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
@@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.
Keep not over editing. The reason you are great to watch is you don't exaggerate cooking like all the current chefs acting like its life and death. Mistakes happen, you try things, there is no perfect way. Good work chef!
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
@@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.
@@QuirkyDude005 celiac diesease is a condition that makes it hard to impossible for you to break down guten which found in most items made from cereals, like wheat.
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.
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
@@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.
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.
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.
I can't. Don't know why, but I can't. If I did, most of the food I cook wld end up in the trash. I can't taste the food by the time I'm done. I almost threw out a 20-gal stock por off chili once bc it tasted like cardboard to me. Luckily I asked one of my friends to taste it & he said it tasted amazing. Almost 8 hrs of labor, nm the material, that went into almost got trashed. Twenty-five staff ate a really good dinner that night bc of my friend. I've never doubted the taste-tester in my head since then. Even the salt goes in w/out being tested, & nowadays I can't eat eggs or poultry, so I'm, by force, unable to even have ANY utensils used in the cooking of those dishes near my face. ❤
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.
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!
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.
I’ve used multiple other meats also. Pork, venison, Turkey. All of em are good. Venison I have to say is probably my favorite. But you definitely need to make a roux or thick sauce to compensate for how lean it is.
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.
Always love how accessible these cooking tutorials are. Feel like whenever I see most recipes from larger cooking channels, especially if they're from expert chefs, I go in expecting to hear about how you need expensive ingredients, or how you need to pipe the potatoes for example, no exception. Your recipes are always so open to alternatives though (within reason obviously) that I always walk away honestly excited that I can actually try them someday.
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! 💯 💯 💯
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!
Love this vid. My other half had to fly out today as her father died during the night and I’m left to look after our 2 Autistic sons. I’d planned to cook this before she’d had to leave so poured my heart into it for the boys. I’m proud of the job I did and came here to see how I can improve next time. I did the mirepoix with herbs and garlic and also used chicken stock, Tom puree and I plumped for the frozen peas and used some Worcestershire in the mix. Top drawer winter comfort food
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!
You can throw in a tin of baked beans. This is my childhood Monday or Tuesday dinner time 😂😂 so many memories. Thanks for allowing me to time travel back to when life was simple.
My top tip for mashed potatoes is to steam cook the potatoes, for example in the microwave. That way less flavour gets washed out. Also great is roasting them in the oven, but covered up so their own water is steaming them.
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.
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 🍻
A tip for saving mashed potatoes that are too watery is to add an egg yolk or two and whisk it in whilst they are still steaming hot. Not only does this fix them but it adds flavour and a nice rich colour.
Just wanna point out that i like the sound level of music you guys have on the videos in the backgroud. It's there to fill the background noise but voice is still easy to hear and background music doesnt steal the show. Oh and food looks delish.!
I love love love LOVE this dish. Any form of potato in an oven dish just elevates it (okay, not fries, fair enough). It's just past 9:30 in the morning here and now I want to make a cornish pie. 🤤
I'm glad you don't cut up your potatoes tiny like I see everywhere else. I feel the same, when it's done like that mash tastes more diluted/less potato-ey. You're gonna have to wait an extra 10-15 mins give or take more for the bigger pieces to cook but it's really worth it. This was a staple at our house growing up. We didn't use celery and had peas in instead.
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.
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!!!!
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!
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
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.
German-Italian-Hispanic here, and while we have (to my knowledge) no links to the UK or any other country in the Commonwealth (except for a cousin who divorced a guy from Perth, WA), my mother does do something that is similar to the Shepherd's/Cottage Pie. The filling is just basically a tomato sauce with ground beef, and it is sandwiched in between layers of mashed potatoes. I once, for lack of ingredients, did a veggie version with a cream of mushroom as the filling. It's one of her best dishes.
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...
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
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 🤣
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. 😂 ❤
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 :) .
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.
Ok. I tried that and it‘s in the oven right now. smells delicious and from the tasting during cooking it‘s a 10/10. I just ommited the Thyme and the corn but added some nutmeg to the potatoes.
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" 😂
Yes Chef! Great Recipe, looks delicious. Not a criticism, but personally I'd leave out the celery as I don't like it, but each to their own and their own taste preferences. I'd add peas but that's just my humble opinion.. I like the idea of using different veg that you've got lying around/needs using up as well. Other root veg like parsnip, turnip, swede etc of whatever is available depending on where you live in the world also work really well. Also you can use a stock cube and a cooking liquid of you choice i.e. red wine, port, beer etc of just good old plain water, the choices are almost limitless and down to whatever you like. Thanks for sharing. Peace and ❤ to you and all of the team 🙂😋😎
Just an aside, I use my angel food cake pan for taking the corn off the cob. The nice high sides of the pan catch almost every kernel, and I find the tube holds the corn perfectly.
I use a LOT of garlic, so it's cheaper for me to buy it in bulk. I then just separate it & put the cloves, peeled or unpeeled, however they come off the heads, into glass jars, which go straight in the freezer. Once I want to use them, the peels come right off after abt 10-15 secs on the outside. Minced, crushed, whole, doesn't matter, they taste like fresh. Just not roasted, that doesn't seem to work, so roast them at the start & then store in the freezer wrapped 1st in parchment, then foil, & date them w/ a label. All this prep can be done sitting @ the kitchen table if you're disabled like me, & it's time well invested, trust me. ❤
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...
This feels like a restaurant recipe. You mentioned it in passing, and maybe it’s just my nostalgia, but I really do think this is better made with leftover roast and gravy. You’ll never find that eating out, or ready-made. The filling winds up with a moist cake-like texture, and stronger flavour. The leftover fat helps with that.
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).
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.
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!!
Hiya Andy, I made this tonight for dinner and I'm absolutely loving it. I actually did a blend of finely diced lamb loin as that was all I could find and ground beef. I really liked the meat combo.
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).😋
Personally i would not add salt to the cooking water when doing mash potatoes. The salt with make it more sticky and less fluffy. Also add nutmeg and don't be shy the nutmeg gives the mash potatoes a nutty and earthy, bitter note which really serves it well. Personally I prefer mash potatoes with more butter and less milk but that is personally preference. I might get some flag for this but If you are on a budget and don't have broth you can add the cooking water from the potatoes. Works better than many bouillon cubes
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.
Thanks for the recipe! I never thought of adding panko bread crumbs to the top, I will be trying it next time! I like to add a splash of red wine to the mince and chopped chives to the mash. I use a nice cheddar for the cheese. Yummy!
We haven't made shepards pie for 20+ years, it was simply down beef mince being half the price of lamb cuts/mince and that beef mince could be used to make a wide range of recipes we liked. We like to use the microwave to cook potatos for everyday mashing, put the chunks in a pyrex bowl, abit of seasoning, cover with clingfilm 9 minutes full power with our 900watt microwave. Uncover leave to stand for 5 minutes, quick mash to start, then add the butter carry on mashing adding a splash of milk till we get what we want chunky or smooth, add any bacon/cheese/herbs and spices then a final check for seasoning. Just be careful not to overwork the mash or it will become wallpaper paste. Thanks for the recipe, it is a classic and extremely practical in todays world being so economical. Take care, God bless one and all. P.S. damit you made me order a potato ricer.
1:27 agreed, the containers of crushed garlic or ginger I've tried always have this weird unpleasant taste to it I guess from whatever preservatives they use, much better to go into the effort of chopping them up yourself.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
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.
Keep not over editing. The reason you are great to watch is you don't exaggerate cooking like all the current chefs acting like its life and death. Mistakes happen, you try things, there is no perfect way. Good work chef!
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.
Whats celiac disease?
@@QuirkyDude005 celiac diesease is a condition that makes it hard to impossible for you to break down guten which found in most items made from cereals, like wheat.
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!
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.
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.
Thank you for your service
Leaving in the small bloopers is great
makes Andy relatable :D
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.
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.
Even on days you can’t talk, I still love your videos 😉 especially when you include those of us with disabilities in cooking!
One of my favorites especially in cold weather . If anybody gets the chance to make this with game meat like venison or elk it's a real treat .
"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.
unless you are cooking poison for your enemies
@dyyddson good rule of thumb is to always add the poison last
I can't. Don't know why, but I can't. If I did, most of the food I cook wld end up in the trash. I can't taste the food by the time I'm done.
I almost threw out a 20-gal stock por off chili once bc it tasted like cardboard to me. Luckily I asked one of my friends to taste it & he said it tasted amazing. Almost 8 hrs of labor, nm the material, that went into almost got trashed. Twenty-five staff ate a really good dinner that night bc of my friend.
I've never doubted the taste-tester in my head since then. Even the salt goes in w/out being tested, & nowadays I can't eat eggs or poultry, so I'm, by force, unable to even have ANY utensils used in the cooking of those dishes near my face.
❤
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.
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!
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.
Story of my life
"I've put myself in this predicament, so I'll carry on."
My Mother always cooked her Shepherd Pie with a pastry crust - thanks for the memory!! This recipe is now a family fave
I’ve used multiple other meats also. Pork, venison, Turkey. All of em are good. Venison I have to say is probably my favorite. But you definitely need to make a roux or thick sauce to compensate for how lean it is.
Really like the long format vids Andy. Appreciate you.
Glad you like them, thanks for watching
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.
Thanks for the tip. About to try making it soon
@@Flowku good luck! It's a great dish.
Always love how accessible these cooking tutorials are. Feel like whenever I see most recipes from larger cooking channels, especially if they're from expert chefs, I go in expecting to hear about how you need expensive ingredients, or how you need to pipe the potatoes for example, no exception. Your recipes are always so open to alternatives though (within reason obviously) that I always walk away honestly excited that I can actually try them someday.
Either shepherds or cottage. Always love baked beans with it. Proper mothers hug food
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
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
Love this vid. My other half had to fly out today as her father died during the night and I’m left to look after our 2 Autistic sons. I’d planned to cook this before she’d had to leave so poured my heart into it for the boys. I’m proud of the job I did and came here to see how I can improve next time. I did the mirepoix with herbs and garlic and also used chicken stock, Tom puree and I plumped for the frozen peas and used some Worcestershire in the mix. Top drawer winter comfort food
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!
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.
You can throw in a tin of baked beans. This is my childhood Monday or Tuesday dinner time 😂😂 so many memories. Thanks for allowing me to time travel back to when life was simple.
My top tip for mashed potatoes is to steam cook the potatoes, for example in the microwave. That way less flavour gets washed out. Also great is roasting them in the oven, but covered up so their own water is steaming them.
Growing up in the north of England, this was and still is a weekly meal during the old winter months ❤
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.
A tip for saving mashed potatoes that are too watery is to add an egg yolk or two and whisk it in whilst they are still steaming hot. Not only does this fix them but it adds flavour and a nice rich colour.
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!
Just wanna point out that i like the sound level of music you guys have on the videos in the backgroud. It's there to fill the background noise but voice is still easy to hear and background music doesnt steal the show. Oh and food looks delish.!
Love it! I always put Marmite in mine (Vegemite in Australia?) and it gives it succhhh a rich flavour
These cheap eats videos are appreciated in our current cost of living crisis 🙏
I love love love LOVE this dish. Any form of potato in an oven dish just elevates it (okay, not fries, fair enough). It's just past 9:30 in the morning here and now I want to make a cornish pie. 🤤
Love the low cost meal… we certainly need it during these economically challenging times! Thanks Andy! 👏👏😍😍
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!
I'm glad you don't cut up your potatoes tiny like I see everywhere else. I feel the same, when it's done like that mash tastes more diluted/less potato-ey. You're gonna have to wait an extra 10-15 mins give or take more for the bigger pieces to cook but it's really worth it. This was a staple at our house growing up. We didn't use celery and had peas in instead.
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.
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 😅😆😊
the pecorino and panko are a really nice touch. Looks amazing!
Really appreciate the call out for celiacs. Not something that's normally done and really helps get this down!
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!!!!
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!
"It's like a big warm hug" 😂 such a legend!
this is kiwi classic soul food at it's best right here 😁🙏🥧😋 niiice!
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.
Andy is the best! So refreshing and I'd trust his recipes over almost any other chef on youtube.
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.
Great ground meat browning technique! I have been preaching that "brown means brown" for years. You rock!!
German-Italian-Hispanic here, and while we have (to my knowledge) no links to the UK or any other country in the Commonwealth (except for a cousin who divorced a guy from Perth, WA), my mother does do something that is similar to the Shepherd's/Cottage Pie. The filling is just basically a tomato sauce with ground beef, and it is sandwiched in between layers of mashed potatoes. I once, for lack of ingredients, did a veggie version with a cream of mushroom as the filling. It's one of her best dishes.
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...
I'm loving these large family one pan meals, it's getting my deep freeze nicely packed. Thanks Andy, this week's meals!!
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
My grandmother, mother ,aunt, all made great shepherds pie .
Now my daughter does as well .
My favorite number, my favorite time of day, and my favorite Austrian painters birthday. I love cottage pie 🥧
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 🤣
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?
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 :)
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BRILLIANT,, DONT LET IT STOP YOU FROM COOKING,, USE A BLENDER IF NEEDED,,,,
I love how you explained the history of it!
My Family Loves Loves Loves Shepherds Pie. Both of my daughters make it for their families.
Great tips Andy re - salting, tasting food, etc.
Accomplished Chef......and now a budding comedian! Sky is the limit!
That looks so delicious. I’m definitely gonna try this one.
One the most epic comfort foods, just so good
I think Shepherd's Pie is one of the most delicious things I've ever eaten.
My Mum (we’re Canadian,) always added Campbell’s Alphabet Soup (tomato-veggie soup base,) to our cottage pie. I add it to this day.
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.
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.
Ok. I tried that and it‘s in the oven right now. smells delicious and from the tasting during cooking it‘s a 10/10. I just ommited the Thyme and the corn but added some nutmeg to the potatoes.
That was A-MAZ-ING. Man I gained 1kg this evening.
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" 😂
2.49... I can't even describe that facial expression, but it works so well.
Yes Chef! Great Recipe, looks delicious. Not a criticism, but personally I'd leave out the celery as I don't like it, but each to their own and their own taste preferences. I'd add peas but that's just my humble opinion.. I like the idea of using different veg that you've got lying around/needs using up as well. Other root veg like parsnip, turnip, swede etc of whatever is available depending on where you live in the world also work really well. Also you can use a stock cube and a cooking liquid of you choice i.e. red wine, port, beer etc of just good old plain water, the choices are almost limitless and down to whatever you like. Thanks for sharing. Peace and ❤ to you and all of the team 🙂😋😎
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
I always grate my veg because I prefer the texture. It ends up a luscious gravy thickened by the veg.
Just an aside, I use my angel food cake pan for taking the corn off the cob. The nice high sides of the pan catch almost every kernel, and I find the tube holds the corn perfectly.
I use a LOT of garlic, so it's cheaper for me to buy it in bulk. I then just separate it & put the cloves, peeled or unpeeled, however they come off the heads, into glass jars, which go straight in the freezer.
Once I want to use them, the peels come right off after abt 10-15 secs on the outside. Minced, crushed, whole, doesn't matter, they taste like fresh. Just not roasted, that doesn't seem to work, so roast them at the start & then store in the freezer wrapped 1st in parchment, then foil, & date them w/ a label. All this prep can be done sitting @ the kitchen table if you're disabled like me, & it's time well invested, trust me. ❤
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...
I made this tonight with some roast veggies and it was absolutely delicious. Will 100% be naking this again. Thanks, Chef Andy
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
This feels like a restaurant recipe. You mentioned it in passing, and maybe it’s just my nostalgia, but I really do think this is better made with leftover roast and gravy. You’ll never find that eating out, or ready-made. The filling winds up with a moist cake-like texture, and stronger flavour. The leftover fat helps with that.
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).
Made this today, with frozen peas in stead of corn. It was amazing! :) Thanks for the recipe :)
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 😋 👌
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.
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!!
Hiya Andy, I made this tonight for dinner and I'm absolutely loving it. I actually did a blend of finely diced lamb loin as that was all I could find and ground beef. I really liked the meat combo.
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.
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 this is the best perfect to freeze and eat thru out the week if 8 people can’t be found . How delish yum
Looks scrumptious!!!
They say you learn something new everyday. I cut my potatoes in to small wedges but never again. Thanks for the tip.
Personally i would not add salt to the cooking water when doing mash potatoes. The salt with make it more sticky and less fluffy. Also add nutmeg and don't be shy the nutmeg gives the mash potatoes a nutty and earthy, bitter note which really serves it well. Personally I prefer mash potatoes with more butter and less milk but that is personally preference. I might get some flag for this but If you are on a budget and don't have broth you can add the cooking water from the potatoes. Works better than many bouillon cubes
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.
Thanks for the recipe! I never thought of adding panko bread crumbs to the top, I will be trying it next time! I like to add a splash of red wine to the mince and chopped chives to the mash. I use a nice cheddar for the cheese. Yummy!
Complete point of completion..it makes perfect sense.. Just sounds funny.😊
We haven't made shepards pie for 20+ years, it was simply down beef mince being half the price of lamb cuts/mince and that beef mince could be used to make a wide range of recipes we liked.
We like to use the microwave to cook potatos for everyday mashing, put the chunks in a pyrex bowl, abit of seasoning, cover with clingfilm 9 minutes full power with our 900watt microwave. Uncover leave to stand for 5 minutes, quick mash to start, then add the butter carry on mashing adding a splash of milk till we get what we want chunky or smooth, add any bacon/cheese/herbs and spices then a final check for seasoning. Just be careful not to overwork the mash or it will become wallpaper paste.
Thanks for the recipe, it is a classic and extremely practical in todays world being so economical. Take care, God bless one and all.
P.S. damit you made me order a potato ricer.
1:27 agreed, the containers of crushed garlic or ginger I've tried always have this weird unpleasant taste to it I guess from whatever preservatives they use, much better to go into the effort of chopping them up yourself.