Paula's Kitchen By Request: No-Fuss Shepherd's Pie скачать в хорошем качестве

Paula's Kitchen By Request: No-Fuss Shepherd's Pie

Paula's Las Vegas Kitchen is back for Season Two, and we are excited to present our theme for this series - recipes requested by YOU, our viewers! Up first is No-Fuss Shepherd's Pie, suggested by a UK viewer. The recipe comes from BBC Good Food, made from ground lamb and root vegetables - yum! Come on along for a new season of foodie adventures, starting Riiiight Now! Rumor has it Durango Dale may make an appearance as well...stick around! :) ----- Join me on social media... Instagram:   / dalemckenzie01   Facebook:   / dale-mckenzie-las-vegas-inside-out-3270373...   Email: LVInsideAndOut@outlook.com Patreon:   / dalemckenzie   And have a look at our brand new merchandise store, on Spreadshop: https://lasvegasinsideandout.myspread... Our current mailing address: Dale McKenzie 9620 S Las Vegas Blvd Suite E4 #1206 Las Vegas, NV 89123 ----- NO-FUSS SHEPHERD'S PIE Courtesy of BBC Good Food: https://www.bbcgoodfood.com/recipes/n... Ingredients: 1 tbsp sunflower oil 1 large onion, chopped 2-3 medium carrots, chopped 500g pack lamb mince (about 1.1 lb) – you can also substitute ground beef 2 tbsp tomato purée large splash Worcestershire sauce 500ml beef stock (about 2 cups) 900g potatoes, cut into chunks (2 lb) 85g butter (a little less than ¼ lb – 1 stick) 3 tbsp milk Method: Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins. When soft, turn up the heat, crumble in 500g lamb or beef and brown, tipping off any excess fat. Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins. Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4 (350 degrees F), then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. To bake from frozen, cook at 160C/fan 140C/gas 3 (350 degrees F) for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like. Leave to stand for 5 mins before serving. ----- Many thanks to the talented Josie Ryder Tucker, for the caricature drawing that appears during the intro! Songs from the YouTube Audio Library featured in this video: Cuckoo Clock Cherokee Shuffle Home for the Holidays Touching Moment Cinematography: Dale McKenzie Editing, Post-Production: Dale McKenzie, Final Cut Pro X Voiceover, How-to: Paula McKenzie Cameras: DJI Osmo Pocket in 4K, Panasonic DMC-GF6 for the overhead shots, iPhone 11 Pro Max; sound by Rode Wireless GO