Hello John. I followed this recipe yesterday, except I used beef so cottage pie then. The only thing I did differently was use supermarket frozen mixed veg (carrot, peas, green beans and sweetcorn) instead of the carrots and turnips you used. It worked a treat and I got massive praise from my wife and mother in law. They don't know about your channel and they just think I'm brilliant so I'm going to keep it that way. Thanks.
@@JohnKirkwoodProFoodHomemade I add water as well as stock cubes and slow cook my mince (lamb) mixture for a couple of hours, then thicken with gravy granules and add mint sauce. (I fry off my mince lamb early in the morning)
Hi John, I love watching and listening to your recipe shows, my father was from Sunderland and you sound like him. Your recipes are brilliant, My husband of 36 years has always said I was a good cook but you have made me an even better cook. Thank you so much. Linda x
Thank you Linda and thanks for watching my friend, Here is the ingredients list and full written method on my website. profoodhomemade.com/ham-and-leek-bake/ Happy new year and all the best for 2023.
Thank you, and thanks for watching my friend. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/ Also here are links to my two accompanying videos. Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/ And Strawberry Syrup profoodhomemade.com/strawberry-syrup/
Ha ha, I never thought of that!! I'm not a lamb person and I never put the two and two together on why it's called Shepard's pie.. I can't stop watching these videos John, They're fantastic!!
Hello John, I love all your recipes and the way you cook is how I was taught by my domestic science teacher in the early 70's. I've continued to cook, and taught my mother who became an expert in cooking English dishes. You've brought back some wonderful memories with your recipes. Thank you.
John, you made me a misty-eyed with this recipe. My mum would make cottage pie every year on the first really cold day of winter. Thank you for the wonderful memories. Blessings to you and your family...
Everything I cook reminds me of my long lost parents, probably why I became a chef, I'm pleased my recipe has conjured up some precious memories my friend.❤👍
Thanks for the video. So many people don't know that Shepherd's pie is usually lamb - hence the name. If we use beef it is cottage pie. I watched a chef who used chutney -- I tried it and now always use it.
True comfort in this moment, we are battening down hatches and sitting in enjoying shepherd pie. Thank you for using lamb..never get tired of the Golden Oldies in the winter, we won't notice Eric flying around 😃😃😃😃😃. Thank you 👍🏼
Thank you Owen, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
I’ve just found your channel and I’m truly in love! I visited your website and you and your wife are just lovely! Off to listen to a few more videos and order my supplies. Thank you for all of your effort in sharing your years of experience.
Thanks for watching Nellie, much appreciated. Very kind, thank you my friend 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. ru-vid.com I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Sadly, lamb is not readily available in my area of the US, but the beef version of this recipe is extraordinary. I faced a few challenges, though; the 'neeps' had to be attacked......yes attacked, with my electric knife. Thankfully, John's instructions were so precise it enabled me to have all components of this dish ready for the oven at the same time...whew! I now have a new Sunday dinner favorite. Thank you,
Thanks again for watching Jeannette, much appreciated, sorry you had a struggle with your turnip, they can be a bit difficult to peel and chop, you could use diced potatoes or parsnip if you find it a bit easier. And thank you once again for you kindness and help😉👍 much appreciated.
I've been making shepherd's pie for 30 years + .... it's a British staple for sure ! ... but I tried this, as a result of previous successes with John's recipes ..... I really enjoyed it... the dried thyme, the finely chopped swede, cheese on top were new to me.....and surprisingly (To me) there was no need to add extra liquid... I thought it may be a bit dry.... nope...it wasn't... it was spot on ! .... gotta hand it to John Kirkwood, his recipes work.... PS. I made this from John's book, rather than keep referring to the video.
I am just about to make this comforting beauty John!!! I am making a cottage pie, unfortunately minced lamb isn’t something readily available, I guess I could mince my own but I am a bit on the lazy side just coming off many rounds of chemo for stage 4 metastatic breast cancer so I have to pace myself. Thank you for sharing with us John I really enjoy watching, listening and sometimes actually making!! Many thanks ❤️~Tina~❤️
Ground beef is also acceptable Lulu. Here is the ingredients list and full written method on the channels website, Shepherds pie profoodhomemade.com/shepherds-pie/
I made your pie recipe. It was delicious. It has been a complete success. I had changed something, instead of mashed potatoes I used instant puree for lack of time. Thanks for your videos
Wonderful. I've never made Shepherds pie with Lamb. I was raised in Alaska and was raised on Moose, so, I've made it with beef and moose. I'll have to give your recipe with lamb a try. Oh and congrats on your website!
@@eugenedanker2377 Exactly. It's where the name comes from. You can also put some chopped leeks into the mash (my Nan used to do this, very nice. Oh and she used to use Rosemary instead of Thyme)
Thanks for watching Paula, much appreciated. Very kind, thank you my friend 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. ru-vid.com I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Hi John I’ve just made this with lamb mince and it’s gorgeous thank you x my great grand children ate theirs up and asked for seconds I found slicing swede as you suggested so easy thanks John and take care xx
Glad you liked it my friend. Here is the ingredients list and full written method on the channels website, Shepherds pie profoodhomemade.com/shepherds-pie/
Hi John! Thank you ever so much for adding Americanisms in your videos and recipes. I'm so glad for all your success! 728,000 SUBSCRIBERS! Could you have ever dreamed? Congratulations, and thank you.
WOW! The new website looks beautiful and is easy to navigate; good job. You are truly an exceptional person; although earning a well deserved retirement after 35 years in the food industry, you have chosen to share your skills with so many others around the world. All your time and effort, both culinary and technical, is greatly appreciated.
Very kind, and thanks again for watching Jeannette, it really is much appreciated, I find cooking a lot easier than this computer technical work, I'm stumbling my way through it, but getting there slowly. 👍😃😉
I've made this meal a million times, I'm just here because I love watching your videos. Very relaxing and your food always looks delicious and non-fussy.
Thanks again for watching Sean, much appreciated, yeah it's all copyright free stuff you get on RU-vid, there's a link in the description box below the video, think it's called Rocking chair blues.
John I made this tonight was perfect. Thank you for the fool proof clear instructions. Another success. Thank you for passing your expertise on. And a novice like me made this with great results. God bless you sir John. …. And we roll onto another great recipe. In near future You have changed my outlook into cooking with clear precise instructions and 100% foolproof ( in my case ) results. Thank you sir. Ps the 3 books I purchased from your shop are amazing. Along with several other products. Making me into a mini chef. Good man. Keep up the excellent work John and thanks for sharing. 🥰
This is the first recipe I have come across that doesn’t use wine or stock! I’m giving this ago seems so much easier. Last winter I used your steak pie recipe and it went down a treat. So I’m definitely going to use this but making the beef version so it will be cottage pie.
Mr.Farmer LOVES Shepherds Pie. Told him about this video and now I think we'll be making this tomorrow as it's supposed to be freezing and drizzly. Thanks for the recipe!
Great recipe. I am making this dish this weekend for the 3rd time. I like to use a good prime eye round steak and slow cook it then shred it, so Cottage Pie. We like Golden Yukon potatoes for mash and we keep the skins on, same with our carrots. Thanks John.
Sounds great! Thanks for watching my friend. Here is my latest bread video recipe. Loaf! super quick, From flour! to sandwich in less than 2 hours. Here is the ingredients list and full written method on my website, profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
I just noticed your technique of using a paper towel on the cutting board for the trimmings. Just fold back the paper towel when you need to cut. Simple and brilliant! I will use this. BTW, Russet potatoes are mealy while Yukon Gold are creamy. For a baked potato it's hard to beat a Russet but for french fries Yukon Gold are superior. Since they are quite a bit different from each other, I wonder how they compare with the potatoes you're using, whether more mealy or more creamy. Visually speaking, I'd say your potatoes are more mealy so Russet potatoes are the better substitute.
Well .. Mr.John .. I have again learned a simple trick from your warm kitchen .. to crush the bouillon cube ..sprinkle it over the meat .. Thank you for your kind knowledge of your England’s kitchen.. Humbled to learn .. thank you and your wife for sharing your time and skill from a warm kitchen to great dinner ..🙏🏼🎁
Fantastic! I'm pleased you gave it a try my friend and it turned out well. My latest bread video recipe. Milk loaf. Here is the ingredients list and full written method on the channels website, Milk loaf profoodhomemade.com/milk-loaf/
Ok so many wins. I love when you post a video. I love Shepard’s pie. I love that I got to see you and your wife (you guys are better than what I imagined you two to look like!) and now we can support you. Congrats and thanks for the website!!! So exciting!
That was my job growing up my Mom always had me mash the potatoes and she never would give me the butter until they were mashed enough then salt and white pepper that reminds me I have never seen anyone use white pepper other than you its what got my interest in your videos
I love white pepper. Very under used. Thanks for watching my friend. My latest video recipe Fruit Scones. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-djJmpchr4tA.html Here is the ingredients list and full written method on the channels website, Fruit Scones. profoodhomemade.com/fruit-scones/
Thankyou SO much for simply posting ingredient amounts right up front. I love that about your channel! Much gratitude. Going to try this one tomorrow. Yum!😊
Fantastic! I'm pleased you gave them a try my friend and I hope they turned out well. Thanks for watching my friend. Here is my latest video recipe. Ham and Leek bake. Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/ Happy new year and all the best for 2023.
My Mum made the best mash. Butter, a splash of cream and then beat in a whole egg (the egg cooks in the hot potato so don't panic). It wasn't sloppy mash, just lovely and smooth and rich.
Thanks, John! I only found your channel last week, and as I haven’t got any corned beef to hand tried this excellent recipe. Minced lamb is hard to find here in Spain, but we have a friendly butcher, and I had some in the freezer. Thanks for a very tasty lunch!
Im a 'cottage' pie man myself, but id definitely down some of that! Amazing work as always, thanks for sharing John, that fork line technique is my end move too lol PS. I always pictured you with a beard 😁 I wish you and your lovely wife, the very best with the new site, and a great future ahead 👍🏼
You videos on meat pies are very helpful , as you take the time to walk through making a proper hot crust pastry dough , a winter warmer that I like to make is Scouse
with your type of voice everything will taste just fine. i always have the picture of a ship's cook in my mind^^ keep the good stuff coming .👍 Greetings from the Ruhrpott in Germany
Thank you, and thanks for watching my friend. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/ Also here are links to my two accompanying videos. Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/ And Strawberry Syrup profoodhomemade.com/strawberry-syrup/ My books are also available from my webstore.profoodhomemade.com/shop/ and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
Oh that shepherds pie looks absolutely delicious. Thanks very much for another winner recipe. If I'm honest, I'll go for a couple of portions when I make this!
Just made this dish. Halved it, as just for me and my 2 kids. It was delicious! The only changes I made was to add a chopped garlic clove to the meat and veg and a little milk in the potatoes as mine were a little dry , but otherwise followed everything else and I couldn't be happier with the result. Definitely added this to my favorite recipes to make again and again! Thank you!
Great job! Neil. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Scotch Pies profoodhomemade.com/scotch-pies/
"...and this is the baking tin i'll be using!" *shows proper baking pan with EXACT dimentions included* unfortunately underrated channel also great looking comfort food, cant wait to try it
Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Shepherds pie profoodhomemade.com/shepherds-pie/
Thank you, and thanks for watching my friend. My latest Cheese video recipe. Cottage cheese ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Fu6fxs6GLH4.html&lc=UgxiAYOw0q95Dv5ruMV4AaABAg
Fantastic I'm pleased you gave it a try my Sue. It's always a favourite in our house. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
I thought to cook a pie to our family and found that John also has a video for that. Thank you John. Also your baguettes that I make are better and better. Thank you.
Thank You for using LAMB as is the CORRECT WAY! In the states many places use BEEF, I tell them that is Cottage Pie and often get " Well ..... that is how we make it here". Another great video.
I do a layer of beef with gravy, then a layer of veggies. The potatoes can be a bit tricky but if you made enough spuds, it works out great and you don’t have to make gravy later or when you freeze it. cheers
Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
OK just to let the people know, what Steve refers to as a Turnip is called Swede where I come from Turnips are those little white beetroot size root veg. But as always a pleasure to watch. I also like to add some frozen peas to the pie makes it a complete meal.
I think Swedes are called 'neeps' in Scotland. Also, remember hearing that they have a mild yet flavorful taste, and one needs a hacksaw to halve them. I'm going to scour the markets until I find one for this Shepard's Pie, and hope I do not cut myself in the process.
This dish has been a lifelong favorite of mine for 50 yrs. It's always a hit !!! Being from the states I've always had it with beef or venison and used peas instead of turnips. But will certainly be adding them next time; I love them. Great video
Totally agree! Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Blueberry Muffins profoodhomemade.com/blueberry-muffins/
as vegan i just made some exchanges for the animal based ingredients.... replaced them by plantbased and.... whoa! really great dish. i love the turnip... first time i had it in shaphard´s pie. Thank u so much! Love to cook with you ^^
Thanks for watching Sandra, much appreciated You might like this recipe, I'm sure it qualifies as vegan, Garlic mushrooms profoodhomemade.com/garlic-mushrooms/
No problem 👍 Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Lasagne Beef profoodhomemade.com/lasagne/
Hi John, have you ever tried laying some cheese slices on top of the mince before you put the potato on? It is really nice. You still top the potato with grated cheddar for the added luscious topping. Just a tip from me to you 👍🏽
Shepherd's pie is possibly my favorite food in the world. I suppose I should say cottage pie because in the states we tend to use beef or a mixture. This looks fantastic.
Hi John, as an old Sunderland lad of the 1950's and 60's (but an Aussie for the last 54 years) I'm just loving your recipes for things I haven't had since leaving the UK. In fact your stottie bread recipe brought back many fond memories of our Dad's Sunday morning ritual of making it after proofing it beside the coal fire hearth. Just wondering if you had a recipe my mother used to make called Panack (may have the spelling wrong). it was a potato slice covered casserole dish made with lamb (I believe) and black pudding etc. Any way love the videos and looking forward to trying some of your recipes. Cheers and good luck
Thanks for watching John, much appreciated. Very kind, thank you, pleased I'm bring back the old memories mate, I hale from Hendon Sunderland, is that where you were from? 😃😉👍. Think you mean panaculty John, yeah I've got a video recipe for that planned, only it's made with sliced pots, corned beef & onions pork sausage, and a tomato base. Please check out the rest of my channel and playlists for more great video recipes. ru-vid.com I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Apologies if you have already subscribed John, I losing track of names 👍😃😉
@@JohnKirkwoodProFoodHomemade Hi John. My family came from Fulwell although during my primary school and early high school years up until 1964 we lived in Pennywell (before it became what I understand is now a pretty rough area). I did have a aunt and uncle that lived in Hendon and used to visit them often. I don't remember the name of the street they lived in but for what it's worth their surname was Crewe. Your panaculty doesn't sound like the dish me Mam used to make. I pretty sure I saw it once on an episode of the Hairy Bikers but I've never been able to find that episode again, but thanks anyway. I will give your recipe a try once you post it. Nonetheless, I only found your channel today and have spent much of the day watching several of your videos and I fully intend to give some of your recipes a try because I think we've all lost the pleasures and benefits of simple, wholesome, home cooked food So thanks again John to you and your wife for the fabulous job you're doing on your channel and website.
Thanks John. Yeah Pennywell was a bit rough but it's a highly sort after area now, lot of private builds going on the last few years. Fulwell, you musta gone to Redby school then, and very handy for Roker park football ground. There's lots of different recipes for Panac, as we call it, so it is probably the same dish, it's even on wikipedia.
John, it is a wintery mix here in the mountains of Upper East Tennessee. The mountains behind the house is covered in snow and wind is biting at the moment. What better to serve the family than a Sheppard's Pie. Since I have a freezer full of venison, I guess technically it is a Hunter's Pie? Yorkshire Pudding with and a brown gravy will top it off. My granddaughter wants a dessert so blackberry cobbler for her.
Oh boy does that sound delicious Ron. I hope you loved your Hunter's Pie. This is one of my favourite things to eat. I make a big batch, using Beef which technically makes it a Cottage Pie but most people still call it Shepherd's, when it's done I can get 8-9 portions which I put in individual foil dishes and freeze, easy meals for cold & windy nights. Your comment is sending me out to the freezer for one of them lol. Doubt I could manage a dessert but hope yours hit the spot.
What a handsome couple you are, John. Our local grocery store periodically carries ground lamb now. I will have to try it. As we were driving back from my parents in Virginia yesterday, my daughter for the 1st time noticed all the flocks of sheep along Interstate 81. I told her lambing season is at hand and the family farm operations will have their hands full.
I will try this as I love shepards pie. I used to work at a large poultry processing plant and the cafeteria that fed us all there made surprisingly good shepards pie. I live near a good old school butcher that always seems to have good deals on calf liver and lamb gigot chops from time to time. Here in Virgina I notice most people in my area are not used to cooking lamb so those gigot chops often go un-sold. The butcher eats them so he says. lol Could use a good liver and onion recipe as well as a recipe for those gigot chops. They look good to me but I have never eaten lamb.
Cheers Mike. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Scotch Pies profoodhomemade.com/scotch-pies/
I love that this is actually really simple to make. I can't wait to try my horrible hand at it. The only problem will be actually finding ground lamb where I live. I absolutely adore lamb but its SO hard to come by here in Ohio.
You can use ground beef instead B. Thanks for watching my friend. My latest video pie recipe. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/
@@JohnKirkwoodProFoodHomemade I finally got all the ingredients together, searched all over town for the lamb and managed to find the last two at a Whole Foods. Made the dish and it turned out FANTASTICALLY! The only minor issue I had was that it ended up very...juicy? Like, there was an entire two centimeters of standing juice when I scooped my portion out. I'm terrible at cooking so I have no idea why, but I figured I might have cooked it in the pot at too high a temperature initially. Any ideas as to why? (either way it tastes amazing when drizzled over top)
@@BowandSvent When you scooped the slice of pie out of the baking tray?? Odd. Sometimes there's a bit of fat but juice? I assume you followed the recipe right?
Love the video of you two! It will be nice to have a website to go to for recipes! I love cottage pie, I make it at least twice a month and it freezes great if you leave the potatoes off till it’s thawed. I fold a couple of egg whites that I’ve whipped up into the potatoes. It makes them puff up and get even more crispy when they cook. Thanks for another great video. Cheers from the beautiful state of Oregon!
OK not dogging but in the US we don't know "maris piper potato". You give russet or yukon gold as equivalent. They are distinctly different. Russet is starchy & floury, yukon gold is a "wax potato" as are our "reds". As far as I can tell, maris piper is nearer to the russet which bakes & creams well and makes great chips (french fries). Yukon gold is more suited to soups and stews as it holds structure better. Love your videos. Getting ready to delve into the website. Thank you "kind sir".
Thanks for watching DD my friend. My latest video. Here is the ingredients list and full written method on the channels website, Steak & Kidney Pudding profoodhomemade.com/steak-kidney-pudding/
my local regional commercial food supplier also serves home deliveries if you order in bulk quantities. One is advised to have available deep freezer space and pantry cupboard space. Fortunately I shop in larger quantities to save fuel costs and my travel time. This business also delivers weekly. My choice this order was 10 pounds of frozen ground lamb in one pound packages and 10 kilos of individually frozen chicken drumsticks. I'll be making plenty of Shepherds Pie in the near future.
Thank you, and thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website, English Crumpets profoodhomemade.com/crumpets/
Glad you made that point at the end, I have seen way too many restaurants put "Shepherd's Pie" on their menu but then it uses beef. One of my major pet peeves
