I'm pretty sure the "friend" that keeps recommending mango chutney to Jamie is the company that makes it. They've got to be paying him for the advertisement. There's no way he genuinely uses that in like 95% of his recipes, right?
Jamie seems to have a thing for jam. I can't explain it, because it can't have anything to do with flavor. I would love to sit him down for a blindfold taste test, of very basic ingredients that every chef should know immediately. The guy doesn't taste anything as he goes.
Jamie Oliver singlehandedly offsetting the effort of the entire restaurant industry in England to change their reputation and making sure people still remember England cuisine as being shite. What a stand up lad.
@@fabio18061988 yes, and the British restaurant industry decided they didn't like that and try to change to being considered food, then Jamie here is putting in efforts to make sure the opinion of British food remains as "Shit" and does NOT upgrade to "Acceptable Food". Which is what @lunanacomet was getting at.
@@nondisclosure3920 James has lived in both the USA and England, so it totally makes sense that his accent would contain features of both. As for, "keeping his day job," have you SEEN him cook? He's amazing. His commentary in his reaction videos are valid, and super well informed.
Marmite's actually a really good little hack to add to braised dishes. It really amps up the meaty taste, really packs in that umami. It won't make the dish taste like Marmite.
Mushroom rehydration water and the amount of marmite that sticks to a tea spoon is what I use when I am feeling lazy, but while you might have a hard time knowing what is different/missing when used as substitute for boxed homemade stock, you can tell them apart
@@oneblacksun Agreed - Marmite is unbelievable in a veggie ragu. It absolutely packs a punch in terms of flavour, that you're not going to get from much else if you're keeping it vegan. Soy and miso are also fine - so why not chuck all 3 in? 👌🤣
Yeah, but that much in just a cup of liquid? Plus Miso AND Soy sauce? XD I'm starting to think Jamie Oliver has weak tste buds and needs every flavor amped to the maximum to taste anything ^^'
One thing that amuses me about this recipe is that just about every Shepherd's/Cottage Pie recipe I've seen includes green peas. Jamie, like all the rest of the British celeb cooks, loves to put green peas in ethnic cuisines it doesn't belong in. Now that he's got a dish that's got a strong tradition in Britain...no green peas.
Marmite and shoyu in a quick veggie stock is actually legit. It's a great way to lend a browned, beefy note without having to roast or fry anything. For what it's worth, Marmite/Vegemite, soy sauce, and miso are very popular ingredients in vegan kitchens, to impart a lot of umami to dishes with very little effort. It's not Jamie Oliver's worst recipe. Another ingredient worth trying is blackstrap molasses - a very small amount, not quite enough to impart noticeable sweetness, can add a subtle bitter, metallic note. If your goal is to replicate a dish traditionally based on red meat, it can be a very handy trick. Also very useful is kombu. Very cheap at most Asian grocers, and a little goes a long way. It's very rich in glutamate, which will enhance umami, but the kombu leaf itself can work as a thickener if it's powdered or stewed for a very long time, which can lend a rich gelatin-like texture.
isn't marmite basically yeast extract which the food industry uses on a large scale like msg to enhance flavor? so why wouldn't it work u just don't find it in most kitchens usually lol
Exactly thank you! I think Adam ragusea has also talked about marmite being a great addition to meatless stews/gravies. Overall I've seen Jamie make some much more unhinged recipes, this one with a few tweaks might actually be fine
Jamie just loves crushing things in his videos. Tofu, prawn crackers, lasagna sheets, mushrooms, people's spirits, nothing is safe from being broken by Jamie.
I came to say this, so glad someone else did. I think he enjoys crushing things with his hands, maybe these foods hurt him somehow and he is taking his aggression out on them.
He does that a lot. Why even make this stuff if he knows it's going to taste bad? It's a waste of food and you know he definitely ain't eating the rest of that offscreen. 🤣
He ate more than one bite so it obviously came out better than the Thai Green Curry and Pad Thai, both of which he just pushed around the bowl after the first bite. A shepherd's pie is one of those foods that's hard to mess up and this doesn't look that bad though it looks like it would taste a bit plain, which might be why he added the condiments to the side (I've never heard of anyone using mustard or ketchup with shepherd's pie).
@@dth92301 a "yummy texture" and it came out of the oven "blipping" So something coming out of a hot oven, actually hot, is a feature of the recipe too.
This video feels like Jamie was genuinely trying to make a vegan shepherd's pie at the start but midway through, he suddenly thought it was supposed to be one of his "Thai curry" recipes and started making a "paste" only to realise too late that it was originally intended to be a shepherd's pie recipe but by then he couldn't just discard whatever he already mixed into the paste so he just put it into the pie.
When I was vegan I always used Vegemite, soy and mushrooms for umami. I suppose if you haven’t tried it maybe it sounds weird, but brings flavour. And when you tear up the mushrooms it would kind of a pulled meat substitute if you will.
He always uses the words 'stodgy', 'gnarly', 'random', 'gloopy' that i really wouldn't use to describe a good dish. He's been honest to us this entire time.
Wondering if he used those words on his menus in his now defunct restaurants. "Gloopy Pie", "Gnarly Asparagus", "Stodgy Steak & Kidney Pie" - now we have Blippy - "Blippy Rissoto".
Marmite, soy sauce, and miso are all ingredients used to make a fake quick demi-glace, and it can work really well other than the salt level. He was probably just trying to make a vegetable broth taste like a really rich meat broth. I actually have no objections with that part.
Nutritional brewer’s yeast is basically a dried form of the yeast extract part without the mirepoix or added salt. It’s actually a really good powdered broth.
@@mikhailhutchcraft7711 Tell me you haven't tried it without telling me you haven't tried it. You don't taste the Marmite (or Vegemite, which I think is actually better for this) in the finished dish, it's just a big whack of meaty umami flavour. You do have to be careful about the salt it adds, though.
@@mikhailhutchcraft7711only if you don't like it. I'm sure you realise that your opinion is just that, yes? And you don't actually taste the marmite when used like this. Just like using anchovies in the base of a sauce. You don't actually taste them, they just add umami flavour.
Jaime talked about egg whites as a fining agent in red wine; I know some people use gelatin as a fining agent as well, which also isn't vegan. As for the "hack" veggie stock, marmite is basically an umami booster like Worcestershire sauce or fish sauce, except it's made from yeast, not fish. It's basically yeast bouillon, so putting it in a quick cheat veggie stock/tea is actually not a bad idea
I share your feelings about the mashed potatoes. I had the good fortune of meeting a Robuchon chef in Tokyo and he told me that they use 30% fat (butter and cream) for their famed mashed potatoes. A few weeks ago, I had dinner at Robuchon in Madrid and tried their mashed potatoes. They were incredible. The Chef told me it was much more than 30% fat. I used to make them with 30% and when they were great but the 30%+ were amazing. Maybe one day I will try 45% fat. Paramedics will be standing by. Thank you for the review. Nicely done.
Btw, Marmite/Vegemite do work really well in marinades if You're going for maximum umami. Many vegan recipes use these, since yeast is a flavour enhancer. Marinating thin tofu stripes with vegemite, tomato paste, oil, and spices before drying them in the oven is a game changer! 🙂
I also make tofu strips. Got the recipe from the original Breitenbush Hot Springs cookbook (now out of print and expensive IF you can find it.) I would find that on the breakfast buffet at the resort. They served all vegetarian food. As a meat eater I just loved those and when I got the cookbook it was the first thing I made. I also got from that book an onion gravy recipe that meat eaters can't tell is vegan. There are enough vegetarian people in my community that I cook without meat quite a bit.
Oddly enough Marmite Is pretty flavorful. Disclaimer: I do have a rack of beef ribs hitting the barbecue after church. Just throwing that out there! Don't throw shade for the marmite
James, adding a little Marmite is an old British Mock Beef Stock thing from WW2, my mother learnt it from her parents and when we came to Australia she would use Vegemite, now I hate both so it was not normally something I would do, but just a little does add a distinctive flavour. I have made Vegan Shepherds Pie, for friends and it was delicious but I added different ingredients, the base was a mix of Mushrooms (Button, Swiss Brown and Field) and Eggplant, I added chopped Zucchini and Yellow Squash.
This doesn't seem nearly as bad as his takes on Asian cuisine tbh. That's far, far too much rosemary though, don't you think? Much too floral, it's gonna be like eating a lavender bush. Marmite in the stock seems like a good idea - it's salt & umami. A lot of snacks and things have yeast extract in them nowadays where they're too scared to use MSG - that's just unbranded Marmite. I guess that was the idea behind adding the soy sauce too - salty, umami. Adding in the waste from his veg seems like a terrible idea though - it'll just taste like the water left over from overboiled veg. And also because he used frozen pre-cut veg, he had to peel a new carrot for that, leaving himself with a random peeled carrot he never used, lmao. Also, dried porcini mushrooms, Marmite, and sundried tomatoes are pretty expensive. You can just buy vegan stock cubes and frozen vegan mince, they're really cheap, cheaper than meat, and waaaaaay more convenient.
Videos like this from James are always more interesting than the original. Having someone who clearly has a lot of knowledge at the topic give calm/helping comments is so nice. I am learning so much about cooking in these Videos, thank you for being so cool and informative. 😁👍
I've said it before, we need a Chef James Makinson After Dark. Not him being rude or offensive to the person he'a reviewing but him being bruatlly, honest, yet fully uncensored.
I agree, he needs to have his own podcast. I always smile when he slips out a swear word because chefs generally have a sailor vocabulary 😂 As Spongebob would say, “sentence enhancers.”
Marmite can surprisingly be used to make a stock/gravy/broth taste far 'meatier' than normal. It does work for vegan stuff. That said, I tend to just use the marmite in place of bovril and stuff of that nature when I don't have time to render out beef drippings as much as I'd liked to. But marmite adds a lot of salt... So it needs to be used sparingly because if the rest of the dish is already seasoned with salt and pepper, then it can add far too much
To mitigate the gas problems you can always add a little bit of baking soda (like half a tespoon per 0.5 kg). That's actually very common for hummus restaurants. It does soften the beans though.
@@GogiRegionI have nothing against using frozen vegetables, but to post a recipe where we used frozen veg and canned lentils and chickpeas but make our own vegetable stock? These recipes are meant to be helpful to home cooks, I don’t see how those little pointless flourishes help.
@@hambonefakenamington13Yes, barely more than a bouillon excluding the mushrooms, fresh carrots (not frozen for this stock unlike the actual dish), herbs, soy sauce, miso, and marmite that you’ll need to buy to make it.
I think the theme was: "raid your pantry on a sunday". Honestly, I typcially have all of those ingredients around, from dried mushrooms, over marmite and soy sauce to frozen veggies. So to me, this was perfectly logical and realistic. That could've been me at my first attempt to improvise a shepherd's pie with leftover mash from yesterday.
Marmite or Vegemite add a ton of umami to a dish, so I could see it working well for the "Veggie Stock". I often use a teaspoon of Marmite in stews or soup. Obviously straight up it's not great, but it's like Soy Sauce - you wouldn't eat that straight either, but it works well in an entire dish
Vegemite is used in some recipes as a kind of stock. I think you'd use it like bonox etc. Personally just on some bread with a good amount of marge or butter is a better idea. Toast is better as well.
I've used marmite and brown sauce in tonnes of dishes in my restaurant, especially veggie ones. It get across the vibe of a meat stock, with the umami, whilst still catering to that crowd. The XO aged marmite is a fantastic ingredient.
Bro shook his head no as he was saying it's good, it's his body naturally disagreeing with what he is saying, therefore he even thought it was bad, basic psychology doesn't lie.😂
I'm now a big believer in dry frying mushrooms to fry off the moisture and get some browning on them first before adding oil / rosemary / garlic etc. They add more flavor and absorb less oil that way.
Fish meal as finings is a very traditional one as well, mostly for ales IIRC. I wouldn't use soy or miso in something like this but Marmite? Definitely. Very carefully though as otherwise it's going to be all salt. I also tend to use things like smoked paprika or chipotle to give a little more of a "meaty" flavour from the smokiness. I wouldn't use his recipe TBH, I prefer my own version but I do cook vegetarian food quite often. Something to do with it being cheaper...
I just learned how much more flavorful Marmite can make mushroom gravy as well as how wonderful beurre manié is at thickening it without getting lumps (though I was making smothered pork chops, not anything vegan). Gravy is a component in shepherd's pie, so I could see this working (don't know about soy though).
As usual, Jamie asked if he could make a vegetarian version of a classically meat dish? Unfortunately, the correct question was, should he make the dish in the first place? What evils has he brought on mankind? We may truly never know.
I use marmite all the time in my soup, stews, and even put a small bit in my pot roast liquid. The umami from it is off the charts and really makes those dishes taste much more beefy and rich. I can very much see it working in a shepherd's pie.
Concerning the marmite, soy sauce tea thing he made. Its actually a common thing that vegas and vegetarians do. Also blackstrap molasses. It adds some of the complex meat flavors you miss in vegan cooycat recipes.
The Marmite is not the strangest part of this recipe. A lot of processed food, especially processed vegan food, contains "yeast extract" or "nutritional yeast." Yeast can provide a bit of a savory note. Marmite is a yeasty goo.
Marmite can be used (sparingly) as something to pump a bit of flavour into a meal. Mushroom ketchup works better, Worcestershire sauce is pretty good too.
as Worcestershire sauce contains anchovies it cant be used in vegan cooking. a great substitute is Henderson's relish but im not sure about how widely it's available. its approved by the vegetarian society.
A weird thing about wine (in Europe anyway) is that the ingredients don't have to be listed on the bottle, due to the lobbying of certain, probably wine producing, countries. Unless they can cause allergic reactions, like for example egg whites. But there are dozens of permitted ingredients like copper sulphate, acetaldehyde, chalk, various acids, sugar and many more.
In Jamies defence. Marmite/Miso or Soy in the stock does add a wondeful umami characters (Given that a lot of beef stock cubes were just yeast extract anyway then its not surprising). A quarter/half tea spoon in your stock will really give it richness. Especially in a vegan stock
@@ChefJamesMakinson Sure I would just use the marmite.Using all three seems.....overly salty Though I suspect that most uk homes do have both Marmite and Soy. (Miso less so).
When I used to live in the UK frozen veg was cheaper. In australia frozen veg is DEFINITELY much cheaper than fresh. An onion is probably close to $1 - $1.50. Mushrooms are close to $5. Lettuce is $3-$5. You get the picture. It’s not cheap.
It kinda depends on which texture you're going for. The freezing and thawing makes them mushy. But luckily, for a lot of dishes, mushy is the right texture. It's definitely always a good idea to have some veggies in the freezer.
Frozen vegetables are way cheaper than fresh veggies in the USA. Even the fresh veggies from the local farms produce stand are expensive. I still buy fresh veggies from Sterino Farms in Puyallup Wa. because i want them to stay in business. Also: Does chef James remember how to pronounce Puyallup?
marmite is an awesome ingredient when used like this, sure it seems a bit weird since its something people usually put on toast but it really adds a lot when cooked into the rest of the dish, it helps draw out the flavours while also adding an umami bomb to whatever you put it in. when used in this way you really dont taste it much, if at all, but it makes a huge difference. give it a try next time you cook something saucy/meaty like a shepherds pie or ragu but of course keep in mind that a little bit goes a long way
Some (mainly British) chefs like using Marmite in their cooking. I love Marmite on well- buttered toast, but it is pretty salty, so you need to use it sparingly.
Ever notice how he keeps saying the same phrases, like a robot? "Look at that!", "Gnarly", "Gorgeous!", "Beautiful!", ... list goes on, but it is always the same on repeat.
His use of ketchup at the end is like how in Québec, we serve Pâté Chinois, a similar meal to Shepherds Pie, with it. Pâté Chinois is made using mashed potatoes, ground beef and corn layered in that order.
That foamy liquid from the cans typically is chemical desiccant residue and I'd always strongly suggest to rinse them extremely well. Dried is cheap as dirt though, and last forever if stored right. (but requires prep to be done head of time to use) and yes.... I've yet to figure out a way to fully digest them lol. Beano = no, Cleaning desiccant can limit extra source of gas tho
Hi James, thanks for making these vids, very enjoyable. Specifically on the marmite, I’m Australian so I’m sure it’s a bit different, but a very similar ingredient (Vegemite) is commonly used in savoury dishes for flavour. My grandmother, who was a pretty solid home cook until she got quite old, used it in lots of things, like stews etc. You can tell it’s different but it’s not bad. If this recipe IS bad, it won’t be due to the marmite in my opinion.
I’m more baffled by how this is cost effective. Because there are a lot of elements to this dish already and I know for me, i used marmite to help give my vegan version of meals a more meaty boost, but it’s like $7 a jar at my store, fresh herbs are $3 each, dried mushrooms are minimum $6, miso paste is $9-10 and sun dried tomatoes are like $5 (also i like how he used a real carrot just for the peel for that “stock” but didn’t want to actually use the carrot) I know he was using them as optional ingredients but still I’m wanting to point it out. I feel like it would have been better to bulk out the dish with the mushrooms and walnuts (I know walnuts can be pricey but it’s helps with texture) use tomato paste and he should have at least reduced the “meat” mix to help develop the flavor. I will say the frozen veggie was a smart touch because chef Brian and his friend, Paul aka frenchy they mentioned in their videos that usually canned foods are best crops, frozen are second best and then fresh in food quality hierarchy.
I agree, I think in his rush to make it 'Vegan' he forgot he was making a 'budget' dish as well. Even fresh mushrooms are fairly pricy per kilo compared to mince meat. I think the only 'cheap' ingredients he had were potato's, frozen veg and water.
@@Ishlacorrin I feel like being vegan is probably more expensive than just making budget food with frozen chicken and rice that you can buy in bulk for extremly cheap.
@@MeldinX2 Oh it is, the ONLY reason Vegan is even a viable lifestyle, is because of modern farming techniques and goods distribution. That does also mean that it's a lot more expensive than just having a normal diet though.
The cost of marmite isn't a fair complaint imo because it's much cheaper in the uk, where it's made. So for a british vegan, it's like half the cost, and a big part of his audience prob resides in the uk.
I lived in Ukraine where we didn't have anything like gravy, so I used to make my own quick faux gravy with marmite, better than bisto surprisingly, also always add to dishes like cottage pie, stews. As a vegi marmite is amazing.
There are some plant-based meat substitutes that aren't bad--Beyond Meat makes something called Beyond Steak that's roughly cubed pieces of beef replacement that I use a lot in a kind of shawarma, or just to fry up with some onion. If I wanted to try a vegan shepherds pie I'd definitely use that instead of all those legumes
Frozen vegetables are processed within 2 hours of their harvest, at least here they are. Fresh in the season is always best, but I would rather have frozen vegetables than those imported from halfway around the world.
I was poor for decades... frozen vegetables (here in Canada) has basically ALWAYS been cheaper than fresh vegetables.. significantly so. I couldn't afford fresh for decades until I finally got a decent paying job. I still buy frozen often though because the nutrients are higher than fresh (they are harvested fully ripe and frozen, having ideal nutrient levels... fresh is harvested premature to survive travel time to market, resulting in lower ripeness and fewer nutrients absorbed... though is well documented by nutritionists now).
I'd top it with one more wrong. It's just sometimes there are recs you better leave alone without trying to build up a sand castle. Example is caprese, why wouldn't we subtitude tomatoes with some cold cuts and mozzarella with something different as well, and call it meat lover caprese. Realistically this world is full of things that work the best when it's not modified.
Always felt squeamish about using my hands directly when eating and cooking, especially when they end up greasy and oily. Felt kind of bad because I hear real cooks are willing to get their hands dirty. Nice to see a chef I respect online who seems to share my distaste for getting my hands messy like that. I often end up rinsing in the sink, maybe I should just buy some gloves.
I'd avoid using gloves. It's a bit gross thinking that some of the sweat and oils from the chef's hands are in your food, but I prefer that over microplastics. Yes, the gloves may be brand new, but the machine they're formed on is not. It's got the residue of thousands of gloves on it, and each new pair gets a little bit of the detritus from the last few thousand pairs. Leave the gloves to the surgeons who can't cook their work to a safe temperature.
boiled mushrooms are actually quite good if you do it intentionally. boil them in a pot and let all the water cook down. they end up quite tender and flavorful
Why not? Anything vegan will by extension not have the actual meat in it. Referring to it as a Shepherds pie is equating it to the comfort food we eat. It can also help those meat eaters feel comfortable trying it instead of just saying yuck because it’s a vegetable pie (or bean and mushroom) if that’s an issue. Lol it is as close to a Shepherds pie as what we use in the West for it. We use beef, which is actually a Cottage pie, and not lamb (Shepherd), but it is still referred to and recognized as Shepherd’s pie in the West. I use sautéed lentils and chopped walnuts with spices as my meat substitutions for something like this. (Tacos, burritos etc) Or a veggie ground “beef” substitute in a pinch. I make my own, but unlike 20 years ago they can be found quite easily in grocery stores now. I prefer to make my own because it’s cheaper and less processed however, I use store bought occasionally for convenience.
@@catherinetodd5163 why because Sheppard in Sheppard's pie refers to sheep...kind of weird to call it a vegan Sheppard's pie when those two things are kinda counterproductive. Calling it a gardener's pie would be a lot better
It's technically the same thing but using the words "vegan" and "shepherds pie" likely draws more interest and attention to the recipe/video than calling it "bean and mushroom pie".
@@jayharv285 The Shepherd in Shepherd's pie refers to Shepherd, not sheep. Shepherd's pie is also commonly made with any kind of leftover meat, not necessarily mutton. So, if you can substitute the mutton with other kinds of protein, what's so wrong about substituting it with vegetable proteins. Heck, vegetables are even a common middle layer. Why are we still discussing this in 2024?
@@berndborte8214 The dish's name is clear: Shepherd's Pie. That means it originated in sheep, which are tended by shepherds. So him calling this a vegan shepherds pie makes no sense. It's a gardener pie. Also what? No it isn't commonly made with any leftover meat it is traditionally lamb. Idk where you got that from but it certainly ain't correct.
5:40 in... yea, I will give the frozen veggies a pass, because no absolute need for 100% fresh on this dish and you can easely just use the amount needed with no waste and put the rest back in the "deep freezer"
Mr. Makinson. All respect, because I do. soaking beans will reduce and eliminate gas issues. I do a LOT of food experimentation and I'm not even close to being dead. let it ferment a little. Sourdough starter or whey can work. I am mashing kraut as I watch. You are absolutely one of my favorite channels.
In the UK frozen veg is about the same price depending what you buy. If you’re getting frozen cauliflower carrots and peas it’s £1 per kilo. Sometimes 80p per kilo for larger quantities making it cheaper than fresh veg- The clue here is the celery. Both celery and Spinach are significantly cheaper frozen than fresh. Frozen Mirepoix is objectively a cheaper option to fresh because a bundle of celery is now on average 85p by itself, whereas the bag of 500g of mirepoix is around £1. BRAND NAMES are ludicrously more expensive and actually offer less variety and quality than the no name brands in the UK. There is no reason in 9/10 cases to buying a brand name product in the UK Marmite AND miso is a lot of salt. 😂 That kale specifically is also £3 a bag of 300g
For getting a meaty flavour in vegan/veggie products yeast extract is used a lot, also things like black treacle and black vinegar. They can add that umami, that iron flavour, etc.
All of them in this video are prety valid. Vegemite, miso, or soy sauce are all common enough things to boost the savoriness and saltiness of a dish. Obviously not all of them at once, but all of those are valid options. And the herb infused oil to top it and get it crispy is valid too, he just did it in a really weird way.
im glad that most if not all brewerys switched from fish bladder to something else to clear their product. ("isinglass to be specific") :D And no, chickpeas dont bite you... but as he said.. he wants to break up the chickpea form and did crush them so they resemble a vegan "minced meat" i think thats why he crushed the mushrooms aswell.. (i wouldnt do that either but i at least can understand his thinking.)
barley/ pot barley boiled in stock and then semi blended in a food processer for the right consistency with plenty of salt and white pepper and garlic. (without blending it bit, its too chewy, blending it too much turns it pasty, you want a bit of a bite) then fry that with oil of your choice in small batches, will have the caramelised meatiness you are looking for. add finely diced mushrooms or lentils and you will get a very close mince/ ground beef. this also works well as a dumpling or lasagne meat. just flavour it to the need of the dishes flavour profile. im not a chef but my sister misses shepherds pie, lasagne and gyozas and gets me to make them for her when she went vegetarian/ vegan vegie mite/ marmite is a good thing to add for depth of flavour, dont add too much or it tastes metallic and bitter.
Jamie going on about saving the planet with food (somehow?) while I'm sitting here waiting for my frozen tots in the air fryer. Your move, Jamie Oliveoil.
I dont think it is a big deal that he broke up the mushrooms and mashed the lentils and beans. I even can imagine that the marmite works. What I am more confused about is that he uses frozen carrot pieces and after that peals a fresh one and only uses the skin. That he says it was budget friendly but uses a ton of (in my opinion mostly unnecessary) ingredients including some really expensive ones like the dryed mushrooms. That it didnt come to his mind to use cheap vegan magarine to make nice and creamy mashed potatoas but insted used expensive olive oil. And that he put ketchup, mustard and whatever the brown stuff is. If you put ketchup to your food, thats a confession that it sucks. The fork throw at the end impressed me thou.
4:53 in... frozen chopped vegetables are more expensive per kilogram usually but you have to take into consideration how many sorts of vegetables there are in the "mix" you buy and how much it would cost you to buy all of these fresh and in portions that will be small enough to in this case make one sheperd's pie. Frozen vegetables mix are not as bad as it sounds (thousand times better than in a can), but fresh from the market is still the best but not an overwelming taste factor in an "oven dish" (if you whant to make sides with veggies "à l'anglaise", different story)
Marmite in a stock isn't so weird. It's got salt, heaps of umami, and some bitterness. In Australia, we sometimes add Vegemite to stocks and meat dishes to add a bit of extra umami.
I adore your explanations as to why things should or shouldn't be done. In an age where reaction vids are being abused so badly by people looking to make a quick buck by just blatantly and lazily stealing content, you actually add your content by giving great cooking advice by supplementing both good and bad videos (just like a chef should!). I'm absolutely no cook, but my sister is a phenomenal chef (we aren't kidding when we say that, if she wasn't a scientist, she'd have a restaurant by now) and she loves your advice and is frequently pleased she's already doing things you say should be done.
I think the reason he shreds the mushrooms is that mushrooms are often considered a meat replacement. As such, shredding them gives them more of a shredded meat texture than slicing them. That's the only logic I could apply to his antics.
When using dried mushrooms, never use hot water, but soak them in water for at least a few hours or overnight. Once they have softened, if you want to use water, you must filter it through a gauze because there are always sediments.
You can make quite cheap frozen chopped veg; and the neat thing is they freeze quite well. If you are feeling classic, get some Onions, Carrot and Celery; dice em up and stick in a zip lock back and in the freezer. If celery isn't easily available then sub Bell peppers in
Would you try this? Also have you seen his Mac & Cheese? ua-cam.com/video/P6Fy-t35vIk/v-deo.html
No
I'd better stay starving, they say it's healthy, lol.
Not bloody likely! Sorry I’m Australian and we know how to cook.
No way. I’d take Jacks cooking over this.
Its just a waste of ingredients, especially for something im not inclined to try since i dont have jamie oliver's "healthy" food fetish.
-Cooks a dish where belongs green peas
-Doesn't use a green peas
Jamie never disappoints.
I'm pretty sure the "friend" that keeps recommending mango chutney to Jamie is the company that makes it. They've got to be paying him for the advertisement. There's no way he genuinely uses that in like 95% of his recipes, right?
agreed!
If he uses Geeta products for all of those, then yes.
Chutney and jams are apparently the mother sauces in Jamie's kitchen.
Jamie seems to have a thing for jam. I can't explain it, because it can't have anything to do with flavor. I would love to sit him down for a blindfold taste test, of very basic ingredients that every chef should know immediately. The guy doesn't taste anything as he goes.
Watch out if he throws in a Knorr stock cube.
Jamie Oliver singlehandedly offsetting the effort of the entire restaurant industry in England to change their reputation and making sure people still remember England cuisine as being shite. What a stand up lad.
@@lunanacomet wasnt English cuisine bad before Jamie?
Lmfao actually made me laugh reading this :s
@@fabio18061988 yes, and the British restaurant industry decided they didn't like that and try to change to being considered food, then Jamie here is putting in efforts to make sure the opinion of British food remains as "Shit" and does NOT upgrade to "Acceptable Food". Which is what @lunanacomet was getting at.
Jamie didn‘t cause it but he perfected it
He's remarkably horrible.
Technically, this should be called a gardener’s pie. 😂😂😂
😂😂😂
Fungus Pie
Approved 🤌 Gardener’s pie it is! 😂👍
Or a "Shoemaker's" Pie
"Is he making a stock or just some weird form of...tea?"
*fast forward to five seconds later when Jamie says:* "Essentially we're just making a tea"
but isnt a veggie stock just a tea?
@@nox5555 It technically would be a tisane, since a tea should be made with tea leaves.
At this point, I am really starting to believe that he does all this intentionally.
Yes he does
You think Jamie is trolling us? Like passive aggressive but in a culinary setting? Who knew, lol.
If he is he has no right to be on tv an teaching people how to make this trash XD
Considering how bad his reputation is now and how much restaurants he is losing. Seems like a bad move.
@@Darkstormsun9865He never really had a good reputation in the UK anyway. He's not even a chef, so why would someone listen to him?
James went full english accent for this one! James is starting to have Uncle Roger level beef with Jamie😂😂
🤣🤣
Or vegan beef in the case of this recipe 😂
English person here... That is not an English accent. There's an odd hint but he should definitely keep his day job
@@nondisclosure3920 James has lived in both the USA and England, so it totally makes sense that his accent would contain features of both. As for, "keeping his day job," have you SEEN him cook? He's amazing. His commentary in his reaction videos are valid, and super well informed.
@@nondisclosure3920 that's tough talk coming from someone who uses cream for carbonara.
Marmite's actually a really good little hack to add to braised dishes. It really amps up the meaty taste, really packs in that umami. It won't make the dish taste like Marmite.
Agree 👍
Small amounts of curry powder does the same 1/4 tsp and no one can tell its even in there.
Mushroom rehydration water and the amount of marmite that sticks to a tea spoon is what I use when I am feeling lazy, but while you might have a hard time knowing what is different/missing when used as substitute for boxed homemade stock, you can tell them apart
@@oneblacksun Agreed - Marmite is unbelievable in a veggie ragu. It absolutely packs a punch in terms of flavour, that you're not going to get from much else if you're keeping it vegan. Soy and miso are also fine - so why not chuck all 3 in? 👌🤣
Yeah, but that much in just a cup of liquid? Plus Miso AND Soy sauce? XD
I'm starting to think Jamie Oliver has weak tste buds and needs every flavor amped to the maximum to taste anything ^^'
One thing that amuses me about this recipe is that just about every Shepherd's/Cottage Pie recipe I've seen includes green peas. Jamie, like all the rest of the British celeb cooks, loves to put green peas in ethnic cuisines it doesn't belong in. Now that he's got a dish that's got a strong tradition in Britain...no green peas.
Marmite and shoyu in a quick veggie stock is actually legit. It's a great way to lend a browned, beefy note without having to roast or fry anything.
For what it's worth, Marmite/Vegemite, soy sauce, and miso are very popular ingredients in vegan kitchens, to impart a lot of umami to dishes with very little effort.
It's not Jamie Oliver's worst recipe.
Another ingredient worth trying is blackstrap molasses - a very small amount, not quite enough to impart noticeable sweetness, can add a subtle bitter, metallic note. If your goal is to replicate a dish traditionally based on red meat, it can be a very handy trick.
Also very useful is kombu. Very cheap at most Asian grocers, and a little goes a long way. It's very rich in glutamate, which will enhance umami, but the kombu leaf itself can work as a thickener if it's powdered or stewed for a very long time, which can lend a rich gelatin-like texture.
@luke_fabis best way is to eat proper food
@@RichardReid-l3c To be fair I'm not vegan, but I like a bit of marmite in beef stews and gravy. Does add a nice caramelized richness, vegan or not
@@RichardReid-l3c Is there anything improper about what I mentioned?
isn't marmite basically yeast extract which the food industry uses on a large scale like msg to enhance flavor? so why wouldn't it work
u just don't find it in most kitchens usually lol
Exactly thank you! I think Adam ragusea has also talked about marmite being a great addition to meatless stews/gravies. Overall I've seen Jamie make some much more unhinged recipes, this one with a few tweaks might actually be fine
Jamie just loves crushing things in his videos. Tofu, prawn crackers, lasagna sheets, mushrooms, people's spirits, nothing is safe from being broken by Jamie.
There must be sth with these British chefs and touching stuff - Gordon loved to touch all kinds of grossness in Kitchen Nightmares and his hotel show.
I came to say this, so glad someone else did. I think he enjoys crushing things with his hands, maybe these foods hurt him somehow and he is taking his aggression out on them.
"I am/become Jamie Oliver destroyer of food"
Certainly crushes my appetite!
I heard his car is a road roller so he can break on the go
I love how Jamie couldn't even hide his disappointment with tasting the finished dish, his voice alone just sounds like "...oh."
He does that a lot. Why even make this stuff if he knows it's going to taste bad? It's a waste of food and you know he definitely ain't eating the rest of that offscreen. 🤣
Agree when the first comment is about the texture it must taste bad.
He ate more than one bite so it obviously came out better than the Thai Green Curry and Pad Thai, both of which he just pushed around the bowl after the first bite. A shepherd's pie is one of those foods that's hard to mess up and this doesn't look that bad though it looks like it would taste a bit plain, which might be why he added the condiments to the side (I've never heard of anyone using mustard or ketchup with shepherd's pie).
@@dth92301 a "yummy texture" and it came out of the oven "blipping"
So something coming out of a hot oven, actually hot, is a feature of the recipe too.
@@LunaticKD1991 I don't think he does any prep or recipe lab work beforehand, I think he's winging it.
This video feels like Jamie was genuinely trying to make a vegan shepherd's pie at the start but midway through, he suddenly thought it was supposed to be one of his "Thai curry" recipes and started making a "paste" only to realise too late that it was originally intended to be a shepherd's pie recipe but by then he couldn't just discard whatever he already mixed into the paste so he just put it into the pie.
The reason why I compared it to his Thai curry videos is because those videos are basically just him mixing random things together
maybe, I think he was making it up as he went along
@@ChefJamesMakinson maybe the real shepherd's pie was the friends we made along the way
@@bilalbaig8586 LOL
When I was vegan I always used Vegemite, soy and mushrooms for umami. I suppose if you haven’t tried it maybe it sounds weird, but brings flavour. And when you tear up the mushrooms it would kind of a pulled meat substitute if you will.
He always uses the words 'stodgy', 'gnarly', 'random', 'gloopy' that i really wouldn't use to describe a good dish. He's been honest to us this entire time.
Those words are basically just on repeat like a broken record.
Wondering if he used those words on his menus in his now defunct restaurants. "Gloopy Pie", "Gnarly Asparagus", "Stodgy Steak & Kidney Pie" - now we have Blippy - "Blippy Rissoto".
Marmite, soy sauce, and miso are all ingredients used to make a fake quick demi-glace, and it can work really well other than the salt level. He was probably just trying to make a vegetable broth taste like a really rich meat broth. I actually have no objections with that part.
Marmite is great in veggie soups and stews too to bump up what can otherwise be bland without those meat flavors.
Indeed. Marmite, aka "yeast extract" is effectively MSG.
Yes. The dried tomatoes and mushrooms are also great umami boosters. Both contain a lot of glutamate. That combination definitely was solid.
A small amount of marmite just makes it taste meaty due to msg
Having absolutely no idea what they actually get used for, this sounds like a job for Vegemite.
Jamie oliver first breaks up tofu and now he's breaking up mushrooms? He's the master of breaking everything!
Don’t forget uncle Rodger’s sanity
And as James said possibly friendships after this dish 😁
whats your friend code on pogo?
@@firejr767 To be fair, crumbled tofu is very much a thing, just not in the dish he was using.
Master of breaking your mind with his absurd "food" creations.
9:35 Marmite = umami. Nothing wrong with that.
I use Bisto from time-to-time because it has like five ingredients. One of them is yeast extract.
Nutritional brewer’s yeast is basically a dried form of the yeast extract part without the mirepoix or added salt. It’s actually a really good powdered broth.
the problem is it tastes disgusting
@@mikhailhutchcraft7711 Tell me you haven't tried it without telling me you haven't tried it. You don't taste the Marmite (or Vegemite, which I think is actually better for this) in the finished dish, it's just a big whack of meaty umami flavour. You do have to be careful about the salt it adds, though.
@@mikhailhutchcraft7711only if you don't like it. I'm sure you realise that your opinion is just that, yes? And you don't actually taste the marmite when used like this. Just like using anchovies in the base of a sauce. You don't actually taste them, they just add umami flavour.
Jaime talked about egg whites as a fining agent in red wine; I know some people use gelatin as a fining agent as well, which also isn't vegan. As for the "hack" veggie stock, marmite is basically an umami booster like Worcestershire sauce or fish sauce, except it's made from yeast, not fish. It's basically yeast bouillon, so putting it in a quick cheat veggie stock/tea is actually not a bad idea
I share your feelings about the mashed potatoes. I had the good fortune of meeting a Robuchon chef in Tokyo and he told me that they use 30% fat (butter and cream) for their famed mashed potatoes. A few weeks ago, I had dinner at Robuchon in Madrid and tried their mashed potatoes. They were incredible. The Chef told me it was much more than 30% fat. I used to make them with 30% and when they were great but the 30%+ were amazing. Maybe one day I will try 45% fat. Paramedics will be standing by.
Thank you for the review. Nicely done.
It’s good to see someone being true to their values, no matter how shity they are.
🤣
Simba could make it better. I wonder what Uncle Roger would think of it
@@carolinecrollick6305 soon!
@@carolinecrollick6305Roger would add soy sauce and MSG
@@Jim-Bagel I was meaning Simba
Btw, Marmite/Vegemite do work really well in marinades if You're going for maximum umami. Many vegan recipes use these, since yeast is a flavour enhancer.
Marinating thin tofu stripes with vegemite, tomato paste, oil, and spices before drying them in the oven is a game changer! 🙂
I also make tofu strips. Got the recipe from the original Breitenbush Hot Springs cookbook (now out of print and expensive IF you can find it.) I would find that on the breakfast buffet at the resort. They served all vegetarian food. As a meat eater I just loved those and when I got the cookbook it was the first thing I made. I also got from that book an onion gravy recipe that meat eaters can't tell is vegan. There are enough vegetarian people in my community that I cook without meat quite a bit.
yes I understand that but there are more options
@@ChefJamesMakinson Isn't that the great thing about cooking, that there are always multiple other options? 🙂
Oddly enough Marmite Is pretty flavorful. Disclaimer: I do have a rack of beef ribs hitting the barbecue after church. Just throwing that out there! Don't throw shade for the marmite
🙃
Marmite is a great ingredient to add umami. Just don''t eat it straight off the spoon.
Marmite tastes like dog shit
@@TreantmonksTempleI'm a marmite freak and I absolutely do eat it straight off the spoon! I appreciate that I may be a bit strange in that respect...
@@michaelfoley906 You do you my friend, don't let me tell you how to enjoy your food.
James, adding a little Marmite is an old British Mock Beef Stock thing from WW2, my mother learnt it from her parents and when we came to Australia she would use Vegemite, now I hate both so it was not normally something I would do, but just a little does add a distinctive flavour.
I have made Vegan Shepherds Pie, for friends and it was delicious but I added different ingredients, the base was a mix of Mushrooms (Button, Swiss Brown and Field) and Eggplant, I added chopped Zucchini and Yellow Squash.
That actually sounds quite wonderful and I would probably devour it..........unlike Jamie's.
This doesn't seem nearly as bad as his takes on Asian cuisine tbh. That's far, far too much rosemary though, don't you think? Much too floral, it's gonna be like eating a lavender bush. Marmite in the stock seems like a good idea - it's salt & umami. A lot of snacks and things have yeast extract in them nowadays where they're too scared to use MSG - that's just unbranded Marmite. I guess that was the idea behind adding the soy sauce too - salty, umami. Adding in the waste from his veg seems like a terrible idea though - it'll just taste like the water left over from overboiled veg. And also because he used frozen pre-cut veg, he had to peel a new carrot for that, leaving himself with a random peeled carrot he never used, lmao. Also, dried porcini mushrooms, Marmite, and sundried tomatoes are pretty expensive. You can just buy vegan stock cubes and frozen vegan mince, they're really cheap, cheaper than meat, and waaaaaay more convenient.
Videos like this from James are always more interesting than the original. Having someone who clearly has a lot of knowledge at the topic give calm/helping comments is so nice. I am learning so much about cooking in these Videos, thank you for being so cool and informative. 😁👍
Thank you!
I've said it before, we need a Chef James Makinson After Dark. Not him being rude or offensive to the person he'a reviewing but him being bruatlly, honest, yet fully uncensored.
🤣🤣 haha maybe one day!
i'd love to see this LMAO
I agree, he needs to have his own podcast. I always smile when he slips out a swear word because chefs generally have a sailor vocabulary 😂
As Spongebob would say, “sentence enhancers.”
It would probably be Patreon at that point.
@@ChefJamesMakinson Sorry, children!
Marmite can surprisingly be used to make a stock/gravy/broth taste far 'meatier' than normal. It does work for vegan stuff. That said, I tend to just use the marmite in place of bovril and stuff of that nature when I don't have time to render out beef drippings as much as I'd liked to. But marmite adds a lot of salt... So it needs to be used sparingly because if the rest of the dish is already seasoned with salt and pepper, then it can add far too much
Marmite and soy??
It can but it's nor necessarily vegan due to having added B12, which only exists in animal sources.
@@ChefJamesMakinsonYes do you like Marmite when you lived over here
I save up my (almost) empty marmite jars, rinse them out with boiling water and add to all my beef stews and savoury mince dishes. It's great!
@@ChefJamesMakinson It's concentrated yeast extract, so basically spreadable MSG - sounds like something Uncle Roger would approve of at least :'D
To mitigate the gas problems you can always add a little bit of baking soda (like half a tespoon per 0.5 kg). That's actually very common for hummus restaurants. It does soften the beans though.
Just when you thought it was safe to go back into the kitchen: Jamie Oliver strikes back with each time getting worse and worse.
His “tea” infusion will send your blood pressure through the roof
We’re making our own Marmite veggie stock but buying frozen vegetables? Very logical and realistic recipes as always from Jamie.
To be fair, frozen vegetables are generally much more likely to be picked at ideal ripeness than supermarket fresh vegetables.
@@GogiRegionI have nothing against using frozen vegetables, but to post a recipe where we used frozen veg and canned lentils and chickpeas but make our own vegetable stock? These recipes are meant to be helpful to home cooks, I don’t see how those little pointless flourishes help.
How is that making your own veg stock, it's barely more than throwing in a stock cube/bouillon. What an absolutely bizarre criticism
@@hambonefakenamington13Yes, barely more than a bouillon excluding the mushrooms, fresh carrots (not frozen for this stock unlike the actual dish), herbs, soy sauce, miso, and marmite that you’ll need to buy to make it.
I think the theme was: "raid your pantry on a sunday". Honestly, I typcially have all of those ingredients around, from dried mushrooms, over marmite and soy sauce to frozen veggies. So to me, this was perfectly logical and realistic. That could've been me at my first attempt to improvise a shepherd's pie with leftover mash from yesterday.
At 14:47 "Well that's if you have a lot of friends, you may not have so many friends after you feed them this". IM DYING LMAO!!!
😂😂😂
Marmite or Vegemite add a ton of umami to a dish, so I could see it working well for the "Veggie Stock". I often use a teaspoon of Marmite in stews or soup. Obviously straight up it's not great, but it's like Soy Sauce - you wouldn't eat that straight either, but it works well in an entire dish
miso and soy too but it like putting everything you have in and hoping that it works
Vegemite is used in some recipes as a kind of stock. I think you'd use it like bonox etc. Personally just on some bread with a good amount of marge or butter is a better idea. Toast is better as well.
Mushrooms need to be cooked on very high heat separately. Otherwise they start steaming in their own juice.
I've used marmite and brown sauce in tonnes of dishes in my restaurant, especially veggie ones. It get across the vibe of a meat stock, with the umami, whilst still catering to that crowd. The XO aged marmite is a fantastic ingredient.
@@allyhewitt1300 small chunk Branston works really well in cottage pie prob veggie as well.
@@pureholy Henderson's Relish works good too
Haven't had the ages stuff, but both Marmite and Vegemite are solid additions to hearty veggie dishes. Just want to use a light touch!
Bro shook his head no as he was saying it's good, it's his body naturally disagreeing with what he is saying, therefore he even thought it was bad, basic psychology doesn't lie.😂
What a load of bollocks. You're really convincing yourself hard if you think that you are reading his body language like that.
Somebody watched too much Lie To Me
I'm now a big believer in dry frying mushrooms to fry off the moisture and get some browning on them first before adding oil / rosemary / garlic etc.
They add more flavor and absorb less oil that way.
Fish meal as finings is a very traditional one as well, mostly for ales IIRC. I wouldn't use soy or miso in something like this but Marmite? Definitely. Very carefully though as otherwise it's going to be all salt. I also tend to use things like smoked paprika or chipotle to give a little more of a "meaty" flavour from the smokiness. I wouldn't use his recipe TBH, I prefer my own version but I do cook vegetarian food quite often. Something to do with it being cheaper...
8:41 James went through 7749 emotions in this clip, got me rolling on the floor🤣
😂😂😂
I just learned how much more flavorful Marmite can make mushroom gravy as well as how wonderful beurre manié is at thickening it without getting lumps (though I was making smothered pork chops, not anything vegan). Gravy is a component in shepherd's pie, so I could see this working (don't know about soy though).
yes the gravy is!
Told you Jamie is THE culinary Frankenstein 😆
😂
I can't help but think you're insulting a fictional character more than insulting Jamie OliveOil. LOL
As usual, Jamie asked if he could make a vegetarian version of a classically meat dish? Unfortunately, the correct question was, should he make the dish in the first place? What evils has he brought on mankind? We may truly never know.
You are not wrong 😂😂
😜😆🤣
I use marmite all the time in my soup, stews, and even put a small bit in my pot roast liquid. The umami from it is off the charts and really makes those dishes taste much more beefy and rich. I can very much see it working in a shepherd's pie.
Concerning the marmite, soy sauce tea thing he made. Its actually a common thing that vegas and vegetarians do. Also blackstrap molasses. It adds some of the complex meat flavors you miss in vegan cooycat recipes.
The Marmite is not the strangest part of this recipe. A lot of processed food, especially processed vegan food, contains "yeast extract" or "nutritional yeast." Yeast can provide a bit of a savory note. Marmite is a yeasty goo.
Marmite can be used (sparingly) as something to pump a bit of flavour into a meal. Mushroom ketchup works better, Worcestershire sauce is pretty good too.
as Worcestershire sauce contains anchovies it cant be used in vegan cooking. a great substitute is Henderson's relish but im not sure about how widely it's available. its approved by the vegetarian society.
@@paul-rb1xe I had a friend from Sheffield who swears by Hendersons!
A weird thing about wine (in Europe anyway) is that the ingredients don't have to be listed on the bottle, due to the lobbying of certain, probably wine producing, countries. Unless they can cause allergic reactions, like for example egg whites. But there are dozens of permitted ingredients like copper sulphate, acetaldehyde, chalk, various acids, sugar and many more.
In Jamies defence. Marmite/Miso or Soy in the stock does add a wondeful umami characters (Given that a lot of beef stock cubes were just yeast extract anyway then its not surprising).
A quarter/half tea spoon in your stock will really give it richness. Especially in a vegan stock
yes but he could have used less ingredients not every English household will have soy, and miso
@@ChefJamesMakinson Sure I would just use the marmite.Using all three seems.....overly salty
Though I suspect that most uk homes do have both Marmite and Soy. (Miso less so).
When I used to live in the UK frozen veg was cheaper. In australia frozen veg is DEFINITELY much cheaper than fresh. An onion is probably close to $1 - $1.50. Mushrooms are close to $5. Lettuce is $3-$5. You get the picture. It’s not cheap.
In Germanic lands frozen veggies are not necessarily cheaper but they taste much better (or like something at all).
It kinda depends on which texture you're going for. The freezing and thawing makes them mushy. But luckily, for a lot of dishes, mushy is the right texture.
It's definitely always a good idea to have some veggies in the freezer.
Wine is also sometimes treated with isinglass, which comes from fish.
good to know!
Not just that, but there’s also a shellfish derived version. A weirdly high amount of fining agents are animal derived.
Frozen vegetables are way cheaper than fresh veggies in the USA. Even the fresh veggies from the local farms produce stand are expensive. I still buy fresh veggies from Sterino Farms in Puyallup Wa. because i want them to stay in business.
Also: Does chef James remember how to pronounce Puyallup?
haha yes I do, I used to Pipe at the highland games in Enumclaw
marmite is an awesome ingredient when used like this, sure it seems a bit weird since its something people usually put on toast but it really adds a lot when cooked into the rest of the dish, it helps draw out the flavours while also adding an umami bomb to whatever you put it in. when used in this way you really dont taste it much, if at all, but it makes a huge difference. give it a try next time you cook something saucy/meaty like a shepherds pie or ragu but of course keep in mind that a little bit goes a long way
Some (mainly British) chefs like using Marmite in their cooking. I love Marmite on well- buttered toast, but it is pretty salty, so you need to use it sparingly.
Ever notice how he keeps saying the same phrases, like a robot? "Look at that!", "Gnarly", "Gorgeous!", "Beautiful!", ... list goes on, but it is always the same on repeat.
yesh
His use of ketchup at the end is like how in Québec, we serve Pâté Chinois, a similar meal to Shepherds Pie, with it.
Pâté Chinois is made using mashed potatoes, ground beef and corn layered in that order.
Only Jamie Oliver can mess up a dish as simple and delicious as shepherd's pie.
Well considering he ruined mashed potatoes to make it, his skill at ruining food goes far beyond.
It was messed up as soon as he decided not to put any meat in it.
@@elobiretv No meat and mango chutney while ripping apart mushrooms with his hands. He failed horribly.
Jamie OliveOil is why the phrase "Keep It Simple, Stupid" exists.
He messed up Indonesian Gado-gado which a lot of Indonesian thought it was completely foolproof, so he can mess any food easily
That foamy liquid from the cans typically is chemical desiccant residue and I'd always strongly suggest to rinse them extremely well. Dried is cheap as dirt though, and last forever if stored right. (but requires prep to be done head of time to use) and yes.... I've yet to figure out a way to fully digest them lol. Beano = no, Cleaning desiccant can limit extra source of gas tho
Hi James, thanks for making these vids, very enjoyable.
Specifically on the marmite, I’m Australian so I’m sure it’s a bit different, but a very similar ingredient (Vegemite) is commonly used in savoury dishes for flavour.
My grandmother, who was a pretty solid home cook until she got quite old, used it in lots of things, like stews etc.
You can tell it’s different but it’s not bad. If this recipe IS bad, it won’t be due to the marmite in my opinion.
I’m more baffled by how this is cost effective. Because there are a lot of elements to this dish already and I know for me, i used marmite to help give my vegan version of meals a more meaty boost, but it’s like $7 a jar at my store, fresh herbs are $3 each, dried mushrooms are minimum $6, miso paste is $9-10 and sun dried tomatoes are like $5 (also i like how he used a real carrot just for the peel for that “stock” but didn’t want to actually use the carrot) I know he was using them as optional ingredients but still I’m wanting to point it out.
I feel like it would have been better to bulk out the dish with the mushrooms and walnuts (I know walnuts can be pricey but it’s helps with texture) use tomato paste and he should have at least reduced the “meat” mix to help develop the flavor.
I will say the frozen veggie was a smart touch because chef Brian and his friend, Paul aka frenchy they mentioned in their videos that usually canned foods are best crops, frozen are second best and then fresh in food quality hierarchy.
I agree, I think in his rush to make it 'Vegan' he forgot he was making a 'budget' dish as well. Even fresh mushrooms are fairly pricy per kilo compared to mince meat. I think the only 'cheap' ingredients he had were potato's, frozen veg and water.
@@Ishlacorrin I feel like being vegan is probably more expensive than just making budget food with frozen chicken and rice that you can buy in bulk for extremly cheap.
@@MeldinX2 Oh it is, the ONLY reason Vegan is even a viable lifestyle, is because of modern farming techniques and goods distribution. That does also mean that it's a lot more expensive than just having a normal diet though.
making a vegan dish like this is pointless anyways. Just make some mashed potatoes, and cook some mushrooms or lentils or beans on the side
The cost of marmite isn't a fair complaint imo because it's much cheaper in the uk, where it's made. So for a british vegan, it's like half the cost, and a big part of his audience prob resides in the uk.
this pie is the best anti-vegan advertisement i've ever seen
😂😂😂
He is probably ripping the mushrooms to sort if simulate the texture of ground or finely chopped meat in a regular pie...
As if The Vegan Teacher wasn't enough...
Omg your face when he tossed the rosemary in his cauldron of doom 😂😂😂
I lived in Ukraine where we didn't have anything like gravy, so I used to make my own quick faux gravy with marmite, better than bisto surprisingly, also always add to dishes like cottage pie, stews. As a vegi marmite is amazing.
There are some plant-based meat substitutes that aren't bad--Beyond Meat makes something called Beyond Steak that's roughly cubed pieces of beef replacement that I use a lot in a kind of shawarma, or just to fry up with some onion. If I wanted to try a vegan shepherds pie I'd definitely use that instead of all those legumes
Jamie Olive Oil has forgotten to add chilli jam and mango chutney. This is the worst shepherd pie I've ever seen.
🤣🤣🤣
Uncle Roger be like: Haiya, why you need to react to Jamie Oliver again. His weejio is always f*cked up, like his chilli jam in the egg fried rice.
🤣🤣🤣🤣
Frozen vegetables are watery. And not caramelized in 5 minutes.
Frozen vegetables are processed within 2 hours of their harvest, at least here they are.
Fresh in the season is always best, but I would rather have frozen vegetables than those imported from halfway around the world.
Thought it was funny how after the cut all of a sudden it was 15 minutes. With no fanfare. 🤣
They can be abit. But it's not too bad. I work in a big kitchen and we use frozen onions and mire poix all the time. Usually works pretty well.
That's why I defrost and drain mine first, before saute them.
@@BmanNL1 so those frozen vegetables are all produced locally?
While not traditional in the UK in Canada so many people drown their shepherd's pie in ketchup (or Paté Chinois as we call it in quebec)
I like how it literally means Chinese Paste.
I was poor for decades... frozen vegetables (here in Canada) has basically ALWAYS been cheaper than fresh vegetables.. significantly so. I couldn't afford fresh for decades until I finally got a decent paying job. I still buy frozen often though because the nutrients are higher than fresh (they are harvested fully ripe and frozen, having ideal nutrient levels... fresh is harvested premature to survive travel time to market, resulting in lower ripeness and fewer nutrients absorbed... though is well documented by nutritionists now).
Jamie's diedicated to his signatured style as always.
Whats that? Wrong, wrong and wrong?
I'd top it with one more wrong.
It's just sometimes there are recs you better leave alone without trying to build up a sand castle. Example is caprese, why wouldn't we subtitude tomatoes with some cold cuts and mozzarella with something different as well, and call it meat lover caprese.
Realistically this world is full of things that work the best when it's not modified.
@@Near_VoidI read this in uncle Roger’s voice
@@s0fa274 haiyaa
Don't forget "lack of proper culinary research (and possibly training)"
hey james, what’s your favourite person to watch within cooking?
Ramsay
@@ChefJamesMakinson fair enough, thanks ☺️
Always felt squeamish about using my hands directly when eating and cooking, especially when they end up greasy and oily. Felt kind of bad because I hear real cooks are willing to get their hands dirty. Nice to see a chef I respect online who seems to share my distaste for getting my hands messy like that. I often end up rinsing in the sink, maybe I should just buy some gloves.
it's okay to use them as long as they are clean
I'd avoid using gloves. It's a bit gross thinking that some of the sweat and oils from the chef's hands are in your food, but I prefer that over microplastics. Yes, the gloves may be brand new, but the machine they're formed on is not. It's got the residue of thousands of gloves on it, and each new pair gets a little bit of the detritus from the last few thousand pairs.
Leave the gloves to the surgeons who can't cook their work to a safe temperature.
@@JSheepherderif you're worried about micro plastics id suggest you never eat again because they're in everything
@@jayharv285 Just because something is in a bunch of things already doesn't mean you shouldn't try and reduce exposure to it
@@jorleejack bud it ain't gonna hurt you. Get over it. They're in everything and it was even shown not to cause any problems
boiled mushrooms are actually quite good if you do it intentionally. boil them in a pot and let all the water cook down. they end up quite tender and flavorful
frozen vegetables in australia are not really that much cheaper than fresh vegetables.
Sooo... it's a bean and mushroom pie. Why call it a vegan shepherds pie?
Why not? Anything vegan will by extension not have the actual meat in it.
Referring to it as a Shepherds pie is equating it to the comfort food we eat. It can also help those meat eaters feel comfortable trying it instead of just saying yuck because it’s a vegetable pie (or bean and mushroom) if that’s an issue.
Lol it is as close to a Shepherds pie as what we use in the West for it. We use beef, which is actually a Cottage pie, and not lamb (Shepherd), but it is still referred to and recognized as Shepherd’s pie in the West.
I use sautéed lentils and chopped walnuts with spices as my meat substitutions for something like this. (Tacos, burritos etc) Or a veggie ground “beef” substitute in a pinch. I make my own, but unlike 20 years ago they can be found quite easily in grocery stores now. I prefer to make my own because it’s cheaper and less processed however, I use store bought occasionally for convenience.
@@catherinetodd5163 why because Sheppard in Sheppard's pie refers to sheep...kind of weird to call it a vegan Sheppard's pie when those two things are kinda counterproductive. Calling it a gardener's pie would be a lot better
It's technically the same thing but using the words "vegan" and "shepherds pie" likely draws more interest and attention to the recipe/video than calling it "bean and mushroom pie".
@@jayharv285 The Shepherd in Shepherd's pie refers to Shepherd, not sheep. Shepherd's pie is also commonly made with any kind of leftover meat, not necessarily mutton. So, if you can substitute the mutton with other kinds of protein, what's so wrong about substituting it with vegetable proteins. Heck, vegetables are even a common middle layer.
Why are we still discussing this in 2024?
@@berndborte8214 The dish's name is clear: Shepherd's Pie. That means it originated in sheep, which are tended by shepherds. So him calling this a vegan shepherds pie makes no sense. It's a gardener pie. Also what? No it isn't commonly made with any leftover meat it is traditionally lamb. Idk where you got that from but it certainly ain't correct.
It is funny how many accents you went through on this one, James. Not being captious, I can switch around, too.
😂
5:40 in... yea, I will give the frozen veggies a pass, because no absolute need for 100% fresh on this dish and you can easely just use the amount needed with no waste and put the rest back in the "deep freezer"
Mr. Makinson. All respect, because I do. soaking beans will reduce and eliminate gas issues. I do a LOT of food experimentation and I'm not even close to being dead. let it ferment a little. Sourdough starter or whey can work. I am mashing kraut as I watch. You are absolutely one of my favorite channels.
I love how James started off by being nice to Jamie and has slowly been moving away from that every time he sees one of these horror shows
🤣
Uh, oh. It's the master of recipes for disaster himself; Jamie Oliver.
🤣
Recently at a Spelling Bee:
"can you use Blipping in a sentence?"
"that Jamie Oliver recipe was a blipping disaster"
😂
In the UK frozen veg is about the same price depending what you buy. If you’re getting frozen cauliflower carrots and peas it’s £1 per kilo. Sometimes 80p per kilo for larger quantities making it cheaper than fresh veg-
The clue here is the celery.
Both celery and Spinach are significantly cheaper frozen than fresh. Frozen Mirepoix is objectively a cheaper option to fresh because a bundle of celery is now on average 85p by itself, whereas the bag of 500g of mirepoix is around £1.
BRAND NAMES are ludicrously more expensive and actually offer less variety and quality than the no name brands in the UK. There is no reason in 9/10 cases to buying a brand name product in the UK
Marmite AND miso is a lot of salt. 😂
That kale specifically is also £3 a bag of 300g
For getting a meaty flavour in vegan/veggie products yeast extract is used a lot, also things like black treacle and black vinegar. They can add that umami, that iron flavour, etc.
I would love to see you roast Jamie Oliver with uncle Roger 😉😉😃😃
I would like to not see Roger at all.
Haiyaa you stubid
Any hacks, cheats, tips, tricks, and secrets, to "elevate", "make fancy", "game-changer", and "conversation starter" from this man terrifies me
And 'gnarly' for me as well.
All of them in this video are prety valid. Vegemite, miso, or soy sauce are all common enough things to boost the savoriness and saltiness of a dish. Obviously not all of them at once, but all of those are valid options. And the herb infused oil to top it and get it crispy is valid too, he just did it in a really weird way.
😂
Jamie has a new cable TV cooking show in Canada (and other countries too probably). Viewers Be Warned!!!
What?! Really?!
@@ChefJamesMakinson Yeah, it's called Jamie Oliver Seasons: Summer. Maybe it's not brand new but I haven't seen it yet. I'm too scared haha ;P
NO! Not Canada. How did the CRTC let Jamie Oliver weasel through?
@@waywardmind it's not like we here in Canada have great cuisine. Specific ethnicities do, but generic Anglo-Canada, not so much
im glad that most if not all brewerys switched from fish bladder to something else to clear their product. ("isinglass to be specific") :D
And no, chickpeas dont bite you... but as he said.. he wants to break up the chickpea form and did crush them so they resemble a vegan "minced meat"
i think thats why he crushed the mushrooms aswell.. (i wouldnt do that either but i at least can understand his thinking.)
barley/ pot barley boiled in stock and then semi blended in a food processer for the right consistency with plenty of salt and white pepper and garlic. (without blending it bit, its too chewy, blending it too much turns it pasty, you want a bit of a bite)
then fry that with oil of your choice in small batches, will have the caramelised meatiness you are looking for.
add finely diced mushrooms or lentils and you will get a very close mince/ ground beef.
this also works well as a dumpling or lasagne meat. just flavour it to the need of the dishes flavour profile.
im not a chef but my sister misses shepherds pie, lasagne and gyozas and gets me to make them for her when she went vegetarian/ vegan
vegie mite/ marmite is a good thing to add for depth of flavour, dont add too much or it tastes metallic and bitter.
“Respect the Ingredients or they won’t respect you!”
You need to put that on a shirt
😂
@@ChefJamesMakinson I’m not joking, that would legit make good merch
@@Nick_C1997like with Vincenzo and his "I'll make you a pasta you can't refuse" merch
Jamie going on about saving the planet with food (somehow?) while I'm sitting here waiting for my frozen tots in the air fryer. Your move, Jamie Oliveoil.
I dont think it is a big deal that he broke up the mushrooms and mashed the lentils and beans. I even can imagine that the marmite works. What I am more confused about is that he uses frozen carrot pieces and after that peals a fresh one and only uses the skin. That he says it was budget friendly but uses a ton of (in my opinion mostly unnecessary) ingredients including some really expensive ones like the dryed mushrooms. That it didnt come to his mind to use cheap vegan magarine to make nice and creamy mashed potatoas but insted used expensive olive oil. And that he put ketchup, mustard and whatever the brown stuff is. If you put ketchup to your food, thats a confession that it sucks.
The fork throw at the end impressed me thou.
The olive oil just kills me too, I really want to know who is supplying Jamie Oliver with the olive oil, because they must be cheap as hell
4:53 in... frozen chopped vegetables are more expensive per kilogram usually but you have to take into consideration how many sorts of vegetables there are in the "mix" you buy and how much it would cost you to buy all of these fresh and in portions that will be small enough to in this case make one sheperd's pie.
Frozen vegetables mix are not as bad as it sounds (thousand times better than in a can), but fresh from the market is still the best but not an overwelming taste factor in an "oven dish" (if you whant to make sides with veggies "à l'anglaise", different story)
Marmite in a stock isn't so weird. It's got salt, heaps of umami, and some bitterness. In Australia, we sometimes add Vegemite to stocks and meat dishes to add a bit of extra umami.
I adore your explanations as to why things should or shouldn't be done. In an age where reaction vids are being abused so badly by people looking to make a quick buck by just blatantly and lazily stealing content, you actually add your content by giving great cooking advice by supplementing both good and bad videos (just like a chef should!). I'm absolutely no cook, but my sister is a phenomenal chef (we aren't kidding when we say that, if she wasn't a scientist, she'd have a restaurant by now) and she loves your advice and is frequently pleased she's already doing things you say should be done.
I think the reason he shreds the mushrooms is that mushrooms are often considered a meat replacement. As such, shredding them gives them more of a shredded meat texture than slicing them. That's the only logic I could apply to his antics.
maybe but still
9:40 Marmite is delicious in veggie Stock. You add a little bit and it immediately tastes meatier. Don't knock it till you try it.
When using dried mushrooms, never use hot water, but soak them in water for at least a few hours or overnight. Once they have softened, if you want to use water, you must filter it through a gauze because there are always sediments.
You can make quite cheap frozen chopped veg; and the neat thing is they freeze quite well. If you are feeling classic, get some Onions, Carrot and Celery; dice em up and stick in a zip lock back and in the freezer. If celery isn't easily available then sub Bell peppers in