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- I gotta question, y'all.
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Do you like Shepherd's pie?
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When I have cooked a pot roast,
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and I have leftover pot roast,
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I am gonna make a Shepherd's pie out of that.
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It is out of this world.
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Have you tasted my..?
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- Oh my goodness, it's so good.
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But I'm gonna share with y'all,
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today, a recipe that you can find in
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"Cooking with Paula Deen" magazine.
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And these are mini Shepherd pies,
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and I really, really, really like that idea too.
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Especially if you're feeding children,
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you know, young, young kids. So...
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- (woman) We can take these to the parade.
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I'm gone have to jump ahead in the recipe though.
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I've got some frozen potatoes, that, they come
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already cubed and everything.
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You just cook 'em, and I've got
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half of cube of Boursin cheese.
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So I'm afraid that if I don't mix this in while it's hot,
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it might not be so easy to mix.
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So I'm jumping ahead on this recipe.
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I know I started off this recipe kind of goofy,
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but I know that I needed to get that Boursin cheese
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in those potatoes while they were still warm
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so they could mix up.
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And I'm sure y'all are familiar with Boursin cheese.
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It comes in a round and it is so good.
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I love it just smeared on a cracker.
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- (woman) One after another.
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- Good ol' cracker, oh! I could eat it all afternoon long.
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So I'm gonna, I'm gonna start our meat.
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Like I said earlier, I love using leftover pot roast.
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So if you ever have any leftover,
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mm-mm, try it, because it, it's delicious.
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So I'm crumbling up my ground beef
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and I'm gone put in my garlic
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and my onions, and I'm just gonna cook that until
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And in and goes my garlic.
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Okie doke. So we just gone stir that around
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and while, while that's browning,
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I'm gone go ahead and
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put my dough into muffin tins.
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And I, I did, did I tell them
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this is individual Shepherd's pies?
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- It's not one big one, so I love that idea.
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Yeah, cause I was talking about kids and all.
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So we're just using canned biscuits,
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and these are, these are really big.
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I'm wondering, maybe, if I need
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to pull a couple of layers off.
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- (woman) They look thick in the picture, so I would say..
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- (women) Mm-hm. I'd say..
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- Okay. It's been a long, long, long,
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long time since I did individual.
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I usually do the straight
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out big Shepherd's pie.
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So, we gonna run it up the sides.
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So you'll have, you'll have your bread bowl.
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after I kept having to mash that first one down
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I said there's, there's got to be a better way.
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And so I took out my little rolling pin,
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and, sure enough, there's a better way.
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This'll go a lot quicker because, look, I've even taken that
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out and rolled it out, but it still not wanting to do right.
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So I really like the way those look.
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The reason I'm making these is, because, this is one
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of the things that we make to celebrate St. Patrick's Day,
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because this was normally an Irish dish
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and I believe they made it with lamb.
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I'm not sure, but....
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where in today's age we use beef.
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All right, now, I'm gonna come back over here to our meat.
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We drained a little bit of the fat off.
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I'm gonna add some apple cider vinegar
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and I 'm using frozen peas and carrots.
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You know, if you wanna feel better about yourself
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I guess you could use fresh, do some fresh ones;
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but these are really just as good.
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All right, now I'm gonna add some ketchup,
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and remember, at the end of this video, you'll have
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the complete recipe and the proper measurements.
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So not to worry if you didn't get it.
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This is gonna be really, really good.
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All right, let's see what else do I need?
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I haven't salt and peppered it yet, so...
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Gonna do a little bit of that.
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All right, so, the first thing we're gonna wanna do is
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I'm gonna check this and make sure
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it's got enough seasoning, and it does.
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All right, now, I'm gonna
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fill this with our meat and our carrots.
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All right, now, I wanna warn y'all that
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the potatoes, these are not real moist there.
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So if you wanted to, you could add some milk to 'em, but...
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- (woman) Will the cheese melt down?
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- (Paula) I choose not to.
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- (woman) Well that, what's... 'cuz remember...
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- (Paula) the Boursin cheese in it
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- (Paula) It, it's like a cream cheese.
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- (Paula) In fact, I make Boursin cheese myself,
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and that's the ingredient that,
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that's the main ingredient that you use... is cream cheese.
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- (woman) No wonder it's so good.
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All right, now, let's see.
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I don't put my potato chips on till,
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I think, after it's done. I can't remember...
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- (woman) Paula, I will tell you one thing we will be taking
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to the parade this year.
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- (woman) It's called an Irish cream cake that you...
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- (woman) That you already made this week.
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- Listen, I just finally, I guess Eddie,
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there was one piece left on the cake dome,
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and it got put in a cup over here.
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And when I walked in here to start my cooking, I ate it.
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- (woman) Please make sure you watch that video.
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That cake is so easy and so good.
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- I mean, it's one of the best cakes, you know, I told you
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I said, I don't think this is something that I'd crave.
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Well, I'm already craving it.
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And Michael who, God love him,
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he's trying to diet, said, "Wow, wow."
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Now, y'all know there's not a drop of butter
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in this recipe, so, I mean,
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when you have mashed potatoes, you have to
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have butter, don't you?
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So I'm just gone dot 'em with just a little bit of butter.
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So, you know, you're gone be leaving the house early,
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so you could make 'em this far, on Wednesday night,
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and then Thursday morning, throw these in the oven;
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and then you can put 'em in a little styrofoam cooler,
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and a cooler will act just like an oven.
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- (woman) That's amazing.
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- Yeah. If you, as long as you don't open it,
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wrap it up good in tinfoil. Put it in there.
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And when you go to eat it at lunchtime, it'll still be warm.
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So great picnic idea.
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- In the oven, 375, 20 minutes.
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Okay, y'all, I'm just gone garnish these
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with a little bit of chives and some potato chips.
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I think potatoes are always good on potatoes.
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- (Eddie) I do like potato chips.
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- (Paula) I do too. And I love,
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that rolling out that biscuit dough, what it did to it.
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I like that a lot because it came out and over.
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So, like, two minutes on this.
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How beautiful is that Shepherd's pie?
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This looks so good, I really hate to dig into it,
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but, you know, after it cools I don't see
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why you couldn't eat it just like this.
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Just like you would, you know, a muffin or a cupcake.
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You're gone to love it.
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You are gonna love it.
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You know what? It's made it,
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that little bit of butter that I put on it,
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see how it's running down and on that bit?
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It was just really good.
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Shepherd's pie, for one or for all?
