Shepherd s Pie Recipe EastWest version
hey folks it is barry here welcome to my virginkitchen i am feeling a bit sensual today i have turned the lights off and just usingsome spotlights so you can see the nice lights in the background just felt like doing it,i did a new poll to pick our next themed month and did a twitter poll it was either cheesecakemonth or british recipe month, now a lot of you think i am australian but i am britishoh struth throw a shrimp on the barbie all that stuff i am british so we can do loadsof british recipes and can fill it all with it on facebook you guys were bombarding mewith ideas we will start off with a shepherds pie it is a perfect winter warmer you canactually freeze it then blast it in the grill ahead of time you are going to love it ifyou would like to have a go you need to hit
pause when i click my fingers alright hitpause write down those ingredients i used to love shepherds pie when i was a kid butthis one i pimped up a little bit as you will see.we will get the mashed potato on first of all so in a pan of water that is nearly boilingadd in your potatoes now i am using baby potatoes that are sliced up and i have kept the skinon ok i am doing a little twist on my mash as you will find out. if you are wonderinglike i was what is the difference between a shepherds pie and a cottage pie apparentlyyears ago there never was a difference it was just any meat left over and you smotherpotato over the top, but as the years have gone on you know like the monkey turning intothe human, the shepherds pie now relates to
lamb because of shepherds and stuff so forthe filling get your saucepan add in some oil, first thing to dump in is some onionand carrot that have been chopped up get them in there we will cook for around 5 minutesto initially soften up and weep, i do not know why i used the word weep, weep and softenup those onions. next thing we are adding in is the lamb minceok, i used to find lamb particularly bland in fact i have done a lamb month if you havenot seen it there is a link that i will put up and down below so it is really importantto ram it full of flavour we will cook it in the pan until it cooks through any of thefat in there i am going to keep cooking until it renders off but you could pour it awayso when it is like that we will ramp that
flavour up give it a good seasoning of saltand pepper also jump in, jump in? you are not going to jump in i mean dump in tomatopuree, worcester sauce splash that on there nice and tangy maybe use marmite or vegemiteas an alternative, and also pour on your beef stock give it that a good old mix throughtogether it will smell amazing, why is it everytime i cook you appear, hey, unbelievable.once at simmering point turn the heat down stick your lid on and cook for 15 minutes,which is a great time to work on our mash, when it comes to making the mash for the shepherdspie my mum used to make them and it was just mashed potato and pretty much the standardway but i wanted to pimp mine up so if you have written down the ingredients you willsee the stuff i put in there so like the milk
and butter as you would put in mashed potatobut i added a few ingredients and remember the skin is still on my potato so it is alittle of a rustic vibe getting it all mashed together once your potato is all done leaveit to one side where you return to the meat take the lid off and let it simmer down againfor another ten minutes the smells in your kitchen are going to be incredible you willbe flaring your nostrils like that, best i have got, with the lamb mince all simmereddown grab a baking dish, and pour that all in there spread out nice and evenly, get themashed potato that is probably cooled by now and dollop on top, before spreading it aroundall over. as a kid i remember my mum raking the top of the shepherds pie with a fork sofeel free to do that in the style of a cat
optional cat noise if you wish creates thesenice little lumps, now if you are making this ahead, you want to shove this in the freezerfor up to a month, then all you do is move on to this step so obviously i was cookingso shoved it under the grill for a good fifteen minutes to char the top once it came out lookingall bubbly it was smelling amazing looking all gorgeous absolutely loving it, feel freeto season as you wish, i added some extra parsley on top when you take a wedge out ofit its looking rather stonking indeed, that is it then folks i think lizzie is ratherexcited about british recipes month those of you that keep asking she helps me focusthe camera if you try this recipe send me a picture @myvirginkitchen any tweaks youdo let me know love to try them for myself
let me know any more british recipes you havegot for this month and i am going to cram it full of british recipes, see you guys,bye
