I'm Italian and forced to stay home because of the coronavirus. Now I can't help watching every passionate cooking video I can find on the Internet. This is actually one of my favorites foreign channels. Such a great guy to listen to. Watching him mixing ingredients is just a pleasure. I could even try this recipe. Nothing to do with my kitchen but you have to learn something sometimes...
Antistio Labeo I actually googled that. It said nutritional yeast, which I tried because it’s supposedly good for birds. I tried the “bird” recipe of popcorn with olive oil, and the yeast. I’m hooked! The birds, not so much. Lol.
@@altoncsmith • "Bob Carolgees (born Robert Frederick Johnson; 12 May 1948 ) is a comedy entertainer who appeared on the Saturday morning TV series Tiswas and then later in its adult versions O.T.T. and Saturday Stayback. He is best known for appearing with a canine puppet named Spit the Dog. Carolgees also worked for eight years on the TV show Surprise Surprise and on children's game show Concentration. In popular culture he has cameo roles with Spit the Dog." Source: en.m.wikipedia.org/wiki/Bob_Carolgees
Yes Glen! As a brit, I come across so many recipes on this site that call it a shepherds pie...but with beef and vice versa. You nailed it. We don't generally put corn in either here, but each to their own. Also as a side note, when we add cheese to the mash it then becomes a cumberland pie, not a cottage pie.
@Norman Wilson • I like the idea of an egg wash. I've never seen it recommended before in cookbooks, blogs, TH-cam, etc. Thanks for suggesting it. 👍👏🏻👏🏻👏🏻👏🏻👏🏻🖖
It never occurred to me to put mushrooms into a cottage/shepherd's pie, and I put mushrooms into pretty much everything. Definitely going to give that a try next time.
I don't say this to be mean but I'm going to laugh my rear off all in a few months and Glen goes to finish his Worcestershire sauce only to realize he's used it all up already :-p
It's been raining in Southern California all week and this will be the perfect dish to make for dinner. Thanks for the great recipe. I love your channel and think the two of you are adorable.
Glen...I love your show. You are a down to earth person making real food. Food I grew up eating in my mother & grandmother's kitchen. And then you and Jules enjoy eating it when it is done. I use your recipes all the time. Keep up the good work. You have a great show!
America's Test Kitchen has several times promoting the use of baking soda in browning minced/ground beef. It does brown a bit more and faster and retains even more juiciness as well being more tender. This is not a new idea. My folks who have since retired from the Chinese restaurant business has over decades used baking soda with a bit of water added to flank steak (especially cheap tough beef imported from Australia at that time) with vegetable oil and let it sit overnight. They usually blanch/flash fry in very hot oil so the beef is about 60% done in about 10-15 seconds before adding to any dish: Beef lo Mein, Beef brocolli, Pepper Steak and etc. The blanch frying actually crisps AND browns the edges of the beef in resulting very tender and juicy steak pieces. Don't over do the baking soda, it has a tendency to make the beef strips more like a beef sponge with a mealy mouth feel.
That explains the texture of chicken slices a local restaurant uses in their wonton soup. It's tasty, and not at all fibrous, but definitely spongy. Thank you!
I'm glad you made the distinction between cottage pie being made with beef and shepherds' pie being made with lamb. In Australia most people seem to mainly call the beef version shepherds pie and the term shepherds and cottage are kind of used interchangeably. As a chef I had silly arguments with customers who would swear in my face that they were all the same thing. New Zealanders tend to know the difference.
In the US, average people tend to just call it Shepherd's Pie, because it's really uncommon for people to cook with lamb at home here. Beef is just so much more available and inexpensive. I'm not sure why they don't just call it Cottage Pie, but a lot of folks would look at you like you were crazy if you called it that :D I would have assumed it was different in Australia, although maybe my assumptions about sheep farming there are wrong. I thought it was a big industry similar to NZ.
Traditionally cottage pie was the blanket term, but now it's primarily used for beef. Shepherd's pie is lamb, Cumberland pie is with cheesy mash, Cotswold pie is with swede, and all counties have a different variation depending on what the poorer British people at the time had available.
Apart from the Celery I put all the veggies on, I add whatever is in my fridge that needs using up. When I had my farm I would used 20lb of minced beef to make this once a week for a Friday night. There was about 40 of us on a Friday all coming home at different time. Great recipe
@@Imru_gamer Yes :-) I have to say though that my absolute favourite in Bahrain was the beef nachos at Rick’s Kountry Kitchen (with a side of grits mmmm)
My husband made the cottage pie this week and we loved it. We’re not a big fan of tomato with potato, so he just substituted more flour and chicken stock, and it was very savory. Thanks for your shows! We truly enjoy them!
I love beef shepards pie with brown buttered mashed potatoes on top with some lumps. Like you i prefer some lumps in my taters and leave the skins on. I usually use tongue, tritip, or chuck roast though. One of my favorite comfort food meals. Well done, thanks for sharing this with us. Cook well and stay safe.
My favorite dish is Shepherd's pie made with left over lamb leg roast and left over gravy. It's a sensational way to make it as you use the lamb bones while it cooks so you get all the bone marrow and gelatin out.
Thank you so much for all the extra tips and suggestions you always include, like the buttermilk substitute recommendations today! I am one of the ones who grew up being taught the lemon juice in milk one and probably would have gone the rest of my life not knowing that doesn't work if not for you! I also just absolutely adore the dialogue and banter between you and Jules!!! I was cracking up at you two just going mhm hmm back and forth back and forth!!!
you made all the brits happy calling it cottage pie and the people where you’re from happy with the brackets. can’t wait to find out how to make the shepherds pie my mom made me even better.
Looks delicious. I like putting cheese in the mash but also grate some on top and if everything is still hot I will just put it under the grill to brown, otherwise it goes in the oven for a while. Sometimes I prefer it that way as the very top gets a nice crispiness with the soft fluffy mash potato underneath, perfect for those cold autumn/winter days.
Well here's another video I'm saving for future reference. The result looks so tasty. Thanks for these excellent, and for the most part, pretty simple recipes to make and enjoy. Adios
Vegemite and Marmite are great when done like the Australians, spread on bread with butter or a slice of cheese, or my favorite spread with butter on toast. But I don't like the yeasty taste when mixed into most dishes. For adding umami I like MSG. It enhances flavors without imparting weird ones, and it's much cheaper than adding Marmite which here in New Jersey can be rather pricey.
If you tried to use the amount of marmite used in this as vegemite, it would overpower the dish. When I make a savoury mince (basically this but without the potato) a teaspoon of vegemite is plenty. Australians like myself generally have a high tolerance for vegemite, I can put a whole teaspoon straight onto bread with nothing else and be fine.
@@ic_trab I'm American but an Australian pen pal sent me a jar of vegemite 20 years ago and I was hooked. I love a thick layer of it on bread or toast but I like the way the butter brings out the flavor of it.
I saved this to my LIKED because this is a fine variation on my old recipe and because I have several main course servings in one dish to reheat for leftovers. Bay leaf adds flavor for me, too! THANKS ESPECIALLY for the tips about mashed potato 'mounds', 'dumplings'; whatever. Just the way to finish the dish!
Thank you for your pantry isolation recipe series. I made this one today (more or less) with stuff I had already. Turned out great! Instant mashed potatoes, chicken stock...a few substitutions. Still great. Can't wait to make the sausage bean soup!
I do something kind of similar, however instead of ground beef I use stew meat like a big roast or something, I get the bullion real hot in the slow cooker along with garlic and beef bouillon I don't use water, lots of pepper some salt when the water is hot I put the meat in I like to cook it in Crock-Pot for 4 to 6 hours then add potatoes and make a very thick beef stew adding gravy at the very end of the stew. Then I put that in the oven in a pie pan with roasted garlic instant mashed potatoes on top for about 15 minutes then loads of cheese on top for about 10 minutes.
Just want to note that a relative gave me about 1.7lbs of ground venison and I came back to this method. Didn't have celery, but used a red pepper and didn't add the w-shire sauce b/c I tasted towards the end and it was salty enough. BUT it was amazing. I just bought my first jar of Marmite and it really does add something you can't describe.
Mushrooms would be great. I use a can of mushroom soup and I use ground lamb and rosemary with a pinch of cinnamon. Marmite looks like exactly like what I need to try. I also have jar of dried shitake mushrooms that will be going into the next pie. Great comfort food recipe.
Shepherd's (Cottage) Pie is a go-to in my house! I'm going to try the Marmite instead of bouillon cubes and HP. My secret is once the veg are in, I pour in a cup of boiling water and a third can of refried beans and stir it into the liquid. It thickens the filling without flour, and adds nutrition. You just have to be "on it" as the water boils away, as the refritos will form a film on the bottom of the pan and burn. Gotta keep scraping down the pan.
When I make it at home i usually don't use celery or mushrooms. Also I do a double potato layer, one on the bottom of the pan or plaque, meat an veg on the middle and a layer of potato on top, so it's like a potato sandwitch. Also I make the top really flat and I leave it in the oven until a very crispy crust forms on the top. Great recipe! I'll try your version sometime! Also, thanks a lot for all the content you make. You guys look like the nicest couple on the internet. Cheers from Argentina!
I made some shepards pie with shredding a rotisserie chicken and using a pack of pepper gravy or chicken gravy with some veg or chicken stock. It's pretty much the best version I have ever ate, my wife also agrees.
I don't have the money for wine and don't drink, but what I'm often adding in lieu of it is some aged balsamic vinegar. President's Choice stuff works just fine, is affordable and goes in many many different dishes to add a fruity, acidic, wine-like flavour.
Leo Howler for cooking I use some super cheap wine and by boiling/ cooking it, the little alcohol vaporizes anyways... I wouldn‘t want to subsidize it with something else because some sauces or dishes taste amazing with it.
I only cook my meat with the onions and seasonings, then I mix it all up in a casserole dish with many veggies, then add the mashed potatoes on top. I can’t use my broiler in my place as I have only 30 amps coming into my house. I bake it at 350 for about 35/40 minutes, and it comes out tasty, veggies fork tender. I hate overcooked veggies. Yours looks very tasty! 😊
You can turn a Shepherd's Pie or Cottage Pie into a Cumberland Pie by sprinkling the top of the potatoes with breadcrumbs and cheese before popping it into the oven. Speaking of which I'm off to make one, was trying to decide what to make with the mince in the fridge and this popped up on YT. I like to add a handfull of rolled oats to my minced beef (old Scottish trick), makes it go further, adds a nutty taste and adds a lot of fibre for you. Some folks here in Scotland miss out the tomato puree and pop in a can of baked beans, must admit its pretty good.
Pretty much the way i do it although i do have my own little tweeks...i use Porcini mushrooms that have been soaked in hot water,i do also use my holy trinity of umami flavouring....dark soy sauce,worcestershire sauce and oyster sauce just a little of each adds up and packs a punch without any one of them being dominant
I feel that if you're gonna whip your taters till they are perfectly smooth, why didn't you just use boxed potato flakes? And I love boxed potato flakes, but if I am having real mashed potatoes they need a variety of texture.
@@JVerschueren The less homogeneous texture really suits the more common, starchy potato. Especially in a pie. There are some more swanky waxy potatoes that do the smoothness better. Maybe worth a try but still not worth the effort IMO lol.
I love that he didn't peel his potatoes either. I love leaving the skins on. I love the taste, but I'm also cheap and lazy. I paid for the skins too, so I leave them on. I don't peel anything if I don't have to. The one thing I love is garlic in the potatoes. Lots of garlic.
There are dishes I file away mentally as "good, hot, and plenty". This one makes the list. And like you said, it's a good model. It's only limited by one's imagination. It's also a timely recipe, at least where I live, CV has led to panic buying and the grocery stores are out of many items, so you gotta be creative. But you can still find ground beef, spuds, onions, carrots, etc. from the recipe list and this looks like a good way to make it into a hearty meal.
Would you consider trying your hand at an Australian/Kiwi beef mince (ground beef) pie? Similar to this but it's in a real (savory) pie crust. Would love to see your take on this down under classic!
I love the craggly bits! You know you're not in Kansas anymore when you use Marmite & Worcestershire Sauce in your cooking!! I also like to brush with butter before broasting off... (And of course this is British peasant food) Nice - what is that amazing pan you're using?!! 👍🦘🐾🥂
We are carb conscious so we made our version of this tonight with cheesy pureed cauliflower tonight and it was fantastic. Few other twists as my wife is gluten sensitive, so we had to skip the marmite and used GF soy sauce instead. I HIGHLY recommend trying it with pureed cauliflower topping! Especially since Jules loves cauliflower.
I like that he makes the recipe his own, but if I turned up to my family with a cottage pie that had celery, marmite, corn and Worcestershire sauce in it they would section me under the mental health act hahaha
I keep a container in the freezer to place little scraps of leftover vegetables in, and use that for shepherd's pie. I would never think of making it without celery.
Love your show and we get lots of inspiration watching. We usually have Marmite in the kitchen but would love to know where you got that huge jar. I’ve looked around but haven’t found one that big - any suggestions? My (English) husband also eats it on crumpets!
I was trying to follow your recommendation for using several different mushrooms. I'm making Salisbury steaks soon. Unfortunately, my small town grocery store only has one type of mushroom in different sizes.
I'm lucky to be in Ottawa. I can find quite a few mushrooms. Asian grocery store have some interesting ones, even dried ones. It's best at the farmers market in the summer though.
Regional note: in Maine, New Hampshire, most of Mass., and Vermont, at least, Shepherd's pie is always ground beef, canned corn, and mashed potato, often from potato flakes. Onion, sage (or bell's stuffing seasoning), salt, and pepper are the most common flavorings, but the key flavor is that special canned corn flavor. Lamb in it...is unknown. The peas and carrots evoke a nice UK meat pie effect...sometimes, with a little thickener. Tasty stuff, whatever the mix!
Some time ago I watched a cook/chef whatever brown minced beef in a pan and he said that you should dump the whole thing into the pan and do nothing until the water had boiled off. Cottage/Shepherds Pie is "staple" "comfort" food. I have to admit that I rarely eat it on its own, mostly with Chips (Fries I think).
I'm definitely of the inverse mashed potato school. Smooth it out flat and dimple with a spoon maybe crosshatch with a knife. More orderly browning than "craggly"
To tell you the truth even over here, 'us wot invented it'😉 nowadays most people call it Shepherd's Pie even though they use Beef. They seem to have forgotten that Shepherd's look after Sheep & Lambs not Cows. Either way it's one of life's great pleasures plus it freezes & reheats really well. I like to pack mine with veg, mainly root veg though, I can't get my head around Sweetcorn in a CP. What I do like on odd occasions even though it's not traditional is to top my mash with a mix of Cheddar (Extra Mature or Vintage) & Breadcrumbs. It makes a lovely crusty topping to a dish that's mainly soft, I think you'd enjoy it.
Well I'll be damned...thanks Glen. I learned something new today and did some digging as I had never heard of a Cottage Pie. :) Being French Canadian, I always thought if it was made with anything other than corn, it was a Sheppard Pie (using the english term) otherwise it would be Pâté chinois. :) Etymology The term cottage pie was in use by 1791, when the potato was being introduced as an edible crop affordable for the poor (cf. "cottage", meaning a modest dwelling for rural workers). The term shepherd's pie did not appear until 1854, and was initially used synonymously with cottage pie, regardless of whether the meat was beef or mutton. However, in the UK since the 20th century, the term shepherd's pie is used more commonly when the meat is lamb.
Can you please give us a recipe for boiled dinner? My mom used to simmer a big ham, add cabbage, potatoes, and turnip. A co-worker told me that the real version uses corned beef. I have also used the long, pork spare ribs. The juice, once you remove the meat and veggies, makes a great pea soup. What is your recipe for boiled dinner?
And cottage and shepherd's pies should be made with leftover cooked meat, not mince! This looks stunning, Glen. As an Australian, I'd swap the Marmite for Vegemite.
I use mushrooms and lentils to make a vegetarian shepherd's pie. The trick is to add a dash of soy sauce and some extra spices like paprika or oregano, to give more savory flavor. Other than that the recipe I use is pretty similar to this one!
NOW your cooking, Canada! Hello from San Diego. I really like your paella pan. What's marmite? Don't know if you've ever heard of a Frito® pie. American junk food at nearly it's junkiest.
Eyy Glen & Jules, is there any way to make this dish my own, for example replacing some of the ingredients and/or the seasoning? :> Seriously though, I love you guys. And I too enjoy making food because of the endless possibilities and varieties.
I’m with Jules. Love how she just swans in with a big spoon in hand, after all the cooking is done, and just eats! My kinda girl.
I'm Italian and forced to stay home because of the coronavirus. Now I can't help watching every passionate cooking video I can find on the Internet. This is actually one of my favorites foreign channels. Such a great guy to listen to. Watching him mixing ingredients is just a pleasure. I could even try this recipe. Nothing to do with my kitchen but you have to learn something sometimes...
Question: Can't find marmite over here. Suggestions about a good alternative?
@@antistiolabeo8950 Soy sauce would work just fine :)
You could also add beer. Guinness is common for cottage pie.
any "yeast Extract" should work
Antistio Labeo I actually googled that. It said nutritional yeast, which I tried because it’s supposedly good for birds. I tried the “bird” recipe of popcorn with olive oil, and the yeast. I’m hooked! The birds, not so much. Lol.
07:53 You are, after all, the Bob Carolgees of your cottage pie mash cheese.
You got me; who's Bob Carolgees? I thought Glen was the Red Green of Dominion cuisine.
@@altoncsmith Google it.
Now that's a name I've not heard for a long time. A long time.
@@altoncsmith • "Bob Carolgees (born Robert Frederick Johnson; 12 May 1948 ) is a comedy entertainer who appeared on the Saturday morning TV series Tiswas and then later in its adult versions O.T.T. and Saturday Stayback. He is best known for appearing with a canine puppet named Spit the Dog. Carolgees also worked for eight years on the TV show Surprise Surprise and on children's game show Concentration. In popular culture he has cameo roles with Spit the Dog."
Source: en.m.wikipedia.org/wiki/Bob_Carolgees
lol as a Brit, I applaud your Chef John/Bob Carolegees reference 😂👍
Yes Glen! As a brit, I come across so many recipes on this site that call it a shepherds pie...but with beef and vice versa. You nailed it. We don't generally put corn in either here, but each to their own. Also as a side note, when we add cheese to the mash it then becomes a cumberland pie, not a cottage pie.
Wow so many nuances.
Big fan of Shepherd's Pie but there are times I can't find lamb so will use beef instead. I call it Cow Pie.
Adam Garratt never heard of celery in a traditional pie either ..
What do you call it when you use ground venison?
@@certaintyisabsurd Yeah, lamb's about impossible to find here and when you do it costs an arm and a leg.
it looks lovely, here in scotland i make a version with haggis and black pudding, also i egg wash the potatoes it gives it a nice brown texture.
Quality recipe, I've done a few haggis based versions myself.
Haggis and or black pudding makes a nice burger with beef too!
@Norman Wilson • I like the idea of an egg wash. I've never seen it recommended before in cookbooks, blogs, TH-cam, etc. Thanks for suggesting it. 👍👏🏻👏🏻👏🏻👏🏻👏🏻🖖
It never occurred to me to put mushrooms into a cottage/shepherd's pie, and I put mushrooms into pretty much everything. Definitely going to give that a try next time.
I wish I liked mushrooms. 😝
This looks delicious. I wonder if I can find marmite in Chicago.
With ground beef, toasted, you can't lose with mushrooms!
@@chrsd2536 I had to Google marmite!
I like to use a little salsa rather than mushrooms.
I don't say this to be mean but I'm going to laugh my rear off all in a few months and Glen goes to finish his Worcestershire sauce only to realize he's used it all up already :-p
Checking in 2 years on, it’s still going. He’s barely made a dint
It's been raining in Southern California all week and this will be the perfect dish to make for dinner. Thanks for the great recipe. I love your channel and think the two of you are adorable.
It's been raining all week here in Arizona as well.
Glen...I love your show. You are a down to earth person making real food. Food I grew up eating in my mother & grandmother's kitchen. And then you and Jules enjoy eating it when it is done. I use your recipes all the time. Keep up the good work. You have a great show!
That’s definitely gold plated Glen. Definitely will try this one.
America's Test Kitchen has several times promoting the use of baking soda in browning minced/ground beef. It does brown a bit more and faster and retains even more juiciness as well being more tender. This is not a new idea.
My folks who have since retired from the Chinese restaurant business has over decades used baking soda with a bit of water added to flank steak (especially cheap tough beef imported from Australia at that time) with vegetable oil and let it sit overnight. They usually blanch/flash fry in very hot oil so the beef is about 60% done in about 10-15 seconds before adding to any dish: Beef lo Mein, Beef brocolli, Pepper Steak and etc. The blanch frying actually crisps AND browns the edges of the beef in resulting very tender and juicy steak pieces. Don't over do the baking soda, it has a tendency to make the beef strips more like a beef sponge with a mealy mouth feel.
That explains the texture of chicken slices a local restaurant uses in their wonton soup. It's tasty, and not at all fibrous, but definitely spongy. Thank you!
I love the way the way the potatoes are on top. I am going to use this method.
did anybody else mention that stunning enamel braising pan? omg... best i've ever seen
I made a version of this tonight! Didn't have the marmite, mushrooms, or celery, but wow, that was tasty! We all had seconds!
Jules: "It's comfort food at its best." Indeed!
I love the use of wine and Marmite!
This is the only Cottage Pie recipe I've ever seen on TH-cam that includes Marmite. I thought I was totally alone doing this. Kudos to you sir! 😃
I'm glad you made the distinction between cottage pie being made with beef and shepherds' pie being made with lamb. In Australia most people seem to mainly call the beef version shepherds pie and the term shepherds and cottage are kind of used interchangeably. As a chef I had silly arguments with customers who would swear in my face that they were all the same thing. New Zealanders tend to know the difference.
In the US, average people tend to just call it Shepherd's Pie, because it's really uncommon for people to cook with lamb at home here. Beef is just so much more available and inexpensive. I'm not sure why they don't just call it Cottage Pie, but a lot of folks would look at you like you were crazy if you called it that :D I would have assumed it was different in Australia, although maybe my assumptions about sheep farming there are wrong. I thought it was a big industry similar to NZ.
Traditionally cottage pie was the blanket term, but now it's primarily used for beef. Shepherd's pie is lamb, Cumberland pie is with cheesy mash, Cotswold pie is with swede, and all counties have a different variation depending on what the poorer British people at the time had available.
Apart from the Celery I put all the veggies on, I add whatever is in my fridge that needs using up. When I had my farm I would used 20lb of minced beef to make this once a week for a Friday night. There was about 40 of us on a Friday all coming home at different time. Great recipe
Just made this for dinner. First recipe I have tried. It was a great hit!! Watch your show religiously. Thank you.
My friend & I were just talking about Shepherds pie the other day. I’ve never had this before and some day make one. Thanks for sharing.
Hi Glenn, love the cottage pie, it looks bloody amazing. Love and respect from Bahrain.
They make an amazing cottage pie at Coco’s (well, they used to....it’s been a while. :-)
@@ifanmorgan8070 really the one in Adliya?? I will have to try it. Thank you
@@Imru_gamer Yes :-) I have to say though that my absolute favourite in Bahrain was the beef nachos at Rick’s Kountry Kitchen (with a side of grits mmmm)
@@ifanmorgan8070 thank you for the advice, I have Coco's because I never tried it ever and Rick's again.
My husband made the cottage pie this week and we loved it. We’re not a big fan of tomato with potato, so he just substituted more flour and chicken stock, and it was very savory. Thanks for your shows! We truly enjoy them!
Never heard of Marmite and have never seen it in my local grocery store. Love you detail on each recipe.
Love your channel! One of my favorite recipes. Keep going!
Wow! This was so delicious!!
Yum! I'm making cottage pie tomorrow...
Just in time for Pi Day! Thanks, Glenn and Julie.
You guys are the best! being Canadian also helps
I grew up calling it Shepherd's pie but really I was eating pâté chinois; would love to see a video on that!
I love beef shepards pie with brown buttered mashed potatoes on top with some lumps. Like you i prefer some lumps in my taters and leave the skins on. I usually use tongue, tritip, or chuck roast though. One of my favorite comfort food meals. Well done, thanks for sharing this with us. Cook well and stay safe.
I just made a cottage pie last week.Beef stew with mashed potatoes on top is a winner.
Awesome love it
I am sooo making this love your ingredients!!
Love this.
I didn't make any shepherd's pie this winter.
I'm salivating.
My favorite dish is Shepherd's pie made with left over lamb leg roast and left over gravy. It's a sensational way to make it as you use the lamb bones while it cooks so you get all the bone marrow and gelatin out.
Thank you so much for all the extra tips and suggestions you always include, like the buttermilk substitute recommendations today! I am one of the ones who grew up being taught the lemon juice in milk one and probably would have gone the rest of my life not knowing that doesn't work if not for you!
I also just absolutely adore the dialogue and banter between you and Jules!!! I was cracking up at you two just going mhm hmm back and forth back and forth!!!
you made all the brits happy calling it cottage pie and the people where you’re from happy with the brackets. can’t wait to find out how to make the shepherds pie my mom made me even better.
Looks delicious. I like putting cheese in the mash but also grate some on top and if everything is still hot I will just put it under the grill to brown, otherwise it goes in the oven for a while. Sometimes I prefer it that way as the very top gets a nice crispiness with the soft fluffy mash potato underneath, perfect for those cold autumn/winter days.
Well here's another video I'm saving for future reference. The result looks so tasty. Thanks for these excellent, and for the most part, pretty simple recipes to make and enjoy. Adios
Cold outside, Thin air, orange leaves, dark gray sky, perfect day for this Cottage pie.
I always mash my potatoes really well. No skins and use an icing piping bag and put the potatoes on.
Vegemite and Marmite are great when done like the Australians, spread on bread with butter or a slice of cheese, or my favorite spread with butter on toast. But I don't like the yeasty taste when mixed into most dishes. For adding umami I like MSG. It enhances flavors without imparting weird ones, and it's much cheaper than adding Marmite which here in New Jersey can be rather pricey.
That's how you are supposed to eat marmite. When people come across it they use too much and declare they don't like it.
If you tried to use the amount of marmite used in this as vegemite, it would overpower the dish. When I make a savoury mince (basically this but without the potato) a teaspoon of vegemite is plenty. Australians like myself generally have a high tolerance for vegemite, I can put a whole teaspoon straight onto bread with nothing else and be fine.
@@ic_trab I'm American but an Australian pen pal sent me a jar of vegemite 20 years ago and I was hooked. I love a thick layer of it on bread or toast but I like the way the butter brings out the flavor of it.
@@ic_trab nah vegamite Is weaker than marmite. Much more spreadable though.
I'd rather just use soy sauce
I saved this to my LIKED because this is a fine variation on my old recipe and because I have several main course servings in one dish to reheat for leftovers. Bay leaf adds flavor for me, too! THANKS ESPECIALLY for the tips about mashed potato 'mounds', 'dumplings'; whatever. Just the way to finish the dish!
Thank you for your pantry isolation recipe series. I made this one today (more or less) with stuff I had already. Turned out great! Instant mashed potatoes, chicken stock...a few substitutions. Still great. Can't wait to make the sausage bean soup!
I do something kind of similar, however instead of ground beef I use stew meat like a big roast or something, I get the bullion real hot in the slow cooker along with garlic and beef bouillon I don't use water, lots of pepper some salt when the water is hot I put the meat in I like to cook it in Crock-Pot for 4 to 6 hours then add potatoes and make a very thick beef stew adding gravy at the very end of the stew. Then I put that in the oven in a pie pan with roasted garlic instant mashed potatoes on top for about 15 minutes then loads of cheese on top for about 10 minutes.
Just want to note that a relative gave me about 1.7lbs of ground venison and I came back to this method. Didn't have celery, but used a red pepper and didn't add the w-shire sauce b/c I tasted towards the end and it was salty enough. BUT it was amazing. I just bought my first jar of Marmite and it really does add something you can't describe.
Love this!
Mushrooms would be great. I use a can of mushroom soup and I use ground lamb and rosemary with a pinch of cinnamon. Marmite looks like exactly like what I need to try. I also have jar of dried shitake mushrooms that will be going into the next pie. Great comfort food recipe.
Thanks Glenn that's a great recipe. How about trying out the fish versions; Cumberland Pie and Stargazey Pie, next.
I've made cottage pie with leftover beef pot roast and it was phenomenal
Shepherd's (Cottage) Pie is a go-to in my house! I'm going to try the Marmite instead of bouillon cubes and HP. My secret is once the veg are in, I pour in a cup of boiling water and a third can of refried beans and stir it into the liquid. It thickens the filling without flour, and adds nutrition. You just have to be "on it" as the water boils away, as the refritos will form a film on the bottom of the pan and burn. Gotta keep scraping down the pan.
When I make it at home i usually don't use celery or mushrooms. Also I do a double potato layer, one on the bottom of the pan or plaque, meat an veg on the middle and a layer of potato on top, so it's like a potato sandwitch. Also I make the top really flat and I leave it in the oven until a very crispy crust forms on the top. Great recipe! I'll try your version sometime!
Also, thanks a lot for all the content you make. You guys look like the nicest couple on the internet. Cheers from Argentina!
I made some shepards pie with shredding a rotisserie chicken and using a pack of pepper gravy or chicken gravy with some veg or chicken stock. It's pretty much the best version I have ever ate, my wife also agrees.
sounds delicious! I'm going to try that for sure
I don't have the money for wine and don't drink, but what I'm often adding in lieu of it is some aged balsamic vinegar. President's Choice stuff works just fine, is affordable and goes in many many different dishes to add a fruity, acidic, wine-like flavour.
Leo Howler for cooking I use some super cheap wine and by boiling/ cooking it, the little alcohol vaporizes anyways... I wouldn‘t want to subsidize it with something else because some sauces or dishes taste amazing with it.
That's an interesting idea I'll have to try sometime, perhaps with some apple cider vinegar to round out the fruitiness and acidity.
@@its_EZ So like boxed wine?
That’s interesting. Where I am, cask/box wine is a whole lot cheaper than aged balsamic wine, so I’d rather use wine.
I only cook my meat with the onions and seasonings, then I mix it all up in a casserole dish with many veggies, then add the mashed potatoes on top. I can’t use my broiler in my place as I have only 30 amps coming into my house. I bake it at 350 for about 35/40 minutes, and it comes out tasty, veggies fork tender. I hate overcooked veggies. Yours looks very tasty! 😊
Looks delicious!
You can turn a Shepherd's Pie or Cottage Pie into a Cumberland Pie by sprinkling the top of the potatoes with breadcrumbs and cheese before popping it into the oven. Speaking of which I'm off to make one, was trying to decide what to make with the mince in the fridge and this popped up on YT.
I like to add a handfull of rolled oats to my minced beef (old Scottish trick), makes it go further, adds a nutty taste and adds a lot of fibre for you.
Some folks here in Scotland miss out the tomato puree and pop in a can of baked beans, must admit its pretty good.
Pretty much the way i do it although i do have my own little tweeks...i use Porcini mushrooms that have been soaked in hot water,i do also use my holy trinity of umami flavouring....dark soy sauce,worcestershire sauce and oyster sauce just a little of each adds up and packs a punch without any one of them being dominant
Comfort food, YUM!
Most of the people I know whip their potatoes into oblivion. I too like fork mashed taters. The texture is important
I feel that if you're gonna whip your taters till they are perfectly smooth, why didn't you just use boxed potato flakes? And I love boxed potato flakes, but if I am having real mashed potatoes they need a variety of texture.
The first mashed potatoes most people had were labeled Gerber's. So that is they way they are Supposed To Be.
@@JVerschueren
The less homogeneous texture really suits the more common, starchy potato. Especially in a pie.
There are some more swanky waxy potatoes that do the smoothness better. Maybe worth a try but still not worth the effort IMO lol.
I love that he didn't peel his potatoes either. I love leaving the skins on. I love the taste, but I'm also cheap and lazy. I paid for the skins too, so I leave them on. I don't peel anything if I don't have to. The one thing I love is garlic in the potatoes. Lots of garlic.
There are dishes I file away mentally as "good, hot, and plenty". This one makes the list. And like you said, it's a good model. It's only limited by one's imagination. It's also a timely recipe, at least where I live, CV has led to panic buying and the grocery stores are out of many items, so you gotta be creative. But you can still find ground beef, spuds, onions, carrots, etc. from the recipe list and this looks like a good way to make it into a hearty meal.
I haven't made this in ages! Gonna have to remedy that soon!
Would you consider trying your hand at an Australian/Kiwi beef mince (ground beef) pie? Similar to this but it's in a real (savory) pie crust. Would love to see your take on this down under classic!
Thank you looks awesome, to bad they don't have smell a vision they should have. God Bless ✝️💞
You should try marmite beef jerky. Its wonderful.
I love the craggly bits! You know you're not in Kansas anymore when you use Marmite & Worcestershire Sauce in your cooking!! I also like to brush with butter before broasting off... (And of course this is British peasant food) Nice - what is that amazing pan you're using?!! 👍🦘🐾🥂
Great video!
We are carb conscious so we made our version of this tonight with cheesy pureed cauliflower tonight and it was fantastic. Few other twists as my wife is gluten sensitive, so we had to skip the marmite and used GF soy sauce instead. I HIGHLY recommend trying it with pureed cauliflower topping! Especially since Jules loves cauliflower.
I like that he makes the recipe his own, but if I turned up to my family with a cottage pie that had celery, marmite, corn and Worcestershire sauce in it they would section me under the mental health act hahaha
Just re-label celery, marmite, Worcestershire as 'secret ingredient'...they will beg for the secret.
I keep a container in the freezer to place little scraps of leftover vegetables in, and use that for shepherd's pie. I would never think of making it without celery.
I always put a good tablespoon or so of worcester sauce in my cottage pies. Its almost essential for me now. Never tried marmite though!!
Love your show and we get lots of inspiration watching. We usually have Marmite in the kitchen but would love to know where you got that huge jar. I’ve looked around but haven’t found one that big - any suggestions? My (English) husband also eats it on crumpets!
A supermarket in Toronto called Blue Sky
looks amazing
I was trying to follow your recommendation for using several different mushrooms. I'm making Salisbury steaks soon. Unfortunately, my small town grocery store only has one type of mushroom in different sizes.
I'm lucky to be in Ottawa. I can find quite a few mushrooms. Asian grocery store have some interesting ones, even dried ones. It's best at the farmers market in the summer though.
Regional note: in Maine, New Hampshire, most of Mass., and Vermont, at least, Shepherd's pie is always ground beef, canned corn, and mashed potato, often from potato flakes. Onion, sage (or bell's stuffing seasoning), salt, and pepper are the most common flavorings, but the key flavor is that special canned corn flavor. Lamb in it...is unknown. The peas and carrots evoke a nice UK meat pie effect...sometimes, with a little thickener. Tasty stuff, whatever the mix!
This is how you make a cottage/shep pie. period. the only thing i do diff is add the cheese, as Glen said.
I love cottage pie, and I never peal the potatoes and my wife hates it, and I use Vegemite being an Aussie 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
I'll take a plate! 😋🍽 & a piece of cake 😁
Some time ago I watched a cook/chef whatever brown minced beef in a pan and he said that you should dump the whole thing into the pan and do nothing until the water had boiled off.
Cottage/Shepherds Pie is "staple" "comfort" food. I have to admit that I rarely eat it on its own, mostly with Chips (Fries I think).
I love marmite, but it wasn't until I started watching Glen's videos that I started using it as an ingredient in sauces and stews and soups.
I use Vegemite, it has a similar function, earthy, yeasty goodness
@@Deliquescentinsight I agree, but Marmite is much easier to find in Canada than Vegemite
@@OptimusWombat Wow, I was surprised to find it on the website for Superstore. I never noticed it before.
@@Ottawa411 interesting, will have to check that out, thanks.
@@OptimusWombat I wasn't clear, I was talking about Marmite being there. Sorry for the confusion.
I'm definitely of the inverse mashed potato school.
Smooth it out flat and dimple with a spoon maybe crosshatch with a knife. More orderly browning than "craggly"
i always soak kombucha and blackstrap molasses with my beef. i should try this method! lol i forgot about putting wine in beef
To tell you the truth even over here, 'us wot invented it'😉 nowadays most people call it Shepherd's Pie even though they use Beef. They seem to have forgotten that Shepherd's look after Sheep & Lambs not Cows. Either way it's one of life's great pleasures plus it freezes & reheats really well. I like to pack mine with veg, mainly root veg though, I can't get my head around Sweetcorn in a CP. What I do like on odd occasions even though it's not traditional is to top my mash with a mix of Cheddar (Extra Mature or Vintage) & Breadcrumbs. It makes a lovely crusty topping to a dish that's mainly soft, I think you'd enjoy it.
Well I'll be damned...thanks Glen. I learned something new today and did some digging as I had never heard of a Cottage Pie. :) Being French Canadian, I always thought if it was made with anything other than corn, it was a Sheppard Pie (using the english term) otherwise it would be Pâté chinois. :)
Etymology
The term cottage pie was in use by 1791, when the potato was being introduced as an edible crop affordable for the poor (cf. "cottage", meaning a modest dwelling for rural workers).
The term shepherd's pie did not appear until 1854, and was initially used synonymously with cottage pie, regardless of whether the meat was beef or mutton. However, in the UK since the 20th century, the term shepherd's pie is used more commonly when the meat is lamb.
Thanks!
Can you please give us a recipe for boiled dinner? My mom used to simmer a big ham, add cabbage, potatoes, and turnip. A co-worker told me that the real version uses corned beef. I have also used the long, pork spare ribs. The juice, once you remove the meat and veggies, makes a great pea soup. What is your recipe for boiled dinner?
To Jules point you can also sub the meat for lentils.
when i was a kid ever monday had sheperd or cottage pie mabe from left overs from sunday dinner
We put the cheese on the mash to give it a great browning on top.
You should try a bit of horseradish sauce in the potatoes, gives a nice twang to it.
A single, raw egg added to your potatoes when you mash them helps keep the potatoes stiff even if they aren't baked to death.
Massive respects American knowing what a cottage pie is
Thanks
A local fish company sells, among a great variety,
Pickerel burgers.
So ground fish with stout?
And cottage and shepherd's pies should be made with leftover cooked meat, not mince!
This looks stunning, Glen. As an Australian, I'd swap the Marmite for Vegemite.
I use mushrooms and lentils to make a vegetarian shepherd's pie. The trick is to add a dash of soy sauce and some extra spices like paprika or oregano, to give more savory flavor. Other than that the recipe I use is pretty similar to this one!
I just made this last night for dinner, though we didn't have any potatoes so instead i used a box mix of Velveeta Cheesy Hashbrowns lol.
Curry? Oh, what a great suggestion!
NOW your cooking, Canada!
Hello from San Diego.
I really like your paella pan. What's marmite?
Don't know if you've ever heard of a Frito® pie. American junk food at nearly it's junkiest.
Eyy Glen & Jules, is there any way to make this dish my own, for example replacing some of the ingredients and/or the seasoning? :>
Seriously though, I love you guys. And I too enjoy making food because of the endless possibilities and varieties.