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Shepherd's Pie Recipe - Paula shares a Shepherd's Pie recipe with ground beef to celebrate St. Patrick's Day!
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0:00
- Hey, y'all,
0:01
you know, around here in Savannah
0:02
we were all about St. Patty's Day.
0:05
So,
0:08
The luck of the Irish, that's what it's about today.
0:11
And I hope, I'm Scott Irish.
0:13
So, I hope at least half of me is lucky today.
0:16
(laughter)
0:17
What are you, Michael?
0:20
- [Micheal] Well, I'm a-
0:23
- Besides-
0:24
- [Micheal] Basically I'm Scott Irish and German.
0:27
- Scott Irish and Ger-
0:28
You will not going to believe this,
0:29
but I think I'm German too,
0:31
with highers, doesn't that sound German?
0:34
But anyway,
0:36
Today, I'm all Irish.
0:39
And of our favorite dishes to serve
0:43
during St. Patrick's Day festivities is Shepherd's pie.
0:49
Now I'm sure there's probably originated in Ireland
0:53
and I may not know what I'm talking about.
0:55
Maybe it did, maybe it didn't
0:57
but I think it was originally made with lamb.
1:01
Maybe. Does anybody know?
1:03
- [Theresa] Eddy, you said that earlier, didn't you?
1:06
- Wasn't originally made with lamb, Eddy?
1:08
- [Eddy] I mean, that's the way that I've always had it.
1:10
- Well, I've made it with leftover pot roast,
1:13
I've made it with pork roast,
1:15
and I've made it with the ground beef.
1:17
So, I'm going to share the ground beef recipe
1:22
that I have.
1:23
You're talking about, simple and easy, and
1:27
there's a couple of tricks that you can do
1:29
that make it even faster and easier.
1:33
Now I've got,
1:35
one small onion,
1:40
chopped up right here
1:46
and I'm going to get those to cooking.
1:51
And
1:54
I'll tell you to,
1:58
Where's my little one?
2:00
To start browning them in, like a tablespoon of butter,
2:03
just a little bit.
2:06
Because we're going to be adding our ground beef
2:08
to that.
2:11
You know, my favorite, favorite all time ever
2:16
way is for me to make them with my leftover pot roast.
2:20
And if y'all have ever been to Paula Dean's family kitchen
2:24
or the Lady and Sons our pot roast is so, so good.
2:29
And if it doesn't get eaten all in one meal
2:32
then the next dish coming out of this kitchen
2:36
is going to be Shepherd's Pie because it's incredible.
2:43
So, we got our onions a going
2:49
and then I'm going to be throwing in our ground beef.
2:54
And we gonna brown that.
2:57
And I'll be back in a minute.
2:59
Okay, our meat is done
3:02
and I'm not going to drain it
3:05
because we really do want that flavor
3:09
that only the drippings can give you.
3:14
But you know, if you're,
3:19
if you're sure you want to drain it, you certainly can.
3:22
So, I'm going to just let this kinda,
3:27
kinda just simmer, simmer, simmer.
3:32
And then I'm gonna taste it.
3:33
I know that I want garlic powder in it
3:44
and I know I want a little black pepper in it.
3:46
Whoa! I'm gonna turn that down a little bit.
3:53
Little black pepper, in case the children eat this.
3:56
I don't want it to be too hot for them.
4:01
All right.
4:08
So, I'm going to taste and see how much salt this needs.
4:21
It's pretty good, but it definitely needs some salt.
4:29
So, there we go.
4:30
I probably added a half of a teaspoon
4:33
- [Theresa] How much garlic powder,
4:34
would you say you put in?
4:35
- I don't know, I might've put in a teaspoon full
4:40
and you know, it may need some more.
4:42
I just love garlic.
4:49
- [Theresa] Well, that's the kind of cool thing
4:50
with seasonings.
4:51
That's really all to taste.
4:53
- Like, we get so caught up, - All to taste.
4:54
- We get so caught up in one teaspoon, one tablespoon,
4:57
one this, and one that.
5:00
- Every bit to taste Theresa.
5:02
You're exactly right.
5:05
All righty.
5:09
I'm going to turn that off.
5:11
And I'm going to bring it over here,
5:15
and we're gonna put together our Shepherds Pie.
5:19
So, see how easy, easy, easy.
5:22
Now I've sprayed our dish.
5:23
I'm using an 8 by 8 or 9 by 9.
5:27
I'm not making, normally I would make it
5:30
in a 13 by 9 by 2, but.
5:34
- [Theresa] We don't have that many people.
5:36
- No, we don't have many people.
5:41
- [Theresa] and Peeps doesn't eat mashed potatoes.
5:43
- He doesn't?
5:44
- [Theresa] No, I said Peeps.
5:46
- Oh, I thought you say Keith.
5:47
- [Theresa] No. Oh Lord no.
5:49
- I was going to say he doesn't look like
5:51
he would call up a potato.
5:52
- [Theresa] No, you're Peeps, which is Micheal.
5:54
- My Peeps, yes.
5:58
I never will forget.
5:59
You know how he got that name, right?
6:01
- [Theresa] No?
6:05
- He went in a casino
6:09
and he was at a card table.
6:13
I can't remember if he was playing,
6:15
three card Poker or Blackjack
6:19
But he was doing,
6:20
maybe he could tell us, I wonder where he went.
6:22
- [Theresa] He's on the phone,
6:24
they might've called him for work.
6:26
- All right.
6:27
So, our potatoes are cold cause I did those earlier.
6:30
What, Pumpkin?
6:32
(angry meow)
6:33
What Kittles?
6:34
(angry meowing continues)
6:36
Aww.
6:37
- [Theresa] She wants some Shepherds Pie.
6:38
- Yeah
6:39
She knows when I'm in this kitchen cooking.
6:43
All right.
6:44
So, let me tell you
6:48
one easy, easy, easy way
6:50
to make this Shepherd's pie.
6:53
They make,
6:56
already cooked, mashed potatoes.
7:00
And it's in the refrigerated section.
7:03
And Michael picked up some one day
7:06
cause a couple of our grand boys were coming over.
7:10
He picked it up,
7:12
and so I fixed them.
7:15
They were delicious.
7:18
So, if you want to make this really, really, really
7:20
quick with that leftover pot roast
7:23
and a box of those Ready Made mashed potatoes.
7:29
It's so, so quick.
7:31
Alright, so next,
7:38
I'm going to add our meat
7:45
then we'll just come layer it.
7:47
- [Theresa] Yum.
7:49
- I know.
7:52
We're gonna layer it on top
7:54
of those mashed potatoes.
7:57
I be making- I be making- (laughs)
8:00
I may be making so little of this.
8:03
That I'm not able to get it all in there, Theres.
8:09
- [Theresa] Dang.
8:10
That just means I'll have to make a side one.
8:11
- I know!
8:13
- [Theresa] Shoot!
8:15
Eddy? Isn't that rough?
8:18
- That's too bad isn't it?
8:21
And now I'm just gonna, so we have our veggies.
8:25
I'm going to layer just a package of frozen vegetables
8:32
on top.
8:35
So this truly becomes a one-pot meal.
8:40
You've got everything that you need
8:43
to get your vitamins and your nutrients one dish.
8:50
- [Theresa] And your bread.
8:52
- Yes.
8:53
- [Theresa] The best part.
8:54
- Yes, yes, yes.
8:56
Ooh. Look at running down in them taters.
9:00
You see it?
9:01
Can you see it over there Theresa?
9:04
- [Theresa] Oh yeah, that's good.
9:06
- All right.
9:08
Now this is what makes Shepherd's Pie,
9:11
so incredible, y'all.
9:15
I think some people out there may make a
9:20
potato their last item to go in
9:25
but I like my potatoes on the bottom.
9:28
And then I take my biscuit mix
9:31
which I'm telling y'all it makes the most
9:35
incredible biscuits you've ever put in your mouth.
9:39
And you can find this at the Paula Dean stores.
9:44
Paula Dean's, Family Kitchen
9:46
the Lady and Sons,
9:49
Creek house,
9:51
wherever you see a family kitchen, you can find it there.
9:55
Or you can go to my website
9:56
or you can probably go to Amazon, right?
9:59
- [Theresa] You should be able to.
10:00
- Yes.
10:04
And I use the cat head biscuits
10:10
because I just like patting mine out
10:13
and cutting them with a biscuit cutter.
10:16
And the important thing is though
10:18
is that you use buttermilk.
10:21
- [Theresa] Oh, that's not buttermilk now.
10:22
- Oh. Okay.
10:23
I need buttermilk, I'm sorry Theresa.
10:25
- [Theresa] That's okay! I used milk.
10:28
- Because buttermilk has that tiny tart bite to it.
10:35
And it makes those biscuits just scream with flavor.
10:40
- [Theresa] This is handy dandy, I have it.
10:42
- Good. And how much do we need?
10:45
- [Theresa] Well, you said three quarters of a cup.
10:46
- Okay.
10:47
Well, I will re pour us three fourths of a cup
10:52
of buttermilk. I'm glad I said something.
10:55
I mean, it probably wouldn't hurt
10:56
but I just know, you know what?
10:58
I think I got to Oakland buttermilk right in here.
11:03
I do.
11:04
- [Theresa] Oh, we cannot waste.
11:06
- Well, I hate to open something when we got something.
11:09
- [Theresa] We know.
11:10
(both laughing)
11:12
- [Theresa] Very thrifty and we appreciate that.
11:14
- I'm thrifty.
11:18
- [Theresa] Now that's only a cup of the biscuit mix.
11:21
So you might want to,
11:24
you might want to just add a little in-
11:25
- Well, if I was making this in 13 by 9 by 2
11:32
I would use 1 and 1/2 cups of biscuit mix.
11:36
No, I've used two cups,
11:38
- [Theresa] Of biscuit mix.
11:39
- Of biscuit mix and a cup and a half of buttermilk.
11:43
Right? Because you don't want this, the consistency
11:46
of a biscuit that you were going to bake.
11:49
You want this runny.
11:55
Cause we're going to pour this on top of our Shepherds Pie.
12:05
Smell that buttermilk?
12:11
- [Theresa] Now, Paula if you didn't have buttermilk,
12:12
let's just say we did not have had,
12:14
we didn't have buttermilk.
12:16
Is there a way to make buttermilk?
12:17
- Oh gosh. Yes.
12:18
Just take a cup of your regular milk.
12:22
- [Theresa] Okay. We have that.
12:23
- And put a teaspoon or two.
12:29
Let's see.
12:31
I think I'm gonna to add
12:36
the other three quarters.
12:38
So this is a cup and a half of buttermilk in total
12:42
that we're using.
12:46
Cause that first 3 1/4, it was almost thick enough
12:50
to make a row biscuit with it.
12:54
But we don't want that.
12:56
- [Theresa] Okay. So, I'm sorry.
12:57
You said you could add something to-
12:58
- Oh, so, add a couple of teaspoons vinegar.
13:01
Doesn't matter,
13:02
you know white, apple cider it doesn't matter.
13:07
And let that sit for five minutes
13:11
and it will turn your regular milk into buttermilk.
13:16
It'll clabber, it'll clabber,
13:18
just like buttermilk to us.
13:21
- [Theresa] That's a fancy word.
13:22
Clabber.
13:23
- Clabber
13:25
Clabber's the fat.
13:30
Okie doke! I don't know why I'm punishing myself
13:33
using such a small bowl.
13:36
(laughing)
13:37
I think I'm a glutton for punishment y'all.
13:43
Okay.
13:52
Okay. So here we go.
13:58
Right on top.
14:01
So, we've got our starch, our protein,
14:06
our veggies, and our bread.
14:25
Okay.
14:26
Ooh, I'm going to put this on a cookie sheet.
14:29
(laughing)
14:30
You know it, Theresa.
14:33
- [Theresa] Yeah.
14:35
In case it rolls over.
14:36
- Oh, in case it rolls over, yes.
14:39
All right.
14:41
Now I'm gonna,
14:45
let me find a knife, one moment.
14:47
Now I'm going to dot this with just a little butter.
14:50
Can you believe we have, really any butter?
14:54
This is going to roll over, into our oven
14:57
and I'm going to have burning smells coming everywhere.
15:01
It's a good thing,
15:02
I didn't try to force all of the ground beef in there.
15:06
Isn't it?
15:06
- [Theresa] Yeah.
15:09
- Oh, I did put up a little speck of butter
15:11
in our mashed potatoes
15:14
and I use, I use red potatoes.
15:19
If I'm making mashed potatoes from scratch.
15:24
You know what? I think I'm going to get some
15:26
of this out.
15:28
- [Theresa] Just so we don't have a huge mess.
15:29
- Because this is going to rise. Yes.
15:33
This is gonna rise.
15:41
And then we will have a mess.
15:48
(meowing in the background)
15:49
What, Pumpkin?
15:51
- [Theresa] She is ready.
15:56
- You know, I use an expression all the time.
15:58
"There's more than one way to skin, a cat."
16:02
I don't even like to say that anymore,
16:04
because I couldn't stand the thought
16:07
of that happening to my kitty.
16:10
Somebody's gaping my kitty.
16:15
I would beat them up.
16:18
- [Theresa] I would be right behind you.
16:21
- Yeah. You're a kitty lover too. Aren't you?
16:23
All right.
16:24
In the oven, 20 minutes at 350.
16:31
So, y'all be prepared to come in
16:35
and taste with me.
16:37
Okay.
16:39
- Well y'all this is the finished product
16:42
of that wonderful easy comfort meal
16:48
called Shepherd's Pie because this goes hand in hand
16:53
with St. Patrick's Day here, in Savannah.
16:58
When I put this in the oven, I told y'all
17:00
without refreshing myself, on the time
17:04
it's 350 degrees,
17:08
about 45 minutes, not 20, like I originally said
17:15
I think I'm used to saying 20, 25 minutes.
17:19
So it did take, it took 45 minutes.
17:23
Didn't it?
17:24
And for the last three minutes, I actually put the oven
17:28
to broil.
17:30
So, I could brown that top,
17:32
nice and brown, but look how good that looks.
17:35
And
17:37
even though I cut back on the size,
17:41
well, I really didn't. Did I?
17:44
- [Theresa] Just the topping.
17:45
- This is going to feed a lot.
17:47
It's going to feed a lot of folks.
17:50
So, y'all do try it, try it
17:52
with leftover pot roast, ground beef, pork roast.
18:00
And if I do it from the pork roast and the pot roast
18:04
I don't use the tomato sauce.
18:06
I replaced that with the gravy
18:08
from the pop roast and the pork roast and
18:11
it's yummy.
18:13
So, go kick a-, go kick? (laughter)
18:18
Go kiss an Irish man y'all.
18:23
And I'm sending you loving best dishes
18:25
to each and every one of y'all.
18:28
- Bon Appetit.
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