Up next in 10
Paula's back from across the pond and she's learned a thing or two so get ready for some inspired European dishes!
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#pauladeen #fullepisodefriday
Shepard's Pie - https://www.pauladeen.com/recipe/shepherds-pie/
Banoffee Pie - https://www.pauladeen.com/recipe/banoffee-pie/
Jacket Potato with Mushroom and Peppercorn Sauce - https://www.pauladeen.com/recipe/jacket-potato-with-bacon-mushroom-and-peppercorn/
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0:00
Hey y'all, I'm Paula Dean. Michael and I
0:03
recently took our first trip to London.
0:07
We had so much fun exploring the sites
0:10
and meeting the locals and of course
0:12
tasting the food. So today I'm going to
0:14
be cooking up some of my favorite pub
0:17
grub that we had along the way. And
0:19
first it's going to be shepherd's pie
0:21
and then I'm going to be making some
0:23
yummy jacket potatoes with a creamy
0:25
mushroom and peppercorn sauce that we
0:27
had at a pub in Windsor. And for
0:29
dessert, it's an English classic called
0:32
bonafi pie. Those English are as crazy
0:35
for sweet treats as I am. The
0:37
combination of toffee and bananas makes
0:39
this a meal you don't want to miss. So
0:42
grab a seat, y'all, at the bar and get
0:43
ready for the best pub fair around.
0:47
Had our first opportunity to go over the
0:51
big pond. And we went to London and I
0:54
was so looking forward to all the
0:56
different foods over there. and we we
0:59
went pub hunting and we walked into this
1:02
pub and I had the most wonderful
1:06
shephardd's pie. We cook shephardd's pie
1:08
all the time, but I've never shared a
1:11
recipe with y'all. Now, we're going to
1:12
start by making the the bread topping
1:15
for our shephardd's pie. I've got two
1:17
cups of a biscuit mix. And instead of
1:21
using the water, I'm going to use a cup
1:23
of milk. Now, I like to use the milk
1:26
because it makes it richer and um you
1:30
know, I just like richer. And we're
1:32
we're not going to want this to be the
1:34
consistency of a biscuit because we're
1:37
actually going to pour this on top. So,
1:39
we want it more like say a pancake
1:42
batter. And you can see how thin it is.
1:46
All right. So, I'm making my shephardd's
1:47
pie today with beef. Now, the first
1:49
thing we're going to have to do is make
1:51
our mashed potatoes. And let me tell
1:53
you, if you really, really want to get
1:56
into meal planning, plan to make this
1:58
the day after you've had pot roast and
2:01
mashed potatoes. And you can have your
2:03
meal together literally in like 10
2:06
minutes. So, I'm starting with fresh
2:08
potatoes today, though. And these should
2:11
be ready.
2:14
I'm going to let those drain a minute.
2:15
That's awfully hot.
2:20
I'm going to give that a shake to get a
2:22
little of the water out of it.
2:26
I'm going to bring these over here and
2:28
pour them into my bowl.
2:33
All right, I'm going to add one stick of
2:36
butter
2:39
and I'm going to cream my potatoes just
2:42
with the butter right now.
2:46
Now, the thing that's really going to
2:48
make our mashed potatoes
2:52
really special is about a half a cup of
2:55
sour cream.
2:59
That's the magic ingredient. Now, I'm
3:01
going to salt these, give them a little
3:04
pepper,
3:07
and I'm going to pour the warm milk.
3:11
And I'm going to just beat these long
3:13
enough to incorporate the flavors
3:16
together. Put maybe a little extra salt
3:18
to make up for the blandness of the sour
3:21
cream. And I'm just going to pile these
3:23
potatoes in the casserole dish.
3:28
All right. I'm just smearing the
3:29
potatoes in the bottom of my casserole
3:31
dish. And I'm going to come over here
3:33
and I'm going to melt about a half a
3:36
stick of butter. And I'm going to take
3:38
my leftover pot roast. Now, you can use
3:44
a couple of different types of
3:45
vegetables.
3:47
Some people, I think, especially in
3:50
England, they may lean more towards like
3:53
the peas and carrots, but I just love
3:56
this nibt corn. So, I've got one in the
4:00
oven baking with the peas and carrots.
4:02
And this one I'm going to put together
4:03
with the corn.
4:07
Now, this is just a frozen niblett corn,
4:11
and I didn't even bother cooking it
4:13
because it's already been really cooked.
4:16
It will heat up nicely while our dish is
4:20
cooking in the oven. So, I'm just going
4:22
to put a layer of that. And then I'm
4:24
going to come in here and put a layer of
4:27
our pot roast.
4:31
Michael and I had the most wonderful
4:33
time in London, but um
4:36
I'll have to tell you, our stomach's got
4:39
a little squeamish at some of that like
4:42
blood pudding stuff. But I did love the
4:45
shepherd's pie.
4:47
Okay, we're going to take our biscuit
4:49
mix and I'm just going to pour it
4:53
on top of our pie.
4:56
Now, if you wanted to, you could add
4:58
cheese to this mix
5:02
and you could have a cheesy crust.
5:06
And I'm going to take my butter
5:10
and I'm just going to drizzle that
5:14
over our biscuit mix. Now, this is ready
5:17
to go into the oven. And we're going to
5:20
bake this at 350 for about anywhere from
5:23
35 to 45 minutes depending on, you know,
5:27
how how fast your oven cooks. So, in we
5:30
go.
5:32
And you can see how quickly by ma make
5:35
taking advantage of my leftover pot
5:37
roast, how quickly I had this dish
5:40
together.
5:49
All right. So, in about 35 45 minutes,
5:52
we're going to have a nice hot savory
5:54
shephardd's pie. And when we come back
5:56
in a minute, I'm going to be making
5:58
y'all another kind of pie, a pie called
6:01
vonafi. It's an English pup pie, and
6:04
it's made with bananas and toffee, and
6:07
it's rich and creamy, and I think you're
6:10
going to love it. So, I'll see y'all
6:12
back here in a couple of minutes.
6:15
[Music]
6:23
Okay, who's ready to taste shephardd's
6:25
pie? I am. I am.
6:29
Oh, look at these
6:32
beautiful layers of mashed potatoes. And
6:35
I told you that I used the carrots and
6:37
the peas in this one.
6:44
You know, this is probably one of the
6:45
favorite things that we serve at the
6:47
restaurant. It's just one of those
6:50
wonderful comfort foods.
6:59
It's so good. I think y'all really going
7:02
to love that shepherd's pie. All right,
7:04
let's move on. Now, this pie is called
7:07
bonafi. That's because it's got bananas
7:10
and toffee in it. And I'm going to show
7:13
you a quick way to make your toffee. I'm
7:16
going to take two cans of condensed milk
7:19
and we're going to cover this with
7:21
tinfoil.
7:23
And we're going to sit it down into a
7:25
larger dish.
7:29
I'm gonna fill this up about halfway up
7:33
our dish.
7:36
And that will keep it from scorching.
7:40
So, it's going to like just steam.
7:44
So, in we go.
7:49
So, there we go. 300° for about an hour
7:53
and a half. And this is what it's going
7:56
to look like.
7:59
Look at that. Doesn't it look like
8:01
melted caramel candy?
8:08
Tastes like a rich toffee. I'm going to
8:11
come down here and start by making our
8:14
crust. And I'm making a graham cracker
8:17
crust just like they do over there. And
8:20
the butter is just to be softened, not
8:23
melted.
8:26
Cracker.
8:29
cracker.
8:36
All right. Now, I've worked that in
8:38
together, and I'm going to pour this in
8:40
my
8:43
what?
8:44
I'm going to pour this into my dish.
8:52
All right. So, we've got that spread
8:54
out. So, we're going to run this in the
8:56
oven and bake it for about 5 to 8
8:59
minutes at 350°.
9:05
And I have one over here that's been
9:07
cooled. Look how pretty that is. All
9:11
right, we're going to take half of our
9:13
cooled toffee and we're going to put it
9:16
on the bottom of that pie crust.
9:20
That's just sinful looking, isn't it?
9:27
[Music]
9:28
Now I'm going to take some bananas and
9:31
cover this toffee. If they're real large
9:34
bananas, probably won't need but two for
9:37
the center of your pie.
9:41
If they're small, you may need three.
9:43
All right.
9:49
Look.
9:53
Doesn't that look perfectly yummy?
9:58
I'm going to sit that right there.
10:02
And I'm going to whip us some fresh
10:04
cream.
10:06
I'm going to use one and 1/2 cups of
10:09
heavy cream,
10:12
a third of a cup
10:15
of confectioner sugar.
10:17
I hear you.
10:20
And one teaspoon of vanilla.
10:23
And another trick is to add one packet
10:28
of sugar substitute. And this will help
10:32
your your cream to hold its shape and
10:35
not run on you.
10:45
All right, our whipping cream is ready.
10:48
Now, I'm just going to pile this fresh
10:50
cream on top of that coffee and banana
10:53
mixture.
10:59
I'm just going to spread this out.
11:03
Cracker.
11:06
Seal those edges.
11:11
Now I'm going to come back and just make
11:13
the pie kind of wispy so that it almost
11:16
looks like a meringue with the little
11:18
tips.
11:21
Add a few extra bananas.
11:25
Well,
11:27
it's time for the part of my job that I
11:30
love most,
11:32
and that's the sampling. And that first
11:35
piece of pie
11:38
is always the most
11:40
tedious
11:43
and delicate to get out.
11:54
Doesn't that look delicious?
12:06
This is better than London. The one that
12:08
I had over there kind of ran a little
12:10
bit and this one's holding up.
12:19
So, I'm going to sit down and finish my
12:21
piece of pie. And when we come back, I'm
12:23
going to show y'all a wonderful jacket
12:26
potato that I ordered in a pub. It's so
12:29
good. Of course, you know how I feel
12:30
about potatoes. So, stick around. It's
12:33
going to be so good.
12:36
[Music]
12:44
Hey y'all. Today's show is all about
12:46
British pub food. Michael and I had the
12:49
opportunity to go to England and eat
12:52
some of that wonderful, wonderful pub
12:54
food. So, I decided that I would try to
12:56
duplicate some of the recipes. Now, last
12:59
but not least is my favorite food in the
13:02
whole world, a potato. And I especially
13:04
love a baked potato. Well, today I'm
13:06
cooking mine in the oven. I'm going to
13:08
smear them with a little butter
13:15
just to grease them up. I love what the
13:17
grease does to the skins. It kind of
13:20
makes them crispy. You can use olive
13:23
oil. You can use a solid shortening, you
13:26
can use a vegetable, or you could even
13:28
use bacon grease. All right. Now, I'm
13:31
going to just pierce these with a fork.
13:33
I think it helps them to cook a little
13:35
bit more evenly and maybe a little
13:37
faster. So, I'm going to put these in
13:40
the oven and let them be bacon.
13:43
If you want a crispier outside, bake
13:46
them at a higher temperature. If you
13:49
like them kind of soft, then bake them
13:50
at a lower temperature and a little bit
13:52
longer. Now, I've used a thick sliced
13:55
slab bacon and I've diced it up and I've
13:58
browned it off. And to this bacon, I'm
14:01
going to add an 8 oz package of sliced
14:05
button mushrooms.
14:09
Now, our bacon is ready. And it won't
14:11
take our sliced mushrooms, but just a
14:14
just a couple of minutes to cook. And
14:16
don't want to cook them too too long
14:18
because we don't want our bacon all that
14:21
terribly crisp.
14:24
All right,
14:26
now for the fun part. I'm going to add a
14:29
four of a cup of brandy.
14:36
All right, we're going to ignite that.
14:38
Whoa,
14:41
I love it. It makes me feel like a chef.
14:46
Well, it's already gone out.
14:48
Oh, I love doing that. All right, so now
14:52
we're going to add to this our green
14:55
crushed pepperc corns.
14:59
And now we're going to add one cup of
15:01
heavy cream. And we're just going to let
15:04
this thicken
15:07
while our potatoes are cooking.
15:12
And I'm going to add a little salt
15:18
and a little pepper.
15:22
And I'm going to throw some green onions
15:25
in just for color.
15:28
And I'm going to add just a little bit
15:30
of corn starch, maybe a teaspoon because
15:32
I don't want this thick. I don't want it
15:34
real thick. I just want it tightened up
15:38
a little bit. So, I'm going to just
15:40
throw in just enough to tighten it. And
15:43
I'm going to turn my heat up because you
15:46
want that balling
15:49
when you add your corn starch mixture.
15:54
But I want to give this just a little
15:55
body so it'll hang on to that potato
15:58
when I bust it open.
16:01
And I also want to remind you that when
16:04
I added my brandy, you noticed I I added
16:07
my brandy out of a dish. You never want
16:10
to empty your brandy directly into your
16:13
pan from the bottle just in case
16:16
everything ignited. You certainly don't
16:18
want to run the risk of burning yourself
16:20
alive. Not even for a baked potato.
16:28
Okay,
16:30
our potatoes are ready.
16:37
Oh, and they're
16:40
they're hot.
16:43
One for me and three for me later. You
16:47
can see the way it's tightened up just a
16:49
little bit.
16:52
I've got so much good stuff here.
16:58
Oh, I love a hot potato.
17:01
And I'm going to put
17:04
just a little
17:07
I love butter with my baked potato. And
17:09
you know, you don't need another thing
17:11
with this meal other than maybe
17:17
a sliced tomato
17:20
and maybe a a little yeast roll. And I
17:23
tell you what, you can't get a more
17:26
delicious meal than a good old hearty
17:28
potato.
17:45
You're not going to believe how good
17:47
this is. And if y'all will excuse me for
17:51
a couple of minutes, I'm going to finish
17:52
making love to my tater.
17:55
And when we come back, we're going to
17:56
talk about fish and chip sauces. You
17:59
know, fish and chips are real, real big
18:01
over there in England.
18:05
See y'all in a minute.
18:09
[Music]
18:14
So, let's talk a little bit about
18:16
sauces. I found in London that fish and
18:19
chips are such a big popular item over
18:23
there. You know, years ago it was served
18:25
inside a newspaper, but from what I
18:27
understand, they can't do that anymore
18:29
because it's something about the lead
18:30
and the newspaper is not good for you.
18:32
But some of the old-timers swear that
18:35
the fish and chips was better with the
18:38
lead.
18:40
So, your sauce to your fish and chips
18:42
can really take a fabulous dish over the
18:46
top. So, let's throw together a quick
18:48
tarna sauce. We're going to use
18:49
mayonnaise,
18:53
a chopped dill pickle,
18:59
a little fresh lemon juice, a little
19:02
house seasoning,
19:06
and a little onion.
19:09
How simple is that? Only takes a matter
19:12
of a couple of minutes. Now, let's walk
19:15
down here and talk about rumalide
19:17
sauces.
19:19
It's a mayonnaisebased sauce just like
19:22
the tarta sauce. You can add some whole
19:24
grain mustard. You can add some ketchup,
19:27
fresh lemon juice, or you can make a
19:29
fabulous cocktail sauce very quickly by
19:32
mixing together horseradish, ketchup, a
19:35
little lemon juice, and salt and pepper.
19:39
And don't forget the garlic powder. It
19:41
makes everything better.
19:45
Thank y'all so much for spending a
19:48
little time with me today cooking all
19:50
these foods. Gave me the opportunity to
19:53
relive the fabulous time that Michael
19:56
and I had in London. I know y'all are
19:59
going to love that bonafi pie. That's
20:02
toffee and banana and the jacket
20:05
potatoes. Oh my goodness, you're going
20:08
to love them. And the shepherd's pie.
20:10
Remember to cook a little too much pot
20:13
roast and a little too much mashed
20:15
potatoes cuz it's a great dish. Again,
20:19
thanks for the time with me today. I
20:21
love y'all and I send you best dishes
20:24
from my kitchen to yours.
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