Shepherd's Pie with Parmesan Potatoes

who you tuned to the right channel you did this week we have a great episode for you it is an old classic Shepherd pie also known as cottage pie got all the tips the tricks everything you need to know but the thing that kicks it over the top rail of the fence what is it Parmesan creamy cheesy potatoes right there on top mmm good come on let's do it [Music] thanks for joining us in camp today my name is Kent Rollins and we do a whole lot of that cowboy cooking here the right way the old-fashioned way and even the newfangled way it is a little cloudy drizzly sort of chilly damp ish kind of day so this recipe is gonna fit to a tee it is a shepherd's pie or also known as a cottage pie a shepherd pie is traditionally made out of ground lamb now cottage pie I love to use beef it's a recipe that will warm you up on these kind of days it's a very hearty old-fashioned traditional classic deal from way across the pond so many years ago and it's been muttering muttering iced and brought over here into the states and people fix it with sausage now I've seen people do it with chorizo they make it Spanish style so however you want to do it and add to this we're gonna let you the printable recipe and everything you might need will be in the little description down there below and any link that Shan might have for you grab a whole because it's a good and so join me over here at the fire and let's brown up some big well folks we're gonna break out our 10 inch field skillet today set it right over on a hot spot we ain't just gonna throw some cold meat in that skillet we're going to go ahead and let it warm up a little first then we're gonna put it in there one pound of ground meat get you something that's pretty lean because one thing you can't have is a greasy Shepherd pie so you want to make sure it's a pretty lean ground beef like a maybe a 90/10 something like that season to you're suiting as you see there whatever you like but if eyes you add season with this it will make it better and you see me using this old mesquite spatula that I made here a lot of folks ask where you get this working you bomb I made a batch of these way back last September October they went like hotcakes been busy we have but I am gonna get to making some more of these in the not-too-distant future so if you'd be interested in that be sure and sign up for our emails cuz Shan will have that on there when these become available this meat did make some grease now we're going to cook that out of it but if you have a lot that's in there just drain that grease out of there and then cook it some more to where you make sure that this is pretty dry because folks we need this sort of setup as it cooks when we get everything put to other words a little stiffer we fend to be coming at you sham live and in color this is browned up really good we have cooked the moisture out of it and that's sort of what I'm after excuse me folks let me wipe this off it has been raining a little Lord knows we need a whole bunch my daddy used to tell me it's always been drier than it's been wetter when Noah come by but he really didn't come by here in the big flood cuz we just got a half inch that's how bad the drought was two carrots to stalk of celery one onion white or yellow your preference is good with me the thing that makes a Shepherd pie is I really think how it all binds together and I found out that it really works better for me if you sort of graded in it I left that root on there for a reason it's a knob know what I mean because when you get to go getting that close to it you know what else you'll be putting in there your knuckles for sure so be careful er I don't like a carrot hey you like it Kerry he said are you crazy them's what rabbits eat and I rabbits so carrots onion celery now I know a lot of you is done saying I can hear you even the guy in the back rows got his hand raised up now Shepherd pie don't usually have celery I know it might not for y'all but it do for me because traditionally it had them little bitty green peas in there what did I tell you like long time ago with the Mexican rice I don't like green peas so they ain't going in there we got two tablespoons if you like I like to say it later paste we do we headed to the fire but on the way by we can take a little something for this to drink with and that is some beef broth so come on you've got to make sure when you put that later paste in there that you get it where there ain't no lumps in there so that's why I like to leave that hole right in the middle to make sure it's good and smooth half a cup of beef broth and if I look away pardon me because that flame is licking on my eyebrows again this week but you want to make sure we get that good red color not tomato paste all blended well in here don't let this cook till you know that them vegetables have got good and tender which ain't going to take long because we've graded them in there if you're doing this in the house I'd do it over a medium heat it's gonna take about maybe four to five minutes at the most we're going to use about one tablespoon of the Worcestershire sauce that's hot did y'all see that that's real hot 14 hands hot to trot so we're going to use about two that's about three because I took one and we won at this point make sure that we cook that wine plumb down get that Worcestershire incorporated really well we see that everything is cooked out of there there's no more liquid left anything we'll set this aside and work on the top even about here - not - one tablespoon of garlic a cup of frozen corn that's as close as you're gonna see me get - some green peas need to cook it about two or three more minutes now to let everything blend together well I like to check my seasoning level folks that's gonna be some fine dining but I'm gonna give it just a little more shot of that right there you can see as this begins to stick a little to the edge of that cast-iron pan all the moisture is going out of this and that's what we're after I just don't know a lot of liquid left so we're gonna set it right there well let's kill it's just sitting over there resting and I know the big ain't gonna get it because the stove is hot he ain't going to get in there yes he's not fond of vegetables he's not I took four russet potatoes peeled them cut them evenly so they get done about the same time cooked them down til they're good and tender drained all the water off them and make sure you drain them Rascals well - egg yolks third of a cup of cream some garlic powder some Red River Ranch original if we only had a tighter measure Shan due to the magic of TV in last week's episode we still got thanked that a handy dandy tool folks right there it is for sure - that what I think makes this dish oh so do it some Parmesan cheese now if you've got one min fresh blocks and you can grater in there that's fine so we're gonna put about that much in there which is the right amount now there is a test for this now if you got it to this point and they're too runny as it begins to rain pretty good folks we don't get no water in them add your little cornstarch to it maybe little flour which got a stiffening back up to where they starve stay on the spoon you seen them at Dairy Queen when they make them blizzards and they turn them upside down there we go it's what I might so if you're if you're going to do this in the house folks just keep it in this 10-inch skillet I can't do it that way today I'm gonna do it in a Dutch oven so in it goes now let's get her good and level because that's what it's gonna take here so we'll smooth them out here in just a minute and see it's just like levelling concrete again folks make sure that we have got her sealed up good so I like to take it fork and see if it'll stick there and maybe pull up and give it some little whippy crowns like this here that way it's gonna look oh so pretty we got to have a little more parmesan on top because I like things parmesan II so I got to Leah donor I do and I am fixing to bite it like I always do in a Dutch oven but if you've got it in that skillet like I was telling you in the house 400 degrees slipper in there you preheated that oven about 20 minutes I'm going to show you what you're going to look for we want them to potatoes to brown up nice and pretty with that cheese so let's go to it I'm getting wet well you seen me I told you we're gonna load it a little light on the bottom but hey it is raining and the ground is a little wet so I'm going heavy to adjust it I will like that so remember if you're cooking this perfectly pretty dado sort of light on a trivet around the outside edge you'll be just fine because we wanted to cook through just a little but it ain't got to sit there and Bowl it don't so heavy on top we need that heavy because we want them potatoes to brown we will check it frequently because we pretty close to that lid and what have I told you folks has been watching for a long time you get something that close to a lid in a Dutch oven you can burn it yes you can one thing we got to do folks as we've taught you in this Dutch oven cooking check that heat make sure it's still hot can you hold it there more than five seconds I cannot so make sure you are that and let's rotate to even out some of this heat bottom-1 way lead the other and when you got a lot of coals on the lid and you see them pretty close all the way around there before you go to thinking you're going check something just give it a little one of these to make sure that nothing's gonna follow in there when you pull it off whew it's beginning to brown up a little [Music] [Music] [Music] [Music] [Music] [Music] you'll smell it it's gonna firm up it's going to turn a little golden brown there where you see that cheese it's on top but that potato will make a crust that's what that egg yolk does it helps sort of bond that together makes it jump up there whoo now you see me over arranging some of them coals on that Lee it all to one side but you can target heat with cast iron if one side is getting a little browner than the other move the coals over or if something is not browning at all in the middle get rid of the outside edges and just put you some coals right in the middle of that Liggett you'll get yourself fixed up you will that's hot folks it burned in my finger it did and it left me some of that good stuff right down there in the bottom but I do know one thing this here is some mighty fine eatin and that's what I'm after automatically the first thing that hits them tastebuds is that parmesan the carrot and the onion who it it's it's not any of it overpowering it's just a great flavors that are all married together in this deal this is just comfort food at its best and I'm fixing to be comfortable so let's rewind this the OL just a little you leave the but these are my top tips folks for getting this hair done make sure that when you're browning that meat whether you're using lamb or beef make sure it's good and lean first of all but make sure you cook it down cook that grease out of it if you don't cook it all out of there drain it out that mincing of them vegetables is very important because it's going to help it bind together oh so well and remember to look for that spongy crusty top on that topping thank y'all so much for watching it is such a pleasure to have you and we want to thank all our veterans our servicemen and women all those who have served to keep that old flag flying high above they're in camp but also I got a they're special thank you I wanna shout out and that's to all love you because what happened over the weekend here 400,000 subscribers and fit work and we did a happy dance who I mean we was happy dancing in the living room if y'all got a Twitter account or an Instagram account I want you to shoot me a 10-second video of your best happy dance ever when you get all this done post it there use the hashtag cowboy happy dance and folks I want to see them because we're gonna do this over the next two or three weeks maybe because what if I told you food and family brings the world together and makes you want to do the happy dance so remember folks like subscribe and share these videos we are at 400,000 but I need to go ahead and get to 500,000 this week if y'all make that happen for me I'd appreciate it god bless you each and every one and I'll see you down the Shepherd pie trail it is fun we doing big you're not gonna work today just because it's raining pretty tired I say so come on you come work this is the bone pile just hit big yeah gotta take a break

Channel: Cowboy Kent Rollins

Views: 896,749

Rating: 4.9610043 out of 5

Keywords: shepherd's pie, shepherd's pie recipe, cottage pie, shepherd's pie tasty, cast iron cooking, cast iron recipes, dutch oven cooking, dutch oven shepherd's pie, dutch oven shepherd's pie recipe camping, cowboy cooking, cowboy recipes, outdoor cooking, outdoor cooking asmr, campfire cooking, shepherd's pie ground beef, mashed potatoes, how to make cottage pie, how to make shepherd's pie, meat potato pie, how to make shepherd's pie with beef and corn, shepherd pie

Id: s34Qk_LMIZ0

Length: 15min 39sec (939 seconds)

Published: Wed Mar 13 2019