Spent the afternoon making this and I just got to say that at the age of 60 its was the best shepherd's pie I have ever had. you are a joy to watch and learn from, the world needs more of you in it. thank you so much.
As a former professional, I simply never watched cooking shows. But with Chef Jean-Pierre I have made an exception. I simply love the way he makes his audience feel like they are a part of the process and in on the humor. His fun personality is so opposite of many of the Chefs I have worked under and with. He approaches food with an attitude of " its food, not life and death" as many Chefs do. He makes mistakes and rolls with it like a champ. Chin Chin Chef Jean-Pierre and Thanks!
His way of rolling with the punches is why I think he's a true artist. Look at any good creative type of person, you'll notice that most of them will cover up or work with a mistake rather than try to erase it.
A long time ago I had a cook book written by an enthusiastic grandmotherly Greek American woman. I never made any of her recipes, but I used to dream she would show up at my door with a big tray of food. The Chef reminds me of her so much.
I love how unedited Chef is. Unlike all the perfect celeb Chefs, you see him as a real person who, like the rest of us can forget and mess up things, make you feel like it's okay not to be perfect.
This way is more encouraging for me to cook. I have even invented new stuffs. Have you ever tried vanilla ice cream with lemon juice and some jam on top 🤤
So i just wanted to say, THANK YOU. Last night was my first time cooking shepherds pie on my own, i was cooking since my mom and siblings are sick. As a 16 I AM SO PROUD!! It came out so perfectly!! i needed more mash potato's though, thank you 🤍
Fabulous.... cooking is a great way to show love plus it's fun! Chef JP shows us the mess ups and forgets things so cooking doesn't have to be perfect. I get cooking confidence from watching his videos.
Bravo Leonardo! One of THE best life skills you could ever hone! I am in my 50's now but started cooking in my teens and its become a lifelong passion which brings lots of joy. I made this recipe tonight and it was fabulous and tasty. I should've added an extra potato though2 😉lol thank you Chef Jean-Pierre x
I loved how after his "mistake" the camera kept rolling and he corrected it....just like I do at home when I miss a step. And when he said "We are among friends" it is so true. That is what makes this channel so good, the journey is as good as the destination! I love shepherds pie and even my kids ask me for it. Watching this however, I see a few new twists to try. Thanks again chef for inspiring me to do better!
I agree with you, Joe! This is one of his very best videos, IMO! It is chock full of interesting bits of information and tips that can (and should) be applied to recipes of all sorts, such as chili and meat loaf! Some of his tips I agree with, and some I do not, but that is what cooking is all about! The learning! And the trial and the error. You rock, Chef. Keep up the great ad lib!
@@michaelsalmon6436 Chef teaches us to follow the process but not be a slave to the recipe. I like that. It also allows us to trust our instincts and act on those.....as he often says "measure carefully" LOL
God Bless You Dear Sir CHEF Jean-Pierre to sayyy we are among FRIENDS ♥️♥️♥️♥️♥️♥️♥️🏆🏆🏆🏆🏆🏆Great VIDEO!!!!!VERY FANCY!!! Thanks dearest Big Friend. For learning us from all over the WORLD how to bake a EXCELLENT FANTASTICALLY Shepard pie. Happy greetings fully loaded with RESPECTS and LOVE from Suriname that is in South America and I wish you All the Best and please be careful and alert in this covid19 time Sir and God Bless You and allllll Your neighbors and FANS. 🏆🏆🏆🏆♥️♥️♥️♥️ CIAO CIAO
I immediately become suspicious when cooks look flawless but then there's a bunch of cuts and edits in their videos. Did they even cook it themselves? XD Also, it's actually great to learn how to actually deal with mistakes when they pop up because they're inevitable. He could even joke about how it's intentional for creating a learning opportunity but he's too honest and cool a dude for even that.
I paint with watercolor and no matter what, you end up with the colors staining your nails. I’m always suspicious of the artist videos with perfectly manicured hands! If I see phthalo green under your nail, I know you paint!!!
So true, is the reason why I subscribed to his channel and started cooking with him. The first meat I cooked using Chefs recipe was the amazing prime rib. It was so good!!
thank you, thank you, thank you for showing mistakes and recovery. It's all part of cooking. Everyone makes mistakes. Whats important is how you recover from them.
I bought a meat grinder attachment for my Kitchenaid mixer I inherited from my wife's grandmother, thanks to Chef mentioning it. I bought some Chuck roast and grinded it and oh my goodness, I will NEVER, EVER buy ground beef again. Thank you so much Chef! I can't wait to do burgers on the grill! Chef, you have me so excited about cooking again. I can't thank you enough!
I love it when he says “don’t tell anyone, we’re here among friends” after fixing a little problem. He’s teaching us that professional chefs aren’t the kitchen gods they’re so often made out to be. They do make mistakes but it’s not the end of the world. Lighten up and have fun cooking.
Made this entire recipe right along with Chef tonight and laughed along with him the whole way. It is superbly delicious and I'm so happy. I grew up in England and have never found a great shepherd's pie in the States - but now I've made my own! A great glass of Guinness, some music, and snowing outside. What a perfect birthday gift for myself. Mama Mia!!
I love that he is being himself, makes mistakes and forgets things just like all of us, not pretending to be perfect by editing imperfections out. Yet the food is amazing and the professional approach is unmistakable. Thanks, chef. You are a breath of fresh air.
@@ChefJeanPierre Here is my shepherd's pie recipe to try: Brown off a pound of minced/ground lamb, drain off the fat, add in 1 sweated off onion plus sauteed carrot. Add to this mixture, still in its hob cooking pot, a good handful of rolled oats, mix rapidly and add a good glass [about 250ml] of red wine immediately. Follow this with 2 tablespoons of tomato puree. Mix. Bring to the boil and then add in Worcestershire sauce OR Henderson's Relish to taste. Reduce the whole mix on the hob to desired consistency, then use as a base layer in something like a lasagne dish. Top off with mashed potato. Can slacken the mash with egg yolk, which will enrich the result and increase the nutritional value and will also result in the top browning nicely. Adding nutmeg to the mash also gives an interesting flavour. Or instead...the potato can be mashed together with swede/rutabaga.
I appreciate that we see you in real time during critical moments and see how you continue the recipe with the missing/delayed step then included to the dish as you continue to the end. Yes, just as we sometimes do at home and then remember something missing, and just get to it and move on again. Good to know even the best chefs experience this and it teaches us to adjust and recover a step as we go along. Glad you allow us into the reality of your own cooking experiences.
I worked as a cook and a chef for 10 years. You remind me of some of my favorite chefs that I worked under. So passionate about their craft. Witnessing you cook is a joy, nailing every aspect of cooking and making it enjoyable to watch. I am no longer a working chef, but when I cook for friends and family I hope to bring the passion that you have in the kitchen to the people that I love. There is truly a marked difference between food made by an inspired, joyful person, and a simple home cook. Love your channel!
I love that you keep your mistakes in your videos. It's so relatable. It feel more realistic, grounded, natural and authentic. And as you said, it's like being between friends ☺
Jean -Pierre not only do you learn a lot about how to do things on your channel but when a person is a little depressed you can cheer a person up 👍 Thank you.
Chef Jean-Pierre I have been watching your videos for a couple of years now and by doing so have learned an education that I would compare to one that I would have to pay for. Thank you so very much for teaching in a personal, realistic, amusing manner!
I admit that he’s got an entertaining way of presenting, but he’s a complete spanner. He sounds like a reject from “The Sopranos” with his dodgy accent appearing and disappearing, making him seem like a fraud.
At first I thought, oh this guy makes mistakes and keeps going. Then I realized, everyone makes mistakes and you're just being who you are. That's how you make it easy to follow and reproduce these recipes. Thank you!
I love how these videos are building on top of older videos! For example earlier we made the mashed potatoes and now we're using that and making something much more involved!
Chef, I'm sure it probably frustrates you when you forget something, but it sure helps the rest of us--we all make mistakes, we all forget stuff. So thank you for being human like the rest of us. And I plan to use this recipe SOON! It looks fabulous! 😋 God bless!!
If I may, you can do it with shredded duck meat, delicious. With duck is from South West of France. In order to have your meat less hard, mix different type of meat like beef with pork or veal.
@@khaelamensha3624 who the hell has southern french duck meat on hand. I gotta blob of some red stuff in the fridge I got from the same place I buy my condoms and motor oil. I assume it's beef. It'll do just fine.
Chef Jean-Pierre, THANK YOU! I've made Shepherd's Pie for decades, using the standard meat, potatoes, peas recipe. I did this one, and Oh. My. God. My wife ate three servings of this recipe. This stuff is AMAZING!! And so are you!
The highlight of my week: super-enthusiastic Chef Jean-Pierre creating yet another masterpiece from butter, onyo, and butter, and onyo, more onyo... I just love it! Mille mercis, Chef!
I am new to this kind of cooking and I have chosen the Shepards Pie and the Mushroom cream sauce to learn and practice. Today I finally succeeded with the Shepars Pie. It is so fresh and marvelous. I added frech corn cut feom the cob and used fresh thyme and fresh oregano from my garden. Mastering the onyo took some failures before success. Thank you so much for making this cooking style accessible.
I love watching how you mix ingredients in a pan by flipping it. The skill of a pro. If I tried that, most would end up on the stove, floor and clothes.
I love the fact you don't take yourself too seriously and to be able to shoot live and not re-edit makes you all the more genuine, the fact you cut the first slice and said it wont look as great and did that is fantastic, you made me laugh in a good way very refreshing to see! 😁😆
Yes I like that he keeps the mistakes. I screw up cooking and get frustrated because it doesn't work out as perfect as what is shown. Definitely subscribing.
Please sir never change! You making mistakes is “AMAZING” it gives us home cooks a realistic and real world experience that mistakes don’t ruin a great dish. Keep doing the great work you have been and we will keep enjoying and trying to become better cooks.
That was hilarious when you forgot the cheese!!! Love moments like this - show's your human like the rest of us. This recipe looks amazing! Thanks for the awesome content!
How can a Chef be so sweet ? And when he says " Oh Baby " while cooking 🍳 he makes me loughing without End ! Favorite Chef Clips ~ perfect Dishes ~ Lets go for that ! 💌😁🌹😊💌
Chef Jean-Pierre is one of the most down to earth professional Chefs there is today. Anyone that follows him will be excellent in the kitchen. Can’t thank you enough Chef 👨🍳 !!!
He is good and I'm subbed because I like him etc but he is not that professional when he calls shepherd's pie yet he is using beef...... With beef its called cottage pie..... Its called shepherd's pie when lamb is used because shepherd's keep and farm sheep not cattle, so not that professional for someone that's called a "chef" 🙄 its like a chef calling pizza cheesey bread or cheese on toast..... You wouldn't fry an egg and say you're making poached eggs, especially if you were a chef 🤷🏻♂️
This is one of the greatest comfort foods in the world, and I appreciate your respect for the more basic recipe. I wish I had the time (and potatoes) to cook this right now.
Chef JP is so informative, especially about carmelizing the meat instead of making the mistake of boiling it by adding ingredients at the wrong time. You’ve got to love his energy, sense of humor and his down-to-earth style.
Just to be specific,technically for meat you are causing Malliard reactions to occur. Sugars caramelize. Similar but much more complicated process for proteins, similar savory results. In any event, like I say, no recipe says grey or tan your meat, they all say BROWN your meat, and man, like you said, it makes a huge difference!!!
You’re a genuine person with passion chef. What I appreciate most is how don’t want to rush your cooking.it takes time to do it right.!!!! Thank you for that!!!
After decades of trial and error and learning, that is almost exactly* how I make this dish, recently perfecting it to the pleasure of my family. It's gratifying to learn that Chef does it the same; this makes me happy. *More butter, of course.
When my Dad taught me this dish, with us being English heritage, that shepherd's pie was made with lamb, that cottage pie was made with beef, and that sausage pie was made with pork sausage, never plain ground pork. My Dad was a food purist, and I guess I grew up the same. It looks so Awesomely delicious Chef Jean-Pierre, I am seriously drooling 😋❤
@@DeWin157 no Shepherd's pies made with beef also just because you call it cottage pie doesn't mean that's what it is. Look at the title of this show it says shepherd's pie and he made it with beef. I rest my case.
I have never... used one of this man's recipes for anything and it wasnt the best version of the dish I ever had.... I was a always a great cook but Chef Jean-Pierre has made me a FORCE! Keep cooking and keep teaching Boss!
i just love watching a real human making real food. thank you, Chef, for your videos and your amazing skill and (most importantly) personality. cooking (and eating) is for everyone and you make us all feel like family.
BEST Digital Media chef ever! Awesome recipies, fabulous teaching techniques, unique sense of humor...the total package! And personally, I think you are pretty danged cute too!!! 😉
In the UK a Shepherds Pie is always made with Lamb, if you make it with Beef it is called a Cottage Pie. Lambs were always herded by a Shepherd so that is why it's known as a Shepherds Pie over here in England.
I use ground buffalo and a Guinness/Worcestershire reduction. But watching this video I have certainly learned some tricks to incorporate into my dish. Thank you Chef!
I feel like Chef Jean-Pierre is Lieutenant Columbos French cousin that went to culinary school. One became a genius detective and the other a genius cook!
I made this for dinner this evening and it was a smash hit! We loved it and will be making it again and often. None of us had ever seen potatoes at both the bottom and top and it is a great idea. It is a bit ti8me consuming to make, but well worth it and if you give it the time to do everything as Chef Jean-Pierre says to do it, I think you agree it is well worth it. Nothing complicated or difficult about it at all, especially if you do some of it in advance. I hope everyone will give it a try. I made it as cottage pie. I wanted to make it as shepherd's pie, but my grocery store was out of ground lamb. Nevertheless, absolutely delicious either way. The entire process before putting it into the oven took less than an hour.
"A child could do this" Did not the Chef ever say about this dish. Love this guy. It is a joy to watch him when he really gets cranked up with a recipe that requires as much attention as this one.
Classic Cottage Pie is good; but, my favorite is still Shepherds Pie (same basic recipe, made with ground lamb). I will make this recipe with fire roasted crushed tomatoes, roasted tomato paste, Spicy V-8 Juice, and carmelized yellow onions (cut in thin wedge slices). Thank you, Chef, for sharing your recipe, techniques, and tips. Tip, I like green peas and mashed potatoes together. So, I drop frozen peas into boiling water for 60 seconds, drain, pat dry and put a layer of peas between the meat mixture and potatoes.
Starting this new year, I have decided to follow a new tradition to watch at least one video of Chef Jean-Pierre every Sunday noon irrespective of whether I end up cooking that recipe or not. It just makes my Sundays a little better. It's funny how he has this New York Italian accent but at times, he gives his French heritage away when he says words like 'Onio'. Would love to see a colab between Chef Jean-Pierre and Chef John (Food Wishes) someday in future :)
Chef, I would like to sincerely thank you. You have unequivocally rekindled my passion for cooking. I can’t tell you how many things I’ve made recently, and how much healthier my life has been using fresh ingredients. Thank you from the bottom of my heart.
I love Chef Jean Pierre easy going attitude yet at the same time he is perfectionist about how things get done. His tri-layer pie is one of the prettiest looking I have ever saw.
Did it again! And it came out perfect again, but this time... added some more... had ovenbaked garlic in the mash, and since it also is going to 3 children, who does not like vegetables, yep, crushed carrots in the potatomash. And butter... had 250 grams in the mash... and almost 4 dl doble cream... It is 2AM, and it is in the oven, so it will be even better in 12 hours... ❤❤❤ this!
Your enthusiam is infectious Chef ! Your version of the pie with the base layer of mash potato is exactly how grandma did hers too ! Thank you for making everything looks so simple !
I made this recipe a few nights ago for the first time ever with garlic parmesan mashed potatoes and diced ribeye. It was the only time my wife and son have ever asked for 2nds on Shephard's Pie. My wife grew up on her mother's version of it and never cared for it, and my son absolutely hated it after trying it for the first time. His grandma mostly uses vegetables and the entire dish is very bland and not properly seasoned. Thank you Chef for helping me change their minds. My wife was raised on her mother's modest cooking, processed foods, and things like Hamburger Helper. She still jokes around to this day that she didn't know what good food was until marrying me, lol.
I know what that's about. My mom did her best to learn to cook when we were kids. My dad being my dad, he'd eat anything she served. Until I was taught some basics, I didn't know liver could taste good and didn't have to be scorched; Also that meat didn't have to be merely a 'flavoring',
I must say your instructions are clear and easy to follow. I changed the recipe a little. Instead of wine, I added a cup of Guinness. I also added one crushed clove. One is enough as the flavour of cloves can overwhelm a dish. Merci à vous et à bientôt.
Jean Pierre, you are such a great cook! I love how you present your video and how funny you are! Vous êtes vraiment le meilleur! Merci pour les recettes delicieuses!
In America we eat a “shepherds pie” - and it can be made of any meat you wish. Hahaha because it’s delicious like this one, and each family has its own version. We simply don’t care as long as we enjoy it. “Here! Have some shepherd’s pie!” “Oh my that was the best ground beef in that pie!” 😀 Of course people will associate shepherds with sheep. That’s a given. 😃 Chef, you are so dearly loved. A million thanks for all the patience and caring you show to your viewers, outside of the fabulous foods we enjoy. You have taught us not just how to cook, but why each bit matters, and I will always love you for such respectful teaching. Genius, really. I scan this channel all the time for a recipe that I’m in the mood for. God bless you, Chef, and those you cherish. 👍😊❤️😊👍
Despite being an incredibly skilled chef, he manages to be such a relatable cook, especially for someone as unskilled as I am. Keeping the mistakes in is such a good touch. I'm glad I've discovered this channel. Love the content, keep up the excellent work!
Spent the afternoon making this and I just got to say that at the age of 60 its was the best shepherd's pie I have ever had. you are a joy to watch and learn from, the world needs more of you in it. thank you so much.
Hiding this vid from My Daughter(CJP 4-got the cheese).
@@R.Akerman-oz1tf don't talk rubbish
I like the fact that there is no music blaring away.. Its detailed video and well explained
Don’t we ALL wish we were Jean-Pierre’s neighbor 🤔😄🤗
Hope his real neighbors appreciate having him around
😋😋
🙏❤️
Could you imagine the aromatics coming from the kitchen!❤❤😂
As a former professional, I simply never watched cooking shows. But with Chef Jean-Pierre I have made an exception. I simply love the way he makes his audience feel like they are a part of the process and in on the humor. His fun personality is so opposite of many of the Chefs I have worked under and with. He approaches food with an attitude of " its food, not life and death" as many Chefs do. He makes mistakes and rolls with it like a champ. Chin Chin Chef Jean-Pierre and Thanks!
For sure. And he's my favorite chef.
His way of rolling with the punches is why I think he's a true artist. Look at any good creative type of person, you'll notice that most of them will cover up or work with a mistake rather than try to erase it.
A long time ago I had a cook book written by an enthusiastic grandmotherly Greek American woman. I never made any of her recipes, but I used to dream she would show up at my door with a big tray of food. The Chef reminds me of her so much.
Could not have said it better myself
I am addicted to his Videos too, and spread the word however I can
Have any of you Googled how much he is worth??? It will astound you
I love how unedited Chef is. Unlike all the perfect celeb Chefs, you see him as a real person who, like the rest of us can forget and mess up things, make you feel like it's okay not to be perfect.
This way is more encouraging for me to cook. I have even invented new stuffs. Have you ever tried vanilla ice cream with lemon juice and some jam on top 🤤
@@KianoushJafari-x2o no, but now I want to
So i just wanted to say, THANK YOU. Last night was my first time cooking shepherds pie on my own, i was cooking since my mom and siblings are sick. As a 16 I AM SO PROUD!! It came out so perfectly!! i needed more mash potato's though, thank you 🤍
Congrats Leonardo I'm sure it was delicious ! You can be proud of yourself cooking at that age.
@@benoit8381 Thank you! 🤍🤍🤍
Fabulous.... cooking is a great way to show love plus it's fun! Chef JP shows us the mess ups and forgets things so cooking doesn't have to be perfect. I get cooking confidence from watching his videos.
Ahem, Cottage Pie! Shepherd's pie is lamb
Bravo Leonardo! One of THE best life skills you could ever hone! I am in my 50's now but started cooking in my teens and its become a lifelong passion which brings lots of joy. I made this recipe tonight and it was fabulous and tasty. I should've added an extra potato though2 😉lol thank you Chef Jean-Pierre x
I loved how after his "mistake" the camera kept rolling and he corrected it....just like I do at home when I miss a step. And when he said "We are among friends" it is so true. That is what makes this channel so good, the journey is as good as the destination!
I love shepherds pie and even my kids ask me for it. Watching this however, I see a few new twists to try. Thanks again chef for inspiring me to do better!
...and he even forgot the cheese in the small form afterwards 😁
I agree with you, Joe! This is one of his very best videos, IMO! It is chock full of interesting bits of information and tips that can (and should) be applied to recipes of all sorts, such as chili and meat loaf! Some of his tips I agree with, and some I do not, but that is what cooking is all about! The learning! And the trial and the error. You rock, Chef. Keep up the great ad lib!
😀 ditto. I am learning even from his mistakes 😀
@@michaelsalmon6436 Chef teaches us to follow the process but not be a slave to the recipe. I like that. It also allows us to trust our instincts and act on those.....as he often says "measure carefully" LOL
God Bless You Dear Sir CHEF Jean-Pierre to sayyy we are among FRIENDS ♥️♥️♥️♥️♥️♥️♥️🏆🏆🏆🏆🏆🏆Great VIDEO!!!!!VERY FANCY!!! Thanks dearest Big Friend. For learning us from all over the WORLD how to bake a EXCELLENT FANTASTICALLY Shepard pie.
Happy greetings fully loaded with RESPECTS and LOVE from Suriname that is in South America
and I wish you All the Best and please be careful and alert in this covid19 time Sir and God Bless You and allllll Your neighbors and FANS. 🏆🏆🏆🏆♥️♥️♥️♥️ CIAO CIAO
The best thing about Chef- when he forgets something like garlic, he doesn't reshoot to try to make himself look flawless.
I immediately become suspicious when cooks look flawless but then there's a bunch of cuts and edits in their videos. Did they even cook it themselves? XD
Also, it's actually great to learn how to actually deal with mistakes when they pop up because they're inevitable. He could even joke about how it's intentional for creating a learning opportunity but he's too honest and cool a dude for even that.
I paint with watercolor and no matter what, you end up with the colors staining your nails. I’m always suspicious of the artist videos with perfectly manicured hands! If I see phthalo green under your nail, I know you paint!!!
Yes, he includes hid mistakes like when we cook at home.
So true, is the reason why I subscribed to his channel and started cooking with him. The first meat I cooked using Chefs recipe was the amazing prime rib. It was so good!!
I often wake up in my recliner and remember that I forgot - to cook at all 😂😂😂
You love the neighbors and the neighbors love you.
thank you, thank you, thank you for showing mistakes and recovery. It's all part of cooking. Everyone makes mistakes. Whats important is how you recover from them.
Chef how can you bore someone to death? Your cooking is a joy to watch.
"You don't like peas? You don't have to. I'm not gonna be there" to eat it. Absolutely classic!
I'm simply replacing the peas with small cut fresh green beans. "It's not that complicated".
I bought a meat grinder attachment for my Kitchenaid mixer I inherited from my wife's grandmother, thanks to Chef mentioning it. I bought some Chuck roast and grinded it and oh my goodness, I will NEVER, EVER buy ground beef again. Thank you so much Chef! I can't wait to do burgers on the grill! Chef, you have me so excited about cooking again. I can't thank you enough!
I’ve been a chef for 45 years and I still learn new things. Thank you
Love to watch how happy he is doing his recipes. His joy is contagious!! Delicious recipes!
I love it when he says “don’t tell anyone, we’re here among friends” after fixing a little problem. He’s teaching us that professional chefs aren’t the kitchen gods they’re so often made out to be. They do make mistakes but it’s not the end of the world. Lighten up and have fun cooking.
I was literally just checking TH-cam thinking "aw man, I wish there was a new Chef Jean-Pierre video." It's my lucky day! 😁
I'm going to watch this video whenever I'm depressed. Gotta love this guy.
Hey Chef Jean, your mistakes make your authentic. You admit your mistakes and fix it. No one is perfect. You make cooking fun.
How refreshing is to see a true chef in action, with all the ups and downs of cooking. Thanks!
Made this entire recipe right along with Chef tonight and laughed along with him the whole way. It is superbly delicious and I'm so happy. I grew up in England and have never found a great shepherd's pie in the States - but now I've made my own! A great glass of Guinness, some music, and snowing outside. What a perfect birthday gift for myself. Mama Mia!!
I love that he is being himself, makes mistakes and forgets things just like all of us, not pretending to be perfect by editing imperfections out. Yet the food is amazing and the professional approach is unmistakable. Thanks, chef. You are a breath of fresh air.
Thank you!!! 🙏😀👍
@@ChefJeanPierre Here is my shepherd's pie recipe to try:
Brown off a pound of minced/ground lamb, drain off the fat, add in 1 sweated off onion plus sauteed carrot.
Add to this mixture, still in its hob cooking pot, a good handful of rolled oats, mix rapidly and add a good glass [about 250ml] of red wine immediately.
Follow this with 2 tablespoons of tomato puree. Mix. Bring to the boil and then add in Worcestershire sauce OR Henderson's Relish to taste.
Reduce the whole mix on the hob to desired consistency, then use as a base layer in something like a lasagne dish.
Top off with mashed potato. Can slacken the mash with egg yolk, which will enrich the result and increase the nutritional value and will also result in the top browning nicely.
Adding nutmeg to the mash also gives an interesting flavour. Or instead...the potato can be mashed together with swede/rutabaga.
I started drooling the moment I saw that thumbnail 😋
"Don't tell anybody - I'll deny it." I told my husband and showed him the video and we had a good laugh. Love your content. Diana
I appreciate that we see you in real time during critical moments and see how you continue the recipe with the missing/delayed step then included to the dish as you continue to the end. Yes, just as we sometimes do at home and then remember something missing, and just get to it and move on again. Good to know even the best chefs experience this and it teaches us to adjust and recover a step as we go along. Glad you allow us into the reality of your own cooking experiences.
🙏🙏🙏😊👍
I worked as a cook and a chef for 10 years. You remind me of some of my favorite chefs that I worked under. So passionate about their craft. Witnessing you cook is a joy, nailing every aspect of cooking and making it enjoyable to watch. I am no longer a working chef, but when I cook for friends and family I hope to bring the passion that you have in the kitchen to the people that I love. There is truly a marked difference between food made by an inspired, joyful person, and a simple home cook. Love your channel!
Thank you very much! 🙏🙏🙏
I love that you keep your mistakes in your videos. It's so relatable. It feel more realistic, grounded, natural and authentic. And as you said, it's like being between friends ☺
👍😊
Jean -Pierre not only do you learn a lot about how to do things on your channel but when a person is a little depressed you can cheer a person up 👍 Thank you.
What I love most about this man is how real he is. A humble and great chef. I love his cooking.
Chef Jean-Pierre I have been watching your videos for a couple of years now and by doing so have learned an education that I would compare to one that I would have to pay for. Thank you so very much for teaching in a personal, realistic, amusing manner!
When he grabbed the can of Pam and used it to tamp down the mashed potatoes, I was sold. He's worth watching.
How can you not like this Chef?? He has skill, passion, and personality
Chef Jean-Pierre would make a wonderful uncle.
The chef is a great cook, has an excellent sense of humor and is not afraid of poking fun of himself.
I admit that he’s got an entertaining way of presenting, but he’s a complete spanner. He sounds like a reject from “The Sopranos” with his dodgy accent appearing and disappearing, making him seem like a fraud.
it's a shame he doesn't know what he's cooking
Easy, he is not making a Shepard's pie. He's making a cottage pie. There is a difference and to call a cottage pie a Shepard's pie is moronic.
At first I thought, oh this guy makes mistakes and keeps going. Then I realized, everyone makes mistakes and you're just being who you are. That's how you make it easy to follow and reproduce these recipes. Thank you!
I love how these videos are building on top of older videos! For example earlier we made the mashed potatoes and now we're using that and making something much more involved!
Chef, I'm sure it probably frustrates you when you forget something, but it sure helps the rest of us--we all make mistakes, we all forget stuff. So thank you for being human like the rest of us. And I plan to use this recipe SOON! It looks fabulous! 😋 God bless!!
If I may, you can do it with shredded duck meat, delicious. With duck is from South West of France. In order to have your meat less hard, mix different type of meat like beef with pork or veal.
@@khaelamensha3624 who the hell has southern french duck meat on hand. I gotta blob of some red stuff in the fridge I got from the same place I buy my condoms and motor oil. I assume it's beef. It'll do just fine.
Chef Jean-Pierre, THANK YOU! I've made Shepherd's Pie for decades, using the standard meat, potatoes, peas recipe. I did this one, and Oh. My. God. My wife ate three servings of this recipe. This stuff is AMAZING!! And so are you!
I am obsessed with this channel. I adore chef Pierre and share him with my friends and family.
🙏🙏🙏💗
The highlight of my week: super-enthusiastic Chef Jean-Pierre creating yet another masterpiece from butter, onyo, and butter, and onyo, more onyo... I just love it! Mille mercis, Chef!
Onyo.....that is the only french thing he says! He sounds Italian. Looking at his last name.
I am new to this kind of cooking and I have chosen the Shepards Pie and the Mushroom cream sauce to learn and practice. Today I finally succeeded with the Shepars Pie. It is so fresh and marvelous. I added frech corn cut feom the cob and used fresh thyme and fresh oregano from my garden. Mastering the onyo took some failures before success. Thank you so much for making this cooking style accessible.
This guy should be an international celebrity. He is already famous, I know I love his channel.
I love watching how you mix ingredients in a pan by flipping it. The skill of a pro. If I tried that, most would end up on the stove, floor and clothes.
The best Chef in the world. Hands down!!!!! Thank you for teaching me how to cook. My family loves it.
I love the fact you don't take yourself too seriously and to be able to shoot live and not re-edit makes you all the more genuine, the fact you cut the first slice and said it wont look as great and did that is fantastic, you made me laugh in a good way very refreshing to see! 😁😆
Yes I like that he keeps the mistakes. I screw up cooking and get frustrated because it doesn't work out as perfect as what is shown. Definitely subscribing.
I usually make it with just one payer on top but this is a better version. Well done, Chef Pierre.
Please sir never change! You making mistakes is “AMAZING” it gives us home cooks a realistic and real world experience that mistakes don’t ruin a great dish. Keep doing the great work you have been and we will keep enjoying and trying to become better cooks.
Great video! Don't let the production rush you! I watch because of your stories, personality and obvious skill.
B'jour J-P. Tu es le Boss ! Vraiment, tes plats ont l'air d'être parfait ! Aussi, tes erreurs sont t'jour mignon. Ne jamais cesser. Jamais !
How can Someone so amazing make a "mistake".....I don't think so !!!! I could watch this Chef 24 hours a day and not get bored ! Luv this Guy !
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That was hilarious when you forgot the cheese!!! Love moments like this - show's your human like the rest of us. This recipe looks amazing! Thanks for the awesome content!
How can a Chef be so sweet ? And when he says " Oh Baby " while cooking 🍳
he makes me loughing without End !
Favorite Chef Clips ~
perfect Dishes ~
Lets go for that !
💌😁🌹😊💌
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Chef Jean-Pierre is one of the most down to earth professional Chefs there is today. Anyone that follows him will be excellent in the kitchen. Can’t thank you enough Chef 👨🍳 !!!
He is good and I'm subbed because I like him etc but he is not that professional when he calls shepherd's pie yet he is using beef...... With beef its called cottage pie..... Its called shepherd's pie when lamb is used because shepherd's keep and farm sheep not cattle, so not that professional for someone that's called a "chef" 🙄 its like a chef calling pizza cheesey bread or cheese on toast..... You wouldn't fry an egg and say you're making poached eggs, especially if you were a chef 🤷🏻♂️
@@daveyber3564 , woah buddy. He’s a professional chef. Relax.
This is one of the greatest comfort foods in the world, and I appreciate your respect for the more basic recipe. I wish I had the time (and potatoes) to cook this right now.
Your comment sounds like a song! ... _I wish I had the time and potatoes_ 😊🎵
This guy cooks for the pure joy of cooking, and I love it!
Chef JP is so informative, especially about carmelizing the meat instead of making the mistake of boiling it by adding ingredients at the wrong time. You’ve got to love his energy, sense of humor and his down-to-earth style.
He know his stuff. So did my mom. She taught me about caramelizing for flavor.
I love Jean-Pierre! I watch all his videos!
Just to be specific,technically for meat you are causing Malliard reactions to occur. Sugars caramelize. Similar but much more complicated process for proteins, similar savory results. In any event, like I say, no recipe says grey or tan your meat, they all say BROWN your meat, and man, like you said, it makes a huge difference!!!
You’re a genuine person with passion chef. What I appreciate most is how don’t want to rush your cooking.it takes time to do it right.!!!! Thank you for that!!!
After decades of trial and error and learning, that is almost exactly* how I make this dish, recently perfecting it to the pleasure of my family. It's gratifying to learn that Chef does it the same; this makes me happy. *More butter, of course.
When my Dad taught me this dish, with us being English heritage, that shepherd's pie was made with lamb, that cottage pie was made with beef, and that sausage pie was made with pork sausage, never plain ground pork. My Dad was a food purist, and I guess I grew up the same. It looks so Awesomely delicious Chef Jean-Pierre, I am seriously drooling 😋❤
Shepherd's pie is also made with beef I'm a Shepherd from Ireland and I prefer my shepherd's pie with beef.
@@daffyduck9901 No, cottage pie is made with beef, shepherd's pie is lamb.
@@DeWin157 no Shepherd's pies made with beef also just because you call it cottage pie doesn't mean that's what it is. Look at the title of this show it says shepherd's pie and he made it with beef. I rest my case.
@@daffyduck9901 I concur!!!!
@@daffyduck9901 If its made with beef it is Cottage Pie! :)
I have never... used one of this man's recipes for anything and it wasnt the best version of the dish I ever had.... I was a always a great cook but Chef Jean-Pierre has made me a FORCE!
Keep cooking and keep teaching Boss!
He is an old and retired chef whose smile when cooking is contagious. He still enjoys cooking!!! That is what to learn the most from him.
i just love watching a real human making real food. thank you, Chef, for your videos and your amazing skill and (most importantly) personality. cooking (and eating) is for everyone and you make us all feel like family.
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What a genuine person thank you for showing even great chefs make mistakes
no matter what he cooks, Chef shows his true artistry.......simple he says!
BEST Digital Media chef ever! Awesome recipies, fabulous teaching techniques, unique sense of humor...the total package! And personally, I think you are pretty danged cute too!!! 😉
shame he doesnt know the name of the thing hes cooking
In the UK a Shepherds Pie is always made with Lamb, if you make it with Beef it is called a Cottage Pie. Lambs were always herded by a Shepherd so that is why it's known as a Shepherds Pie over here in England.
And Pork pies are not made of cow. How dumb the masses are these days!
Same here in Australia.. this guy needs to get things right..
It says Cottage Pie in the title...so wtf?
If a tin whistle is made of tin what do they make a fog horn out of?
Same here in New Zealand
Thanks!
Thankyou Arthur!!😁
I use ground buffalo and a Guinness/Worcestershire reduction. But watching this video I have certainly learned some tricks to incorporate into my dish. Thank you Chef!
Same. I always choose ground bison over ground beef. It's a much cleaner animal than the cow
That s the spirit of cooking, always something to learn when you talk about it. Regards from France!
Worcestershire is the secret:) And the extra sharp fresh grated cheddar into those mashed potatoes:))) That is where the love is at!
@@Mochi-sn3ud I use Lee & Perrins. I also rice the potatoes. Lots o' butter as well. 🧈
Yeah Worcestershire sauce is the one 👌
I feel like Chef Jean-Pierre is Lieutenant Columbos French cousin that went to culinary school. One became a genius detective and the other a genius cook!
I made this for dinner this evening and it was a smash hit! We loved it and will be making it again and often. None of us had ever seen potatoes at both the bottom and top and it is a great idea. It is a bit ti8me consuming to make, but well worth it and if you give it the time to do everything as Chef Jean-Pierre says to do it, I think you agree it is well worth it. Nothing complicated or difficult about it at all, especially if you do some of it in advance. I hope everyone will give it a try. I made it as cottage pie. I wanted to make it as shepherd's pie, but my grocery store was out of ground lamb. Nevertheless, absolutely delicious either way. The entire process before putting it into the oven took less than an hour.
So happy to hear you enjoyed it, it's always great to get feedback! 🙂
Don’t be hard on yourself Chef, that’s why we love you! This pie looks amazing ❤️
"A child could do this" Did not the Chef ever say about this dish. Love this guy. It is a joy to watch him when he really gets cranked up with a recipe that requires as much attention as this one.
Chef Jean Pierre the numero uno Chef on TH-cam and numero uno Entertainer whom always brings a smile on my face, sei un Tesoro
I love this guy. Great cook and wonderful sense of humor.
Love the "mistakes" and humor along with learning so much.
I used to think I know how to make cottage pie...
Love how you chuckle as you cook! Clearly you enjoy your work!!! 😁🤗😁
Classic Cottage Pie is good; but, my favorite is still Shepherds Pie (same basic recipe, made with ground lamb).
I will make this recipe with fire roasted crushed tomatoes, roasted tomato paste, Spicy V-8 Juice, and carmelized yellow onions (cut in thin wedge slices).
Thank you, Chef, for sharing your recipe, techniques, and tips.
Tip, I like green peas and mashed potatoes together. So, I drop frozen peas into boiling water for 60 seconds, drain, pat dry and put a layer of peas between the meat mixture and potatoes.
Looks really nice. I was always taught that Shepherds Pie was made with Lamb, when it's made with beef it's called Cottage Pie.
That's because shepherds herd sheep. The meat of sheep up to a year old is called lamb, the meat from year old plus sheep is known as mutton.
You'd be totally right thinking this! Shepherd's pie with lamb (or mutton), cottage pie with beef.
You would be right but in Canada and the US the ground beef version is called Shepherds Pie.
@@MrKevin486 thats because their wrong.. shepards dont herd cows.
@@MrKevin486 once people know the difference, they need to share that info so Americans don't remain uneducated.
I'm so glad I found your channel. My great great grandmother was French.
Starting this new year, I have decided to follow a new tradition to watch at least one video of Chef Jean-Pierre every Sunday noon irrespective of whether I end up cooking that recipe or not. It just makes my Sundays a little better. It's funny how he has this New York Italian accent but at times, he gives his French heritage away when he says words like 'Onio'.
Would love to see a colab between Chef Jean-Pierre and Chef John (Food Wishes) someday in future :)
Thank you 🙏
Chef, I would like to sincerely thank you. You have unequivocally rekindled my passion for cooking. I can’t tell you how many things I’ve made recently, and how much healthier my life has been using fresh ingredients. Thank you from the bottom of my heart.
I love Chef Jean Pierre easy going attitude yet at the same time he is perfectionist about how things get done. His tri-layer pie is one of the prettiest looking I have ever saw.
Did it again! And it came out perfect again, but this time... added some more... had ovenbaked garlic in the mash, and since it also is going to 3 children, who does not like vegetables, yep, crushed carrots in the potatomash. And butter... had 250 grams in the mash... and almost 4 dl doble cream... It is 2AM, and it is in the oven, so it will be even better in 12 hours... ❤❤❤ this!
I have to let you know I made this and took it to my cricket game and it was the biggest hit.
I loved it Chef Jean-Pierre.I’m going to try it for the first time. Thank you
Your enthusiam is infectious Chef ! Your version of the pie with the base layer of mash potato is exactly how grandma did hers too ! Thank you for making everything looks so simple !
That's not cottage pie,that's a masterpiece
He said Shepherd pie !
I’ve never known cottage pie made with all that tomato and with the herbs it’s more like a bolognaise sauce , but it does look good
You are right...that is definitely not a cottage pie...🤣🤣
@@olivesoondar1165 shepherd's pie is made from lamb, and cottage pie is made from beef.😊
Have never seen you before Chef,happened to see a thumbnail,I enjoy cooking and eating…lol.
This Shepherd pie looks fantastic.
I made this recipe a few nights ago for the first time ever with garlic parmesan mashed potatoes and diced ribeye. It was the only time my wife and son have ever asked for 2nds on Shephard's Pie. My wife grew up on her mother's version of it and never cared for it, and my son absolutely hated it after trying it for the first time. His grandma mostly uses vegetables and the entire dish is very bland and not properly seasoned.
Thank you Chef for helping me change their minds. My wife was raised on her mother's modest cooking, processed foods, and things like Hamburger Helper. She still jokes around to this day that she didn't know what good food was until marrying me, lol.
I know what that's about. My mom did her best to learn to cook when we were kids. My dad being my dad, he'd eat anything she served. Until I was taught some basics, I didn't know liver could taste good and didn't have to be scorched; Also that meat didn't have to be merely a 'flavoring',
You didn't make a Shepard's pie. What you made is a cottage pie.
I must say your instructions are clear and easy to follow. I changed the recipe a little. Instead of wine, I added a cup of Guinness. I also added one crushed clove. One is enough as the flavour of cloves can overwhelm a dish. Merci à vous et à bientôt.
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I made this for my family Chef. They said it was the best Shepherd's Pie they have ever had! Thank you for this recipe.
The only reason I watch TH-cam is because of this amazing chef 👍
Jean Pierre, you are such a great cook! I love how you present your video and how funny you are! Vous êtes vraiment le meilleur! Merci pour les recettes delicieuses!
It's been a full year since I've made this for my family Chef and I'm making it tonight, I know it is amazing, thank you SO MUCH for sharing!!!
J'apprends de nouvelles recettes et je perfectionne mon anglais : merci chef ! Ca a l'air délicieux, et en plus vous êtes toujours aussi agréable ;)
In America we eat a “shepherds pie” - and it can be made of any meat you wish. Hahaha because it’s delicious like this one, and each family has its own version. We simply don’t care as long as we enjoy it. “Here! Have some shepherd’s pie!” “Oh my that was the best ground beef in that pie!” 😀
Of course people will associate shepherds with sheep. That’s a given. 😃
Chef, you are so dearly loved. A million thanks for all the patience and caring you show to your viewers, outside of the fabulous foods we enjoy. You have taught us not just how to cook, but why each bit matters, and I will always love you for such respectful teaching. Genius, really.
I scan this channel all the time for a recipe that I’m in the mood for.
God bless you, Chef, and those you cherish.
👍😊❤️😊👍
Thank you for the kind words.YOU ARE THE REASON WHY I DO THIS CHANNEL! KEEP ON COOKING AND GOD BLESS YOU! 👍❤️
Despite being an incredibly skilled chef, he manages to be such a relatable cook, especially for someone as unskilled as I am. Keeping the mistakes in is such a good touch. I'm glad I've discovered this channel. Love the content, keep up the excellent work!
Chef love your cooking videos. Soo down-to-earth. It’s an enjoyment to watch you cook and learn at the same time. Thank you.
My favorite cooking channel - hands down. I've made several of his dishes, and they never disappoint. Thanks Chef
Love you, Friend! Eres el más auténtico de los cocineros ❤
Chef, I made this last night with my grandchildren, and it was a huge hit! Best Shepherds Pie recipe ever! Thank you so much.
Cottage pie mate…
Shepherds pie is if you put lamb in it. Either way it's delicious 😋
My grandson's favorite too...so much about meat and potatoes but the really cool thing is that we can sneak in some veggies. LOL😀