Best cottage pie recipe in the world

hi and welcome back to cooking with Sonny I've spent the last 15 years working over a dozen professional kitchens all around the world and I'm here to share everything I've learned with you let's get started start by peeling our potatoes I like to take a tiny bit off the top and bottom just so I can grab an edge so easiest thing to do just quarter your potatoes most important thing is they're all the same size so however you cut them just make sure you're not doing them all differently I've got a quick tip for you about choosing potatoes when you're in the supermarket doesn't matter if it's a russet potato Gold potato whatever you choose the hardest potato you can find you want that thing to be solid like a rock if your potato gives when you press it gives in a little bit it is a bad potato it's gonna be gummy it's gonna be gross it's not gonna be good for anything so always choose a hard potato so guys here's a little trick with potatoes rinse them once and dump off the excess water what you want to do is rinse any excess starch off of the potato you don't want to end up with something gluey so we're in some two maybe three times you want to see clear water before you start cooking them so we're just gonna peel our carrots guys another tip when you're cooking the biggest mistake I see a lot of amateur cooks and even professional chefs make is they turn the pan on and they put the oil in and they start trying to cook too soon this pan has been on full blast for five minutes it's hot now we add our oil and then an only then do we start cooking add your oil wait another minute then you put your beef in you have to do it you hear that listen you don't hear that something's wrong a little note on the beef guys go for 20 percent fat you can use ninety ten if you want but if you asking me I'm always doing 8020 now generous I'm out of Maldon salt or whatever you have coaches good sea salts good fresh cracked pepper don't hold back on the pepper so once your carrots are peeled just take the top off in half careful when you do this do whatever shape you want when you're cutting your carrots I like to take my flat piece do a bias I don't know something interesting all right guys let's start with our vegetables for the shepherd's pie now I'm gonna start with what takes longest to cook in this case the carrots in the pan that pans ripping hot a little salt and pepper remember a sound is important when you're cooking get a little color on these little posh nice here we're gonna go keep going now we're going in with our leeks keep that heat on high all right guys I'm gonna use one shallot as long as well as the leek nice thin slices I'm gonna leave them whole I like to know that this is a shot drop the shallots in along with your leeks beautiful give it a nice little toss the celery chopped your stalks in half I want to go too small of the celery cut some nice size little pieces you're using your pinky and your thumb to hold it together while your middle finger or your index finger guys the knife we use this technique for a lot of vegetable add yoursel relax look at that how beautiful is that just roll your stage up a little bit we've saved you only like to chop it once so try to go thin on your first chop so try to chop your sage thinly the thirst time nice and rolled up if you chopped sage too much it's going to get brown and dirty so one should do straight it into the beef time we're just gonna drop in and pull out before we assemble the pie rosemary try to ball it up roll it over itself push it down with your fingers my goal with herbes as always try to just chop them once sometimes with these hard herbs like rosemary you're gonna have to run through it again and that's okay rosemary straight in give that a stir we're gonna be using some tomato paste in here I'm born in England I say tomahto you say tomato we're all friends add your tomato paste gonna add a little bit of acidity and help hold all the beef together and some beautiful color as well remember when you're using tomato paste let it dry out on the bottom of the pans it has a tinge to it that's not that nice when it comes out of the pan but as it hits the dry heat and toasts the flavor totally changes really important now that our tomato paste is cooked down it's gotten to know the beef the flavors are working we're gonna add a few cups of water I'm gonna add a little bit of beef face this you can love me or hate me for it but we don't all have a lot of time on our hands and that's including me and I really like this product tablespoon or so will do just gonna add some richness now that the time has done its job no need for it in there anymore pick it out you don't want to chew on that okay guys no use whatever dish you're going to use get your beef base on the bottom now spread it out evenly along the bottom beautiful next thing you want to do cool this down so we just strained our potatoes now we're going for the next step to the same pan we cook the potatoes in and add our cream and butter just melt that over low heat next step here it's going to be to rice or potatoes on the finest setting you have on your rice ur just straight into your pot with cream and butter guys if you don't have a ricer a hand masher works if you don't have that well you should probably get one but use a whisk that'll do good amount of salt straighten your mash don't hold back don't understand things it's a crime next step I let my potatoes cool down for about ten minutes outside in my blast cooler add two egg yolks I have four in this bowl but I'm taking two out I'm saving want two more for the top of the pie work those in quickly make sure your mash isn't too hot when you do this now you're gonna cook the eggs this is gonna help give the top of the pie some great color so that's been outside for 20 minutes next step get your mash on just pour if you do much as much or as little as you want that looks good to me spread it out just try to make it nice and even back outside so I've had this outside for about ten minutes just to cool it off a bit now I have some egg yolk here the two you reserved just brush it slightly this is gonna give some beautiful color on top the longer you let this set outside the easier it's gonna be take a little fork bowl of water just gonna help the fork not stick the potatoes you can make a lot of patterns on Shepherd pie but I just go for a fork I like it give it some texture on top it's gonna help get some brown crispy bits beautiful it's a nice salt on top last step we're gonna bake at 425 30 minutes all right so shepherd's pie is complete now guys I would love to do a tasting of this but there is a family in Aspen waiting for this and I'm I'm running a little late so have this alongside your veggies it's gonna be a beautiful meal and please guys if you liked the video give me a thumbs up and hit the subscribe button below I'll see you next week

Channel: ThatDudeCanCook

Views: 118,750

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Id: 6Y2F6o9KkSA

Length: 9min 58sec (598 seconds)

Published: Sat Feb 16 2019