Shepherd's Pie | Easy Quick Delicious How To Make Recipe
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- Опубліковано 16 кві 2020
- How to make the most delicious Shepherd's Pie. This recipe is easy to follow and the results are amazing. This Shepherd's Pie is the perfect comfort food for those winter days. Jump into the kitchen and make this today. Enjoy!
Serves 6 to 8
Instructions
Mashed Potato -
1kg (2.2lbs) - Kestrel, Russet or Yukon Gold Potatoes
4 Tbsp (56g) - Unsalted Butter, Softened
1/3 Cup (80ml) - Whole Milk, Warmed
2 - Free Range Egg Yolks
4 Tbsp (30g) - Parmigiano Cheese (Parmesan)
2 Tbsp - Olive Oil
1kg (2.2lb) - Lamb Mince
1 - Carrot, Peeled & Grated
1 - Brown Onion, Grated
3 - Cloves of Garlic, Grated
3 - Sprigs of Thyme, Roughly Chopped
1 - Sprig of Rosemary, Chopped
2 Tbsp (50g) - Tomato Paste
2 Tbsp (30ml) - Worcestershire Sauce
1 Cup (250ml) - Red Wine (Can be substituted for 1 Cup (250ml) Vegetable or Chicken Stock
1 Cup (250ml) - Vegetable or Chicken Stock
Seasoning to taste
How To Make Vegetable Stock - • Vegetable Stock How To...
How To Make Chicken Stock - • Chicken Stock Easy Recipe
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#StayHome #StayAtHomeAndCook #WithMe
Thanks for watching! - Навчання та стиль
Bless you always my friend... I truly appreciate you....you said you ate some of the potatoes.....Now. That tells me you are a perfect gentleman....💓💖. A man that can be trusted....God bless you always young man..... from this little old lady of 72 years old.❤️💓
Muy rico y diferente esta receta,Gracias!!♥️
Sounds great will try it I love how you show all the ingredients
I’ve been looking forward for something like this!
Thanks Jack!!
It’s the perfect wholesome meal 😊
My dear brother, I really appreciate your generous comments during the clips .. you don't understand how each comment is helping us through our preparations (specially when you mention how long each step would take)
You effort is not wasted, you are sharing your own knowledge and experience with us and that is the core added value, you just earned a subscriber and I hope soon I see this channel gets bigger and gets more recognition from the audience
Thank you again for your tips and shared time brother, and I wish the best for you and your family during these difficult times
Greetings from Kuwait 💙
This is great to hear. It makes me happy to hear things like this. Thank you very much for your support, its greatly appreciated! Stay safe.
Very true..
@@ChefJackOvens could use chicken oxo for stock ,
Thank You Jack.....always enjoy your time with us. Stay in the cooking business!!!
🙏🙏
I love this recipe, thank you for sharing.
Had this for lunch today (and probably for the next two days). Delicious!
Lucky bloke you.
I had the £3 my local supermarket meal deal 😂
Lunch break innit. My budget for lunch is £3 that's it. Hard times bruh 💷☺️👍
Just made your recipe. It's in the oven but already it's smelling really good. Can't wait
Ah, so this is where my sister gets the pie recipe from. Keep it up chef Jack!
Thank you for sharing. Will be trying it out this weekend for the family. Stay safe.
I really hope you enjoy it!! Take care
Cottage pie... Delicious.. Cheap & feeds the family 👌
This one is shepherds pie but the only difference is cottage pie is beef and this is lamb 😊
Just made this, so good Thankyou!!
Great stuff again Jack that's me hooked with you now.. Looks great impressive with that.. Very much! X
I had no idea the difference between Cottage pie and shepherds pie. My Mom used beef but always called it Shepherds pie. I thank you for the recipe and the educational info! 🥘 🥰
Hello me lovely Donna Kebab!
Beef is a 'naughty' meat for me but I still enjoy it here and then 🤫
Lamb is my fave meat hands down though 😋
Love it and also the way you explain the process 👏👏👍
Delicious, have made this twice
Nice recipe, I'll deffo cook it at home.
BUT just as advise: the meat does not release fat, that is cooking off. It is water. Because of that, I like to buy real good organic meat and use a big frying pan.
Thank you for sharing and keep this thing going
Some great tips Chef. Thank you again.
My pleasure!
I know this is an older video to comment on, but thank you for adding a note for us about a no-wine substitute. Us recovering drunks appreciate that. I always hear red wine and dismiss the recipe since I don’t want it in the house.
🙏🙏🙏
Oh my god. You must be a dang good lover
You are so underrated it's crazy
This is greatly appreciated! Thank you.
Indeed! I feel like I found a diamond in the ruff!! 😄👍 Thank you!!
You are 100 times better than loud mouth ramsay and your instructions on cooking are so clear.
Keep posting up dude love these hearty meals
Legend! Glad you enjoy them
Thanks for sharing Jack, looks nice.Hope your well mate
My pleasure. I am very well, thank you. I hope you are too!
Second time I've made this. Fantastic recipe
So glad you’ve been enjoying it
I’ve been hoping you had done this recipe! 🙏🏻❤️🥰
👌👌👌
Hey Jack, much love from Mumbai, India. Love the way you demonstrate your recipes. Makes them look easy, tasty and worth cooking. Keep posting your stuff. Making all your recipes is in my to-do list. Cheers.
Made your cheesecake yesterday. Everyone loved it. Trying this one tomorrow! Thanks for posting such good stuff. Adéu desde Valencia
Fantastic! Glad everyone enjoyed it. This one’s amazing too 🤤
Gaaaaaargh @ cheesecake
Gaaaaaargh 🤪😋
* drools you a river *
Luv Shepard's pie, am gonna try your way of doing it, looks delicious.
Please enjoy John, it’s so tasty 😋
@@ChefJackOvens 👍
Looks delicious
Wicked it looks soo good I can’t wait to try it
Please enjoy it
these recipes are easy to make , very delicious and the ingredients are easily accessed.
I've never eaten a Shepards Pie, but as soon as you removed it from the oven, I smelled something delicious. Can't believe I could smell your cooking. Good job man.
It's delicious!
favourite meal
Top Notch! 👍💯
Glad you think so!
Jack, youre the best in the business 👏👌
🙏🙏🙏
Making it tomorrow for when my son visits. That mash is the biz.
Hope you all enjoyed it 😊
We sure did. My son had seconds and I ate leftovers yesterday. No waste whatsoever (and I'm a bit of a waster I'm ashamed to say).
I have been making Chef John's shepherds pie but I am going add some of your ingredients and technique. Like doing the potatoes first, and including thyme, red wine, stock and worcestershire sauce (I was using the last anyway, it didn't feel right not to have it). Piping the potato is a good idea.
You deserve to be up there with him. It is interesting contrasting your more British and restaurant style with his cosmopolitan-American, simplified-for-the-home-kitchen approach.
Like he adds flour, cinnamon and cumin powder to the mince but has fewer ingredients overall.
Lovely!!!
Thank you 🙏
Mmmmmm,delicioso!!!
OMG finally someone that actually knows what Shepherd's pie is and does not call Cottage pie something else. 20 videos later to find the real shepherd's pie I will be making it tonight those other videos start with beef I did not want Cottage pie I wanted Shepherd's pie. THANK YOU for pointing the difference out to those that do not know the difference :) I now Sub to you :) xxx yes, you made my day.
Awesome to hear! Glad you found what you were looking for. Thank you for joining the channel 🙏🙏
@@ChefJackOvens Of course :) I am starting to wonder if you are the only one that knows the difference between the 2 lol. Oh ya and Gordon but I wanted something just simple Gordon has a few more added things. Yours looks more simple to learn from. A good cook knows his recipe well :) how could I not? Lol
This dish is the food of Kings 👑😋
R u Scottish? Never tried Haggis in my life and I'm in my bleeding early 40s lol
Im a proper geezer me. After 7 pints of stella I'm right at home with a steak n kidney pie n chips. No fuss no huss. 🤗
@@The-Great-Brindian One of my other loves is stake and kidney pie and yes I am Scottish from the clan Munro/Munroe.
Easy recipe!
How many jumping jacks to burn this deliciousness during quarantine 😩
That’s up to you haha 😉
5256 😄
@@ChefJackOvens m(((k(m
Screw it, it’s worth it
Stop it mate, I'm at work salivating.
You have earned a subscriber my good sir.
Appreciate the alcohol substitute tip! Thanks for being inclusive for all religions 👌🏻
No problem at all 🙏
A friend of mine invited nd or diner on the island of Alderney, English Channel for thé uneducated, and we had shepherd pie for diner. A first for French me. It was delicious and his wife gave me the recipe …..written. Daunting and suddenly here you are in 7 minutes…..thanks
Mouth watering
👌👌👌
Thank you for the heads up on Shepard and cottage. I didn't know.
I love lamb but never get it. Its rare.
Delicious 😋
This ones so good
Amazing content as always. Great talent.
I’m glad you think so! Thank you very much. 😊
@@ChefJackOvens YOU ARE WELCOME. We provide interesting content as well if you like to check.
Nice one. I usually let the meat/veg cool down before topping with potato- - stops the gravy from soaking upwards into the spud! atb
I'm glad you enjoyed it. It's a really great recipe.
so in 2mins I learnt how to make mash forever in the future cheers xD
Keep up the good work dude. You might be the next bringing with babish...even though you're more refine. 👌
Thank you very much. I appreciate your kind words.
Cool
It's such a tasty recipe!
Idk how I'm watching this whilst on my 24th hour of fasting.
Good recipe :)
Im glad you enjoyed it!
I watched this in bed this morning. Got the ingredients and making it for dinner.
Awesome! Please enjoy it
@@ChefJackOvens it was absolutely amazing. I’m making it again today. Do you have a book out by any chance.
That’s great to hear! Thank you! I don’t have a book yet but it’s something in planning at the moment. I do however have a website which you may already know about 😊🙏
Excellent Shepherd's pie. But I am too lazy to make it today. Besides I don't have lamb & my mother dislikes lamb. But I will make your version of mashed potatoes. The yolk will give it richness; and the butter. I always put butter in my mashed potatoes. And I will sear four scallops in a pan. Mashed potatos and scallops: that's my dinner!
Looks easy and delicious! I think having seen quite a many of your videos at this point, you make them easy to follow and that gives me the feeling that I could make any of these dishes myself too. I was trying to think if we have a nice and short name for this in Finnish but we just call this a "mashed potato-ground meat casserole". I've also become a fan of how you do small things, like cutting the onion for example.
It's definitely nice that you're always so considerate with the units, as every country tends to have a bit different commonly used units and packaging sizes. Maybe just one small thing I could ask from you is that whenever it's small amounts of something, like spices in a dish like this, what if you'd just phrase it like "season to your taste" or round to whole units or spoonfuls? I mean 3/4ths of a tablespoon of pepper for example isn't easy to estimate nor too practical for you to keep saying when adding all the spices. It just sounds a bit "mechanical", as cooking should be more relaxing and not so strict with exact amounts. The way you present everything else, you have a really relaxing tone and style in your videos overall, so just a small complaint, if I could say so.
Thank you for the feedback. I'm glad you are enjoying the recipes. Seasoning is always to your taste. I say certain measurements to act as a baseline for you. You can always add more or less depending on your preference.
Jack that is what I needed to know about making the pie and freeze for how long. It won't last that long in the freezer but it is good to know in case you do make enough to last that long. Do you have a video on what simple foods you can freeze and the dog's and dont's please. I'm starting to learn the cooking and freezing of foods for times when I can't leave my house on my mobility scooter for the shops please
Absolutely love your cooking .. trued lots of dishes, sooo tasty!
Just wondered though - does gat really evaporate?
Thank you! No it doesn’t haha, that was a mistake on my behalf. I meant to say water
Drat .. I was going to start cooking with more tasty lamb fat 😋
I ll make it)
Please do. It's extremely tasty!
Shepherd's & cottage pies, yum. What would change if I used baby peas and a AUD 50 bottle of red? I don't have any cheap wines at home... except Chinese rose wine. Probably not a good substitute.
Jack , how does the potato freeze ?
The dish looks delicious ,
Thankyou 😊
Cheryl Sutherland from Perth W.A 🇦🇺
I make shepherds/cottage pies in individual dishes. What is to be eaten that day goes in the oven and the rest allowed to cool before being frozen - for best results I would fully defrost before putting back in the oven. I can't tell the difference between the fresh and frozen, unlike if it is frozen after having been in the oven, when the results I obtained have been far from satisfactory.
Yummy 😍🔥🔥👍👍
I'd have this with some fresh veg and creamy cheese mash on the side.
If that's overkill let me know @ the world 😂
Hey, Jack. Love your work! With your oven temp in all your vids are you referring to fan forced?
Cheers
Deb in Au
Hey Debbie! Thank you, happy to hear! Yes fan forced 😊
@@ChefJackOvens thanks, Jack. Wasn’t surprised to hear you’d eaten half the mash...
very nice
It sure is!
Great recipe .can i use grape juice in place of red wine.Wish you all the best.👌👌👌👌
That would add a very different flavour to the beef but it would still be very tasty!
Hey Jack, is your name really ovens? Great for a cooking channel!
But I wanted to really ask, do you think you can make the lamb mixture in a cast iron pan, top with potatoes and bake in one pan?
I apologise for the late reply. Yes that's my name 😉. Of course this can be done in a single pan. That will definitely save on dishes.
NOICE
I'm glad you think so!
I make my shepherd's pie a little bit differently instead of fresh carrot etc... I don't use onion as I found I don't need to plus I never use wine. When i mash my potatoes they are never as smooth as yours just my preference that I like little chunky pieces in the mash. I do use flour and 3/4 cup of chicken stock in the lamb mince and make it easy with the veges I use frozen veges carrots, peas and corn.
Made it yesterday. Want to reheat the refrigerated leftovers tonight. Any suggestions on how to reheat it?
You can place it back into the oven for 15 minutes 😊
25 mins seems a bit too long for cooking the potatoes. 🥔 I used to do them for 20mins, I found that it gets a little mushy when you cook it them that long. I always start with boiling the kettle and add salt to empty pot then add potatoes, add boiled water and heat pot til it boils then turn heat down one notch and gently boil for 10mins. And also leave the lid ajar. I drain potatoes, then add about 1-2 tsp pepper depending on how much you want, then while it’s still hot added in a good handful of grated cheese normal and about 1 tablespoon of butter, then put the lid back on straight away and let the heat melt the butter and cheese. then about 2- 3 tablespoons of pouring cream depending on how much you want and then maybe 1/4 cup or less of milk added in slowly. Then mashed it all together and then that’s it done.
I don’t always add the cream because sometimes I don’t have it otherwise I just leave it out.
As I start the potatoes off in cold water and the type of potatoes I use (each are different to one another) 25 minutes is the perfect time. Each potato has different characteristics, some absorb the water, some don’t. They all have different cooking times and textures. Cooking potatoes in cold water ensures even cooking too.
Always preferred my mash lumpy, more texture
Can you do a chili con carne vlog?!?!
Consider it done!
Well, I just cooked this and it was absolutely delicious - great recipe, thank you!
But you do need to cook x1.5 or even x2 times the amount of mash so that you have some left over for the pie itself! 🤣
HAHA!
I wanna try this for long time already,but I don’t eat lamb.
What you think about using half pork half beef?
Beef and pork are fine to use. If you use only beef this recipe becomes cottage pie. Shepherd and cottage pie is the same thing but instead of lamb, beef is used 👌
Does anyone know what gas mark in the oven please?
Why isnt it ok for the stock to become cloudy with potatoe peel? Wouldnt it give the stock a more thick texture which would work well with a soup?
Can i make this ahead and then reheat it?
Hi Jack, I enjoy watching your videos, as a cook for over 50 odd years, you have me perplexed, tell me again how the FAT EVAPORATED, while it cooked for those 5 minutes???? OR did you mean to say water??
Hey! Glad you enjoy the videos, thank you. Yeah that was a slight mistake, I meant to say water, fat doesn’t evaporate 😉
Where to get those pots? Gonna try and make this over the weekend
They're essteele per vita pots and pans.
I know this is a ridiculous thing to ask but... does it really take 25 minutes for your potatoes to cook? Mine are usually cut into bigger chunks and they're soft enough after about 15 minutes. I feel like I just found some weird glitch in the matrix.
Never tried this pie so I will definitely give it a try, big thanks!
Great question! Do you start them off in cold water? It also depends on the type of potato. Waxy potatoes repel excess water entering there cells taking longer to cook rather than a starchy potato that bloats when boiled and absorbs water a lot faster, therefore cooking faster. That’s also not 100% accurate as all potatoes are different from one another and it also depends on their growth environment.
@@ChefJackOvens XD I didn't even know there are more and less starchy potatoes. That's interesting to know.
JACK: If I can't eat Worcester sauce, what can I substitute it with??
Just leave it out
@@ChefJackOvens ok thanks
hey Chef can you do cottage pie or is it just like this but bef?
I will be doing one soon but cottage pie is pretty much exactly this recipe but like you said with beef instead 😊
@@ChefJackOvens cool - tx for getting back to me/making it tomorrow cheers
Can I use beef? Will it make a big difference in taste?
It's so juicy meat or water added in beginning of frying this meat?
Only olive oil is added in the beginning. The fat from the mince is released and then reduced/evaporated.
Shepherd
That’s right
could you do a recipe using kangaroo mince? its low in fat and high in iron and a strong flavour but no recipes have it as the meat content.
Thank you for the suggestion. Ive been meaning to do some kangaroo recipe's. Im intrigued to see how they will rank on my channel.
@@ChefJackOvens it's low in fat and high in iron and cheaper than beef. I buy kangaroo sausages and mince each fortnight. I'm not sure how to cook the steak tho.
Alison Wonderland I’ve got you covered, I’ll do a recipe involving kangaroo rump or something similar 😊
Didn't get notifs for this you might wanna check the analytics
Thanks for the heads up. I’ll look into this. I know this has been a problem in the past. Do you have all notifications turned on? If you do then it’s a problem in UA-cam.
@@ChefJackOvens I do I missed your fries video as well
A flat drum sieve makes that easier.
4:37 I didn't know that fat evaporate when heated. And I still doubt it.
4:33 I know this man didn't just say "that fat has evaporated" 😂😂😂
Yeah I meant to say the water, that was a mistake haha 😂
@@ChefJackOvens Oh, no wonder 😅
Why you do use Parmesan instead of the traditional cheddar?
It creates a nice little crust 😊. You can use cheddar if you’d like to but it can get a bit oily.
Can we use purple onions in the absence of brown onions?
Any recipe should be inspiration rather than hard and fast rules (except baking where some of the ingredients have to be in exact proportions to each other to even stand a chance of working). Nothing wrong with trying it and seeing how YOU like it.
For example, growing up in the UK in the 60's, so probably eating food from people who grew up in the first 40 years of the 20th Century and influenced by those from the century before, shepherds/cottage pies were often made from meat leftover from the Sunday Roast with any left over gravy and an OXO cube rather than stock, and never were frozen peas added (people didn't start getting freezers in any quantity until the 70's). Also, being a 'humble' dish, wine and garlic would not have been used, and I don't remember anyone having tomato puree back then, let alone using it in a dish like this!
Do you have a Chef Instagram??? I want to tag you when I make this!!
I sure do and that would be awesome to see! It’s Chef Jack Ovens 😊👌
4:34 How does the fat evaporate?
Was a mistake I meant to say water
Love the fact he ate a shit load of potato before applying to the pie. Also, I only realised, a couple days ago, that your name is Chef Jack Ovens, and not Chef Jack Owens.
Not to make a big deal out of it or anything, but fat does not evaporate. Unless you drained or separated it out, you retained it all in the dish. What you evaporated out was simply the water released from the meat.
Yeah that was a mistake on my behalf I meant to say water 🙌