BRITISH FOOD British Cooking Super Shepherds Pie Recipe
BRITISH FOOD British Cooking Super Shepherds Pie Recipe, if you love British food, this British food idea of Shepherds Pie is a traditional tasty and easy way to feed the family. This Real shepherds pie recipe is a lamb shepherds pie. Traditionally shepherds pie is made with lamb in the UK. Cottage Pie is made with beef, both have different herbs and seasonings in them. In my British cooking show I show you this lovely rich and tasty shepards pie which is a firm favorite of mine. By adding a bit of garlic, rosemary and thyme you can really change the taste from something tasty but average to this super special easy shepherds pie recipe . I had a bit of a disaster when I was making this video and melted my tripod, but I carried on filming. I love making food for you all on my British cooking channel and I've had some amazing and kind comments from those of you that watch my videos. Thank you so much for enjoying what I do with British food here on BritishCook. I go live every Sunday on YouTube if you want to chat to me live or take part in one of my cooking shows. Looking forward to seeing you soon.
Shepherds Pie Recipe: How to Make Shepherd's Pie or Cottage Pie
In this video I demonstrate my easy shepherd's pie recipe. Shepherds pie is a classic British recipe,. It's simple to make, really tasty, and if you use beef mince instead of lamb mince, it makes Cottage Pie. I'm not claiming mine is the best shepherd's pie, but it's certainly very good! So if you want to learn how to make shepherds pie, then follow my simple recipe, and you'll have a perfect pie, every time.
Shepherds Pie is one of the classic of British cuisine. It's been around for over 200 years, and it's perfect for a cold winter's day. Shepherds pie is very simple to make - a rich meaty sauce topped with mashed potato and cheese, finished off in the oven. Traditionally, Shepherds pie is made with lamb mince, while its close cousin Cottage Pie is made with beef mince.
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Classic Shepherd's Pie | Gordon Ramsay
Gordon's take on a real British classic. The secret to this dish? It's all in flavouring the mince.
From Gordon Ramsay’s The F Word
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British Classic Cottage Pie - Lazy Weekender
You can't go wrong with a good cottage pie, and with the recipe in this video that's exactly what you have. Make yourself a fantastic, no-fuss British classic in no time!
Full recipe:
For the mashed potato topping:
Peel four good-sized floury potatoes and chop into roughly 2.5cm/1 chunks
Rinse well, then place over high heat in cold salted water
Cook for about 25 minutes, until tender but still with a little resistance
Drain and steam for five minutes
Add 1-2tsp Horseradish Sauce
Add 30-50g butter
Grate in 120g mature cheddar, or cheese of your choice
Mash roughly to your desired consistency - I like it slightly rustic for this recipe!
Season to taste with salt and pepper
For the filling:
Peel and chop 1 brown onion, fairly finely
Peel and roughly chop five medium-sized carrots
Fry 500g / 1.1lb 5% beef mince in a little oil over high heat
Season well with salt
When browned, squeeze in 40g good quality tomato puree, cook for 1-2 mins then mix into the beef
Add several good glugs Worcestershire Sauce
Add several good glugs Hendersons Relish (links below if you can't find it)
Mix well and continue to brown for 1-2 minutes, until well browned
Remove to a plate to rest
Add a little more oil, and fry carrots over high heat to colour, about four or five minutes
Lower heat to medium-low and add onion
Add a good pinch of salt
Stir in butter to melt, and allow to cook until translucent and softened, about five minutes
Add beef back to the pan
Add a pinch of smoked paprika and mix well
Stir in 1/2tbsp / 7g plain (all-purpose) flour, cook for 1-2mins
Stir in 320ml good quality beef stock
Reduce, uncovered, until reduced by roughly half - about 5 mins, stirring occasionally
(Optional) Stir in a good squeeze of HP sauce (about a tablespoon)
Cover, and continue to simmer for another ten minutes, stirring occasionally to prevent sticking
Check carrots for doneness - they should be almost, but not quite, the level of bite you want in the finished dish - recover and simmer for another few minutes if they're not
Once done, stir in 150-200g frozen petit pots, then turn off the heat, cover with a lid and allow to cool for a few minutes
To assemble:
Place the filling into a medium-sized oven-safe dish and spread evenly
Top with the potato, a little at a time, ensuring even coverage
Grate over 80g mature cheddar (or cheese of your choice)
Add a small sprinkle of salt to aid browning
Cook, uncovered, in a 200°C / 400°F convection oven for 25 minutes, until golden brown and bubbling
Allow to stand for five minutes before serving
Serve with a little steamed tenderstem broccoli, if liked.
Links mentioned in the video:
Hendersons Relish (UK):
Hendersons Relish (US): (sorry, I couldn't find a smaller pack size)
HP Sauce (US):
(Please note: I may earn a small commission on qualifying purchases made via the above links).
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