddar cheese" and not just "parmazan" traditionally here in u.k if we add cheese it's cheddar all day long your shepard's pie looks amazing!; )
wow, I am amazed at everyone agreeing that cheese belongs in this recipe, I have been eating Shepherds/Cottage pie for over 50 years and never with cheese, never even heard of it as an ingredient, the idea of it makes me feel quite ill and I think it would ruin the mix of flavours, butter only and baked beans on the side…
@@finebetty7446 I'm not a fan of cheese on a Shepherds or Cottage pie either. It simply doesn't need it.
I've used my pastry cutter for over 50 years to bread up ground meat while frying. The tool your using my daughter bought me and I found it takes up too much room in the utensil drawer. I lay tomato paste out flat and freeze it in a plastic bag then just break off the amount I need. No waste.
I just bought that same meat masher two weeks ago. I agree, it’s the right tool for the job, works great!
Really like how you involve your family. Very human and personable and just .... great !!
Man, this was my favourite dinner growing up in England. So many memories of a previous life. Your version is sublime. 👌
As a Quebecer, we have history for our shepherds pie. It's called Pate Chinois and its very simple. Mashed potato, corn, and ground beef. Usually enjoyed with ketchup but I prefer bbq sauce
When it comes to new ideas or updated classics you always bring your game!! So very happy I found your channel….keep cooking and providing menus/recipes that anyone can successfully make.
My dude!!!I'm from the UK, I've been making cottage pie all my life because I don't like lamb , I always call it Shepards pie for some reason lol I tried ur recipe with lamb because u sold it to me! Buddy the family love it and I absolutely adore it even tho it's lamb!!!! Please keep the recipes coming 100% ! 👍 I'm a subscriber!
So had a dinner party last night and decided to make this recipe as it's one of the last cold nights of the year (here in Texas). I didn't entirely plan it well enough and ran out of time to do everything I wanted (like broil it to make it nice and toasty at the end!), but it was a hit. Everyone went back for seconds and I can mark another of your recipes as "made and will make again". Thanks so much for sharing this one!! I wouldn't risk this with most online recipes, but I know your recipes are solid enough that I can make it "first time" for a dinner party and know that it will work and be delicious!!!
Anyone that's not made this...please do, you will not regret.
I appreciate the comment, thanks!
I’ve been making this since I got married 30 years ago. Always a hit. Taste better the next day. I’m going to make it for dins tonight. Your yummy recipe reminded me I haven’t hit this up since the early spring.
Made this for dinner tonight. Cannot believe the depth of flavor. Among the best meals I have made. Will become a regular dish on my table.
Of all the cookbook and TH-cam Sheppard’s (cottage pie) recipes I’ve made over a lifetime (73 years old), this is by far the best!
Dude, I almost died laughing when you said "good flannel". There is good flannel. My wife rolls her eyes at me every time I am doing something that might get messy and I tell her I have to go change into my old flannel. Excellent video as always. I love your recipes.
Came here to reply to that, he said “really good flannel”, seriously, dude needs a makeover
I was in the hospital for all of February so I'm just now catching up and can I say I love that Tara is chiming in while you're filming now! It adds a real at home, conversational feel and reminds me of when I'm cooking at home while my husband hangs out in the kitchen with me. :)
Thanks for the comment and hope you're feeling better!
I am an Owner of Small Catering buissnes in Poznań Poland and I am your biggest fan. All My Nighboor love your food that I am making. Love your channel. Its so basic but delicios. That you very much for making me so much money! Keep going and I will keep watching.
Such a fan of this channel. Always authentic and I love the simplicity of the recipes that offer five star meals every time.
For the ground beef/cottage pie variant, I had a breakthrough a few weeks ago: replace a portion of the Worcestershire sauce with red miso paste, and a squeeze of brown mustard. I dunno if it will work with lamb's unique flavor, but for supermarket ground beef it kicked the recipe up a whole letter grade.
Made this recipe over the weekend, my first time making Shepherd's Pie, it's a lot of work, just needed a little salt to taste, absolutely delicious, will definitely make ths again.
Studio ? Part of the charm of sip and feast is that it's done in your own kitchen...like it is when the rest of us cook at home...in a regular kitchen. Then you have your family there and it's all so homey cozy. I feel you would lose the warm intimacy by moving to a studio. Love your show !
I like adding chopped chives to the mashed potatoes. Adds to the appearance and flavor.
Thanks for the tip!
Do scallions work too if sliced very very very thin?
@@melissarybb Yum, that's a great idea. Just bc I have spring onions and parsley in my winter garden rn, I would add either one. They are both dark green veggies -- chockfull of nutrients!
@@melissarybb yes... He adds cream to the taters..try just the butter... sour cream and English Cheddar... Plain old sharp cheddar works in a pinch also. Some salt and pepper to taste. You want the mash to be thick so don't overdo the butter and sour cream. I add mash to the bottom of the dish also as it makes it easy to to scoop out a square with a spatula without it falling apart. Just a visual presentation thing but it matters to the eye. For the meat mix I put in pearl onions for my own twist... super sweet and yummy.
@@bloozedaddy Oh yes! Pearl onions indeed. Thank you!
I make Sheppage Pie. All-Lamb is too gamey for me so I do 1.5-2 lbs of lean beef to 1/2 lb Lamb. My one unusual ingredient is pearl onions. Love the sweetness and its like getting little prizes while you dine. I always spend the ducats for English Cheddar. I also put a small layer of the mash on the bottom of the dish first. Makes it easier to remove servings in one piece. This dish works great with mashed cauliflower too for us low-carbers.
I was raised by JOBs in Calgary, (Just off the boats) A Canadian term for recent immigrants. My whole family is from Scotland. This recipe is missing one ingredient that is essential, Nutmeg, that is the secret spice for Shepherds pie. I use 1 1/2 teaspoon. Granny called Shepherd's Pie, or Cottage Pie Larder cleaner. Also I would never use tomatoes, Celts did not use tomatoes, ever they were considered poison.
Shepherds pie was introduced to me as a way of using leftover lamb roast. In New Zealand right now you can buy a leg of lamb for less than $4.00 usd per pound. So I am eating a lot of roast lamb, and plenty of shepherds pie. I dice up the cold roast lamb, and combine that with browned ground meat, otherwise its the same. I ad any leftover gravy as well with the tomato. Great recipe thanks.
The Meat Masher!! 🤣🤣 I just got one about a month ago, also thinking "am I really going to need this?" I am SO loving how well it breaks up the meat for tacos, chili etc. Happy to see you like it too - I feel validated. 😅
A potato masher is also great for breaking up ground meat. It comes out very fine but you have to do it before the meat is fully cooked. Cleanup is a pain but that's one less tool I need so I like it.
I loved to watch this video and found it entertaining. I have developed my own, very similar, quick SP, in which I just cook the meat, veg & seasoning ingredients down in one pan, s quick as I can while I simmer the pots. Mostly I used cold shoulder of lamp I mince myself. Once the pots are done, they're riced into a bowl, creamed & seasoned and then splopped straight onto the pan on top of all the other ingredients - Boof !! 20 mins in the oven and then onto the plate. Oh Yes. What a Feast!
Top Tip for you lovely Americans, just call it Wooster sauce - don't worry about trying to get your mouth round Woucestershire... ;-) On the plus side, you are so right - Guinness *is* a stout.
Tried it with Hamburger, Cheddar cheese in the mash. My husband and I loved it. Thank you. ❤
You guys make such a great team with the way you work with and support each other. Wonderful to see.
My special need daughter sent me a link to a TH-cam "short" video of some guy making a shepherd's pie & texts "Maybe you can make for dinner ". So I found a couple versions from other channels I'm subscribed to - then this video popped up on my feed. Seeing how I have used sip & feast more than any other channel these past years, my decision was made. Will be making this version tonight for my own special taste tester. Thanks as always, you guys are the best
I subbed to this channel to learn some easy italian recipies. I'm English and already know how to make a great shepards pie, but still watched to see your take on it. Looked absolutely delicous. Might have to try mine with a little parmigiano next time.
Keep up the great work. Always look forward to your videos.
I appreciate that, thank you!
I love how you take your time and explain everything. Really appreciate. Ive been cooking for over 5 years. Always learning something neq
My very favorite! I made this but with ground beef and OMG! So delicious! You are correct, many people do not know how to cook! They eat crap, fast food,
Just what I wanted to know. Can use ground beef.
At 7:15, the dry sarcasm from Tara is wonderful! Love it!
A suggestion for what to do with leftover tomato paste. Lay a substantial piece of plastic wrap on your counter. you’re going to split this in half and then fold one-half over the other. On the 1 Half place dollops of the remaining tomato paste in maybe one or 2 tablespoon increments about 1 1/2 inches apart so that you have maybe four or six or whatever’s left.Then you fold over the other half of the plastic wrap over the dollops and mold the plastic wrap around each dollop and then fold those up and put them in the freezer. When you need a tablespoon full or so of tomato paste you can just either unwrap it and it will come out by itself or you can just cut out a piece out of the wrapping. There ya go! No need to waste the rest... you can also do something similar with an ice cube tray...
This is the second recipe of your I have made and it was amazing. My first Shepherd’s pie and it came out better than I could’ve hoped. Love this channel.
Love your family and your video recopies.. You are Awesome in my book.
You make a lot of things the way I was taught. The game changer for me was the cherry tomatoes with butter, I've made similar things but the butter really bring the sauce together.
I’ve made many of your recipes and love each and every one! Excited to try another this week. More importantly, I’ve learned many cooking techniques that I replicate in my own cooking that has made it even better to cook from scratch 😊
I've been stuck cooking on an Electric Stove for 20+ years, after awhile you'll get used to it, pull off the Pot/Pan and set on a Hot Pad or an open burner when it's too hot. The Electric oven is another adventure, when gas burns it causes the air in the oven to swirl, so it's easier to get the bottom and the top of what you're cooking to be "equal" in temperature, Electric is ALWAYS hottest where it's facing the Heating Element, 90% of my "Baking" is a combination of Middle of the Oven and then move up a rack or 2 and let the reflected heat from top of the Oven cook the top of my dish, some times I even need to use the Broiler because the Temperature is right ( Done ) but the top isn't browned enough. Great Recipe as usual.
7:22
Actually when I watched my first video of this channel (which I think it was about the calzone) I really thought it was cut out of a professional TV program due to the high quality of production and the informative techniques and how thorough you are, but as I started watching more videos I began to realize that this really is an independent channel and I just couldn’t believe it. What I’m trying to say is that your channel is awesome and keep up the amazing work
Finally a North American who understands that shepherd’s pie is with lamb (clue is in the name, shepherds have sheep), I’m English and my bugbear here in Canada is them calling cottage pie a shepherd’s pie (first world problems!). On top of that you can pronounce Worcestershire, I’m impressed 😂. Looks lovely although not sure what eggs are doing in there. I must admit I use half chicken stock and half beef stock if I can’t find lamb stock. Great recipe
Whenever I make Cottage pie (I'm not a huge fan of lamb) I cut up the potatoes in chunks rather than the whole potato so they cook faster and can assemble everything once it's all cooked. Everyone makes it different depending on what they learned growing up or tried different recipes. I think it's pretty forgiving when it comes to adding things you like and removing others you don't. Those who don't like beer, can leave it out and use whatever stock they prefer for a flavored liquid. This is such a great meal during the colder seasons living in the northeast and my family really loves it. I like to watch different recipes because it's nice to see different ways to make it.
I made this recipe this evening. Had to use ground beef and leave out the peas due to picky eaters, but otherwise the same. It was awesome! 👍👍. Appreciate you sharing.
Have been a big fan for a while for the food and the laid back, down to earth approach but really enjoyed this episode with the unfiltered back and forth and the jokes. Keep on going, man. Great work.
OMG - you've included the gram amounts...........Thank You from the bottom of my heart!
Everything you make looks delicious! i love that you give tips and options along with the steps. And I love that your crew is your family!
Looks great, one thing though. As a rule of thumb, I soften my aromatics first. The Mirepoix wants be first then meat and paste, then deglaze, then stock. Reduce.
"Make sure you don't have your really good flannel on today."
I'm dying
I'm Dutch and can't wait to try this recipe! It looks delicious. I do make mash potatoes regularly and always add some fresly grated nutmeg to it. Maybe you can try it sometime, it's very good.
Love your site. Have since the beginning. I buy my tomato paste in a 12 ounce can. I use what I need and freeze the remainder. That way I always have some on hand to carve off the frozen slab. Cheaper and more handy. God bless you and the family.
I bought that pan because of you. Big investment. So glad I did. You’re one of my favorite chefs. I appreciate your skills. And thank you for always showing your wine choices, always great choices that don’t break the bank. such a big help. Would you consider making a video set featuring wines ..ones that really lean on wine for the flavor it imparts. Thank you friend. Much love to you and your family.
Jim, I'm slowly making my way through your recipes and this is another winner. Shepherd's Pie is a favorite in my house. I made this last night and everyone raved about it. Thanks for the great recipe. I'll be sure to share it with my family and friends 😊
A classic English dish! If you want to caramelise the meat don’t add oil and just place the whole block on the pan and leave it. When caramelised flip it and do the same, before breaking it up. It can also be cooked with classic English bitter/ale. In USA you will probably find IPAs more readily. Or just stock and the purée. Be generous with the Worcestershire. I also add a dash of HP (brown) sauce. Cheddar is better in this dish. Make sure mash is not too loose, people often get that wrong.
better without cheese at all
I made this last year switching from my annual Corned Beef and Cabbage ..... I was soooo good, I'm cooking it again this year as I type!!!
I throw the unused portion of a can of tomato paste in the freezer in a sandwich bag. Before I do, I kind of mush it all to the bottom seam, so I can break off a smaller chunk of it if needed.
I've enjoyed this channel for over a year now--I intend to do this dish in the next few days. Also, what a warm and nice family!
Thank you Tara and Jim. A truly spectacular recipe, so full of flavor. We fixed it for friends. They had seconds and took some home 😊
wow, I never knew you could leave the ground meat all put together and brown each side before breaking it up. I learn a lot from your videos.
I, too, resisted the meat masher for years. Once I gave in and got one totally agree at what a game changer.
“Make sure you don’t have your really good flannel on today” 😂😂 Great video and recipe as always man! I think I’ll be making this tonight!
After cooking your beef Bourguignon recipe last week I Tres this one tonight and man you are killing it with these and making me look brilliant haha.
im feeling like giving a comment after i lurked through atleast 50 videos. i think there isn’t a single one i haven’t enjoyed. the style of the videos is just too good. you and your wife are great human beings and you got beautiful children. keep it up and all the best. :)
Thanks for the kind words and for watching. Really appreciate that!
This looks delicious and soul warming. Thank you for breaking it down and making it look doable for a novice.
its amazing it says you've being perfecting this recipe for years, I've being making this with the same ingredients with over 25 years and i am Irish ha i love it, great job, i also do many other variations of this including the traditional one. hello from Ireland
You have the best recipes I’ve found on TH-cam. I’ve made some epic family dinners following them and my wife thinks I’m a pro chef. Who family is blown away by how good the meals turn out. My favorite to do is the mushroom pasta I do with seared venison blackstrap
I generally don't get why people like live videos. I like it nice and tight, thought out, bing, bam, boom, you show me what I came to see. ( like this one 🤣)
Love this Technique... Out of all the dishes i make i have yet to atrept this. Growing uo Brooklyn my Irish Friends would laugh thinking i could not get this dish down. Well here we are! Looks spot on 👌👍🤝
Soda Bread Pearl: Freeze a stick of butter, use a box-grater over the flour. Grate some, stir it in, repeat. Only unwrap the half you’re using, so you can hold the wrapper.
The soda bread is excellent btw.
Love that it’s just you guys. I’ve made a few of your recipes and they’re always a success! You’re super relatable!
Love you guys! God bless and happy St. Patrick's Day. ☘
Thanks Jim for the video, I usually only watch Italian dishes but with St.Paddy's so close watched this one. Great content as usual. Happy for your success here!
Try replacing celery with 1/2 white mushrooms chopped fine (food processor) and rutabaga, replace one of the two lamb pounds with lean beef, reduce the rosemary. Add salt & pepper.
Great option to put cheese on the top. For either Cottage or Shepherds pie I don't typically top the mash potatoes with cheese but I put butter and smoked paprika which creates a great crust and colour. My next batch I will try with parmesan cheese. Cheddar I'll reserve for scallop potatoes au gratin.
VERY NICE. I'll sometimes use ground beef and/or lamb but have found that the real crowd pleaser is slow cooked cubes of chuck roast, finished in a hot skillet with EVOO, minced onion, fresh crushed garlic, thyme, and cracked pepper and deglazed with Guiness or Red Wine). I try to limit salt but a pinch or two or three of kosher salt and salted butter in the potatoes seems work well to keep it from being bland. It's damn good as I'm sure yours is as well.
I made this tonight but with beef and let me tell you…. Came out soooo good. Thank you!
I haven't had shepherds pie in so long. I am binging your channel for meal ideas (I married an Italian who grew up in Long Island and New Jersey) so your channel is perfect. Also, I appreciate your style of cooking channel and your taste testers are the best. :)