English Pub Fare

Hey, y'all. I'm Paula Deen

Michael and I recently took our first trip to London. We had so much fun exploring the sights and meeting the locals

and, of course, tasting the food. So today, I'm going to be cooking up some of my favorite pub grub

that we had along the way. And first, it's going to be shepherd's pie

And then I'm going to be making some yummy jacket potatoes with a creamy mushroom and peppercorn sauce

that we had at a pub in Windsor. And for dessert, it's an English classic called banoffee pie

Those English are as crazy for sweet treats as I am. The combination of toffee and bananas makes this a meal you don't want to miss

So grab a seat, y'all, at the bar and get ready for the best pub fare around

Michael and I just had our first opportunity to go over the big pond

And we went to London, and I was so looking forward to all the different foods over there

And we went pub hunting. And we walked into this pub, and I had the most wonderful shepherd's pie

We cook shepherd's pie all the time, but I've never shared a recipe with y'all

Now, we're going to start by making the bread topping for our shepherd's pie

I've got two cups of a biscuit mix. And instead of using the water, I'm going to use a cup of milk now

I like to use the milk because it makes it richer. And, you know, I just like richer

And we're not going to want this to be the consistency of a biscuit

because we're actually going to pour this on top. So we want it more like, say, a pancake batter

And you can see how thin it is. All right, so I'm making my shepherd's pie today with beef

Now, the first thing we're going to have to do is make our mashed potatoes

And let me tell you, if you really, really want to get into meal planning

plan to make this the day after you've had pot roast and mashed potatoes

And you can have your meal together literally in like 10 minutes

So I'm starting with fresh potatoes today, though, and these should be ready

I'm going to let those drain a minute. It's awfully hot. I'm going to give that a shake to get a little of the water out of it

I'm going to bring these over here and pour them into my bowl

All right, I'm going to add one stick of butter. And I'm going to cream my potatoes just with the butter right now

Now the thing that's really going to make our mashed potatoes really special is about

a half a cup of sour cream. That's the magic ingredient. Now I'm going to salt these, give them a little pepper, and I'm going to pour the warm milk

I'm gonna just beat these long enough to incorporate the flavors together. Put maybe a little extra

salt to make up for the blandness of the sour cream. And I'm just gonna pile these potatoes

in the casserole dish. All right, I'm just smearing the potatoes in the bottom of my casserole dish

And I'm gonna come over here and I'm gonna melt about a half a stick of butter. And I'm gonna take

my leftover pot roast. Now, you can use a couple of different types of vegetables. Some

people, I think especially in England, they may lean more towards like the peas and carrots

but I just love this niblet corn. So I've got one in the oven baking with the peas and

carrots and this one I'm going to put together with the corn. Now this is just a frozen niblet

corn and I didn't even bother cooking it because it's already been really cooked. It will heat

up nicely while our dish is cooking in the oven. So I'm just going to put a layer of

that and then I'm going to come in here and put a layer of our pot roast. Michael and I

had the most wonderful time in London but I have to tell you our stomach got a little squeamish at some of that like blood pudding stuff but I did love the shepherd pie Okay We going to take our biscuit mix and I just going to pour it

on top of our pie. Now if you wanted to, you could add cheese to this mix

and you could have a cheesy crust. And I'm going to take my butter

and I'm just going to drizzle that over our biscuit mix. Now this is ready to go into the oven

and we're going to bake this at 350 for about anywhere from 35 to 45 minutes

depending on, you know, how fast your oven cooks. So in we go

And you can see how quickly, by taking advantage of my leftover pot roast

how quickly I had this dish together. All right

So in about 35, 45 minutes, we're going to have a nice, hot, savory shepherd's pie

And when we come back in a minute, I'm going to be making y'all another kind of pie

a pie called banoffee. It's an English pub pie, and it's made with bananas and toffee

And it's rich and creamy, and I think you're going to love it

So I'll see y'all back here in a couple of minutes. Okay, who's ready to taste shepherd's pie

I am, I am. Ooh, look at these beautiful layers of mashed potatoes

And I told you that I used the carrots and the peas in this one. You know, this is probably one of the favorite things that we serve at the restaurant

It's just one of those wonderful comfort foods. It's so good

I think y'all really going to love that shepherd's pie. All right, let's move on

Now, this pie is called banoffee. That's because it's got bananas and toffee in it

And I'm gonna show you a quick way to make your toffee

I'm gonna take two cans of condensed milk, and we're gonna cover this with tinfoil

And we're gonna sit it down into a larger dish. I'm gonna fill this up about halfway up our dish

And that will keep it from scorching. So it's gonna like just steam

So in we go. So there we go. 300 degrees for about an hour and a half

And this is what it's gonna look like. Look at that. Doesn't it look like melted caramel candy? Mmm

Tastes like a rich toffee. I'm gonna come down here and start by making our crust

And I'm making a graham cracker crust just like they do over there

And the butter is just to be softened, not melted. Cracker? Cracker

All right, now I've worked that in together and I'm going to pour this in my, what

I'm going to pour this into my dish. All right, so we've got that spread out

So we're going to run this in the oven and bake it for about five to eight minutes at 350 degrees

And I have one over here that's been cooled. Look how pretty that is

All right, we're going to take half of our cooled toffee and we're going to put it on the bottom of that pie crust

That's just sinful looking, isn't it? Mmm. Now I'm going to take some bananas and cover this toffee

If they're real large bananas, you probably won't need but two for the center of your pie

If they're small, you may need three. All right. Look. Doesn that look perfectly yummy I going to sit that right there

And I'm going to whip us some fresh cream. I'm going to use one and a half cups of heavy cream, a third of a cup of confectioner's

sugar, I hear ya. and one teaspoon of vanilla. And another trick is to add one packet of sugar substitute

and this will help your cream to hold its shape and not run on you

All right, our whipping cream is ready. Now I'm just gonna pile this fresh cream

on top of that coffee and banana mixture. And I'm just gonna spread this out

Cracker. Seal those edges. Now I'm gonna come back and just make the pie kinda wispy

so that it almost looks like a meringue with the little tips

Add a few extra bananas. Well, it's time for the part of my job that I love most

And that's the sampling. And that first piece of pie is always the most tedious

and delicate to get out. Doesn't that look delicious

This is better than London. The one that I had over there kind of ran a little bit and this one's holding up

So I'm going to sit down and finish my piece of pie

And when we come back, I'm going to show y'all a wonderful jacket potato that I ordered in a pub

It's so good. And of course, you know how I feel about potatoes. So stick around

It's going to be so good. Hey, y'all

Today's show is all about British pub food. Michael and I had the opportunity to go to England

and eat some of that wonderful, wonderful pub food, so I decided that I would try to duplicate some of the recipes

Now, last but not least, is my favorite food in the whole world

a potato, and I especially love a baked potato. Well, today I'm cooking mine in the oven

I'm going to smear them with a little butter. just to grease them up. I love what the grease does to the skins. It kind of makes them crispy

You can use olive oil. You can use a solid shortening. You can use a vegetable, or you could

even use bacon grease. All right, now I'm going to just pierce these with a fork. I think it helps

them to cook a little bit more evenly and maybe a little faster. So I'm going to put these in the

oven and let them be baking. If you want a crispier outside, bake them at a higher temperature

If you like them kind of soft, then bake them at a lower temperature and a little bit longer

Now, I've used a thick sliced slab bacon and I've diced it up and I've browned it off

And to this bacon, I'm going to add an eight ounce package of sliced button mushrooms

Now our bacon is ready and it won't take our sliced mushrooms but just a just a couple of

minutes to cook and don't want to cook them too too long because we don't want our bacon

all that terribly crisp. All right now for the fun part I'm going to add a fourth of a cup of brandy

All right, we're going to ignite that. Whoa! I love it

It makes me feel like a chef. Well, it's already gone out

Oh, I love doing that. All right, so now we're going to add to this our green crushed peppercorns

and now we're going to add one cup of heavy cream, and we're just going to let this thicken

while our potatoes are cooking And I going to add a little salt and a little pepper

And I'm going to throw some green onions in just for color

And I'm going to add just a little bit of cornstarch, maybe a teaspoon, because I don't want this thick

I don't want it real thick. I just want it tightened up a little bit

So I'm going to just throw in just enough to tighten it

And I'm going to turn my heat up because you want that balling when you add your cornstarch mixture

But I want to give this just a little body so it'll hang on to that potato when I bust it open

And I also want to remind you that when I added my brandy, you noticed I added my brandy

out of a dish. You never want to empty your brandy directly into your pan from the bottle just in case

everything ignited. You certainly don't want to run the risk of burning yourself alive, not even for a baked potato

Okay. Our potatoes are ready. Oh, and they're hot

One for me and three for me later. You can see the way it's tightened up just a little bit

I've got so much good stuff here. Oh, I love a hot potato

And I'm gonna put just a little. I love butter with my baked potato

And you know you don't need another thing with this meal other than maybe a sliced tomato

and maybe a little yeast roll. roll and I tell you what, you can't get a more delicious meal than a good old hearty potato

You're not going to believe how good this is

And if y'all will excuse me for a couple of minutes, I'm going to finish making love to my tater

And when we come back, we're going to talk about fish and chip sauces

You know, fish and chips are real, real big over there in England. See y'all in a minute

So let's talk a little bit about sauces. I found in London that fish and chips are such a big popular item over there

You know, years ago it was served inside a newspaper, but from what I understand they can't do that anymore

because it's something about the lead in the newspaper is not good for you. But some of the old timers swear that the fish and chips was better with the lead

So your sauce to your fish and chips can really take a fabulous dish over the top

So let's throw together a quick tartar sauce. We're going to use mayonnaise

a chopped dill pickle, a little fresh lemon juice

a little house seasoning, and a little onion. How simple is that

Only takes a matter of a couple of minutes. Now let's walk down here and talk about rumelade sauces

It's a mayonnaise-based sauce, just like the tartar sauce. You can add some whole-grain mustard

You can add some ketchup, fresh lemon juice. Or you can make a fabulous cocktail sauce very quickly

by mixing together horseradish, ketchup, a little lemon juice, and salt and pepper

And don't forget the garlic powder. It makes everything better. Thank y'all so much for spending a little time with me today

Cooking all these foods gave me the opportunity to relive the fabulous time that Michael and I had in London

I know y'all are going to love that banoffee pie. It's toffee and banana

And the jacket potatoes, oh my goodness, you're going to love them

And the shepherd's pie. remember to cook a little too much pot roast and a little too much mashed potatoes because it's a

great dish. Again, thanks for the time with me today. I love y'all and I send you best dishes

from my kitchen to yours