Anglo Aussie here, had shepherds pie pretty much every Monday of my childhood. We used the left over lamb from Sunday’s roast. Ground up in a mincer then added it to the vegetables with homemade stock and a dash of Guinness. Best dish ever.
Made it! Nice easy doable recipe with great results! 4:16 says to cook until tender and the sauce is reduced by half but the instructions say 10 minutes... 10 minutes is not enough - i went 20 minutes and the carrots were not tender enough in the finished dish. Also i'd reduce until you have basically a meat paste otherwise the mash pushes the sauce to the edges when you are assembling. the mash is perfection and broiling at the end leads to a great presentation at the table. I used beef and still call it shepherd's pie - don't know why there are so many pedants online. Made 2/3 recipe, for 3, and it all went! this one goes in the book! thanks!!!
As someone who has delved into the depths of mastering shepard's pie, big time love for sharing these secrets with the masses. The amount of truly mediocre shepard's pie recipes on the internet is staggering. Getting that luscious creamy, meaty, complex gravy is so crucial. Definitely more of a fan of the yukon gold potatoes for this, but I might have to try busting out the russets one more time soon.
you can always mix them up, it's better if you cut them in smaller pieces when boiling for that, but a mixed russet/yukon mash is great for texture! I prefer the flavor and texture of yukons, but you REALLY want the extra starch for this particular dish to hold together, otherwise you might end up with a floating crust
Cant wait to make this. Every recipe of yours I’ve made has been high class. You’re one of the few cooks on youtube that makes videos with food that not only looks good, but actually tastes good too! Thanks Brian.
@@andywright8803 its a food video dude. No need for the correction police here. Why are you assuming a guy whose life is to make cooking content wouldn’t know this? Maybe he didn’t feel like making a video that way. How about you create a TH-cam channel and make a video on shepherds pie with lamb instead of telling someone else who is trying to create something for people to enjoy that he is doing it the wrong way. Grow up.
According to Wikipedia, there are many variations of meat you can use, but it's still called Shepard's pie. Not all recipe writers agree with the distinction of the two.
@@FunctionallyLiteratePerson Went and read that Wikipedia article and generally leans towards modern uses being lamb for Shepard and beef for cottage. Indeed on the table of recipes only two use beef in their Shepard's pie all the others use lamb only. In the home of these pies the UK it's pretty rigid
@@FunctionallyLiteratePerson Wikipedia is incorrect in this case, because any ham-fisted yahoo can change the entries, and they apparently have in this case, because they refuse to admit they're just plain wrong.
A neighbor just lost her husband and I've been looking for the perfect comfort food to bring her. Thank you for this; I have everything (even the fennel) in my house right now and I'll deliver it this afternoon (plus, ya know, another one for my husband and I)!
Brian, I shared this channel with my teenage grandson who loves to cook. He now watches you all the time and thinks you're cool. You're inspiring a new generation of future chefs! Thank you for sharing simple, sound, flavorful recipes - just good plain food that really, really tastes like it should. And please, accept my condolences for your recent loss. Take care of yourself, chef, and a heartfelt thanks.
Thank you Brian! Made the Shepherds Pie (actually I made a Cottage Pie) for the second time. "Done Right" is a good description. The recipe you follow delivers and extremely delicious flavor. All others I have tasted in the past are way off track compare to yours. It's the flon that takes it to the next level. Thank you. This is a keeper.
This is nice. Thanks! One trick I've started using when browning ground meat in a pan, is to make large patties then brown them on both sides. When you mash the meat up, you still get the water, but it seems to be quicker.
The earliest written recipe for shepherds pie ("The Practice of Cookery and Pastry" by Mrs. Williamson, 1849) calls for "cold dressed meat of any kind."
Made this recipe with my wife and kiddo, we love to cook together. I have tried several shepard's pie recipes over the years, including my moms, and have always been underwhelmed...dont tell my mom. But sweet jalopy jesus this recipe was frickin' amazing! The mashed potatoes really made it for me. They hold enough moisture even when being baked, and taste amazing. Adding this recipe to the rotation. Thanks so much for being one of my favorite youtube channels, and producing fun recipes that taste great!
Same goes for onions. There are times where you just want to sweat them until they're translucent, but for chilli, bolognaise, or shepherd's pie, I'll cook them on a low heat until they start to develop a ton of umami flavour.
I like to add the tomato paste to the ingredients first and cook for an extra couple minutes before the wine goes in, it just deepens that flavor for even more savory punch
I made this just as Brian said, and all I can say is "wow!!"!!! This is easily the best shephard's pie I have ever tasted! A couple of things went differently for me than Brian. I seemed to get much more water out of the lamb, it took at least 15 minutes of very high heat to get most of it gone. Then I needed a splatter guard over the dutch oven. The lamb mince was 80% meat 20% fat, and I would have preferred a little less fat. But, my God, the flavor was just terrific!! And the advice on how to do it was superb!! Thank you, thank you, Brian!!!
Tried this last night and it was way better than any cottage pie I've made before. The wine adds such a great complexity to the flavor and I loved the sour cream in the potatoes on top. Keep the great recipes coming.
You've gone and done it again! What a simple good comfort food dish elevated to great! Every herb, every seasoning, the addition of flavor enhancers have taken boring into something to share with company. The shepherd's pie with a fresh garden salad and you have a special treat (with left-overs, hopefully).
My boyfriend mentioned a few days ago how much he likes shepherd's pie as a comfort food, then I saw this today so thought it was the perfect time to make it! This is my first time making it.
Perfect timing! Going to make this tomorrow for a few friends. Your recipe and technique are perfect, but I think adding a bit of rosemary will be good with lamb.
I don't know why I havent commented on your videos before.....just made the Shepards Pie.... and my parents really loved it..... you are unique a talent....
Welcome back Bri! I hope youre doing well my condolences your recipies have brought me and my family much happiness and comfort I hope you can find some these days too my friend.
One other tip is to add a splash of lemon juice at the end of browning that can reduce the gaminess that lamb can often have. It doesn’t really change the flavor but softens it a bit.
@@b.garland1826I grew up in Michigan and my hunter friends supplied the best venison. I used the venison in this recipe, chili, and any other recipe using ground meat. My family loved it 😊.
I think Bri invented the term "grip" as a unit of measurement. This looks amazing. A lot of shepherd's pie recipes online look boring and this doesn't.
I've made shepherd's pie a number of ways over the years, usually with beef, and I add a layer of corn as well. I simply don't understand the concept of 'soupy' or 'boring' when it comes to this dish - it should be an explosion of many flavours.
Beef is Cottage Pie, Lamb is Shepards. I always do a layer of mash on the bottom, then filling, then on top. We also don't love peas, so we use corn nibblets instead. Comes out really nicely for presentation :)
Hey Bri, I'm a newbie here to your channel, but am loving all the cool chef's insights you bring. Plus, you are actually entertaining, which makes these fun to watch to the end and not skip around. Anyway, I have been inspired to take my cooking to new levels as you seem to make everything from scratch, but you seem to make it look easy. Anyway, keep up the dope work!
you've probably figured it out by now, but most of the time, once you know the method, cooking from scratch doesn't take any longer and always tastes better. and the few times when it's not worth it, you can totally cheat the way brian does and use store bought bouillon or other ingredients.
I made this one over the weekend for a dinner with friends and everyone was BLOWN AWAY!!! They continually said it was the best Shepard's Pie they ever tasted. Do you know that part, where you are already full but something tastes so good that you are like 'I am full but I am fearful for the moment I won't have this taste in my mouth'? So thank God I suggested I'll leave half of the dish for them because they were bursting 😄 I made it without the beef paste (we don't have that where I live), so if you don't have any - still tastes AMAZING!
I grew up on Shepherd's Pie. I loved it as a kid. As an adult, very few restaurants in my decent sized city (Grand Rapids, MI) serve anything good. Homemade is great, but certainly not a weeknighting meal. 😆 Great video and tips, Bri-Guy. Always a joy to hang out in the kitchen with you.
I'm a native of Traverse City, MI, and I think there's at least one restaurant there that makes a good shepherd's pie, but couldn't tell you which one. I haven't been back home in seven years---moved 800 miles south to get away from the winters---so no longer know the various (numerous!) restaurants in T.C. All that blather to say that at least one restaurant in America has a good shepherd's pie ☺.
Once again, I will be making this dish very soon ! It is very cold these days in Paris. And once again, I will be the star of my family and friends for bringing them such joy! They think I am talented, but I just replicate whatever you teach us! 😉
I love your channel and by pure coincidence I made shepherds pie for dinner. Wish I’d waited until tomorrow so I’d have your recipe lol. I made your boeuf bourguignon a few weeks ago and it turned out great btw
One thing that I like to do with my Shepherd's pie is put in two or three packets of unflavored gelatin. It just adds that delicious gloss and smooth texture to the sauce that I love so much.
@@tet5uo I know a lot of chefs put demi-glauce in theirs, so a spoonful of bullion paste and gelatin works like a charm. Don't get me wrong, though, I absolutely use home made chicken stock too lmao
Made this last night with beef (didn't have lamb money this time around). Sooooooooo amazing. Definitely going to try the lamb version as well. That beef paste is where it's AT.
Made it! Perfection! Thanks for all of your knowledge, and entertaining style. My wife and kids watch with me all the time and you have added a spectacular.Sparkle.
Kyle, do you also use Irish Cheddar in mixing the potatoes too? I'm so NOT a fan of parmesan (especially the "green can" junk). I assume that Irish Cheddar is a "white" cheese, is that right? What are the names for it, and where can I find it in the USA?
@@bsteven885 yup, I mix it in the potatoes as well. Babish has a video on shepherd's pie that I base my recipe off of (or maybe copy entirely, I don't recall). Kerrygold Irish Cheddar is the stuff you're looking for. They sell it at Costco (the greatest place on Earth). The green can stuff is disgusting and I will never purchase it. I generally prefer Pecorino Romano overall though. Always buy your cheese in blocks and shred it yourself.
Brian, my dude, I have been watching for almost a year now, this is my first comment. You should be a teacher at a culinary school. I’m all the way down here in the Netherlands and I sometimes use your videos in class. There, I’ve said it! I’m not ashamed to confess. You should look into becoming a teacher because you have that special talent!
Literally made Shepherd's Pie last night! I usually use Babish's recipe but this looks similarly great. Time to go eat some. Also, fun fact: if you use beef, it's "Cottage Pie".
@FlowersInHisHair Cottage pie came first in the 18th century and originally contained mutton as it was cheaper than beef or lamb. The name came from the fact that the Irish lived in cottages. Shepherds pie came about in the 19th century and was made with lamb as a shepherd is a person who tends to lambs.
This is before i watch. I can only imagine what you'll come up with. I've done this a ton of times in my life. it was a childhood special once every few months thing. I love it. It better have lots of buttery potatoes, paprika sprinkled on top. Good pea's in the middle and decadant rich beefy layer. Good luck
I gotta tell you, these are hands down the best mashed potatoes I've ever eaten. Not just that I've made, I mean in general the best I've ever had lol. these will absolutely be my go to from now on.
This one looks amazing. Especially because most elements I can find in my country (except better than bouillon, that's on my shopping list for my next visit to the States!). I may very well try this next winter.
I’ve made your recipe 4 times now and it’s my favorite. Made it once before and, yes, it was a soupy mess. I will always stick to this recipe over all the rest. No need to search for any others if I found one that is just about perfect. Flavor and all.
Looks fantastic! One little quibble - you said ground beef works just as well. If you use ground beef you have a cottage pie, not a shepherd's pie. But both are delicious, and otherwise identical, so just a quibble.
Nice work Bri! A few tweaks I can try - but I can make a pretty 'dope' Shepherds pie anyway... obviously if you make it with beef mince it is a Cottage Pie...
I just followed your recipe and they my friends said it was outstanding. One said he could eat Italian anytime, but would eat this Shepherd's pie in preference
Brian, first off, let me say how much I enjoy your videos. I made your Tiramisu the other day, and it was amazing. I know you sense a "but" coming on. Well, here it is. I'm from the UK, which is the home of Shepherd's Pie. I've been making it for years, and the beauty of Shepherd's Pie is capturing the delicious combination of flavours that the British have developed over the years. Those flavours are roasted meat, veg and potatoes. They do not include the flavours of our Southern European neighbours like Italy and France. No, there is no wine, tomato, garlic or parmesan in an excellent Shepherd's pie. Although Worcestershire Sauce is typically English, it certainly doesn't belong in Shepherd''s Pie, either. I won't get into whether or not a cutable Shepherd's Pie is preferable to a more relaxed dish. I've had both many times. In any case, keep up the great work. You are definitely the best cook on the Internet. 👍🏻
Breathing new life into an old staple. Thank you for this! It helps everyone who's bored with the old standards, and anyone who's refuses to try something new and, those too fussy to please, hopefully. Those potatoes alone would make a believer out of my most resistant guests. It looks soo comforting and delicious!
Speak for yourself…. and they’re called old standards for a reason.. the recipe does not NEED updating,it’s a traditional ENGLISH recipe and made properly with good British ingredients is delicious..I can see that with american ingredients it may need help which is why you shove all sorts we Brits don’t allow in to your food. .. 🙄
Looks like a fantastic recipe. Personally I hate hate HATE fennel, so one substitution I would make is to simply replace the fennel with some finely chopped leek. Another sub I recommend trying is to replace the wine with a dark porter beer. I wouldn't say it's better than the wine, nor is it worse, it's just different, and both are worth trying for everyone to see which they prefer. Last, one addition I would make, when adding the thyme try augmenting that by adding a little rosemary at the same time. Other than that I gotta say this looks ridiculously good.
I used to hate fennel, too. But one day we roasted some with just a drizzle of oil, salt, and black pepper, and all that chemical nastiness boiled away, and we were left with something like mild onions. I was surprised how much I enjoyed it.
@@FunctionallyLiteratePerson You keep saying this, but it's not an arbitrary distinction, any more than replacing all the poutlry & bacon with fish fillets & bratwurst, and still insisting on calling it a club sandwich. But excuse me while I go have some New-York-Style pizza. It's deep-dish, has the cheese inside and the tomato sauce on top, and it's from a place in Chicago, but that doesn't matter, because the ingredients are mostly the same, and those are just arbitrary disinctions.
Thanks for the recipe Bri. Tried it with my bro today and it was great. We omitted some ingredients we didnt have but the result was amazing. Defo will make again
Alright I need to make this. In the dark long ago years of my past, I made a "shepherd's pie" for my friends but I committed pretty much every one of the cardinal sins possible. This one looks amazing and like a dish I'd be proud to serve to my friends. Appreciate you!!
Meat masher... Also works well for mixing things in pitchers. We use it for frozen OJ... dissolves it quickly. And keep up the great work. The wife loves your thin pizza crust idea (between two oiled parchment).
I was so happy to use lamb for a Shepherd's Pie! If you use beef, it's called a Cottage Pipe 🙂 It might seem trivial, but to us Brit's it's important to get that bit right 😀
So good. I have eaten a lot of bad Shepard's Pie (some in the UK). This was amazing! We didn't have any red wine, so deglazed with a winter ale. Do not forget to put the sheet tray underneath! Doh!
For the record, if you use lamb, it is a Shepherd's Pie; if you use beef, it is a Cottage Pie. Sorry for being so picky, but I had this practically beaten into me when I lived in the UK. 😂😂
@@FunctionallyLiteratePerson And those recipe writers who don't agree are wrong. Now excuse me while I have some rocky road ice cream. It's made with chocolate ice cream, marshmallow swirls, cherries, and chunks of shortbread, but no nuts. But it's definitely rocky road.
Made this tonight and it was a success. Im not a very good cook & got compliments from all. Only thing I would mention is I don’t recommend using lean meat. It didn’t frond well so it almost dried out on me.
He says "ground beef would work just as well". Trivia: If you use ground beef, it's Cottage Pie. Sprinkled cheese and breadcrumbs on either and you have a Cumberland Pie.
Hey buddy, quick suggestion. Could you also include the how many servings does the recipes serve? Great videos. Thanks very much. We appreciate your videos.
Technically, sheppards pie with beef instead of lamb is cottage pie. So no. You cannot use beef in a sheppards pie. Also, I kind of prefer cottage pie.
Your videos are inspirational! I have enjoyed watching especially the last three months while home recuperating from surgery and made many of your recipes along the way. Shepherds pie, beef stew, bread, lasagna, chicken parm,mozzarella sticks , and many more. My family LOVES the result. Keep it up, we look forward to every new video. Best wishes.
@@BrianLagerstrom i know you did!! Just mentioning because when you add the lamb you say that beef is also fine. Just checking you knew there was a difference :)
Hey Bri, I always put my onions and veggies in the Le Creuset on medium-low to sweat them gently. Whatever meat I use, I sear in my stainless steal pan. Because I think the Le Creuset keeps the brown stuff to itself and the meat stays gray when you sear it in it.
We have a very similar dish here in Brazil, is called "Escondidinho". We used shredded meat ("carne de sol" witch is a kind of dried meat ) instead of the lamb and cassava mash instead of the potatoes.
Wow! This video is the best! It was fun to watch and learn. After several years trying to perfect this recipe, I think this is the one video that will make it happen.. I learned a great deal from you today. I never thought of browning meat in the oven instead of babysitting over the stove 😂 What a smart idea. I like the topping technique you did. Thank you! Next time, I will try your recipe over my greasy soupy Shep's pie. Thanks for keeping the fun in cooking! Cereal looks good too.
Anglo Aussie here, had shepherds pie pretty much every Monday of my childhood. We used the left over lamb from Sunday’s roast. Ground up in a mincer then added it to the vegetables with homemade stock and a dash of Guinness. Best dish ever.
Excellent!! Thanks
Made it! Nice easy doable recipe with great results! 4:16 says to cook until tender and the sauce is reduced by half but the instructions say 10 minutes... 10 minutes is not enough - i went 20 minutes and the carrots were not tender enough in the finished dish. Also i'd reduce until you have basically a meat paste otherwise the mash pushes the sauce to the edges when you are assembling. the mash is perfection and broiling at the end leads to a great presentation at the table. I used beef and still call it shepherd's pie - don't know why there are so many pedants online. Made 2/3 recipe, for 3, and it all went! this one goes in the book! thanks!!!
As someone who has delved into the depths of mastering shepard's pie, big time love for sharing these secrets with the masses. The amount of truly mediocre shepard's pie recipes on the internet is staggering. Getting that luscious creamy, meaty, complex gravy is so crucial. Definitely more of a fan of the yukon gold potatoes for this, but I might have to try busting out the russets one more time soon.
Thanks for watching, I default to russets lately but Yukons would be great as well.
Shepherd. As in, someone who herds sheep.
you can always mix them up, it's better if you cut them in smaller pieces when boiling for that, but a mixed russet/yukon mash is great for texture! I prefer the flavor and texture of yukons, but you REALLY want the extra starch for this particular dish to hold together, otherwise you might end up with a floating crust
My mom found a great recipe for Shepherd's Pie when I was ten. It was the best I've had. Everyone loved it, but we lost the recipe. 😭
Number of, not amount of.
My family thanks you for another super idea for a meal. We made a 1/2 batch and ate it up ;). Best wishes to you and yours.
First, my condolences on your recent loss! Next, thank you for beautiful cooking, my mouth is literally watering. Stay strong! 🙏❤️🩹
Cant wait to make this. Every recipe of yours I’ve made has been high class. You’re one of the few cooks on youtube that makes videos with food that not only looks good, but actually tastes good too! Thanks Brian.
Except they don't even know that shepherd's pie is made with lamb. The clue is in the name
@@andywright8803 its a food video dude. No need for the correction police here. Why are you assuming a guy whose life is to make cooking content wouldn’t know this? Maybe he didn’t feel like making a video that way. How about you create a TH-cam channel and make a video on shepherds pie with lamb instead of telling someone else who is trying to create something for people to enjoy that he is doing it the wrong way. Grow up.
Lamb = Shepherd's Pie. Beef = Cottage Pie. Apart from that, no difference =3
Pheasant = pie in the sky
According to Wikipedia, there are many variations of meat you can use, but it's still called Shepard's pie. Not all recipe writers agree with the distinction of the two.
@@FunctionallyLiteratePerson Went and read that Wikipedia article and generally leans towards modern uses being lamb for Shepard and beef for cottage.
Indeed on the table of recipes only two use beef in their Shepard's pie all the others use lamb only.
In the home of these pies the UK it's pretty rigid
@@FunctionallyLiteratePerson Wikipedia is incorrect in this case, because any ham-fisted yahoo can change the entries, and they apparently have in this case, because they refuse to admit they're just plain wrong.
I know
A neighbor just lost her husband and I've been looking for the perfect comfort food to bring her. Thank you for this; I have everything (even the fennel) in my house right now and I'll deliver it this afternoon (plus, ya know, another one for my husband and I)!
As a widow, this tugged at my heart. Much needed and appreciated comfort from lovely friends and neighbors. ❤️
You're a sweetheart for making this for your neighbor, and I am sure it will be delicious.
I hope your neighbor finds her lost husband. Probably just mislaid; I'd check the sofa cushions.
So, verdict is in. This is delicious. And comforting.
@@TheRm65 wow dark i like it
Brian, I shared this channel with my teenage grandson who loves to cook. He now watches you all the time and thinks you're cool. You're inspiring a new generation of future chefs! Thank you for sharing simple, sound, flavorful recipes - just good plain food that really, really tastes like it should. And please, accept my condolences for your recent loss. Take care of yourself, chef, and a heartfelt thanks.
Thanks!
Thank you Brian! Made the Shepherds Pie (actually I made a Cottage Pie) for the second time. "Done Right" is a good description. The recipe you follow delivers and extremely delicious flavor. All others I have tasted in the past are way off track compare to yours. It's the flon that takes it to the next level. Thank you. This is a keeper.
This is nice. Thanks!
One trick I've started using when browning ground meat in a pan, is to make large patties then brown them on both sides.
When you mash the meat up, you still get the water, but it seems to be quicker.
"Lamb seems a bit more shephardy" - I'd say it stronger than that: it isn't Shepherd's Pie unless it's lamb. With Beef it's cottage pie 🙂
Heard that. Thanks
A lot of people don’t seem to know this the easy way to remember is that shepherds tend sheep hence lamb in Shepherds pie 😊
The earliest written recipe for shepherds pie ("The Practice of Cookery and Pastry" by Mrs. Williamson, 1849) calls for "cold dressed meat of any kind."
Wow Brian love your recipe I cooked this and it’s so delicious 😋 thank you so much.
It's not a pie at all just vegetables, meat and potatoes, wow you out it in a dish layered, still not a pie but name it whatever you want
Hands down, the best Shepard's Pie I have ever had. Even just the mash is beyond amazing and the flavour built in the mince is out of this world.
Made this recipe with my wife and kiddo, we love to cook together. I have tried several shepard's pie recipes over the years, including my moms, and have always been underwhelmed...dont tell my mom. But sweet jalopy jesus this recipe was frickin' amazing! The mashed potatoes really made it for me. They hold enough moisture even when being baked, and taste amazing. Adding this recipe to the rotation. Thanks so much for being one of my favorite youtube channels, and producing fun recipes that taste great!
Welp I just learned how to actually brown (and develop flavor in) ground meat. Probably the best cooking tip I’ve gotten in ages. I love this channel!
People don't brown the meat? How would you eat it/cook it?
Same goes for onions. There are times where you just want to sweat them until they're translucent, but for chilli, bolognaise, or shepherd's pie, I'll cook them on a low heat until they start to develop a ton of umami flavour.
P. P. S.: Thanks for publishing the full recipe in the description section. I makes life a lot easier.
I like to add the tomato paste to the ingredients first and cook for an extra couple minutes before the wine goes in, it just deepens that flavor for even more savory punch
Made this for my family a few nights ago and everyone loved it!
That shot of you drinking straight from the A1 bottle made me laugh out loud. Glad to see someone who loves A1 as much as me!
I made this just as Brian said, and all I can say is "wow!!"!!! This is easily the best shephard's pie I have ever tasted! A couple of things went differently for me than Brian. I seemed to get much more water out of the lamb, it took at least 15 minutes of very high heat to get most of it gone. Then I needed a splatter guard over the dutch oven. The lamb mince was 80% meat 20% fat, and I would have preferred a little less fat. But, my God, the flavor was just terrific!! And the advice on how to do it was superb!! Thank you, thank you, Brian!!!
Tried this last night and it was way better than any cottage pie I've made before. The wine adds such a great complexity to the flavor and I loved the sour cream in the potatoes on top. Keep the great recipes coming.
Just made this last night - absolutely amazing recipe! My wife and 10 month old son loved it!!
Made this for dinner last night, and it was SO GOOD! Winter comfort food at its best!
You've gone and done it again! What a simple good comfort food dish elevated to great! Every herb, every seasoning, the addition of flavor enhancers have taken boring into something to share with company. The shepherd's pie with a fresh garden salad and you have a special treat (with left-overs, hopefully).
My boyfriend mentioned a few days ago how much he likes shepherd's pie as a comfort food, then I saw this today so thought it was the perfect time to make it! This is my first time making it.
Please let us know how it goes, Caroline.
Good luck! 🍀
@@bsteven885 Really good! It was a hit.
I made his tonight and it was EXCELLENT! The recipe was precise and flavoring is on lock! Thank you!
Perfect timing! Going to make this tomorrow for a few friends. Your recipe and technique are perfect, but I think adding a bit of rosemary will be good with lamb.
I don't know why I havent commented on your videos before.....just made the Shepards Pie.... and my parents really loved it..... you are unique a talent....
Welcome back Bri! I hope youre doing well my condolences your recipies have brought me and my family much happiness and comfort I hope you can find some these days too my friend.
One other tip is to add a splash of lemon juice at the end of browning that can reduce the gaminess that lamb can often have. It doesn’t really change the flavor but softens it a bit.
I have ground venison on hand and am considering this recipe. Will try your suggestion of lemon juice for the game taste!
@@b.garland1826I grew up in Michigan and my hunter friends supplied the best venison. I used the venison in this recipe, chili, and any other recipe using ground meat. My family loved it 😊.
I got my first job as a cook. Today's week 3 and Im making this :) Cant wait
I think Bri invented the term "grip" as a unit of measurement. This looks amazing. A lot of shepherd's pie recipes online look boring and this doesn't.
I've made shepherd's pie a number of ways over the years, usually with beef, and I add a layer of corn as well. I simply don't understand the concept of 'soupy' or 'boring' when it comes to this dish - it should be an explosion of many flavours.
Briton here, and have loved Shepherd's Pie for a good while. Looks like you absolutely smashed it, well done! I'd eat that in a heartbeat.
Beef is Cottage Pie, Lamb is Shepards. I always do a layer of mash on the bottom, then filling, then on top. We also don't love peas, so we use corn nibblets instead. Comes out really nicely for presentation :)
tu dois etre du quebec :)
It was very simple, but took a lot of effort for me - I loved the result! My friends were all amazed too, thank you so much!
Hey Bri, I'm a newbie here to your channel, but am loving all the cool chef's insights you bring. Plus, you are actually entertaining, which makes these fun to watch to the end and not skip around. Anyway, I have been inspired to take my cooking to new levels as you seem to make everything from scratch, but you seem to make it look easy. Anyway, keep up the dope work!
you've probably figured it out by now, but most of the time, once you know the method, cooking from scratch doesn't take any longer and always tastes better. and the few times when it's not worth it, you can totally cheat the way brian does and use store bought bouillon or other ingredients.
AWESOME!!!!!!!! My kid even ate it, extremely picky eater, right out of the pan before adding the potatoes. Thank you!
You should do more british dishes on this channel. We have amazing food but Americans often think it's crap because they haven't had it done properly.
Lancashire Hot Pot is a winner
Yes then they try and claim it as their own.. like apple pie 🇬🇧
@@Ionabrodie69 That's kind of a shit take since America is a hard mix of cultures but w/e helps you sleep I guess
We're having a good friend over this weekend for his birthday and I asked what's his favorite dish. He said Shepherd's Pie. Perfect timing.
I made this one over the weekend for a dinner with friends and everyone was BLOWN AWAY!!!
They continually said it was the best Shepard's Pie they ever tasted. Do you know that part, where you are already full but something tastes so good that you are like 'I am full but I am fearful for the moment I won't have this taste in my mouth'? So thank God I suggested I'll leave half of the dish for them because they were bursting 😄
I made it without the beef paste (we don't have that where I live), so if you don't have any - still tastes AMAZING!
Excellent recipe and even better instructions! This beats even the Shepherd's pies I've eaten in London~
I grew up on Shepherd's Pie. I loved it as a kid. As an adult, very few restaurants in my decent sized city (Grand Rapids, MI) serve anything good. Homemade is great, but certainly not a weeknighting meal. 😆 Great video and tips, Bri-Guy. Always a joy to hang out in the kitchen with you.
I'm a native of Traverse City, MI, and I think there's at least one restaurant there that makes a good shepherd's pie, but couldn't tell you which one. I haven't been back home in seven years---moved 800 miles south to get away from the winters---so no longer know the various (numerous!) restaurants in T.C.
All that blather to say that at least one restaurant in America has a good shepherd's pie ☺.
Good BRITISH invention…🏴🇬🇧
@@Ionabrodie69 *Irish.
@@trevorreniger5670 It is a British dish because it was as popular in England as it was in Ireland..nobody can prove it was made in EITHER country 🤨
@@Ionabrodie69 Here comes the colonialism again. 😆 (I'm just playing around, no reason to get excited, my Royal Overlord)
Once again, I will be making this dish very soon ! It is very cold these days in Paris. And once again, I will be the star of my family and friends for bringing them such joy!
They think I am talented, but I just replicate whatever you teach us! 😉
I love your channel and by pure coincidence I made shepherds pie for dinner. Wish I’d waited until tomorrow so I’d have your recipe lol. I made your boeuf bourguignon a few weeks ago and it turned out great btw
This was hands down the best shepherd's pie I have ever made or eaten. Thanks for another amazing recipe 😊
One thing that I like to do with my Shepherd's pie is put in two or three packets of unflavored gelatin. It just adds that delicious gloss and smooth texture to the sauce that I love so much.
great move. would recommend. I've been leaning on gelatin a lot lately so I went with flour for this one.
This is a good trick. It replicates having used a proper bone-stock which is also rich in gelatin.
@@tet5uo I know a lot of chefs put demi-glauce in theirs, so a spoonful of bullion paste and gelatin works like a charm.
Don't get me wrong, though, I absolutely use home made chicken stock too lmao
Made this last night with beef (didn't have lamb money this time around). Sooooooooo amazing. Definitely going to try the lamb version as well. That beef paste is where it's AT.
That's a good tip to texture the top of the potatoes. Like potato meringue!
Yeah it was crusty
Excellent!!
I made this today for supper and it was absolutely perfect! Wow, wife and I both loved it.
Excellent Shepard's pie recipe, Brian and the gulg of A-1 sauce at the end? Is that optional ?
✨✨👍👍✨✨
Made it! Perfection! Thanks for all of your knowledge, and entertaining style. My wife and kids watch with me all the time and you have added a spectacular.Sparkle.
I like to deglaze with Guinness and top with Irish Cheddar, but otherwise, this looks damn good. Got me in the mood for some shepherd's pie for sure.
Nice moves! I love that idea
Kyle, do you also use Irish Cheddar in mixing the potatoes too? I'm so NOT a fan of parmesan (especially the "green can" junk). I assume that Irish Cheddar is a "white" cheese, is that right? What are the names for it, and where can I find it in the USA?
@@bsteven885 yup, I mix it in the potatoes as well. Babish has a video on shepherd's pie that I base my recipe off of (or maybe copy entirely, I don't recall). Kerrygold Irish Cheddar is the stuff you're looking for. They sell it at Costco (the greatest place on Earth). The green can stuff is disgusting and I will never purchase it. I generally prefer Pecorino Romano overall though. Always buy your cheese in blocks and shred it yourself.
It's only Cheddar if it comes from the Cheddar Gorge in Somerset, England. Otherwise, it's just sparkling sharp cheese. 😉
I get glazed on Guinness daily.
Fantastic idea.
Brian, my dude, I have been watching for almost a year now, this is my first comment.
You should be a teacher at a culinary school. I’m all the way down here in the Netherlands and I sometimes use your videos in class. There, I’ve said it! I’m not ashamed to confess.
You should look into becoming a teacher because you have that special talent!
Literally made Shepherd's Pie last night! I usually use Babish's recipe but this looks similarly great. Time to go eat some. Also, fun fact: if you use beef, it's "Cottage Pie".
That's not true. The distinction between beef and lamb being cottage or shepherd's pie is a 20th century idea and the dish is much older than that
@FlowersInHisHair Cottage pie came first in the 18th century and originally contained mutton as it was cheaper than beef or lamb. The name came from the fact that the Irish lived in cottages. Shepherds pie came about in the 19th century and was made with lamb as a shepherd is a person who tends to lambs.
@@TheRealBeardedFetus The two terms are completely interchangeable
@@FlowersInHisHair we will have to agree to disagree.
@@FlowersInHisHair The clue is in the name.
This is before i watch. I can only imagine what you'll come up with.
I've done this a ton of times in my life. it was a childhood special once every few months thing. I love it. It better have lots of buttery potatoes, paprika sprinkled on top. Good pea's in the middle and decadant rich beefy layer. Good luck
I gotta tell you, these are hands down the best mashed potatoes I've ever eaten. Not just that I've made, I mean in general the best I've ever had lol. these will absolutely be my go to from now on.
This one looks amazing. Especially because most elements I can find in my country (except better than bouillon, that's on my shopping list for my next visit to the States!). I may very well try this next winter.
Lamb & fennel... in shepherd's pie..?
I must try it!!!
Love the real time (vs. slo-mo) dance scene! LOL
Haha noted! Maybe I keep it regular Mo
hi, sheperds pie is made with lamb, cottage pie is largely the same but made with beef.....the fennel? unusual but could work lol.
Of course it would be lamb, shepards watch sheep
Shepherd's pie is always lamb. If it's beef it's cottage pie. I guess some places in the US use the wrong terminology for some reason???
@@secretforreddit Yeah sadly the average American doesn’t know Cottage Pie is even a thing and uses Shepard’s Pie as a broad umbrella.
I’ve made your recipe 4 times now and it’s my favorite. Made it once before and, yes, it was a soupy mess. I will always stick to this recipe over all the rest. No need to search for any others if I found one that is just about perfect. Flavor and all.
Looks fantastic! One little quibble - you said ground beef works just as well. If you use ground beef you have a cottage pie, not a shepherd's pie. But both are delicious, and otherwise identical, so just a quibble.
I always add some worcestershire sauce to mine. Adds a great extra flavor. Also, I generally use 1 part ground pork for every 2 parts ground lamb
And a couple of teaspoons of Colman's English mustard into the mash. Game changer.
Nice work Bri! A few tweaks I can try - but I can make a pretty 'dope' Shepherds pie anyway... obviously if you make it with beef mince it is a Cottage Pie...
I just followed your recipe and they my friends said it was outstanding. One said he could eat Italian anytime, but would eat this Shepherd's pie in preference
Brian, first off, let me say how much I enjoy your videos. I made your Tiramisu the other day, and it was amazing.
I know you sense a "but" coming on. Well, here it is.
I'm from the UK, which is the home of Shepherd's Pie. I've been making it for years, and the beauty of Shepherd's Pie is capturing the delicious combination of flavours that the British have developed over the years.
Those flavours are roasted meat, veg and potatoes.
They do not include the flavours of our Southern European neighbours like Italy and France. No, there is no wine, tomato, garlic or parmesan in an excellent Shepherd's pie. Although Worcestershire Sauce is typically English, it certainly doesn't belong in Shepherd''s Pie, either.
I won't get into whether or not a cutable Shepherd's Pie is preferable to a more relaxed dish. I've had both many times.
In any case, keep up the great work. You are definitely the best cook on the Internet. 👍🏻
This looks tasty. I only tried making shepherd's pie once and it was a greasy, soupy mess. This is full of great hints how to avoid that mistake.
Breathing new life into an old staple. Thank you for this! It helps everyone who's bored with the old standards, and anyone who's refuses to try something new and, those too fussy to please, hopefully. Those potatoes alone would make a believer out of my most resistant guests. It looks soo comforting and delicious!
Speak for yourself…. and they’re called old standards for a reason.. the recipe does not NEED updating,it’s a traditional ENGLISH recipe and made properly with good British ingredients is delicious..I can see that with american ingredients it may need help which is why you shove all sorts we Brits don’t allow in to your food. .. 🙄
I hope you enjoy this version too. It's SPECTACULAR! Brian is so talentedXX@@Ionabrodie69
I made this last night - it was great!! Thanks - I now want to see more of your recipes😉👍
Looks like a fantastic recipe. Personally I hate hate HATE fennel, so one substitution I would make is to simply replace the fennel with some finely chopped leek. Another sub I recommend trying is to replace the wine with a dark porter beer. I wouldn't say it's better than the wine, nor is it worse, it's just different, and both are worth trying for everyone to see which they prefer. Last, one addition I would make, when adding the thyme try augmenting that by adding a little rosemary at the same time.
Other than that I gotta say this looks ridiculously good.
I used to hate fennel, too. But one day we roasted some with just a drizzle of oil, salt, and black pepper, and all that chemical nastiness boiled away, and we were left with something like mild onions. I was surprised how much I enjoyed it.
Hate fennel as well, so I was going to simply omit. Good call subbing with leek insead.
Cooked buttered leeks or onions added to the mash potatoes is delicious, (I hate fennel too ).
I love that you browned the meat a long time. This would make the big difference you're looking for. Thanks. This recipe is amazing💥
I feel like I remember Ramsey complaining about beef in shepherd's pie, I guess beef = cottage pie and lamb = shepherd's pie
It depends on the recipe writer. It's a mostly arbitrary distinction, apparently mostly in the UK.
@@FunctionallyLiteratePerson You keep saying this, but it's not an arbitrary distinction, any more than replacing all the poutlry & bacon with fish fillets & bratwurst, and still insisting on calling it a club sandwich.
But excuse me while I go have some New-York-Style pizza. It's deep-dish, has the cheese inside and the tomato sauce on top, and it's from a place in Chicago, but that doesn't matter, because the ingredients are mostly the same, and those are just arbitrary disinctions.
Did it and boy were u ever right about the double fond!!!!blew all our minds! Went from meh previous to wow now !
Well personally ( as a Brit) I always use left over Lamb shoulder. Much much nicer flavour and texture,
The best flavour!
I followed your reciepe to the letter (But did it cottage style (beef)). Thank you very very much!!
Mmmm. A1 sauce.
Thanks for the recipe Bri. Tried it with my bro today and it was great. We omitted some ingredients we didnt have but the result was amazing. Defo will make again
Alright I need to make this. In the dark long ago years of my past, I made a "shepherd's pie" for my friends but I committed pretty much every one of the cardinal sins possible. This one looks amazing and like a dish I'd be proud to serve to my friends. Appreciate you!!
Meat masher... Also works well for mixing things in pitchers. We use it for frozen OJ... dissolves it quickly. And keep up the great work. The wife loves your thin pizza crust idea (between two oiled parchment).
I was so happy to use lamb for a Shepherd's Pie! If you use beef, it's called a Cottage Pipe 🙂 It might seem trivial, but to us Brit's it's important to get that bit right 😀
Correct.
Brits.
So good. I have eaten a lot of bad Shepard's Pie (some in the UK). This was amazing! We didn't have any red wine, so deglazed with a winter ale. Do not forget to put the sheet tray underneath! Doh!
For the record, if you use lamb, it is a Shepherd's Pie; if you use beef, it is a Cottage Pie. Sorry for being so picky, but I had this practically beaten into me when I lived in the UK. 😂😂
Not all recipe writers agree with the distinction between the two. Many use beef for shepard's pie in their recipes.
@@FunctionallyLiteratePerson And those recipe writers who don't agree are wrong. Now excuse me while I have some rocky road ice cream. It's made with chocolate ice cream, marshmallow swirls, cherries, and chunks of shortbread, but no nuts. But it's definitely rocky road.
I used what I had on hand but followed your tips and I got such a delicious Shepherd’s pie! It knocked our socks off!
And always ALWAYS Lamb not beef. That would be a cottage pie..
Made this tonight and it was a success. Im not a very good cook & got compliments from all. Only thing I would mention is I don’t recommend using lean meat. It didn’t frond well so it almost dried out on me.
Could do beef, but that would be a cottage pie and not a Sheppard's pie
I mean, I LIKE W. Morgan Sheppard, but he's an actor, not a shepherd. 😉
I made this tonight, despite having to guess on all the measurements, it came out fantastic!!
He says "ground beef would work just as well". Trivia: If you use ground beef, it's Cottage Pie. Sprinkled cheese and breadcrumbs on either and you have a Cumberland Pie.
Hey buddy, quick suggestion. Could you also include the how many servings does the recipes serve? Great videos. Thanks very much. We appreciate your videos.
Technically, sheppards pie with beef instead of lamb is cottage pie. So no. You cannot use beef in a sheppards pie. Also, I kind of prefer cottage pie.
You want to get really pedantinc, it's spelt "shepherd's," not "sheppards." 😉
Your videos are inspirational! I have enjoyed watching especially the last three months while home recuperating from surgery and made many of your recipes along the way. Shepherds pie, beef stew, bread, lasagna, chicken parm,mozzarella sticks , and many more. My family LOVES the result. Keep it up, we look forward to every new video. Best wishes.
Fun Fact! Shepherd's pie is made with lamb, cottage pie is made with ground beef!
Depends on the recipe writer
@@FunctionallyLiteratePerson Only if the recipe writer is wrong and refuses to admit it or do better.
@@FunctionallyLiteratePerson give it up, you are wrong!
Made this, it's good. (used white wine, added a little cheddar to the meat, subbed cauliflower and broccoli for the peas)
Beef would not do Brian! Using beef for this recipe makes it Cottage Pie, Shepherd's Pie has to be lamb!
I used lamb.
@@BrianLagerstrom i know you did!! Just mentioning because when you add the lamb you say that beef is also fine. Just checking you knew there was a difference :)
Never use beef for shepherds pie, its always lamb. Cottage pie uses beef.
Hey Bri, I always put my onions and veggies in the Le Creuset on medium-low to sweat them gently. Whatever meat I use, I sear in my stainless steal pan. Because I think the Le Creuset keeps the brown stuff to itself and the meat stays gray when you sear it in it.
We have a very similar dish here in Brazil, is called "Escondidinho". We used shredded meat ("carne de sol" witch is a kind of dried meat ) instead of the lamb and cassava mash instead of the potatoes.
Sorry to hear of your loss Brian. Another masterclass. Regards from Ireland.
I can’t tell you the excitement I feel when I see you posted a new video Bri. FYI I am a Bri also. And I love cooking. And I love your videos so much.
Wow! This video is the best! It was fun to watch and learn. After several years trying to perfect this recipe, I think this is the one video that will make it happen.. I learned a great deal from you today. I never thought of browning meat in the oven instead of babysitting over the stove 😂 What a smart idea. I like the topping technique you did. Thank you! Next time, I will try your recipe over my greasy soupy Shep's pie. Thanks for keeping the fun in cooking! Cereal looks good too.
Blitz up some panko and mix with your parmesan dust at the end. Makes the top ultra crunchy!
You can get lamb stock too if you want to be consistent