You just look up a decent shep pie recipe on google then make an educated guess on how it would translate. Or if you are a half decent chef you can just improvise..most of it is common knowledge.
Yeah, a lot of these tv chefs have so much experience they can just know how much of something to put it to make it great. But without the measurements, a receipe can look really easy to make but will turn into a disaster when you attempt it.
Mate. It doesn't take a genius..all it takes is a bit of culinary common sense... I'm not trying to talk myself up here, but if im 18, with no experience in the industry at all, and I can do this shit with ease..you definitely aren't dealing with a meth recipe. Improvise a little and you'll do fine. That's what makes a chef stand out from the rest.
I can see why people are complaining about the lack of elaboration here. But I love it. This is the exact amount of information I need to avoid being bored.
+LucyInNightmares1 Its so good this way. I fucking HATE watching a cooking video where they spend the first two minutes : "Hai gaiz!!! Today we make shepherds pie! its a delicious way to feed the family over the holidays! My grandpas cousin used to make it! Hes dead now though, so its a very personal dish!" Then after that... "OKAY GAIZ! Heres da ingredients!!! One cup of carrots.................................................................................. One cup of peas............................................................................................." 10 minutes into the video, they start to show you how to make it.
I notice that most if not all of Gordon's instructional videos don't specify exactly how much of a certain ingredient to put in. I quite like this, because the home chef does things more on a feeling for when certain ingredients are enough, like it's a 6th sense. That's why I enjoy his videos. No Bollocks, just cook dammit.
Some people need a guidance to be able to cook. I for one would like to know how much liquid he put in the mince - it seems as though he put a lot yet the mince didnt turn out runny, instead really thick and held its shape on a spatula
Hinoarashii I understand why some people like guidance, but if you just go with your gut and use your eyes it will turn out great. For example, put it as much liquid as you consider to be enough, if it looks too dry, add more, if it looks like it's too wet, reduce it down for a while until it's back to the consistency you see in the video.
redwing104 Great to see guys like you and Dan above showing perfect sense of what cooking is all about! Old Skool!! Just go with your gut and dont overcomplicate things!! My Gran was a great cook! And every recipie was in her head and her hands!!
There's this thing called "google" amazing what "ramsay shepherds pie f word" can find...just sayin. It does seem the original is MIA, but having viewed the recipe before here's a link with the proper ingredients. www.lifestylefood.com.au/recipes/2114/shepherds-pie-served-with-panroasted-carrots
yep, a little of this and a little of that, i made a soup once(chix cacciatore)at work(they were using frozen crap, but they were out that day so i made a fresh soup), but i measured nothing and the boss called me up wanting to buy the recipe, ha, i do the soups now, fresh, everyday, just use the force
andyswest Oh I didn't know the joke was copyright you dumbfuck, you think everything in the world is original? You're the piece of shit if you think I had bad intentions saying the joke. Unlike you I like to laugh and watch comedy I also like making people laugh, just to spread happiness and you're here being a nut job and making a fool out of yourself, good job man have a happy life!
Wow are people really hating right now. I love how the video is made, a kick fast and to the point. No extra bs. The only thing I wanna know is what temp I set the oven. I dont remember hearing it.
Missing pieces: Don't add egg yolks to steaming hot mashed potatoes. Let the potatoes cool down a little so the yolks don't cook. Too much wine (or stout) and broth will leave you reducing soup. You don't need much broth at all. If the lamb DOES get greasy, just strain it with your colander and toss it back into the pan when it's almost done. No big deal. The oven temp is 180 degrees Celsius. That's 356 degrees Fahrenheit.
This was a very flavorful shepherds pie. My whole family loved it. If you are getting a bland & soupy shepherds pie it's because you are not cooking the meat mixture long enough in order to reduce the liquid and concentrate the flavors. Don't put the meat mixture in the casserole dish until it's as thick as Gordons.
Made this last night and nobody thought twice before helping themselves to seconds.. I think it was more like "of course you know, I will be taking another..." Excellent recipe, love how it didn't take more than 2 minutes to get a great idea on how to execute this dish.
Its 2020, nobody has time to watch a 10-15 minute video on how to peel potatoes and brown your mince, this is straight to the point and a great recipe for this dish.
I wish lamb wasn't so expensive here in Canada. I'll have to try this with beef, don't think turkey would taste that great. Thank you for posting videos us peons can make :)
I love chef ramsey! He makes shepherds pie just like my grandmom did! Her mother was from irland and made it the way! Its not just english its very irish!
There is not one Gordon Ramsay recipe that I have tried that did not come out to perfection. So many celebrity chefs don't have a clue. You can follow their recipes till your blue in the face it just won't taste like they say it should. Go Gordon....Go Gordon.
We live in an age where people's attention span is about 3 seconds (especially on the internet), the video is short and moves fast in order to get your appetite up and make you feel confident and excited about cooking before you realize what's going on and get bored with the math and specifics of it all. A reason for not revealing the measurements is that these videos on youtube are viewed by both people that use imperial and people that use metric systems so this would just create a lot of confusion for people in the kitchen. With another of his shows he solved this confusion by putting out 2 books, towards 2 markets using the same content but different "languages" , the UK and the US versions. I'm assuming he is using the same principles with this show as well. Happy cooking! :)
Thank goodness for Gordon Ramsay. So simple. So delicious. Although judging by some of the inane comments below the video was a little to fast or complicated for some US viewers. BTW folks as in GR's recipe, "Shepherd's Pie" is made from LAMB not beef. Shepherd is short for "sheep herd(er). Got it? :)
Juli G love your statement. I love making sheppards pie,i guess its all i can make.but now i see ive been missing about 6 of the ingredients.Just love Gordons passion for cooking
Absolutely love Ramsay's cooking, but the camerawork here is downright terrible. EXTREME close-ups throughout the whole thing make my eyes want to pop out.
I made this british classic today. Stupid me only forgot the carlic hahaha but the taste men oh men it literally melts in your mouth. Ty Chef Ramsay for this delicious culinary dinner :).
instead of tomato base, cream of mushroom, brocolli, or celery base is also delicious! I used to make it when I was a teenager with canned cream of mushroom soup(before I knew the dangers of salt), it was super(just do not add salt) I am now allergic to mushrooms, so I use other options. A thickened beef broth base works well too. Also, I always diced my veggies also included peas and corn, more rustic. Use what you wish!
