Shepherd's Pie: The Ultimate Comfort Food You Need to Try

listen if you're tired of making the same old same old every week I got something for you today we making shepher pie let's get it okay so look I'm going to let the camera go ahead and pan over these ingredients right here don't forget the full ingredient list is now printable on my website smoking and Grilling withth a.com that's wab.com right now listen you guys can see look this is what I did I made mashed potatoes right peeled cut seasoned added a little bit of liquid to it you know what I mean but if you guys want the full recipe you guys can go to my website again and you guys can get it from there if you know how to make your own and knows your favorite go ahead and go from there right so first thing I'm getting ready to do is I'm going to take my cast iron I'm going to go ahead and put some fire underneath that cuz we got to have some heat right first thing we going to do is folks we going to start Browning our you know this is 8020 ground beef now let me go ahead and address this part this is for like the people overseas and it's like truth to being called you know it being called shepherd's pie this is normally made listen it's normally made with ground lamb but this is America you know we guys have to do we have to to do some type of substitution and ground beef is readily available finding ground lamb is like a like a little bit of a chore I can get it but I got to have it ground they say it's froze and it's a three or 4 day process and blah blah blah so ground beef work just fine and check this out if you guys have ever done uh listen to this if you ever had meatloaf in your rotation you got to love this cuz this is a breakdown of Meatloaf when you think about it everything inside there and that right there is what y'all saw me making in the very beginning all right so we got enough heat in this pan you can see right look at that right there starting to smoke that's good enough for me all right so if you guys don't have one of these right here look this is my little meat Masher these are especially good for those of you guys that using those non-stick pans they got that TEF line in them you know what I mean we got to quit using them though folks but if you have those you can use these in here it won't let nothing uh you know scrape or nothing like that it'll protect it and that way you won't ingest it now I got it like that that's good now I'm going to give this just two generous pinches of salt all right so I'm just breaking it down we want it to be small we don't want no big chunks you want to treat this like as if this was a chili now okay earlier I stated that I use 8020 right that gives me a little bit of you know fat to work with if you guys pay attention come here and look in the inside of there I'm going to go ahead and take this and I'm going to move this around you can see it right here now for those of you guys that usually buy that 9010 some of y'all even buy that 937 or you know that means it's a little bit on the lean side right so if you do that now will be the time to add just a little bit more oil to it you know what I mean any you know oil of your choice right now I'm getting ready to take my onions and we going to add those in right we're going to continue cooking them for me I cook my beef till I don't see no more pink and then I start you know I always give my onion the Head Start and I move this around so now I'm going to take my celery add that see that and then we going to come with now look this is was just a package of frozen veggies you know what I mean so you can see I got the metal right this will be my peas my corn and my carrot I don't put it all in here like that I like to just look at it and see how much is in there so when you start mixing it up you can see if it needs more you can go by it visually how it looks you know what I mean cuz your eyes will tell you what we going to do is just cook this just till it get a little soft that's it okay so after I got that in there and it's the heat is starting to defrost you know my veggies look I got my uh this is my garlic clothes I'mma to set these here and I'm going to bring my herbs and I'm going put these here cuz these are the next things that's going to go in here so I'm going to grab my press put these three garlic clothes in here take it like this look at this right here folks man that just amazes me every time all right and then our herbs so look at this right here let me check my fire I'm like on super low I'm getting back to medium you'll probably hear it kick up just a little bit more but look at the color that tell me my mixture is right right so we leave that there now I'm getting ready to bring my tomato paste into the you know to infect all right now once you got that that paste you know mixed in that heat to help it you know dissolve and spread right look now we want to take check this out we're gonna take our flour right you guys got it now you've been cooking with me long enough to know when you start using flour you know what I mean you know I'm the guy that like to do the ruls or if I start adding corn starch we doing a little thickener right but just follow with me and stay with me folks now we want to move this around we want to let everything you know get nice and what's the word for me mixed and married after you got everything cooked in and you you feel like I'm going to say after about a couple of minutes of moving this around and letting that flour marinate with the food and it touching this you know cast IR right it's getting cook now we going to come with our beef Brath we boiling we going to set this down lower this temp set it down to a simmer right now we going to cook this for about 30 minutes right we going to stay on top of it what you want to do is you want to keep yourself a little bit of your broth back or your stock back right cuz if it get a little too dry we want to like Stir It about every 15 minutes right so I'm going to put my top over here like that and we cool for those of you guys that don't have a top four what you can do is get a piece of aluminum foil put it over there just leave one little vent you know what I mean we do it like that that's old school that's Granny's way but I don't have to do that right now cuz if you look right here this is part of my hexclad tops you see that right there it let some of that evaporation some of that heat and steam come out the top after we come back we going to preheat our oven to 375° and we going to make something magical okay so look this is what we did just giving a recap 30 minutes I really didn't even have to go 30 minutes you know I mean cuz I like what I was seeing it's nice and firm I'll do it like this we'll look at it like this look at that you see that right there that's what you want to have now I put my cheese right here so we can go ahead and discuss this when you're making your mashed potatoes you can put your cheese in here you know what I mean and you can leave it like that and then kind of like melt it that way but I'm going to do it a little different for me folks look I almost reach down and grab it like that so I'm just going to go ahead and just put a light little layer of cheese on top of here now we going to come back to this right here and what we're going to do is we're just going to put the icing on the cake y'all like [Music] that now look you know what these last minute thoughts right we going to go ahead and do a little level up 375 we go in the oven put it right there close them up now I'm getting ready to set myself a timer for about 20 minutes and we're going to take a look usually takes about 30 minutes but 20 minutes I want to know what's going [Music] on so check it out folks now you guys just see how easy it is and when you think you should be able to come up with some of these recipes that I have and like combine them and make your own Creations right it's really about making great taste and food but as I always say I'm not F to overt talk it it's time for me to get in here and get me something to eat here we go folks there it is cheers [Music] y'all woo now I don't let this cool I'm still telling you it's fire folks again I just want to recap that part about like it's in the seasoning you know it's ground beef normally I told you when they make it it originally is made with ground lamb if you if you guys got the ground lb that's even better if you ask me it's nice tender juicier it holds on to the uh to your seasoning and does all of that but look this is I'm going say it like this man this America folks you know what I mean hey we get down and we doctor of everything and we make it just right right so with that being said I want you guys to let me know down in the comment section below what else would you have put inside of this right here or if you got a better way of doing it please talk to me in the comment section below and don't forget the full recipe is on my website smoking the grilling wab.com now now if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there listen there's a channel out here to simplifying these recipes and taking the mystery out of cooking you guys don't know it if you're new to my channel but listen I love that great koola I'm about to grab me some of that and guess what we about to sit down and eat and you know what I'm out [Music] peace see