Recipe Shepherd s Pie
hi, guys, and welcome back. today mike is gonna betaking over the cooking. hello there. he's gonna be cooking his worldfamous shepherd's pie. such a professional. get into your sous chef position. mike's shepherd's pie, my favourite of all shepherd's piesbecause it is full of flavour. i think it's somethingwe've perfected over the years,
because we tend to cooka lot of shepherd's pie. yeah. you're so much betterthan me at chopping things. it's not fair. so i'm gonna puttwo cloves of garlic. i'm just gonna crush themand then peel them. i'm just gonna chop awayto small diced pieces. i'm going to do a drizzleof olive oil. i'm just gonna breakthis up before i put it in,
so it doesn't burn. i'm gonna season itbefore i put it in the pan with a bit of salt and pepper. - yeah, we're getting there.- nearly done. can you not do this any quicker? when i was sous chef,it was done like that. sorry.- right. now i'm gonna add the meat in,so we're just gonna darken the meat. and whilst that's browning...
can i drain the potatoes? you can drain the potatoes.- yes! so now this meatis nice and browned, i'm gonna get some red wine, which if you've had a glass already,you can just pour the remainder in. so you just stir that inand then i'm just gonna let that reduce down to catchall the flavours. now we can do mashed potatoes. - how's that sound?- yes!
sounds good. this is 500 grams. so this is 500 grams. so i'd say normally about 50 gramsor something around there. so after the butter,we add a bit of salt and pepper. mash. go on. don't we have some kind ofmachine that can do this? no, we just have you. he's also left the skinon the potatoes.
i don't know if we said that. these are new potatoes,so the skin is much better on them 'cause they are fresh. i don't tend to put milkin my mashed potato to go in a shepherd's pie. you got so much juicein the mince as it is, that then it kind oftakes away from it, so you want it to be quite... makes it a bit sloppy.yeah, you want it to be quite firm.
this is where my specialingredients come in, which kind of gets a bit renegade, which i'm not suremany shepherd's pies have. so first, i getsome chopped tomatoes, it's the same as you putin a spaghetti bolognese. it kind of adds likea rich flavour to it, which i quite like. this is where i need you, sous chef. it is time for you to get a bitof gravy granules in there,
a little gravy powder. now very gently, add and mix it. gently add.okay, don't gently add it. she didn't,she didn't add it gently, but i... i don't do things gently. i just put them in. and then there's one othersecret ingredient. do you knowwhat that is, my darling? rosemary.
well done. one sprig? i'd love one sprig,just scatter those in. if you just stir that in, we're gonna dropthe temperature down. if you've got time to let it simmer,it definitely will add the flavour. i need my tasting spoon. oh, your tasting spoon. got to make sureit's seasoned properly.
it needs more pepper. more pepper?- yeah. acceptable? it's really good.i mean, ugh, it's disgusting. now this is all mixing together, i'm going to add inthe final ingredient which is, peas, frozen peas. you can use any kind of likechopped vegetable, root vegetable. there's a lot of peas in there.
- there's a lot of peas.- that's good. - it's good, healthy.yeah. so, first things first,we're gonna add the meat just a bit at a time to makesure you're not over doing it. you know what else is a goodingredient for shepherd's pie? ketchup. it is honestly. mike hates ketchup, but i put itin shepherd's pie when i cook. now we'll see if your mashedpotatoes are up to standard.
i think you neededmore butter but, you know. no, you've got to be healthywith these things. i like to go throughthe middle with it, dollops and then work your way out. so how does the middle bitnot squish out the side? because i'm gonna use a cunningtechnique, which is a fork. a fork, i see. a fork which is gonna gently prodand just push it outwards first. needed more butter, it's a bit dry.
- no, it's fine.needed more butter. shh. so i like it to be a bit rustic. any bits sticking up is kind of good 'cause that meansthey get extra brown. so all the bits sticking uphigh will get more toasty? sous chef.- oh, i'll get the grater. do you like to grate? it's really hard because it'sreally far away from me.
that's not my problem,you're the sous chef. sous up. can we put it in the oven?- it's ready for the oven. right on the top,so it gets the grill action. yeah, and make sure you get... how long do you leaveit for, 20 minutes? i would say in our oven,it's probably gonna take about 15-20 minutes. hopefully a little less.
if you've got a grill,it'd probably only take 5 minutes. - right, it's done, i think.- it's done. i think you're gonnahear the sound of the... look at that.- it does sound great. you're so proud of yourself, mike. yes. - i'm ready.- i'm ready. you know what i woulddo to this, though? that i do every time,cover it in ketchup.
mighty fine if i do say so myself. - it's really good.- good. well, if you guys want to seemore of these recipes that i'll be cookingand you might be allowed to cook every now and then. couple.couple. then either click or subscribeto the channel on the link below. i'm just gonna eat the chef's pie.see you soon, guys.
