Hey y'all, it's Rosie from I Heart Recipes, and in this video, I'm going to
show you how to make the best ever shepherd's pie. We're making chicken and
beef shepherd's pie, or cottage pie and some people will call it. So to get
started, you're going to need some chicken breasts. My chicken breast was
already washed clean and all that other good stuff. I'm just going to cut it in
bite sizes and then want to head over to my stovetop. In my Dutch oven here, I
have some vegetable oil that's nice and hot. I got this pot over medium heat and
now I'm going to start adding in my chicken. So I'm not going to add any of
my spices or anything like that right now. I just want to concentrate on
cooking the chicken. We want to make sure it is cooked throughout. Now I know it
looks super plain but, you know, give it a pass right now. I swear everything will
come together later on. So once the chicken is done, remove it from that
Dutch oven or pot, whatever you're using. Set it to the side, drain any of the
liquid that was left in there, and we're going to use the same pot for our beef.
If you want to use a separate pot, that's okay, but I don't want to clean any extra
dishes if I don't have to. So I'm using the same Dutch oven. I'm using a fatty ground
beef. I should've used a leaner ground beef, however I didn't, so I'm going to
make sure I drain as much of the fat out of my Dutch oven as I possibly can
without dumping out all of the meat, okay? So once we're done doing that, we can
start adding in some more of our ingredients. Let's add in our veggies now.
I'm using frozen mixed vegetables for two reasons. I have no problem against
mixed vegetables, I like the flavor and it works on my budget, okay? So now I'm
going to start adding in some onion. I have yellow onion, although they do look
light. You can use white onion, FYI. And I'm going to mix all of these
ingredients. Now let's add in some minced garlic. I have some fresh garlic that I
minced up as fine - or I just minced it up, I didn't mince it up that fine. And now
I'm going to start adding my chicken in there. Now don't forget, if you want the
exact measurements, be sure to visit my blog, IHeartRecipes.com. You can print
out this recipe from there. And now we're going to add in some tomato
sauce. My tomato sauce has herbs in them, but you do not need that type,
you can use plain tomato sauce. Mix your ingredients, and now we can start adding
in our spices, okay? You can use a salt and pepper seasoning, salt if you want, as
well. But I'm going to use salt-free seasoning because there's a ton of
garlic, onion, and a lot of herbs. I just love this stuff, so that's what I'll be
using. I'll let that mixture cook for about 10 more minutes over medium heat.
Meanwhile, I'm going to wash, peel, and chop some potatoes. I'm going to be using
these yellow potatoes because I love the creamy texture of them. If you want to
use russet potatoes, you can, but I highly suggest using the yellow. So let's boil
the potatoes until they're nice and tender. And then we will drain it. Once
drained, we're going to whip it up with our handheld mixer here. Or you can just
mash it the old-fashioned way. And then we're going to toss in some cream cheese.
And let me tell you, the texture that the cream cheese adds, the texture and the
taste is unbelievable. Do not skip out on that. Now I'm going to add some sharp
cheddar cheese. I love sharp cheddar cheese but y'all
know that, of course. If you've been watching me for quite some time, you know
that. If you're not a fan of sharp cheddar, use whatever cheese that you
want to use. I suggest using like a coarse cheddar, mozzarella, something like
that. So now we're going to grab a 9 by 13. We're going to make sure we lightly
oil it, I just use some vegetable oil. And I'm going to start adding in our meat
mixture. So FYI, if you're not subscribed to my channel, please take the time to
subscribe. I upload every Sunday and Wednesdays at
1 p.m. Pacific Standard Time. And also be sure to give this video a thumbs up, I
would really appreciate that, thank you in advance. And now, we're going to just
flatten out the meat and veggie mixture. Next, let's grab that bowl of creamy
whipped potatoes and we're just going to pile it on top of the meat and veggies.
And once all the potatoes are in there, or on top, we're going to just spread it
out. And you want to make sure it is nice and even, okay? And your oven should be
preheated on 350 Fahrenheit at this time. Once it's nice
and hot, we're going to bake this uncovered for about 55 to, let's say an
hour and ten minutes, okay? And again, it's uncovered. Once it comes out, this is the
finished look. Now in a perfect world, I suggest you waiting
at least 30 minutes to dig, you know, before you dig in. But I am going to
break my own little suggestion. I got a whiff of this stuff and I knew it was
going to be the bomb.com because I made it plenty of times. so I was like ain't waiting
no, you know, thirty minutes. I'm about to dig in right now. So that's what I am
doing. And let me tell you, I don't regret it one bit. Look at the chicken, the beef,
the vegetables, and those creamy whipped potatoes- to die for, okay? Definitely give
this recipe a try, tell me what you think. If you have any recipe requests, leave
them down below. And again, subscribe to my channel if you haven't already!