Cooking cottage pie part 2
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CreativityTranscript
00:00 I'll do the recording crash so this is now part two of potash five. So just added in
00:06 the Worcestershire sauce, so now I'm going to add in some soy sauce. Always a nice
00:13 ingredient if you want it more. Like me!
00:23 Now I'm going to add in the peas. Very green. Very green, yeah, got to have nice green peas.
00:38 Now to make the gravy like sauce in this potash five, I have already organised the
00:45 herbs and spices as I told you about earlier. You mix them into the actual
00:52 cooking potash five here to make the sauce and to thicken it. I tend to use
00:58 hot water, about 300ml. Saves waiting for it to reheat.
01:08 Now I'll add in the herbs and spices. Turn it up a bit, get it back to boiling point so it can thicken.
01:30 The flour in it will make the sauce thicken without having to use any gravy granules.
01:36 Sometimes at the end if I want it a bit more saucy I add a bit more water which
01:42 I probably will today and use some gravy granules to thicken it from there if need be.
01:47 Nothing worse than a dry shepherd's pie. Mouldy shepherd's pie is worse.
01:57 It is, you're quite right. Mouldy shepherd's pie is rubbish. Plus it's cottage pie.
02:01 It is cottage pie, you're quite right. Otherwise I'd be using lamb instead of beef.
02:09 Just added in an oxtail cube, bit of stock flavouring.
02:14 Now I'm just going to pause here whilst I mash the potatoes ready to put on the
02:26 top and grate the cheese so I'll be right back.
02:29 Okay I'm just going to strain the potatoes which are now boiled soft so I can mash them for the top of the cottage pie.
02:39 Again that looks really moist.
02:49 Luke's technical term for the spuds, moist.
02:57 That makes me moist.
03:00 Those are disgusting.
03:02 There's something wrong with them mentally.
03:07 You can put...
03:09 She uses those for some reason.
03:11 I use these.
03:12 You need to shout.
03:14 I use these to mash potatoes because you never have any lumps in them ever.
03:18 Got a little trick up that I took off my mum.
03:22 Ah!
03:24 Shit!
03:38 Right now I'm going to continue mashing these but we'll be back in a couple of minutes when I'm ready to put it into the dish.
03:48 She said she'll be back, go away!
03:51 Right now I'm ready to put this into the dish for it to go into the oven.
03:58 So we pour the mince in the bottom of the dish.
04:02 Again that's moist.
04:04 Luke, shut up.
04:06 (whispering)