Marco Pierre White Recipe for Shepherds Pie

scheppers pie if we're really honest with ourselves it's one of the nation's favorite dishes it's very simple garlic onions fried off lamb mince was to sauce little flour water the secret ingredient as always it's a Knorr beef stock pot then loyal champion against garlic it's optional as always cook your onions to remove the water content to move the acidity to allow the natural sweetness a little color with the chef's side lamb beef stock pot it's it works fantastically well and if you're making a cottage pie exactly the same method exact the same recipe no difference at the lamb and then break it up and mixing it with the onion as you can see the water content of the language starting to release what you have to do is continue to cook so that water evaporates by doing that it intensifies the flavor of the Lamb but again and once the waters evaporated then we can finish the lamb and then proceed as stage 2 with the mr. source etc my lambs now being cooking with the onions in the garlic for crops 10 minutes the hair is crackling now that's because the water is almost gone once that happens then I can start to singe my meat that little bit of fat content which is still in the lamp will now render cam light and that time building my flavor lots of people don't go to this extreme not because they're lazy they just don't know and so if you've got the time and spend that extra 10 15 minutes evaporating the water and working your lamp so there's no big lumps in there how many times you have a shepherd's pie with big balls of links all glued together that's because he has a new workshop it hasn't been cooked properly we just had a little bit of flour just for body and texture about 10 grams for 1/2 kilo what's the sauce again to taste little come on puree beef stock pot and then water aprox 1/2 liter so as you can see we're building all the layers of flavor that are required for a great shepherd's pie and a little sprig of thyme and now he cooked that slowly for about an hour when you're making something like shepherd's pie there's no real recipe it's more method than recipe so you know you allow your palate to dictate if you don't like what's the source leave it out you don't like it's not appealing leave it out in my opinion most people make their shepherd's pie too dry I like my shrimp spike quite wet but still with texture so it's put onto my plate it collapses but it still holds together rather than being a solid block but again everyone's their own so our ships pie mix is now been braising certainly on top of the stove for one hour and you can see there's a nice richness and also it's not too dry it's not too wet so what we do now is we just spoon this into our dish so then sprinkle my carrots and my dice weed which is being cooked already some people sprinkle peas with their shepherd's pie I prefer to root veg and peas on the side and so now and allow this to chill and to set which enable me to hook my potato on top so as you can see the chef's pie is now set I have one kilo of mashed potatoes it's very simply spread your mash there's nothing worse a friend once told me when you're an out of mashed potato so there's our basic as you can see I've spread the mesh over my pie dish evenly I created my seal for presentation dip your life into the water so just rides across the mesh pop in the oven this is very hot about 20 to 30 minutes so there we have it our shepherd's pie 30 minutes in the oven beautiful moist inside not too wet not too dry and then we have this nice crispy topping quite fluffy underneath

Channel: Marco Recipes

Views: 716,758

Keywords: marco, marco pierre white, shepherds pie, pie, lamb, swede, potato, mash, easy

Id: sVRTchhBvDg

Length: 4min 33sec (273 seconds)

Published: Fri Mar 01 2019