How To Make The Best Shepherd's Pie Ever
Vložit
- čas přidán 8. 03. 2023
- Today we're making shepherd's pie. This is one of the best comfort food dishes in the world and I think you'll agree. Obviously, make this before St. Paddy's Day, but it really is worth making any time of the year. I hope you enjoy this shepherd's pie video!
WATCH OUR FOOD/COOKING PODCAST:
/ @sipandfeastpodcast
FOLLOW ME ON INSTAGRAM:
/ sipandfeast
SUPPORT ON PATREON:
/ sipandfeast
MY AMAZON STORE (This is an affiliate link)
www.amazon.com/shop/sipandfeast
PRODUCTS USED (This is an affiliate link)
Reduced Sodium Beef Base: amzn.to/3sVLDEu
Winco 14” stainless steel fry pan: amzn.to/3nqaSto
Faay Flat Edge Wooden Spoon: amzn.to/3UW5oaE
Mercer Chef's Knife: amzn.to/3rih6dW
Mac Chef's Knife: amzn.to/48xkbvt
Workhorse Cutting Board: amzn.to/3kIgyvC
***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
SHEPHERD'S PIE PRINT RECIPE:
www.sipandfeast.com/shepherds...
INGREDIENTS WITH GRAM AMOUNTS
For the mashed potatoes
3 ½ (1600 grams) pounds russet potatoes peeled
1 ¼ (115 grams) cups Parmigiano Reggiano grated, divided
¾ cup (170 grams) heavy cream plus more if too dry
1 stick (113 grams) butter melted
salt and pepper - to taste
3 large egg yolks
For the filling
2 pounds (910 grams) ground lamb
1 ½ (225 grams) cups frozen peas
1 large onion - diced
3 celery ribs - diced
3 medium carrots - diced
5 cloves garlic - minced
3 ounces (85 grams) tomato paste
¼ cup (35 grams) all-purpose flour
1 12-ounce (354 grams) bottle of Guinness
¼ cup Worcestershire sauce
1 tablespoon fresh thyme - leaves only
1 tablespoon fresh rosemary - chopped, leaves only
2 cups (460 grams) low-sodium beef stock
salt and pepper - to taste
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. - Jak na to + styl
You guys voted a while back for this Shepherd's pie recipe. I've been making a version of this for over 20 years and it's always a hit. The print recipe and ingredients are linked right in the description. As always thanks for liking and watching our videos. We truly appreciate your support.
Now you know we need the soda bread video.
But where are the lady fingers, whip cream, jam? (Friends reference)
Looks great., I’m gonna try this. Small quibble. While sautéing your mixture you didn’t get the veggies that clung to the sides of the pan. Their texture will be different from the other ingredients. Just sayin….
What about beefs as a substitute?
@@matthewmp111 yes you can, then its called cottage pie
The fact that it's just you guys, in your actual kitchen is why I love this so much. We live in a world where everything is filtered, scripted and fake, finding something real is priceless.
Agree! I just in love his delivery...so relatable
If only you can see the equipments behind the scene to achieve such good lighting
I love this channel. The realness and his wit are refreshing!
Come on. I love this channel, but acting like there isn’t a significant amount of work that happens preparing and editing in post is just being silly.
It's very sad if you think this is what "real" looks like. I don't have a problem with this, but it is clearly edited, prepared in advanced, with good cameras and lighting. There's barely anything real there, and that would be the taste tests.
"Make sure you don't have your really good flannel on today."
I'm dying
Love when you and your wife interact while filming. It makes the videos "warmer."
Great seeing your daughter on this one!
Dude, I almost died laughing when you said "good flannel". There is good flannel. My wife rolls her eyes at me every time I am doing something that might get messy and I tell her I have to go change into my old flannel. Excellent video as always. I love your recipes.
I just have to say how much I like how you keep your videos 'real.' I like the tips, the misses, comments, etc. I'm not a great cook, so I really appreciate all the food chatter. Your 'production staff' is amazing. Taste testers -- same. You've got a very nice channel, and I never miss an upload. Thanks. 🥰 (P.S. Your blog is great, too!)
We really appreciate that, thanks so much!
Agreed
For some reason you and your accent remind me of a young Richard Dreyfuss! My first time here - love it!
A rare Sammy sighting! Love that you're getting everyone involved, the more the merrier. Can't wait to make this one!
It must be hard for him living with two such harsh food critics!
“Make sure you don’t have your really good flannel on today” 😂😂 Great video and recipe as always man! I think I’ll be making this tonight!
Thank you for using lamb! Even when I go to restaurants, they advertise cottage pie as shepherd's pie. Lamb is an underrated meat in America.
Perfect recipe. My only suggestion to try would be substituting out the parm reg in the mash with dubliners Irish cheddar. Makes SUCH a huge difference in flavor profile and compliments the Guinness incredibly. Love the channel!
This sounds delicious 😳
Can second that. Dubliner’s is great in the potato topping.
Gotta throw a little Italian in there 😂
Bloody Irish!!
sounds disgusting, never heard of anyone putting cheese in shepherds pie! More than enough flavour and fat already. Never heard of tomato or tomato paste or any veg either except for people trying to fool their kids….
This is SO different from how I make Cottage Pie. I can't wait to give this a try, I'm literally salivating. Jim, I know you hear it all the time, but your manner in front of the camera is so warm and relaxed. You really have no equal on CZcams. I'm so glad I found your channel. Happy St. Patrick's Day!
Thanks so much, I really appreciate that!
C
Maybe it’s different because cottage pie and shepherds pie are 2 different things. Shepherds pie is made with lamb and cottage pie with beef. After all shepherds look after sheep not cattle. People often get confused over this.
@@fernmeadow20 Thank you, but I'm aware of the difference. That's why I said what I make is Cottage Pie.
What a beautiful family! Always a joy watching you with your kids! 🥰
This is the best cooking channel on CZcams.
"The timer of the potatoes just went off." "I just checked and they are rockhard." How I love this channel. New taste tester also did an excellent job.
classic english dish! glad you mentioned "cheddar cheese" and not just "parmazan" traditionally here in u.k if we add cheese it's cheddar all day long your shepard's pie looks amazing!; )
wow, I am amazed at everyone agreeing that cheese belongs in this recipe, I have been eating Shepherds/Cottage pie for over 50 years and never with cheese, never even heard of it as an ingredient, the idea of it makes me feel quite ill and I think it would ruin the mix of flavours, butter only and baked beans on the side…
The ultimate comfort food.
im feeling like giving a comment after i lurked through atleast 50 videos. i think there isn’t a single one i haven’t enjoyed. the style of the videos is just too good. you and your wife are great human beings and you got beautiful children. keep it up and all the best. :)
Thanks for the kind words and for watching. Really appreciate that!
I would love it if you did a live “cook with me.” You could give us the ingredient list ahead of time and then we could all cook the same dish together! 😊♥️
We plan to do lives here and on Facebook. Probably a couple of months before we are setup for it.
@@SipandFeast amazing!!!!
YES! I second that suggestion!! Just give us notice you are going to do it and what time it will start, and list of ingredients we need to have.
Worcestershire - yes - a perfect flavour booster - what a supper !
Just found your channel, and I love it !
As an Englishman living in the USA, whenever I hear someone say "Shepherd's Pie" then I'm automatically in hyper-critical mode !!! As soon as you said you were using lamb, then I gave a knowing nod of approval. When you pronounced Worcestershirshsheshire sauce as Wooster sauce, I smiled, and the fact your family knows the difference between Shepherd's Pie & Cottage Pie is just fantastic & respectful. Yes sir, you're doing it right !
This is very close to my recipe. My only changes are NO celery because I hate it, HP sauce with the stock instead of Guinness, and vintage cheddar for the mash instead of Parmesan, because well, I'm English. Like you said also, use your eyes for the meat mix - when it has that lovely silky glossy sheen to it, then it's perfect - and that applies whether you decide to use lamb or beef.
who puts cheese in shepherds pie!?! 🤮🤮🤮
@@finebetty7446 I put it on top of the mash, so it crisps up in the oven. (also add cheese to mash itself, as well as butter and sour cream - always). Delish !
"Make sure you don't have your really good flannel on today"
I love the idea of everyone who makes this at home making sure to wear a flannel while cooking! Thanks for another amazing recipe to try :)
Been eating a whole tray to myself everyday, this food is complete power
This has got to be my favorite video of yours! Love the banter, love the conversational style as you talk to the viewer. Truly welcoming and a joy to watch. Keep up the great work, y'all are naturals at this!
I like adding chopped chives to the mashed potatoes. Adds to the appearance and flavor.
Thanks for the tip!
Do scallions work too if sliced very very very thin?
@@melissarybb Yum, that's a great idea. Just bc I have spring onions and parsley in my winter garden rn, I would add either one. They are both dark green veggies -- chockfull of nutrients!
@@melissarybb yes... He adds cream to the taters..try just the butter... sour cream and English Cheddar... Plain old sharp cheddar works in a pinch also. Some salt and pepper to taste. You want the mash to be thick so don't overdo the butter and sour cream. I add mash to the bottom of the dish also as it makes it easy to to scoop out a square with a spatula without it falling apart. Just a visual presentation thing but it matters to the eye. For the meat mix I put in pearl onions for my own twist... super sweet and yummy.
@@bloozedaddy Oh yes! Pearl onions indeed. Thank you!
As a Quebecer, we have history for our shepherds pie. It's called Pate Chinois and its very simple. Mashed potato, corn, and ground beef. Usually enjoyed with ketchup but I prefer bbq sauce
Thank you Tara and Jim. A truly spectacular recipe, so full of flavor. We fixed it for friends. They had seconds and took some home 😊
While you can use raw minced lamb, we normally mince up left over roast lamb. It’s a “leftover” dish, made with leftover mashed potatoes and leftover roast lamb. I’ve never made it with raw minced lamb, but I suspect the flavour profile would be quite different.
Also leftover mashed potato has a different texture as it has slightly solidified in the fridge. It seems to crisp up better, with or without cheese on too.
I’m from New Zealand and my wife is English and it was always made from leftovers by everyone that we know.
It's funny you mentioned the "meat masher." I was just talking to one of my coworkers the other day about cooking and she told me about this tool she just got and how great it is at breaking up ground meat. She shared a link to it with me, and it's exactly the thing you showed! Definitely getting one!
Studio ? Part of the charm of sip and feast is that it's done in your own kitchen...like it is when the rest of us cook at home...in a regular kitchen. Then you have your family there and it's all so homey cozy. I feel you would lose the warm intimacy by moving to a studio. Love your show !
You guys are all great together.god bless
At 7:15, the dry sarcasm from Tara is wonderful! Love it!
Finally! A cook who knows the difference between Shepards pie, and Cottage pie.
Wish I felt ok enough ever to cook like this . Looks good, I miss having family
Finally a North American who understands that shepherd’s pie is with lamb (clue is in the name, shepherds have sheep), I’m English and my bugbear here in Canada is them calling cottage pie a shepherd’s pie (first world problems!). On top of that you can pronounce Worcestershire, I’m impressed 😂. Looks lovely although not sure what eggs are doing in there. I must admit I use half chicken stock and half beef stock if I can’t find lamb stock. Great recipe
It is very nice how you explain what you're doing and why. Not just a recipe, you're teaching how to cook. Thanks.
Man, this was my favourite dinner growing up in England. So many memories of a previous life. Your version is sublime. 👌
I always use leftover roast that I run thru the meat grinder along with left over vegetables. Moisten with left leftover gravy. Spread in casserole and top with leftover mashed potatoes and bake till heated and browned. The best
I subbed to this channel to learn some easy italian recipies. I'm English and already know how to make a great shepards pie, but still watched to see your take on it. Looked absolutely delicous. Might have to try mine with a little parmigiano next time.
Keep up the great work. Always look forward to your videos.
I appreciate that, thank you!
Thank you, for this recipe. I made it for Father’s Day and it was a complete success.
🎶 I've been per-fecting she-pherd's pie, for half my liiiiiiiiifffe - oh loooo-ord 🎶
Nice to see the daughter-unit on the show.
I hope James feels better soon! Might be a good idea to have two taste testers, come up with a combined score. You might want to get your "production staff" working on that!😂
Looks like a another great recipe!👍👍
haha we'll have our personnel department get on that! In all seriousness, that's a great suggestion. Thank you!
Getting a teenager to do anything with her parents is a feat in itself. Must be a great dish!
After cooking your beef Bourguignon recipe last week I Tres this one tonight and man you are killing it with these and making me look brilliant haha.
I am an Owner of Small Catering buissnes in Poznań Poland and I am your biggest fan. All My Nighboor love your food that I am making. Love your channel. Its so basic but delicios. That you very much for making me so much money! Keep going and I will keep watching.
A suggestion for what to do with leftover tomato paste. Lay a substantial piece of plastic wrap on your counter. you’re going to split this in half and then fold one-half over the other. On the 1 Half place dollops of the remaining tomato paste in maybe one or 2 tablespoon increments about 1 1/2 inches apart so that you have maybe four or six or whatever’s left.Then you fold over the other half of the plastic wrap over the dollops and mold the plastic wrap around each dollop and then fold those up and put them in the freezer. When you need a tablespoon full or so of tomato paste you can just either unwrap it and it will come out by itself or you can just cut out a piece out of the wrapping. There ya go! No need to waste the rest... you can also do something similar with an ice cube tray...
Shepherds pie was introduced to me as a way of using leftover lamb roast. In New Zealand right now you can buy a leg of lamb for less than $4.00 usd per pound. So I am eating a lot of roast lamb, and plenty of shepherds pie. I dice up the cold roast lamb, and combine that with browned ground meat, otherwise its the same. I ad any leftover gravy as well with the tomato. Great recipe thanks.
For the ground beef/cottage pie variant, I had a breakthrough a few weeks ago: replace a portion of the Worcestershire sauce with red miso paste, and a squeeze of brown mustard. I dunno if it will work with lamb's unique flavor, but for supermarket ground beef it kicked the recipe up a whole letter grade.
I made this last year switching from my annual Corned Beef and Cabbage ..... I was soooo good, I'm cooking it again this year as I type!!!
I envy your kids..... they are so lucky to test taste these goodies
I just super appreciate how you make really good cooking feel approachable. This is a great recipe, and I love shepherd's pie, and I totally feel like I could make this. Also your dynamic with your family is always heartwarming
I'm Irish, living in Ireland, and I can assure you, Guinness is stout.
Of all the cookbook and CZcams Sheppard’s (cottage pie) recipes I’ve made over a lifetime (73 years old), this is by far the best!
When it comes to new ideas or updated classics you always bring your game!! So very happy I found your channel….keep cooking and providing menus/recipes that anyone can successfully make.
I make Sheppage Pie. All-Lamb is too gamey for me so I do 1.5-2 lbs of lean beef to 1/2 lb Lamb. My one unusual ingredient is pearl onions. Love the sweetness and its like getting little prizes while you dine. I always spend the ducats for English Cheddar. I also put a small layer of the mash on the bottom of the dish first. Makes it easier to remove servings in one piece. This dish works great with mashed cauliflower too for us low-carbers.
I am totally making this for Sunday dinner! I've been watching you for a few months and I've gotten to the point where I can create simple sauces without a recipe and I can kinda tell what spices something needs too. This is a HUGE improvement for me. Thank you!!
That's great to hear, thank you for telling me!
I made this exactly per recipe. I never follow a recipe exactly but I did this time. I split mine into 2 equal size pans, cooked both at the same time, we ate one for dinner froze one for later. This is perfection. We just pulled the frozen one out, thawed partially, into oven @350 until warmed thoroughly. Second dish: perfection. Now one of my families favorites.
Thank you so much for sharing this recipe!
Thanks Jim for the video, I usually only watch Italian dishes but with St.Paddy's so close watched this one. Great content as usual. Happy for your success here!
Love that it’s just you guys. I’ve made a few of your recipes and they’re always a success! You’re super relatable!
Have been a big fan for a while for the food and the laid back, down to earth approach but really enjoyed this episode with the unfiltered back and forth and the jokes. Keep on going, man. Great work.
As a German i have to mention that you have to put nutmeg in mashed potatoes. That’s a gamechanger
7:22
Actually when I watched my first video of this channel (which I think it was about the calzone) I really thought it was cut out of a professional TV program due to the high quality of production and the informative techniques and how thorough you are, but as I started watching more videos I began to realize that this really is an independent channel and I just couldn’t believe it. What I’m trying to say is that your channel is awesome and keep up the amazing work
You guys make such a great team with the way you work with and support each other. Wonderful to see.
Everything you make looks delicious! i love that you give tips and options along with the steps. And I love that your crew is your family!
I love this and I hope when you get into the studio you get the stove/stove top of your dreams.
Looks good but... 😊
Towards the last 3 to 5 min add French fried onions on top. GAME CHANGER!!!!
Such a great chef and very honest, just love you guys❤
Another recipe that I’ll be preparing soon. It looks delicious and confort food. Thank you for another easy and great recipe.
My dude!!!I'm from the UK, I've been making cottage pie all my life because I don't like lamb , I always call it Shepards pie for some reason lol I tried ur recipe with lamb because u sold it to me! Buddy the family love it and I absolutely adore it even tho it's lamb!!!! Please keep the recipes coming 100% ! 👍 I'm a subscriber!
I love your recipes. You’re so detailed and interesting. Thank you !
I really enjoyed this vid for the contribution of your wife, who you can put in more often as far as Im concerned, and I appreciate your set, the comments about your misses and "adventures". Im a fan. thank you and look forward to the live vids.
Just made this tonight! Delicious!!
This is the second recipe of your I have made and it was amazing. My first Shepherd’s pie and it came out better than I could’ve hoped. Love this channel.
I just bought that same meat masher two weeks ago. I agree, it’s the right tool for the job, works great!
Blessings from Germany 🙏
Lovely video. What an HONEST taste tester.😊👍I approve. I also am not a fan of lamb and will likely substitute for ground beef. 😋 Cheers
The Meat Masher!! 🤣🤣 I just got one about a month ago, also thinking "am I really going to need this?" I am SO loving how well it breaks up the meat for tacos, chili etc. Happy to see you like it too - I feel validated. 😅
Looks so good. I like the hints and tips as well. I always learn something.
Nice, very similar to how I make mine. I also add some panko breadcrumbs on top as well, adds a great texture.
Tried it with Hamburger, Cheddar cheese in the mash. My husband and I loved it. Thank you. ❤
Mash always benefits from a bit of grated nutmeg. Great recipe!
Love you guys! God bless and happy St. Patrick's Day. ☘
Love your channel. Great vid as always.
Sip and Feast is one of a handful of CZcams channels that really really taught me how to cook.
Does anyone else notice that these CZcams Chefs are way better than the whole cadre of “chefs” on Food Network?
A lot of these non-pro cooks on CZcams are more useful to me than pro chefs because they cook in an actual home kitchen, not a carefully prepared studio, and using ingredients that I can find in my grocery store or might already have. Also, they’re usually doing more practical recipes, not fancy showy stuff that looks good on TV.
Loved this recipe ... I will surely buy all the ingredients and prepare it for St Paddy's Day! Your YT channel is the best. You have a beautiful family! Blessing to you and yours and the best each and every day! 🍀
I just made your roasted garlic bean soup for the 4th time (I feel like a damn hero chef every time!) and now I'm sitting down watching this and I want to eat it right now--I cannot wait to try this recipe! You are so easy to understand and I just love your videos--also you and your wife are too funny especially when she calls you out (We just had Chipoltle last night!) LOL!
I've enjoyed this channel for over a year now--I intend to do this dish in the next few days. Also, what a warm and nice family!
I laughed when you started talking about producers and such. "Wait, it's just James & Tara, right...??" You guys do such a good job for just the two of you. And I love that it's home kitchen cooking. That's what I'm here to see!!
Also I deeply sympathize with you on your electric stove situation. Recently moved into a house with gas stove and I'm not sure I can ever go back...
I’ve made many of your recipes and love each and every one! Excited to try another this week. More importantly, I’ve learned many cooking techniques that I replicate in my own cooking that has made it even better to cook from scratch 😊
Wonderful. I'm gonna make it.
Really like how you involve your family. Very human and personable and just .... great !!
My favorite food channel. Haven't tried any yet, just like the host and his family. And everything looks delicious.
I made this with beef instead of lamb. Really really good. Thanks.
My special need daughter sent me a link to a CZcams "short" video of some guy making a shepherd's pie & texts "Maybe you can make for dinner ". So I found a couple versions from other channels I'm subscribed to - then this video popped up on my feed. Seeing how I have used sip & feast more than any other channel these past years, my decision was made. Will be making this version tonight for my own special taste tester. Thanks as always, you guys are the best
I'm glad you have your accent it gives you a one over on babbish
Looks delicious as always. Love your family involvement it’s super cute
Your recipes always look amazing! I’m going to make this for the fam next after I recover from my surgery and I can eat what I want again.
Making this tomorrow, you’ve inspired me, thank you!
I love your daughter's rating system!