Shepherds Pie - A Delicious Basic To Feed The Family
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- เผยแพร่เมื่อ 3 พ.ค. 2024
- This recipe will elevate your Shepherd’s Pie to the next level. Let me know what you think.
Also, just a little note - you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
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RECIPE: www.andy-cooks.com/blogs/reci...
*Cost Breakdown (AUD):
$21 lamb mince ($14/kg)
$9.60 potatoes and vegetables
$2 miscellaneous - eg. sauces. (I already have a lot in my cupboard)
= $33.60 / 8
= $4.20 per serving*
Ingredients:
- 1.5 kg (3.3 lbs) lamb mince
- 2 brown onions, finely diced
- 3 carrots, finely diced
- 2 sticks of celery, finely diced
- 2 corn cobs, kernels removed
- 5 cloves garlic, finely diced
- small bunch of rosemary, finely chopped
- small bunch of thyme, finely chopped
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 12 dashes Worcestershire sauce
- 3 tbsp flour
- 1 litre (4 cups) chicken stock
- 2 kg (4.4 lbs) potatoes, suitable for mashing (e.g., Sebago)
- 100g (3.5 oz) butter
- 100ml (3.5 fl oz) milk
- handful of panko breadcrumbs
- 30g (1 oz) Pecorino cheese, grated
- salt to taste
Method:
1. Heat a large heavy-based pot over medium-high heat. Add a drizzle of oil. Once hot, add one-third of the lamb mince with a pinch of salt. Cook until browned, then stir and remove from the pan. Set aside and repeat with the remaining mince.
2. Return the pan to high heat. Add onions and carrots and sauté for 2-3 minutes, stirring often. Add garlic, rosemary, thyme, and celery, and continue to stir well. Then, incorporate the tomato paste, Worcestershire sauce, and flour. Cook for another 2-3 minutes, stirring continuously.
3. Add the cooked lamb back to the pan along with the chicken stock. Season with salt, if needed, and simmer on medium-low heat for 20-30 minutes. Add the corn kernels in the last two minutes and stir through.
4. While the meat simmers, place peeled potatoes in cold, salted water and bring to a boil. Cook until fork-tender, about 25-30 minutes. Mash the potatoes using a masher or ricer, then mix in the butter and milk until well absorbed.
5. Preheat the oven to 180°C (350°F). Transfer the cooked meat mixture to an oven-safe dish approximately 30 x 25 cm (12 x 10 inches). Top with mashed potatoes, creating peaks for crispy edges. Sprinkle with Pecorino cheese and panko breadcrumbs.
6. Bake for 35-40 minutes, or until golden brown and crispy on top.
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Growing up in Scotland, Shepherd's/cottage pie day was always one of the best days of the week. BTW a trick for those with or without Coeliac disease is to add a few handfuls of oats instead of flour. It thickens the stew & being penny pinching Scots made the meat serve more people. It also tastes great, adds fibre & slow release energy, I like the slightly nutty flavour it adds to the meal.
When I was sick in England. But grandmas mince and tatties got me back on track. That and good quality broth, with bones soaked in the stock. Humble food but ate like a king
How was copper wire invented? A Scotsman and a Yorkshireman fighting over the last penny 😂🤣😂
Oats contain gluten as well, so only recommended for gluten tolerant people!
@@waveman1500 Studies have shown that most gluten intolerant people can safely eat a limited amount of uncontaminated oats. Care should be taken as some large factories may handle other grains & be contaminated. In fact eating oats can be recommended for many Coeliacs due to the beneficial nutrient values found in them.
“The safety of oats in individuals with celiac disease has been extensively investigated. Clinical evidence confirms that consumption of pure, uncontaminated oats is safe in the amount of 50 to 70 grams per day (1/2-3/4 cup dry rolled oats) by adults and 20 to 25 grams per day (1/4 cup dry rolled oats) by children with celiac disease. Studies looking at the consumption of oats over five years have confirmed their safety. However, the studies looking at safety of oats in celiac disease have involved a small number of subjects, the oats used were pure, free of gluten contamination and the amount allowed per day was also limited." - (Extract from a release from The Professional Advisory Board of the Canadian Celiac Association, in collaboration with Health Canada.)
Many other respected & accredited bodies also agree. But yes I'd say if you suffer from gluten intolerance, check with your doctor/specialist before suddenly eating oats, though chances are they may already have discussed it with you.
@@johnheckles8239 😆
Some also say that the Grand Canyon was formed when a visiting Scotman & Yorkshireman were told somebody had dropped a penny.
Leaving in the small bloopers is great
makes Andy relatable :D
I really love how thoughtful you are about different people's capabilities, the comments about people who have mobility issues or those with celiac disease. I haven't seen that level of care in others recipe videos.
Literally my first thought 🙌🏼 he's such a legend. I can't do fine dicing due to seizures so have to be careful, he's the GOAT so genuine, caring inclusive and wholesome
I personally cant have dairy so would love to see how to make the best mash without butter and milk
@@Jeppe_P from my experience unsweetened unflavored oat or almond milk make pretty good mashed potatoes. as for the butter a quality margarine can work well, and another option would be olive or avocado oil.
Whether it’s shepherds pie or cottage pie, it’s absolutely delicious! One of the best meals I’ve ever eaten! Thanks for the recipe Andy!
it's a good wholesome dish!
Appreciate your wholesome content beyond words Andy. I suffer from seizures from an armed forces incidence. I sometimes shy away from cutting things like garlic without a protective glove, so tend to cheat. Just appreciate your advice and inclusivity, I don't identify as having a disability but I love how much your recipes are helpful for all home chefs. Stay awesome brother 👌🏼you help more people than you may understand
They sell protective chopping gloves? Thank you! ❤❤
@@monie1527 Yeah, you may want to search for "butcher gloves". These are essentially finely meshed chain gloves made of stainless steel. So, in addition to protecting yourself, you get to look and feel like a knight in shiny chain mail armor as an added bonus. It'll be the coolest thing you have in your kitchen, by far.
Thankyou for mentioning “ if you have a disability “. I have arthritis in my hands but I I can chop things just fine. My trouble now is lifting heavy pots, because I had a fall and had to have an elbow replacement. I’m not allowed to to lift anything heavy or use machinery that could compromise the glue. David Lebovitz spoke about some pans that are light and brilliant, because he is injured after being a line cook in Paris. I’ve saved his article somewhere but it s very nice of you to take time to recognise us. Jacques Pepin peels potatoes the only way I can. I can’t hold a potato and rotate it. I cut off both ends and stand it on the board and peel in strips, as he does, but I can’t peel a carrot the way he says. I have to do the double ended scrape 😂
I use carbon steel pans for this reason, nowhere as heavy as cast, stainless is even lighter. I won't advertise a brand here, but just google Aussie1 piece carbon steel pans. No matter which way you go, I have learnt...carbon steel for similar results to cast, stainless steel for acidic dishes including tomatoes.
Even on days you can’t talk, I still love your videos 😉 especially when you include those of us with disabilities in cooking!
"Taste your food as you cook" is the most important guide when preparing any dish
Yeah good one.. .then my "serves 8" dish... serves 3.
Really like the long format vids Andy. Appreciate you.
Glad you like them, thanks for watching
I haven’t cooked shepherds pie for decades as I’m lucky enough to have a husband who cooks a great one. He adds Worcestershire and soy sauce foe extra yumminess.
Story of my life
"I've put myself in this predicament, so I'll carry on."
It's crazy how much this recipe has in common with a bolognese, at least at the start. Thanks for the recipe Andy, you rock.
It's just ragu, man. French, Italian etc... it's all the same. You just need to know how to cook one and the others are just slightly different ingredients
You can make many dishes if you can make a ragu. spag bol, ragu paperdelle, casserole, braised beef or cottage pie
As Andy said in the video, the historical version of most meat pies would use small leftover chunks of cooked roast meat, not mince.
If I had to choose one dish I'd be eating for the rest of my life, shepherd's pie would be it 💓
Oh yeah
My Mum often made Cottage or Shepherd's pie on Mondays, from the left over roast. We are far nearer to Scotland than London, there was always more potato to filling than you are using but a Scot's cheese and crumb topping. I tend to use minced beef or lamb now. Add in some frozen peas to the recipe and this is just so yummy!
Love your work dude.
Am getting my shit together after a period of very poor mental health.
It's often food and nutrition that suffers first and your videos are rekindling my love of cooking.
Nice one fella!!
Big luv!
More than anything is hearing Aussie's "noises" when expressing things. Like "ooohwah". Love that! You can't do any wrong Andy! This looks delish! 💯 💯 💯
He's a kiwi
@@Trikk57 It's an Australian tradition to claim successful Kiwis as our own, even if they're Russell Crowe
@@MichaelWestcottyes but the difference with Russell is he tells everyone he is Australian 😂
I watched an Aussie V Kiwi rugby match a couple of weeks ago. Kiwis won, it was great to see all the Kiwi players girlfriends jump the fence and start grazing on the grass!
@@Trikk57 keep in mind I'm just a dumb American lol
It's amazing to see how he's just having fun while talking literally nonsense to us. We love you Andy - and please keep talking nonsense 😅😆😊
Either shepherds or cottage. Always love baked beans with it. Proper mothers hug food
A tip for folks wanting to do this: make sure your filling is as thick as you want it to be BEFORE adding the mash and baking. The filling will not thicken up extra in the oven. You have to have it right before the mash goes on, or you'll serve it too watery.
“Ive put myself in this predicament, so we will carry on” 🤣🤣
I make big baked potatoes and scoop out the insides and make mashes taters w them and fill the tato skins w my cottage pie filling. Then i throw em on a sheet pan with a can of fridge biscuits and they bake while the cottage pie tater skins get crispy tops and soak up some of the juice from the meat mix...lawd those are so good. I made em for a friend 12yrs ago when she had a baby and she still asks for me to make em. 😂 ❤
Thats a really good idea and it sounds easy! I might have to try it!
@amandajay9058 ohhh it's sooooo good, I hope you get a chance to try it and enjoy it ! 😊
What the hell are fridge biscuits??!!!
Yes, what the hell are fridge biscuits?
Great stuff. Cooking this for my family is one of the great pleasures in life. Your channel has elavated my cooking so much. Thank you!
Both are class - Cooked for me as a kid from my rents now I do both in winter get the lads over too and smash a load of red wine. Lovely!
It’s quite all right, Chef, we all speak strangely when improvising in front of a camera. Important thing is that you got your point through and in a most amusing fashion. Cheers, you’re a legend.
These cheap eats videos are appreciated in our current cost of living crisis 🙏
Andy is the best! So refreshing and I'd trust his recipes over almost any other chef on youtube.
Not that you will read this but , shall we say very Scots, Scots -Irish, from the Eastern Shore of Maryland .Ate this on the farm , in the suburbs, and at 21 , carried in onto Tugboats, not only did the crew like it but once you had it set and done, well could serve in a Seaway, if its rolling ...well reckon ya had to be there .Oh and we ran 4 guys to a 90 foot Tug soooo, had to be versatile ...lol .Like your vids , Calm Seas , Fair winds and a star to guide you by...
Refusing to watch the rest of this. Only cos I'm fkn stoned , hungry af and 2 lazy to go to shops 😂
Love this guy's cooking
Rule no. 1. Always have food in fridge before you get baked.
Really appreciate the call out for celiacs. Not something that's normally done and really helps get this down!
I always gave my Mum schtick about her Shepherds pie made with beef mince. The saving grace however was that she made it with baked beans, it was delicious. So I now make a baked beans cottage pie thanks to Mum.
The other version I love is made over two days and includes shredded slow cooked lamb shanks and lamb mince plus rehydrated Porcini mushrooms.
Congrundulations on the great mash, and recipe, loved it.
My mum was English,and she used Bake Beans as well.Love it ❤
I am English (in Aus), I use baked beans also
Wow on the baked beans. Brummie expat here and I’d not heard or thought of this before. I’m very much looking forward to trying a mini pie next week. Cheers 🍻
I'm also from the UK, I was 3 when we docked in Adelaide in Mar 1970.
I definitely recommend cooking the beef and veggies in a Dutch oven. Then you can just chuck the potatoes on top and heave the whole thing in the oven. Saves a dish to wash up.
I'm loving these large family one pan meals, it's getting my deep freeze nicely packed. Thanks Andy, this week's meals!!
Excellent vid again, Andy and team. Shepherd's pie is a joy early midweek using up any roast lamb left over from Sunday. Proper home cooking, thank you
Incidentally, I'm glad you focussed on "undulate" rather than "crevices" 😂
That ended up looking pretty great. Imagine showing that to your 8 guests. Definitely gonna try that for a next dinner party.
BRILLIANT,, DONT LET IT STOP YOU FROM COOKING,, USE A BLENDER IF NEEDED,,,,
My English grandmother used to make it nearly exactly the same as this, but without the breadcrumbs. Did as you said and had peas and corn. The only major difference was she used to add slices of tomato underneath the mash. The acidity from them used to cut through the fat of the lamb and added a different texture to the dish. Now I can’t have one without it. Highly recommend giving it a go.
Only things I’d do differently is to add maybe 1/4 to 1/2 of red wine as well as the stock. Apart from that its awesome
Social media....... there is a lot of media exposure about making never before tried dishes, which is unsustainable and unrealistic. Sure, be creative, but meals just like this exist for a reason. Tried, true, delicious.
Big thank you for acknowledging that Sheppard's Pies traditionally have pastry on the bottom and that most people are making Cottage Pies as they use Beef mince rather that Lamb mince you don't understand the amount disagreements I've had with my wife who I love dearly about the need of a pastry bottom!!!!
Accomplished Chef......and now a budding comedian! Sky is the limit!
I just made shepherds, well, cottage pie for my family tonight. Simple but delish. And moments later this lovely video popped up in my feed. Great minds and all that :)
.
Looks scrumptious!!!
Mum always made cottage and shepherds pie with a family of eight hungry kids it was a staple in our house in New Zealand good on you Andy and yes I just subscribed cheers
You can turn either a shepherd's or cottage pie into a Cumberland pie by adding cheese & breadcrumbs as a crispy topping on top of the mashed tatties. Again being an East Coast Scot & like to add a layer of "skirlie" & cheese on top in place of the breadcrumbs. Skirlie is a fried mix of oatmeal, fat, onion & seasonings like salt & pepper (with maybe some green herbs in there too).😋
Same thing for fish pie and mariners pie, although mariners has corn as well.
Ahhh that took me back, one of my favorite dishes as a child was mum's shepherds pie, made with the previous nights leftover roast lamb, the mince (cottage) version was second best. Great homely dishes for sure.
Cottage pie with ground beef and mashed spuds is a staple around our house, and a healthier variation that we also like uses ground chicken or turkey with mashed sweet potato on the top. Thanks for the recipe, Andy. I'll have to try and track down some ground lamb... once I win the lottery.
I grew up on cottage pie and there's no dish that screams "home" more than it. I'm excited to try this recipe.
andy, thank you so much for bringing great cooking content!!!! your personality is spot-on for this medium!!!! Makes me nostalgic for the days of the Food Network when they actually cooked. thanks for filling that void. we love you guys... keep it up!!! you're doing awesome work!!!!
One the most epic comfort foods, just so good
You are easily my Fav cooking show. So humble and cheeky. You stuffed up corn going everywhere and you didnt deny it, you didnt edit it out. It was awesome :DDDDD
Interesting point on the potatoes. Cut to protect the protein layer from being overcooked, but on the other hand it also increases the speed of Osmosis. This will season the potatoes and also extract starch and other dissolved solids from inside the potato to the water you are throwing away. Uncut potatoes are slower to cook, but also slower to degrade.
Chefs manage this problem 3 folds: 1. Temperature is always as high as possible. 2. Salt the water to slow down Osmosis and 3. cut the potatoes so the depth is the same - that is the only size that matters. This is why tall shapes are historically preferred for larger pieces. At home you can try finding the pot that is 2x as larger as the size of what you are doing and has a lid, then use it on high heat for continuous rolling boil without the water overflowing.
My grandmother used to mix the mince with mashed potatoes, then to use only mashed potatoes to coat the plate (a bit like pastry), fill that platy boi with the meat/'tatoes and cover it like andy did (well without with the wavy bits).
Spot on, this is exactly how I make it. When I have extra veg in the fridge that needs using, I throw it in too. I've done peas, corn, red capsicum, zucchini, tomatoes, and green beans. Super delicious.
To make it freezer friendly, I won't mash the potatoes, I just put cooked cubed potato in at the end and divide it up. Sure its not exactly a Shepard's pie anymore, more like Shepard's casserole. But its so easy and delicious, and freezes extremely well like that for meal prep. You can of course freeze it with the mash, its just more annoying to reheat so I don't bother.
Cottage pie with a chilli con carne instead of mince beef gravy works a treat with lots of grated cheese on top of the mash 😋 👌
Looks delicious, I have never thought about putting panko on top but I'm going to have to give it a try. Great vid, thanks
Though I make this dish from time to time, Andy made 3 suggestions that I will take to heart: don’t cut potatoes into small pieces; top with panko and top with grated Parmesan cheese. Thank you for helping me become a better cook!
Love a beef Cottage pie, not minced beef but pulled skirt steak and fresh herbs parsley, garlic and tarragon and a really good mashed kipfler potatoes top with lots of texture on top with a little grated Red Leister cheddar and a great red wine eaten infront of an open fire. Heavenly
Shepherds pie made with real leg/shoulder of lamb is just as tasty. I agree, made with mince either beef or lamb, just isn't as good.
Love making a cottage pie during winter, here.
Love both in the winter season 😋
Person from the United States here. I only learned to make this properly a few months ago by watching a Gordon Ramsey video. I always used to make it like my mother and my grandmother. They did layers. Ground beef, corn, peas or green beans, creamed corn then the potato. I started adding gravy to the meat a few years ago because I always thought it was a little dry. How you made it and how Gordon made it are very similar, which I guess is the right way to make it.
Oh this dish is a great deal for the weekend too! 😂
Looks absolutely fabulous! And probably tastes just as good! Thank you!
Love a good cottage pie as I'm British. Also to bulk out the meat you can add lentils to increase the size of the dish for low cost.
Looks good,,, I add red wine to the "meat mixture", and an egg yolk to the mash
Beautiful ! I pulled this one off Thanks very much Andy!
I absolutely love the way to defused the argument right off the bat 😂😂😂😂
Love the low cost meal… we certainly need it during these economically challenging times! Thanks Andy! 👏👏😍😍
Thanks for the comment about disability- I love cooking, but I have mobility issues and a torn shoulder tendon- so I struggle to chop hard veggies etc- my food processor has been a godsend!🥰
I even use it to mince my own meat- has a much better texture and flavour🤷♀️👍🏻🥰
"Comfortably feed 8 adults" mate here in South Africa that'll feed me and 2 buds around a bushveld wood fire 😂
Looks awesome, gonna give this a shot for my family!
phenomenal!
I highly endorse this recipe….T-Paste and Worcestershire sauce is what makes it👌
Thanks for this, Andy.
As a child, I got horrible food poisoning from a cottage pie. As u watched you prepare your dish, I finally thought that I could eat it again. It's been well over 50 years since the incident, but I think I'm ready. This looked so amazing!!
My favorite number, my favorite time of day, and my favorite Austrian painters birthday. I love cottage pie 🥧
Love watching you cook.. ❤️ 😊
Awesome Job Andy love Shepherds Pie great video
The best chef 👍
Love your Content. Props to u and the team!
Literally made a sheps pie tonight
Today I learned I've never eaten an actual Shepard's pie. My whole life has been a charade.
Interesting about adding the milk to the potatoes.... We have always been taught the secret to great mashed potatoes is make sure the milk is hot when you add it. It works, anyway... (Pennsylvania, USA)
You're a legend man. If I ever get the chance to meet you, I'm sure it'll be a great ol' time. Love me some pie...it's totally a warm hug. Cheers!
Thanks mate!
I am from Germany, and i am Chef.You make a good job.Gratings 🎉
2.49... I can't even describe that facial expression, but it works so well.
love it
Super comfort food
Was my Scottish dad’s favourite meal, either Shepherds pie or cottage pie, he loved tatties & mince in any form ☺️ Mum added a little Worcestershire sauce aka Doodoo sauce in our house. Renamed because a friend named Andrew had a niece who could only manage Doodoo for his name & it stuck 🤣 (he loves Worcestershire sauce)
So many memories around food, whether it be the delicious aromas, the flavours, the things you use to make the meals. I love all my old bits & bobs, utensils, baking dishes etc filled with memories & character. Adds to the pleasure of cooking.
Love to freeze shepherds pie in single serves too, so handy! Ooops soz for novel 🤣
One thing I see not a single chef online do, and everyone do where I live in Europe is to make a mash potato with a mixer ( blender or a food processor is hell no, itwill make a glue from it) , but after smashing slowly adding milk and if you want butter and a mixer would give and extremely smooth , fine and silky texture, sieve can not come even close, and it’s harder and more to wash later.
The tip for the size of potatoes to boil for mash is very helpful, I've always cut the potatoes quite small just so it cooks quicker.
Complete point of completion..it makes perfect sense.. Just sounds funny.😊
I made this tonight. So good. Thanks Andy
Definitely going to make this recipe.
DELICIOUSLY A MUST TRY!
I will definitely try one of your recipes when I get time!
Top notch.
I do mine in 3 layers. Below the mash and the lamb cooked with some onion is a layer of puy lentils and chopped veg.
Nicked the idea from a 'Farmhouse Kitchen' cookbook of my mums...
My favourite dish, easy and delicious 😋
Omg YUMMM one of my alltime favorites!!!😁💐❣️
Aww Andy is shy bless him! Why does he sound like one of the Beatles when he says 'stunning' and finally my nan taught me that shepherds looked after sheep to remember Shepherds pie and Cottage pie was the other one haha
Lamb and Elk is my go to combo
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