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- Hey y'all, I'm Jamie Deen, I'm here in mama's kitchen,
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along with everybody else.
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My kids are here, my wife's here,
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my mama's here, everybody's here.
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And so today we're doing
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really simple fall dishes that I love.
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On yesterday's show you all saw
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that I made some Greek potatoes,
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and they were so good.
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And today we're gonna repurpose some of those potatoes.
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We're making Gentleman Joes today.
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We're not making Sloppy Joes,
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we've had enough of Sloppy.
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We're gonna go with a gentleman's version,
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and it all starts with
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- [Paula] Feeding your children.
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- [Theresa] Two pounds.
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- Two pounds of ground beef.
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And I didn't even check the recipe for this,
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'cause I'm telling y'all this is like,
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remember, rewind yesterday's show,
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salt your water for your pasta
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Your grand beef from Publix need,
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or not from Publix, from the grocery store,
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and put a little black pepper on it,
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I've got my pan warmed.
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So nothing that's fun is gonna happen
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in the next six minutes.
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I'm gonna be here browning this meat off.
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Y'all do what you gotta do.
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When you come back, Gentleman Joes y'all.
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Hey y'all, I'm sitting here,
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I just finished browning this beef,
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and I wanted to show you
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this is the trick that I use at the house.
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When I have to strain any kind of steak,
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any kind of protein fat
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that I wanna get off my meat,
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I always put my cullender inside the bowl here,
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'cause you don't want this going down your kitchen sink.
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So this is a nice way to do it.
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It keeps your protein out, it's straining,
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and then when it cools down,
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and I can pour it into a tin can
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and get rid of it that way,
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instead of pouring it straight down the sink.
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Now into this pan that we just used
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I'm gonna wipe it out just a little bit,
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I've got some bacon fat
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that I have reserved from the bacon that I cooked,
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and we also have an onion that I've sliced up pretty fine.
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Just gonna wipe this out, 'cause I don't wanna burn
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but I certainly love that essence of flavor
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that's still in this pan.
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So going straight back into this pan,
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So in the pan I'm gonna add
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the reserves of this little bit of bacon fat
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that we have left from the bacon that we cooked
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which is gonna go in our Gentleman Joes,
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which the more I stood here and kind of think about it,
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potato shepherd's pie sandwich, that's what it is.
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We added a little bit
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of some, a pea element, English peas or something.
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What we're gonna be eating here today is
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and rather than a puff pastry on top of the shepherd's pie
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we're gonna put it between two pieces of bread,
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which just sounds amazing.
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I'm gonna get my onion going,
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in my bacon fat here.
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I'm not gonna, I don't wanna caramelize this,
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I'm just gonna get 'em translucent.
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These are fine working on their own over here.
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Meanwhile, we're back to the potatoes
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that we had on our show yesterday.
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I'm gonna add three cups of potatoes.
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Not all of these, but that's probably pretty close.
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And I'm gonna bring these back up to temperature.
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I'm gonna put it on low,
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I certainly don't need to cook 'em,
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don't wanna burn 'em,
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but I wanna heat up my potatoes,
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and then once it gets a little bit of warmth
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we're gonna add the cheese to this,
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and then we're gonna build everything together.
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You see, Theresa's sliced these onions up
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really thin, so it's not gonna take them very long to cook.
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A sauteed onion starts so many delicious recipes for us,
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and every time I smell it cooking,
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it's always like the first page of a book.
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Page one is saute your vegetables.
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That's why I love to read books.
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I did not know this morning
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when I was waking up that I'd be making
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a shepherd pie sandwich,
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but it certainly seems like something
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that I would want to get next to.
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I love sandwiches and shepherd's pie.
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Our potatoes are going over here,
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I'm gonna work two pies at one time.
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We cooked three pieces of bacon,
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that's where the bacon fat came from that we reserved.
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And I don't need all of this cheese.
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I'm gonna use, I'd say probably
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half a cup to three quarters of a cup.
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and make a little bit of a mess for Theresa,
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'cause everybody likes to feel
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wanted and needed, don't they?
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Just kidding, love you, Theresa.
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Boy, that looks delicious,
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that looks like a loaded baked potato in a pot.
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Now that our onions have cooked down a little bit
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just gonna give it one more minute.
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I'm sorry y'all, this is boring to watch.
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Cliff might cut it out,
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but I just cannot do it to you.
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I cannot put everything in here
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until these onions cook up,
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just one more second.
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We're gonna add back into our onions,
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this is our beef that we browned off.
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Also to this we're gonna add,
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I'm at the point now where if my arms
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don't grow one or two more inches
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I won't be able to read anymore.
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I've got one cup of barbecue sauce.
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That's kind of the theme today.
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We're sticking with things that Jamie would like to eat
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at a Georgia football game.
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A Gentleman Joe certainly fits that description.
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Every time I'm putting things together,
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especially in the fall,
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I think about when and how, I already know the why part,
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How am I gonna get this somewhere,
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keep it hot and make it delicious?
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All we're doing is we're making our,
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building our beef here,
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which is really simple, it's only a few ingredients.
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Choose your own barbecue sauce.
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If you like Alabama white,
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if you like Carolina yellow,
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if you like Georgia red and sweet.
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Using the Deen Brother's barbecue sauce
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because no kidding that's my favorite.
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It's all incorporated good together.
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We cooking today y'all.
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Melting our cheese and our butter.
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I know that Cliff probably is gonna
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put a break in here somewhere,
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so I'll be in charge of that.
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We're gonna step away for one quick second.
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Kitchen's full of people,
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I wonder why everybody's here?
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It's because of what I'm cooking today.
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So I'm gonna take my potatoes,
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potatoes that we did with our bacon
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Man, this does look like a gentleman.
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So we've got our sauteed onions,
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our barbecue sauce, our ground beef,
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all of our seasoning.
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Oh, look at that y'all.
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What took so long for me to get this close
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to something I love so much.
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Sandwiches y'all, one of my favorite things in the world.
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One of my favorite things in the world
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is the unseen test tester over there
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who saved just enough room
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I'm so happy it's football season.
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This is what I dig, man.
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I'm Jamie Deen, this is good food,
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we'll see y'all around the kitchen.
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- [Paula] And I wanna look at it.
