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a recipe for shepherd's pie

Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pieفطيرة الراعي,قشّر 1.5 كغم من البطاطا,قطّعه

The Cooking Foodie

Updated on Jan 18,2023

Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie

فطيرة الراعي,قشّر 1.5 كغم من البطاطا,قطّعها إلى 4 أقسام,أضف ملعقة صغيرة من الملح ودعها تغلي,قطّع 200 غم من الجزر على شكل مكعبات (7 أونصة),افرم حبة كبيرة من البصل,قطّع كمية قليلة من إكليل الجبل,اطهوها حتى تصبح طرية,ملعقة كبيرة من الزبدة,رُبع كوب من جبنة شيدر (25غم),نصف كوب من الحليب (120مل),صفار بيضة,اهرسها,نصف ملعقة صغيرة من الملح,نصف ملعقة صغيرة من الفلفل الأسود,اهرسها,3 ملاعق كبيرة من زيت الزيتون,أضف البصل المفروم,اقليه لمدة 2-3 دقائق,3 فصوص ثوم مهروس,أضف مكعبات الجزر,اقليها إلى أن يصبح الجزر طرياً,1 كغم من لحم الخروف المفروم,اطهوه لمدة 5-6 دقائق,نصف ملعقة صغيرة من الملح,نصف ملعقة صغيرة من الفلفل الأسود,ملعقة صغيرة من الزعتر,ملعقة صغيرة من إكليل الجبل,ملعقة كبيرة من معجون الطماطم,4 ملاعق كبيرة من الطحين (30غم),حرّك,2 كوب من مرقة لحم البقر,دعها تغلي على نار هادئة,200 غم من البازيلاء المجمّدة (7 أونصة),اطهوها، حرّكها من حين لآخر إلى أن تثخن الصلصة,انقلها إلى طبق خَبْز,اخبزها لمدة 20-25 دقيقة على درجة حرارة 400 فهرنهايت (200سْ)

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Easy Shepherd's Pie Recipe

Easy Shepherd's Pie Recipe

- هناك دائما القليل من الضغط للعمل,طبق يستحق الإجازة ومميز ومثير للإعجاب.,وهذا واحد يتحقق من جميع المربعات ، تحقق من ذلك.,(موسيقى عيد الميلاد المبهجة),مرحبًا بالجميع ، إنها ناتاشا من natashaskitchen.com.,سأوضح لك كيف تصنع فطيرة الراعي.,هذه واحدة من تلك الأطباق الكلاسيكية,مريح ومميز ، وهو أبسط مما تعتقد.,والنكهات فقط مم ، إنه مرضي للغاية.,كما أنني جائع. اذا هيا بنا نبدأ.,بالإضافة إلى ذلك ، إذا لم تكن قد قمت بذلك بالفعل ، فتأكد من الاشتراك,إلى قناتنا إذا كنت تحب الوصفات التي تعمل.,يمكنك البدء ببطاطس مهروسة متبقية,إذا كان لديك ، لكنني سأريكم,كيفية صنع البطاطس المهروسة لفطيرة الراعي.,ستحتاج إلى رطلين من البطاطس الخمرية.,قشرها ثم قطعها إلى قطع بسماكة بوصة واحدة.,حاول قطع القطع المتساوية حتى تطهى بنفس المعدل.,بمجرد تقطيعها جميعًا ، أود شطف البطاطس,لمنعها من تغير لونها,ولإزالة أي فائض من النشا.,انقلها إلى قدر متوسط ​​الحجم,ونغطي البطاطس بالماء البارد.,سنضع تلك البطاطس على الموقد,واتركهم ليغلي.,بمجرد غليان الماء ، يمكنك تقليل الحرارة,فقط لإبقائها في درجة غليان منخفضة والاستمرار في الطهي,لحوالي 12 إلى 15 دقيقة ،,اعتمادًا على حجم قطع البطاطس.,بمجرد أن تتمكني من ثقب البطاطس بسهولة بالشوكة ،,ارفعيها عن النار وصفيها جيدًا.,تأكد من عدم الإفراط في طهي البطاطس.,الآن سنقوم بهرس البطاطس.,يمكنك إما استخدام هراسة البطاطس الكلاسيكية مثل هذه ،,أو يمكنك استخدام خلاط يدوي كهربائي.,لأن هذه كمية صغيرة من البطاطس المهروسة.,أنا فقط أستخدم هراسة يدي.,أضف ثلاثة أرباع الكوب من كريمة الخفق الدافئة الثقيلة ،,واستمر في الهرس حتى تصبح ناعمة ودسمة.,أضف الآن نصف ملعقة صغيرة من الملح أو أضفه حسب الرغبة.,تأكد من كشط القدر أثناء الهرس,حتى لا تحصل على أي قطع متماسكة من البطاطس في القاع.,لإنهاء البطاطس ، سنضيفها,ربع كوب من جبنة البارميزان المبروشة ،,وبيضة واحدة مخفوقة.,اهرسي ذلك في وجب أن تكون البطاطس,فائق النعومة ودسم في هذه المرحلة.,الآن لعمل حشوة فطيرة الراعي اللذيذة.,نظرًا لأن هذا يأتي معًا بسرعة كبيرة,بمجرد وضعه على الموقد ،,سترغب في البدء ببعض التحضير السريع.,قطّع كوبًا واحدًا من البصل الأصفر جيدًا.,أيضا ، قشر وفرم فصين من الثوم.,يعد هذا أيضًا وقتًا رائعًا لتسخين الفرن مسبقًا,إلى 400 درجة فهرنهايت مع الرف,في منتصف الفرن.,حان الوقت الآن لضرب الموقد.,ضعي مقلاة كبيرة على نار متوسطة.,أضف ملعقة كبيرة من الزيت ،,ثم أضف رطل من اللحم المفروم قليل الدهن.,الآن فطيرة الراعي تُصنع تقليديًا من لحم الضأن المطحون ،,ومن هنا جاء اسم فطيرة الراعي ، لكننا نفضل اللحم المفروم ،,لذلك هذا ما نستخدمه هنا.,وهذه حقيقة ممتعة. عندما يفعل الناس هذا,مع اللحم المفروم ، يسمونه فطيرة الكوخ.,يتبل اللحم بملعقة صغيرة من الملح,ونصف ملعقة صغيرة فلفل أسود واستمر,طهي اللحم وتقسيمه بالملعقة.,ستطبخ لمدة خمس دقائق,أو حتى ينضج اللحم المفروم تمامًا.,نضيف الآن البصل المفروم ونقلبه لمدة ثلاث دقائق,لتليينها وإضافة الثوم المفروم,وقلبي لمدة دقيقة أخرى أو حتى تفوح رائحة الثوم.,لتحضير صلصة كريمية وسميكة ،,يرش السطح بملعقتين كبيرتين من الدقيق لجميع الأغراض,واستمر في التقليب لمدة دقيقة أخرى.,تريد أن ترى الدقيق يلتصق,وطلاء قاع المقلاة.,قلب في النبيذ الأحمر واكشط قاع المقلاة,لدقيقة أخرى لتحضير المقلاة.,بعد ذلك ، أضف مرق اللحم ، ويمكنك استخدام مرق الدجاج,إذا كان هذا هو ما لديك في متناول اليد.,يُضاف أيضًا ملعقة كبيرة من صلصة رسيستيرشاير,وملعقة كبيرة من معجون الطماطم.,أضف الآن كوب ونصف من الخضار المجمدة ،,ويمكنك اختيار الخضار التي ترغب في وضعها هناك.,لدي مزيج من البازلاء والجزر والذرة ،,وأنا فقط أضيف تلك المجمدة.,يُغلى المزيج في الغليان الخفيف المنتظم ،,ثم تتبل حسب الذوق.,أحب أن أضيف حوالي نصف ملعقة صغيرة من الملح,وربع ملعقة صغيرة فلفل أسود.,قلل الحرارة لإبقائها على نار هادئة ،,ثم غطيها واتركها تنضج لمدة 10 دقائق,أو حتى تتكاثف الصلصة,وقد اختلطت النكهات معًا.,هذه هي فرصتك الأخيرة للتتبيل حسب الرغبة إذا كنت بحاجة إلى ذلك,قبل أن ننقله إلى الفرن.,نقل ذلك إما إلى صينية فطيرة عميقة ،,وهو ما أستخدمه ،,أو يمكنك استخدام طبق خزفي وإما 11 × 7,أو طبق من تسعة في تسعة يعمل بشكل رائع.,ضع في اعتبارك أنك لا تزال بحاجة إلى إضافة البطاطس المهروسة في الأعلى ،,لذلك إذا كان طبقك ضحلًا جدًا ،,يمكن أن تنفجر الحشوة وتتسرب في الفرن.,بمجرد تسوية خليط اللحم في طبق الخبز الخاص بك ،,تريد إضافة البطاطس المهروسة.,أحب استخدام مغرفة الآيس كريم هذه ،,وسأرتبط بهذا وجميع الأدوات التي أستخدمها,في الملاحظات وضعي البطاطا المهروسة,بالتساوي على القمة.,إضافتها في أجزاء صغيرة مثل هذا يجعل الأمر أسهل بكثير,وزعيها دون الإخلال بالحشوة اللذيذة تحتها.,يمكنك إما الضغط على الجزء العلوي من البطاطس باستخدام,أشواك شوكة لتزيينها.,لكن أنا شخصياً أحب المظهر الملتف ،,مجرد ملعقة صغيرة.,أخيرًا وليس آخرًا ، قم برش ملعقتين كبيرتين,من الزبدة المذابة فوقها وتخبز في,وسط فرن مسخن مسبقًا على حرارة 400 درجة فهرنهايت,لمدة 30 دقيقة أو حتى البطاطس,تبدأ في التحول إلى اللون الذهبي في الأعلى.,أحب أن أضع قطعة من القصدير تحت فطيرة الراعي,فقط في حالة اكتشاف أي تسرب.,يمكنك أن ترى أن الجزء العلوي يتحول إلى اللون الذهبي قليلاً,ويمكنك شواء الجزء العلوي لبضع دقائق,لإضفاء المزيد من اللون إذا كنت ترغب في ذلك.,بمجرد خروجها من الفرن ،,تريد تركه يرتاح لمدة 15 دقيقة قبل التقديم,لأنها ستكون ساخنة في المنتصف.,وعندما تفوح رائحة مطبخك بهذه الرائحة ،,من الصعب حقًا الانتظار.,حسنا. لا استطيع الانتظار أكثر.,حان الوقت للتنقيب والاستمتاع بهذا.,وأنا أحب إضافة القليل من الخضر الطازجة في الأعلى.,لدي بقدونس هنا. يمكنك أيضا استخدام الثوم المعمر.,يم. هذا جميل جدا.,حسنًا ، ها نحن ذا.,إذا كنت تحب اللحوم

Guaranteed Clean Plates! My Family Favourite Shepherds Pie

Guaranteed Clean Plates! My Family Favourite Shepherds Pie

Shepherd's pie is my idea of the ultimate  comfort food, I'm going to show you how to get  ,a lovely crisp top with creamy mashed potato and  loads of extra delicious gravy to serve with it. ,Hi I'm Nicky, welcome back to our kitchen  where we show you how to make delicious  ,family-friendly recipes. It doesn't matter what  the weather's doing outside, shepherd's pie is  ,always on recipe rotation at our house. It makes a  fantastic hearty dinner and we love the leftovers,,you should see what Chris does with the  leftovers I'll tell you about it later.  ,Now I'm making a big batch today which should  serve about eight to ten people so that we've  ,got enough to freeze, but if you want to halve all  the quantities you can make it so it serves four,,so let's get cooking. We're going to start  by peeling and chopping 1.8 kilos, which is  ,about 4 pounds, of floury potatoes and placing  them in a pan and cover them with cold water.  ,Bring to the boil and simmer for 15 minutes  until a knife slides easily through them.  ,So whilst those potatoes are boiling we're  going to preheat the oven to 200c or 400f  ,and make that meaty sauce. Heat two  tablespoons of oil in a large frying pan.  ,Add two finely diced onions along with two  finely chopped sticks of celery and two  ,peeled and finely diced carrots, cook on a medium  heat for five minutes until they start to soften.,And now for the meat, if you're wondering  what the difference is between cottage pie  ,and shepherd's pie, cottage pie uses beef mince  and shepherd's pie uses lamb mince, I've got 900  ,grams which is about two pounds of lamb mince  here and we're going to add that into the pan.,Add that lamb in and cook until browned, breaking up any pieces as you go. ,Now we're going to add in half a teaspoon each of  salt and pepper two tablespoons of Worcestershire,sauce and a liter, which is about four  and a half cups, of beef or lamb stock.,Stir everything together and  let it simmer for five minutes.,By this time the potatoes should  be cooked so we're going to take  ,them over to the sink and drain them in a colander.,The secret for smooth and creamy lump-free  mashed potatoes is to use a potato ricer.,Rice all of the potatoes into a separate bowl.,Add in 120 ml or half a cup  of double or heavy cream  ,plus 120 grams or eight  tablespoons of unsalted butter, ,then we'll also add in half a teaspoon each  of salt and pepper and mix it all together.,We're almost ready to assemble  the shepherd's pie, we just want  ,to thicken that sauce a little bit so  we're going to use a cornflour slurry.  ,I'm using two heap tablespoons of cornflour  mixed with four tablespoons of cold water.,Mix the cornflour slurry into this  simmering lamb mixture to thicken the sauce.,You might need to add a little  bit more if you like it thicker.,Now turn off the heat and use a slotted spoon  ,to scoop out the lamb mixture  and place into a baking dish.,The reason we're using a slotted spoon is so  we can leave most of that delicious gravy in  ,the pan and we're going to serve that with the  shepherd's pie later it's going to be delicious.,Top the lamb with the mashed potatoes and  flatten it out with the back of a spoon.,And now we're going to really rough up the top  ,of the mash with a fork so you  get lots of lovely crispy bits.,Place in the oven for 20 minutes until  the mashed potato is golden brown.,Once it's cooked take it out of the oven and  serve it up alongside that luxurious meaty gravy.,Clean plates all around with this one and  Chris loves to fry up the leftovers and put  ,it on a sandwich the next day for brunch,  yep sounds weird but it's actually pretty  ,delicious. If you're looking for some  more family favorites then check out  ,this playlist for recipes that are always  on our recipe rotation, see you next time.

Gordon Ramsay Makes Shepherd's Pie With His Mother | Gordon Ramsay's Home Cooking FULL EPISODE

Gordon Ramsay Makes Shepherd's Pie With His Mother | Gordon Ramsay's Home Cooking FULL EPISODE

this is my home this is my kitchen,this is my family tilly,jack holly,and of course my wife tana,you may think you're the busiest person,in the world but over this serious,i'm going to prove it's still possible,to cook stunning food at home,my rules are simple home cooking has to,be easy,it could be fast it's got to be,delicious,so if you think you can cook amazing,food at home think again,these are the only recipes you'll ever,need breakfast,lunch and dinner,everything i know about cooking i've,learnt through hard work drive,and passion from the age of 17 i made,food my life and it's fair to say,that since then food has been the making,of me but the sort of cooking i made my,name with,intricate dishes made with the world's,finest ingredients is a million miles,away from the food i grew up on,for the first program in the series i'm,updating some of the home-cooked dishes,i absolutely adored when i was a kid,first up for breakfast at classic from,my childhood,stunning baked beans with fluffy potato,cakes,next a modern take in my favorite,childhood lunch fantastic fish fingers,and an irresistible chip buddy,my mouth is salivating and i've got,competition in the kitchen as mum helps,make dinner,dad shouldn't manny be doing the prison,because she's the better cook,excuse me when i was a kid this was my,dream dinner,super comforting shepherd's pie with,peas and carrots followed by a steamed,date pudding,with butterscotch sauce to die for let's,get this show on the road,this is my ultimate childhood food,breakfast lunch and dinner,first a breakfast to really set you up,for the day easy homemade spicy baked,beans,with deliciously light potato cakes,the first big thing that i remember as a,kid was,bacon and beans so this is like a little,rendition,except we're using the most amazing,pancetta ernie come on,disappear go and chase some mice now,panel get nice and hot,i'm gonna turn these beans into,glamorous beans pancetta into the pan,lightly season that it's cured so it,doesn't need,that much seasoning,now start frying off that pancetta,it's amazing how the individual tastes,of baked beans they're,somewhat bland so i always like to make,them a little bit more,spicy so a nice,finely chopped chili with,the seeds chili in,now a little bit of garlic,crushed phenomenal,get that bacon really nice and crispy,fry off the chili and the garlic,and then onions my top tip for dicing,finely sliced downwards slice across,then cut down to simply dice,bacon onion chili garlic that flavor,all contained in that little pan once,you've sweated the onion off,a little bit of sugar in there the brown,sugar will start to caramelize,darken and enrich as well at the same,time,that looks beautiful now,a couple of tablespoons of cider vinegar,delays the pan,it's got that really nice powerful kick,to it now spice that up,with one of my favorite seasons,worcester sauce,bring that to the boil,and add your passata puree tomatoes,turn that down simmer the sauce to,reduce,then add in the classic baked bean,harrico beans,you can buy haircut beans dried or,canned they are packed with protein,and have a lovely soft texture turn down,the heat,and let the beans absorb all that,beautiful,spicy tomato sauce and just let that,simmer now,five or six minutes now for my potato,cakes they're a fantastic way to use,leftover boiled potatoes,and are so easy to make,i'm making a simple potato dough by,adding flour,and butter to the mash that gives it,that nice sort of,cakey texture and it goes from this,leftover ball potato,to this nice light,flowery potato heaven,take a nice spoon of potato lightly,flour your board we're going to fry,these,crisp on the outside and,just nice and fluffy in the center,now get your pan nice and hot,we'll start off with olive oil into the,pan,now put the butter around the outside,because it starts heating up by the time,it goes into the center,it's almost sort of nut brown gently,turn it over love that nice,light crisp they look beautiful,now take them out,oh potato cake in the middle,and a nice beautiful spoon,of beans growing up with beans on toast,as a,treat still to this day after all those,years,has not changed my love or attitude for,beans,especially cooked like that,my smoky spicy homemade baked beans with,light and creamy potato cakes,comfort and satisfaction on a plate,coming up i'll be showing you more the,food that made me the man i am,but first here's a closer look at some,of the key ingredients you'll need to,shop for,to make my ultimate lunch and dinner,starting with pollock i grew up on,whitefish,like cod and haddock but today i'm using,pollock,whitefish like pollock has a wonderful,sweet firm flaky flesh,pollock's so versatile bake it batter it,cook it up in fish pie or even cut it,into strips for my fish fingers,which i'm cooking for lunch,growing up i ate tons of lamb mince meat,it's generally from less expensive but,tasty cuts like neck and belly,you can use lamb mince in so many ways,in middle eastern copters,or mix

Shepherd's Pie | Basics with Babish

Shepherd's Pie | Basics with Babish

today's episode is brought to you by,Bushmills Irish whisky while many parts,of your st. Patrick's Day celebrations,won't be Irish at all at least one of,them can when you celebrate by drinking,Bushmills the first Irish whiskey edited,a link in the video description for more,for now let's get down to basics,all right so the shepherd's pie contains,four distinctly Irish ingredients the,first of which as you can imagine is,potatoes I got about three pounds of,Yukon Golds here that I'm going to peel,and have but just because they're pretty,small already if you got big potatoes,cut them in smaller pieces and I am,dropping those into a large sauce pot,which I'm going to cover with cold water,by starting potatoes in cold water and,bringing it up to a simmer it more,evenly cooks the potato ensuring that,your mash ends up creamy and not lumpy,we are boiling these guys for about 20,minutes or until they show no resistance,when stabbed with a paring knife then,just like the episode of binging this,week we're draining these guys returning,them to the warm pots and placing them,over medium-low heat we're then I'm,gonna stir them around and cook them,gently for about a minute which is gonna,drive off any excess moisture ensuring,that your potatoes end up fluffy instead,of stodgy then we're going to kill the,heat and add item number two on our,Irish ingredients checklist some aged,white Irish cheddar between three and,four ounces depending on how cheesy you,like your potatoes next up about a half,a cup swath of high-quality unsalted,Irish butter wolf Irish butter making,sure that your fingers aren't too,slippery when administrating and then,this is optional but I like to load up,the potatoes with about half a cup of,chives then at this point we mash,ideally you might want to use a potato,ricer pressing the potatoes through the,ricer and folding in the aforementioned,ingredients after the fact but if you're,like me and you can't find your potato,ricer a masher is gonna work just fine,we are seasoning the potatoes liberally,with kosher salt and white pepper so as,to not be speckle our potatoes and then,into about half a cup of milk I'm,dumping 2 egg yolks beating them,together and adding them to the now kind,of cooled down potato mixture this is,going to help our potato topping Brown,up in the oven give it one last mix and,mash make sure that it is free of lumps,and completely imagina sand then it's,time to start our stew there's just a,little Me's we have to put on plus we,are finely mincing half a large onion,and three to four medium carrots picking,and finely chopping a few sprigs of,fresh rosemary and thyme and peeling our,garlic then into a lightly lubricated,and preheated stainless steel pan we are,depositing one pound of,lamb you can use ground beef but,remember that turns this into cottage,pie plus the kind of gamey grassiness,that the lamb really works well in this,recipe,anyway we are breaking that up in the,pan and browning until lightly browned,at which point you will find that you,have an excess of lamb fat so we're,gonna drain off most of that leaving two,or three tablespoons worth in the pan,then directly to the lamb we are first,adding our finely minced onions stirring,around and sauteing for two to three,minutes or until beginning to soft it,and turn translucent around the edges,then we are adding our carrot which,we're also going to saute for 2 to 3,minutes or until it begins to soften,then we're gonna make a sort of hole in,the middle of the pan into which we're,going to crush our garlic I'm going with,about 3 cloves worth because I like a,lot of garlic and then we are,surrounding that garlic with a few,tablespoons of tomato paste making a,hole in the center of the saute ensures,that your garlic and tomato paste get,direct contact with the heat we are then,mixing those in and sauteing for another,minute until it is very delicious and,fragrant smelling we're then gonna add,our chopped fresh rosemary at a time,give it a little stir around let those,flavors get to know each other and then,it's time to make us a sauce we are,going to accomplish that sauce by adding,about a tablespoon tablespoon and a half,of flour to this mixture mixing in and,cooking until the raw flour smell,dissipates and a beautiful fund has,formed on the bottom of the pot about,two to three minutes then it is time to,delays with our fourth and final Irish,ingredients some dark Irish stout I'm,adding about a cups worth of stout and a,cups worth of beef broth to this mixture,you could use just beef broth if you,want but the stout really kicks it up,several notches we are then ensuring,that we scrape up all that good stuff on,the bottom of the pot that is pure,flavor,speaking of flavor we're also gonna add,a few dashes of it's very hard to,pronounce its name sauce and an optional,tablespoon or two of Madeira last but,not least my ace in the hole is one of,my frozen pucks of Demi glass you may,remember when I made these on the bone,broth ep

How To Make a REAL Shepherd's Pie - Chef Jean-Pierre

How To Make a REAL Shepherd's Pie - Chef Jean-Pierre

well hello there friends I just finished,making a real Shepherd spider that's,right this time I made it with lamb,remember thumbs up if you like the video,subscribe to the channel and ring that,Bell stay tuned friends it smells,amazing in here,well we're doing it again this time,friends but we're gonna do it with lamb,ah boy yeah I did a video last year my,original shepherd's pie mom I mean how,many English people have to tell me this,is not a shepherd's pie if you do it,with beets,Shepherds do not guard uh,um beef he got sheeps I know it but in,America that's the way we make it so you,know what all of my English friends,because boy I have so many chefs and,work in England friends of mine that,have called me that I've said what are,you doing a shepherd's pie is made with,lemon I said I know I even said it in,the video anyway,we got a lamb shoulder right there then,I grounded I got two pounds of meat,we're gonna do it with lime and you can,do it with whatever you want but if you,make it with anything but lamb don't be,calling it a shepherd's pie it was your,life with the English police after you,okay so do whatever you want to do it,and uh and then also I heard about it,you're not supposed to put the mashed,potato in the bottom I'm doing it anyway,okay uh you don't want to put much,potato in the bottom don't put the,mashed potato in the bottom put it on,the top it's up to you uh and then they,said don't even put mushroom I still put,mushrooms you have to put mushroom if,you don't want to I'm gonna put the,mushroom so friends I'm doing it I'm,gonna do it in two pan because it goes a,little faster,um but at home what you can do you can,do your onion on your mushrooms take it,away clean your pan and then do your,lime I'm gonna do them in two pencils so,it goes faster okay for the video,otherwise it takes forever I'm using a,colorful butter,um you can use a good cooking oil don't,use regular butter because you know,it'll burn right so clarify by the,stocks or or a good cooking oil or a,good avocado oil or grape seed oil a,high smoke point oil would be great okay,we want to make sure it's right that,we're going to saute The Onion,we're getting close to the temperature,than I want I want to make sure and and,so I have a one big onion one one big on,you you know onion is always number one,eh everybody knows that always number,one so we're gonna saute the onion got a,little golden brown then we're gonna put,the mushroom you don't have to put the,mushroom remember if you don't want it,and then I'm gonna do the lamb right,here now it's very important friends and,I know for most of you that have seen,them my uh channel before and there's a,lot of you but we have so many new,subscribers for all the new subscribers,during the holiday I think we picked up,like a hundred and fifty thousand new,subscriber in the months of December,alone so welcome to all of you uh you,may not know certain things so I want to,make sure I tell you and for those of,you that never already know,get yourself a glass of wine relax we're,having fun and I'm gonna be redundant,and everybody remembers it so I got the,lamb right there I'm gonna wait for my,pen to be about 365. I really want the,order to be hot when I do it friends,because if I don't do it when it's super,super hot I'm not gonna get what is it,called the Maya reaction,this is a must a must friends the Maya,reaction the Maya reaction is a,caramelization of the protein and that's,what's going to give us flavor okay and,um so it's up to you but I really really,recommend it we're going to put some,also some Rosemary and Thyme we're also,going to put some garlic and fresh,parsley we'll put a little bit of flour,later and then we got some carrots,called cut in very small dice as you can,see very small Dice and I got peas,because it's traditional to put peas in,shepherd's pie you don't like them don't,worry about it don't put them in and I,got a cup of tomato puree,and uh and for stock if I were to do,with beef but I'm not doing this beef uh,you use the beef stock but,since uh it's uh it's lamb we don't want,to use a lamb stock nobody got a lime,stock so we use the chicken stock,all right and um,I was always going to say for those of,you know eat the meat use the vegetable,stock but you're not going to do this if,you don't eat meat and and our beautiful,English cheddar a little bit of,parmigiano all right so we're going to,sit there the meat here friends you're,here you hear that,now this friends,I can't express,to you how important this is,then we get this this really really,beautiful caramelization here friends,let me get the uh oh Mamma Mia the salt,and pepper here,okay,um very important for instance we get,this cameraization because,caramelization is Flavor so,salt,pepper,and you watch,we're gonna wait until it's beautiful,golden brown Prince this is a step then,you cannot skip so many people do it,they don't they're poaching the meats,they're missing an amazing opportunity,to give a great

How to Make The Perfect Shepherd's Pie/Cottage Pie | Chef Jean-Pierre

How to Make The Perfect Shepherd's Pie/Cottage Pie | Chef Jean-Pierre

well hello there friends a special dish,one of my favorite shepherd spy,we made two servings we made an,individual serving and we made this,beautiful lasagna pan stay tuned i'm,going to show you how to make it,remember thumbs up if you like the video,subscribe to the channel and ring that,bell let's get cooking,well let me show you how easy it is to,make this recipe friends i have some,beautiful short ribs so i gotta cut them,up i'm gonna cut them up in little,pieces and i'm gonna grind them myself,i like them much better than buying meat,already grounded so what i got to do,is just turn my guy on,and,voila,this is dead my friend,i'm going to do all this i'll be back,when it's all grinded up and we're going,to start the recipes i'll be back in a,few minutes after i'm done because we,don't want to hear that machine for the,next few minutes,i'll see you in a minute,all right friends,now that everything is ready let's get,going i love making this i grew up on it,my mom used to make it in french we call,it,so,uh,and i don't know where the shepherd's,pies come from and i'm not gonna worry,about telling you because i don't know,hey,you go online and you read it's like 17,different,opinion away comes from so,we don't care,we just want to eat some good mashed,potato and ground,beef or ground pork or ground lamb,however you want to make it it's good,with me,as long as you're happy i'm happy hey,guys i got clarified butter you don't,have to use clarified butter you can use,a good cooking oil but clarify butter,i don't have to worry about burning it,and i love the flavor of butter,so if you don't know how to make,clarified butter friends,there's a link down there in the video,it says,show more click on it and we'll have a,link about how to make clarified butter,okay and it's better than the milk,protein has been removed like i said i,got two two and a quarter pound of short,ribs you can do ground beef,you can do ground lamb you can do,whatever you want uh the short rib are,perfect they got the perfect amount of,fat we're going to saute them here and,get some malala reaction,okay you could do everything in one pot,i like to do it in two parts so it goes,faster we got some diced onion,we got some sliced portobello mushroom,we got some diced carrots,and and and then we got some tomatoes i,got a can of 28 ounce tomato i use lava,tomato crunch tomatoes i got about a,quarter cup of tomato puree,i got some thyme i got some rosemary and,i got some garlic and i got some peas,for those of you that don't like pea,just don't put them in don't worry about,it,i'm not gonna be there,you're gonna be just fine let's check to,make sure we have,a good 365 degrees,we don't so you know what we're going to,do we're going to wait for a second,until we get there because,uh i don't want to bore you to death,with too many stories i got a little bit,of beef stock here just in case we need,it so we're going to wait a few seconds,for the heat to be hotter because it's,not hot enough so i wait,you got to make sure you're hot you got,to make sure you're hot for if it's not,hot enough of a temperature it's not,going to work so we're going to,caramelize the onion right here,you know the onion always number one huh,oh,my regular here it goes again no no no,i'm just going to say it one time that's,it always always number one in the onion,and um and then the beef,the beef the pork the lamb whatever it,is you're using you got to make sure,your pan is hot otherwise you're not,going to create the mala maya reaction,maya,maya,maya reaction what is my reaction it's a,combination of protein right there folks,we're going to get some extra flavor,we want to get a golden brown okay,i see too many recipes friends,when people do this even when you both,do a bolognese sauce you want to get,some caramelization that's flavor it's,called maya reaction,we're going to use a garlic salt i got,an amazing garlic salt,this garlic salt is fantastic we're,going to put it everywhere,because we need a garlic salt we're,going to put some coarse black pepper,of course black pepper,and let's put it here through the,cauliflower,right we're going to caramelize the,onion,so yeah i see too many people that do,this recipe,and and what happened is their meat is,stewed stewed the meat it's kind of like,you took a new york shrimp and and,you're cooking in boiling water,yeah yeah it'll cook,you know what i mean right,so,we wanna get some color caramelization,so we're gonna get this okay,and then the onion same thing,so,this is going to take a few minutes,before it happens,so,i'm not going to bowl you to death,we're going to continue doing this,when this is golden brown,this guy's going to bump we'll come back,and we'll put the whole thing together,we're going to wait because we cannot,rush this if we rush it we're not going,to have any guys call it a nice collar,when you make a bolognese sauce you got,to do the same thing all right so we'll,be back in a few minutes,golden caramel,and and g

Shepherd’s Pie / Cottage Pie ❤️

Shepherd’s Pie / Cottage Pie ❤️

hi everybody today on Rachel cooks with,love I'm gonna prepare shepherd's pie,now the holidays are here and if you,have friends or family who are going to,come and visit and you're looking for a,dish to prepare this is it it's made,with ingredients that just about,everybody loves and it's super easy to,put together and it's a full meal in one,dish and today I'm gonna show you how to,make it step by step let's get started,now I'm going to start out by preparing,my meat mixture I'm going to be using,the stainless steel brazer and I've got,my heat set on medium I'm gonna add my,ground beef,I have one pound of 80 20 ground beef,now traditionally this dish was prepared,with lamb but here in the states most,people use ground beef and here in this,house we like ground beef so that's what,I'm going to be using today now once my,ground beef gets nice and brown I'm,gonna drain it of all the rendered,grease so I'm just going to be moving it,around like this until it loses all its,pink color,now as you can see my ground beef is,nice and brown and I have removed all,the rendered grease now I'm going to add,my onions,I have one small onion,and I'm going to move it around like,this until the onions release some of,their flavor in here now my onions are,slightly translucent and it smells,wonderful in here now I'm going to add,my carrots,I have 3 4 of a cup of freshly diced,carrots in here,and I have one celery rib,now back in the old days when this dish,was invented I'm thinking they probably,didn't use celery but the celery is just,so good in here just like they didn't,use ground beef they used lamb that's,why here in the states they call this,dish cottage pie,so I'm going to move it around like this,until my carrots and my celery sweat a,little bit let them get a little soft,let them release their flavor in here,one step at a time,so I've given my carrots and my celery,about two minutes and now I'm gonna make,some room for my garlic and my tomato,paste,I have two large cloves of garlic right,here and they're finely minced,and I have one tablespoon of tomato,paste,and I'm going to move them around,and let them get nice and warm and,release their flavor in here,so it's been about one minute now I'm,going to bring everything in together,like this,I'm going to add some pepper,and I'm going to add some salt,and I'm going to put all the ingredients,Below in the description box,now I'm going to add my Rosemary I have,one tablespoon of fresh Rosemary and,it's finely chopped,I'm going to add it in there,I have half a teaspoon of fresh thyme,finely chopped,and I have one fourth of a teaspoon of,rubbed sage,oh these three are gonna give this dish,a delicious flavor,and it's starting to smell Beautiful,now I'm going to add my flour I have two,and a half tablespoons of all-purpose,flour,this is going to be our thickener it's,going to give us like a little gravy in,here,and I'm going to move it around so that,it loses its raw flavor we don't want,raw flour in here,so you just move it around until it gets,nice and toasty,as long as it doesn't burn you're doing,just fine so now that my flour is nice,and toasty see it's nice and gold down,here,oh that's going to be delicious in here,now I'm going to add my broth,I've got one and a half cups of beef,broth,and I'm gonna add one tablespoon of,Worcestershire sauce right here I think,I said it right,Worcestershire,see it's going to start making a,beautiful gravy in here and it smells so,nice in here with a sage and the,Rosemary and the thyme now I'm gonna,move it around from the bottom like this,to release all that fond,because there's a lot of flavor down,there at the bottom,see look at that it's all gone,and it's all mixed in here,now I'm going to add one cup of frozen,peas now you can add corn in here if you,want or you can add green beans whatever,you like,so you make it your own,so now that I have mixed my peas in,really well I'm going to replace my lid,and I'm going to lower the temperature,down to the lowest setting I just want,all those herbs in there to come in,together and release their flavor,beautifully and I'm gonna let it sit,like that on a very low setting until I,need it and I'm going to get started on,my potatoes I've got two pounds of,russet potatoes in here and I cut them,up into about a one inch Cube you want,to cut them up the same size because you,want them to cook evenly so I'm going to,set my heat up to high,and I'm gonna wait until it comes up to,a boil once they come up to a boil I'm,going to lower the temperature too low I,want them to cook for about 15 or 20,minutes or until they are fork tender,I'm going to add some salt,and so I'm going to let them cook like,that and I'll see you in a little bit,now while I wait for my potatoes to come,up to a boil I'm going to warm up my,milk I have 3 4 of a cup of milk in here,and I also have three tablespoons of,butter see so I'm going to move it,around gently like this until the butter,melts really well in here once it melts,

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