How To Make The Best Shepherd's Pie Ever
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- Опубликовано: 26 дек 2024
- Today we're making shepherd's pie. This is one of the best comfort food dishes in the world and I think you'll agree. Obviously, make this before St. Paddy's Day, but it really is worth making any time of the year. I hope you enjoy this shepherd's pie video!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
SHEPHERD'S PIE PRINT RECIPE:
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INGREDIENTS WITH GRAM AMOUNTS
For the mashed potatoes
3 ½ (1600 grams) pounds russet potatoes peeled
1 ¼ (115 grams) cups Parmigiano Reggiano grated, divided
¾ cup (170 grams) heavy cream plus more if too dry
1 stick (113 grams) butter melted
salt and pepper - to taste
3 large egg yolks
For the filling
2 pounds (910 grams) ground lamb
1 ½ (225 grams) cups frozen peas
1 large onion - diced
3 celery ribs - diced
3 medium carrots - diced
5 cloves garlic - minced
3 ounces (85 grams) tomato paste
¼ cup (35 grams) all-purpose flour
1 12-ounce (354 grams) bottle of Guinness
¼ cup Worcestershire sauce
1 tablespoon fresh thyme - leaves only
1 tablespoon fresh rosemary - chopped, leaves only
2 cups (460 grams) low-sodium beef stock
salt and pepper - to taste
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You guys voted a while back for this Shepherd's pie recipe. I've been making a version of this for over 20 years and it's always a hit. The print recipe and ingredients are linked right in the description. As always thanks for liking and watching our videos. We truly appreciate your support.
Now you know we need the soda bread video.
But where are the lady fingers, whip cream, jam? (Friends reference)
Looks great., I’m gonna try this. Small quibble. While sautéing your mixture you didn’t get the veggies that clung to the sides of the pan. Their texture will be different from the other ingredients. Just sayin….
What about beefs as a substitute?
@@matthewmp111 yes you can, then its called cottage pie
The fact that it's just you guys, in your actual kitchen is why I love this so much. We live in a world where everything is filtered, scripted and fake, finding something real is priceless.
Agree! I just in love his delivery...so relatable
If only you can see the equipments behind the scene to achieve such good lighting
I love this channel. The realness and his wit are refreshing!
Come on. I love this channel, but acting like there isn’t a significant amount of work that happens preparing and editing in post is just being silly.
It's very sad if you think this is what "real" looks like. I don't have a problem with this, but it is clearly edited, prepared in advanced, with good cameras and lighting. There's barely anything real there, and that would be the taste tests.
Love when you and your wife interact while filming. It makes the videos "warmer."
Great seeing your daughter on this one!
I just have to say how much I like how you keep your videos 'real.' I like the tips, the misses, comments, etc. I'm not a great cook, so I really appreciate all the food chatter. Your 'production staff' is amazing. Taste testers -- same. You've got a very nice channel, and I never miss an upload. Thanks. 🥰 (P.S. Your blog is great, too!)
We really appreciate that, thanks so much!
Agreed
For some reason you and your accent remind me of a young Richard Dreyfuss! My first time here - love it!
A rare Sammy sighting! Love that you're getting everyone involved, the more the merrier. Can't wait to make this one!
It must be hard for him living with two such harsh food critics!
This is SO different from how I make Cottage Pie. I can't wait to give this a try, I'm literally salivating. Jim, I know you hear it all the time, but your manner in front of the camera is so warm and relaxed. You really have no equal on RUclips. I'm so glad I found your channel. Happy St. Patrick's Day!
Thanks so much, I really appreciate that!
C
Maybe it’s different because cottage pie and shepherds pie are 2 different things. Shepherds pie is made with lamb and cottage pie with beef. After all shepherds look after sheep not cattle. People often get confused over this.
@@fernmeadow20 Thank you, but I'm aware of the difference. That's why I said what I make is Cottage Pie.
What a beautiful family! Always a joy watching you with your kids! 🥰
Perfect recipe. My only suggestion to try would be substituting out the parm reg in the mash with dubliners Irish cheddar. Makes SUCH a huge difference in flavor profile and compliments the Guinness incredibly. Love the channel!
This sounds delicious 😳
Can second that. Dubliner’s is great in the potato topping.
Gotta throw a little Italian in there 😂
Bloody Irish!!
sounds disgusting, never heard of anyone putting cheese in shepherds pie! More than enough flavour and fat already. Never heard of tomato or tomato paste or any veg either except for people trying to fool their kids….
Dude, I almost died laughing when you said "good flannel". There is good flannel. My wife rolls her eyes at me every time I am doing something that might get messy and I tell her I have to go change into my old flannel. Excellent video as always. I love your recipes.
Came here to reply to that, he said “really good flannel”, seriously, dude needs a makeover
This has got to be my favorite video of yours! Love the banter, love the conversational style as you talk to the viewer. Truly welcoming and a joy to watch. Keep up the great work, y'all are naturals at this!
I always use leftover roast that I run thru the meat grinder along with left over vegetables. Moisten with left leftover gravy. Spread in casserole and top with leftover mashed potatoes and bake till heated and browned. The best
Thank you for using lamb! Even when I go to restaurants, they advertise cottage pie as shepherd's pie. Lamb is an underrated meat in America.
"Make sure you don't have your really good flannel on today."
I'm dying
I've used my pastry cutter for over 50 years to bread up ground meat while frying. The tool your using my daughter bought me and I found it takes up too much room in the utensil drawer. I lay tomato paste out flat and freeze it in a plastic bag then just break off the amount I need. No waste.
Add the veg first with a good slurp of olive oil and a large pinch of salt and then sweat with the lid on for a good 10 mins to give a sofrito. Then add meat and proceed. This gives a sweeter, richer flavour. As per Marcella Hazan’s ragu. I’m British but this is how I make my shepherds pie.
I am totally making this for Sunday dinner! I've been watching you for a few months and I've gotten to the point where I can create simple sauces without a recipe and I can kinda tell what spices something needs too. This is a HUGE improvement for me. Thank you!!
That's great to hear, thank you for telling me!
Just found your channel, and I love it !
As an Englishman living in the USA, whenever I hear someone say "Shepherd's Pie" then I'm automatically in hyper-critical mode !!! As soon as you said you were using lamb, then I gave a knowing nod of approval. When you pronounced Worcestershirshsheshire sauce as Wooster sauce, I smiled, and the fact your family knows the difference between Shepherd's Pie & Cottage Pie is just fantastic & respectful. Yes sir, you're doing it right !
This is very close to my recipe. My only changes are NO celery because I hate it, HP sauce with the stock instead of Guinness, and vintage cheddar for the mash instead of Parmesan, because well, I'm English. Like you said also, use your eyes for the meat mix - when it has that lovely silky glossy sheen to it, then it's perfect - and that applies whether you decide to use lamb or beef.
who puts cheese in shepherds pie!?! 🤮🤮🤮
@@finebetty7446 I put it on top of the mash, so it crisps up in the oven. (also add cheese to mash itself, as well as butter and sour cream - always). Delish !
I just super appreciate how you make really good cooking feel approachable. This is a great recipe, and I love shepherd's pie, and I totally feel like I could make this. Also your dynamic with your family is always heartwarming
Such a fan of this channel. Always authentic and I love the simplicity of the recipes that offer five star meals every time.
It is very nice how you explain what you're doing and why. Not just a recipe, you're teaching how to cook. Thanks.
When it comes to new ideas or updated classics you always bring your game!! So very happy I found your channel….keep cooking and providing menus/recipes that anyone can successfully make.
Thank you, for this recipe. I made it for Father’s Day and it was a complete success.
I really enjoyed this vid for the contribution of your wife, who you can put in more often as far as Im concerned, and I appreciate your set, the comments about your misses and "adventures". Im a fan. thank you and look forward to the live vids.
I would love it if you did a live “cook with me.” You could give us the ingredient list ahead of time and then we could all cook the same dish together! 😊♥️
We plan to do lives here and on Facebook. Probably a couple of months before we are setup for it.
@@SipandFeast amazing!!!!
YES! I second that suggestion!! Just give us notice you are going to do it and what time it will start, and list of ingredients we need to have.
"The timer of the potatoes just went off." "I just checked and they are rockhard." How I love this channel. New taste tester also did an excellent job.
im feeling like giving a comment after i lurked through atleast 50 videos. i think there isn’t a single one i haven’t enjoyed. the style of the videos is just too good. you and your wife are great human beings and you got beautiful children. keep it up and all the best. :)
Thanks for the kind words and for watching. Really appreciate that!
Thanks!
Like the recipe. I like the format. I like your personality. And I like that you are to the point. Awesome. I subscribed!
Looking forward to your videos.
Thanks so much, and welcome to the channel!
I made this exactly per recipe. I never follow a recipe exactly but I did this time. I split mine into 2 equal size pans, cooked both at the same time, we ate one for dinner froze one for later. This is perfection. We just pulled the frozen one out, thawed partially, into oven @350 until warmed thoroughly. Second dish: perfection. Now one of my families favorites.
classic english dish! glad you mentioned "cheddar cheese" and not just "parmazan" traditionally here in u.k if we add cheese it's cheddar all day long your shepard's pie looks amazing!; )
wow, I am amazed at everyone agreeing that cheese belongs in this recipe, I have been eating Shepherds/Cottage pie for over 50 years and never with cheese, never even heard of it as an ingredient, the idea of it makes me feel quite ill and I think it would ruin the mix of flavours, butter only and baked beans on the side…
@@finebetty7446 I'm not a fan of cheese on a Shepherds or Cottage pie either. It simply doesn't need it.
Man, this was my favourite dinner growing up in England. So many memories of a previous life. Your version is sublime. 👌
FYI baking soda does wonders for browning!
1/4-1/2tsp per pound of meat mixed with 1tbsp of water in a gallon ziploc, add in the meat, mix around, let sit for 15 minutes, then into the pan.
A little tip is to get the water boiling before you put anything in to cook anything quicker.
“Make sure you don’t have your really good flannel on today” 😂😂 Great video and recipe as always man! I think I’ll be making this tonight!
Studio ? Part of the charm of sip and feast is that it's done in your own kitchen...like it is when the rest of us cook at home...in a regular kitchen. Then you have your family there and it's all so homey cozy. I feel you would lose the warm intimacy by moving to a studio. Love your show !
I am an Owner of Small Catering buissnes in Poznań Poland and I am your biggest fan. All My Nighboor love your food that I am making. Love your channel. Its so basic but delicios. That you very much for making me so much money! Keep going and I will keep watching.
I was in the hospital for all of February so I'm just now catching up and can I say I love that Tara is chiming in while you're filming now! It adds a real at home, conversational feel and reminds me of when I'm cooking at home while my husband hangs out in the kitchen with me. :)
Thanks for the comment and hope you're feeling better!
Of all the cookbook and RUclips Sheppard’s (cottage pie) recipes I’ve made over a lifetime (73 years old), this is by far the best!
It's funny you mentioned the "meat masher." I was just talking to one of my coworkers the other day about cooking and she told me about this tool she just got and how great it is at breaking up ground meat. She shared a link to it with me, and it's exactly the thing you showed! Definitely getting one!
At 7:15, the dry sarcasm from Tara is wonderful! Love it!
My dude!!!I'm from the UK, I've been making cottage pie all my life because I don't like lamb , I always call it Shepards pie for some reason lol I tried ur recipe with lamb because u sold it to me! Buddy the family love it and I absolutely adore it even tho it's lamb!!!! Please keep the recipes coming 100% ! 👍 I'm a subscriber!
Really like how you involve your family. Very human and personable and just .... great !!
I like adding chopped chives to the mashed potatoes. Adds to the appearance and flavor.
Thanks for the tip!
Do scallions work too if sliced very very very thin?
@@melissarybb Yum, that's a great idea. Just bc I have spring onions and parsley in my winter garden rn, I would add either one. They are both dark green veggies -- chockfull of nutrients!
@@melissarybb yes... He adds cream to the taters..try just the butter... sour cream and English Cheddar... Plain old sharp cheddar works in a pinch also. Some salt and pepper to taste. You want the mash to be thick so don't overdo the butter and sour cream. I add mash to the bottom of the dish also as it makes it easy to to scoop out a square with a spatula without it falling apart. Just a visual presentation thing but it matters to the eye. For the meat mix I put in pearl onions for my own twist... super sweet and yummy.
@@bloozedaddy Oh yes! Pearl onions indeed. Thank you!
If you cut the potatoes up into small pieces they will cook in half the time. It doesn't affect the end product as you are mashing them anyway. Great video. Thanks
While you can use raw minced lamb, we normally mince up left over roast lamb. It’s a “leftover” dish, made with leftover mashed potatoes and leftover roast lamb. I’ve never made it with raw minced lamb, but I suspect the flavour profile would be quite different.
Also leftover mashed potato has a different texture as it has slightly solidified in the fridge. It seems to crisp up better, with or without cheese on too.
I’m from New Zealand and my wife is English and it was always made from leftovers by everyone that we know.
7:22
Actually when I watched my first video of this channel (which I think it was about the calzone) I really thought it was cut out of a professional TV program due to the high quality of production and the informative techniques and how thorough you are, but as I started watching more videos I began to realize that this really is an independent channel and I just couldn’t believe it. What I’m trying to say is that your channel is awesome and keep up the amazing work
Love your family and your video recopies.. You are Awesome in my book.
You make a lot of things the way I was taught. The game changer for me was the cherry tomatoes with butter, I've made similar things but the butter really bring the sauce together.
I subbed to this channel to learn some easy italian recipies. I'm English and already know how to make a great shepards pie, but still watched to see your take on it. Looked absolutely delicous. Might have to try mine with a little parmigiano next time.
Keep up the great work. Always look forward to your videos.
I appreciate that, thank you!
Have been a big fan for a while for the food and the laid back, down to earth approach but really enjoyed this episode with the unfiltered back and forth and the jokes. Keep on going, man. Great work.
I just bought that same meat masher two weeks ago. I agree, it’s the right tool for the job, works great!
I’ve been making this since I got married 30 years ago. Always a hit. Taste better the next day. I’m going to make it for dins tonight. Your yummy recipe reminded me I haven’t hit this up since the early spring.
My special need daughter sent me a link to a RUclips "short" video of some guy making a shepherd's pie & texts "Maybe you can make for dinner ". So I found a couple versions from other channels I'm subscribed to - then this video popped up on my feed. Seeing how I have used sip & feast more than any other channel these past years, my decision was made. Will be making this version tonight for my own special taste tester. Thanks as always, you guys are the best
I loved to watch this video and found it entertaining. I have developed my own, very similar, quick SP, in which I just cook the meat, veg & seasoning ingredients down in one pan, s quick as I can while I simmer the pots. Mostly I used cold shoulder of lamp I mince myself. Once the pots are done, they're riced into a bowl, creamed & seasoned and then splopped straight onto the pan on top of all the other ingredients - Boof !! 20 mins in the oven and then onto the plate. Oh Yes. What a Feast!
Top Tip for you lovely Americans, just call it Wooster sauce - don't worry about trying to get your mouth round Woucestershire... ;-) On the plus side, you are so right - Guinness *is* a stout.
"Make sure you don't have your really good flannel on today"
I love the idea of everyone who makes this at home making sure to wear a flannel while cooking! Thanks for another amazing recipe to try :)
So had a dinner party last night and decided to make this recipe as it's one of the last cold nights of the year (here in Texas). I didn't entirely plan it well enough and ran out of time to do everything I wanted (like broil it to make it nice and toasty at the end!), but it was a hit. Everyone went back for seconds and I can mark another of your recipes as "made and will make again". Thanks so much for sharing this one!! I wouldn't risk this with most online recipes, but I know your recipes are solid enough that I can make it "first time" for a dinner party and know that it will work and be delicious!!!
Anyone that's not made this...please do, you will not regret.
I appreciate the comment, thanks!
Made this for dinner tonight. Cannot believe the depth of flavor. Among the best meals I have made. Will become a regular dish on my table.
Everything you make looks delicious! i love that you give tips and options along with the steps. And I love that your crew is your family!
After cooking your beef Bourguignon recipe last week I Tres this one tonight and man you are killing it with these and making me look brilliant haha.
I love how you take your time and explain everything. Really appreciate. Ive been cooking for over 5 years. Always learning something neq
Nice, very similar to how I make mine. I also add some panko breadcrumbs on top as well, adds a great texture.
I generally don't get why people like live videos. I like it nice and tight, thought out, bing, bam, boom, you show me what I came to see. ( like this one 🤣)
Sip! I Love the Comment! "Most Parents are taking there kids to Chik Fil A" we got Old School Values i maybe 45 starting late but i will continue Family structure especially the Traditional Sunday Dinners. Love it Sip a lot say im stuck in era that doesnt exist anymore i will stay "Stuck" 😀
Thanks!
Thanks very much!
For the ground beef/cottage pie variant, I had a breakthrough a few weeks ago: replace a portion of the Worcestershire sauce with red miso paste, and a squeeze of brown mustard. I dunno if it will work with lamb's unique flavor, but for supermarket ground beef it kicked the recipe up a whole letter grade.
I haven't had shepherds pie in so long. I am binging your channel for meal ideas (I married an Italian who grew up in Long Island and New Jersey) so your channel is perfect. Also, I appreciate your style of cooking channel and your taste testers are the best. :)
This is the second recipe of your I have made and it was amazing. My first Shepherd’s pie and it came out better than I could’ve hoped. Love this channel.
My very favorite! I made this but with ground beef and OMG! So delicious! You are correct, many people do not know how to cook! They eat crap, fast food,
Just what I wanted to know. Can use ground beef.
Finally a North American who understands that shepherd’s pie is with lamb (clue is in the name, shepherds have sheep), I’m English and my bugbear here in Canada is them calling cottage pie a shepherd’s pie (first world problems!). On top of that you can pronounce Worcestershire, I’m impressed 😂. Looks lovely although not sure what eggs are doing in there. I must admit I use half chicken stock and half beef stock if I can’t find lamb stock. Great recipe
I was raised by JOBs in Calgary, (Just off the boats) A Canadian term for recent immigrants. My whole family is from Scotland. This recipe is missing one ingredient that is essential, Nutmeg, that is the secret spice for Shepherds pie. I use 1 1/2 teaspoon. Granny called Shepherd's Pie, or Cottage Pie Larder cleaner. Also I would never use tomatoes, Celts did not use tomatoes, ever they were considered poison.
As a Quebecer, we have history for our shepherds pie. It's called Pate Chinois and its very simple. Mashed potato, corn, and ground beef. Usually enjoyed with ketchup but I prefer bbq sauce
Shepherds pie was introduced to me as a way of using leftover lamb roast. In New Zealand right now you can buy a leg of lamb for less than $4.00 usd per pound. So I am eating a lot of roast lamb, and plenty of shepherds pie. I dice up the cold roast lamb, and combine that with browned ground meat, otherwise its the same. I ad any leftover gravy as well with the tomato. Great recipe thanks.
I laughed when you started talking about producers and such. "Wait, it's just James & Tara, right...??" You guys do such a good job for just the two of you. And I love that it's home kitchen cooking. That's what I'm here to see!!
Also I deeply sympathize with you on your electric stove situation. Recently moved into a house with gas stove and I'm not sure I can ever go back...
Tried it with Hamburger, Cheddar cheese in the mash. My husband and I loved it. Thank you. ❤
so love the realness of you and your wife & children and of course phenomenal recipes/cooking...and all your producers/editors! LOL
Love your site. Have since the beginning. I buy my tomato paste in a 12 ounce can. I use what I need and freeze the remainder. That way I always have some on hand to carve off the frozen slab. Cheaper and more handy. God bless you and the family.
Thanks!
Thanks very much!
I make Sheppage Pie. All-Lamb is too gamey for me so I do 1.5-2 lbs of lean beef to 1/2 lb Lamb. My one unusual ingredient is pearl onions. Love the sweetness and its like getting little prizes while you dine. I always spend the ducats for English Cheddar. I also put a small layer of the mash on the bottom of the dish first. Makes it easier to remove servings in one piece. This dish works great with mashed cauliflower too for us low-carbers.
The Meat Masher!! 🤣🤣 I just got one about a month ago, also thinking "am I really going to need this?" I am SO loving how well it breaks up the meat for tacos, chili etc. Happy to see you like it too - I feel validated. 😅
I'm Dutch and can't wait to try this recipe! It looks delicious. I do make mash potatoes regularly and always add some fresly grated nutmeg to it. Maybe you can try it sometime, it's very good.
Made this recipe over the weekend, my first time making Shepherd's Pie, it's a lot of work, just needed a little salt to taste, absolutely delicious, will definitely make ths again.
I made this last year switching from my annual Corned Beef and Cabbage ..... I was soooo good, I'm cooking it again this year as I type!!!
You 2 are doing great. Try really hard to ignore the critics. Love watching and learning.
This looks delicious and soul warming. Thank you for breaking it down and making it look doable for a novice.
I bought that pan because of you. Big investment. So glad I did. You’re one of my favorite chefs. I appreciate your skills. And thank you for always showing your wine choices, always great choices that don’t break the bank. such a big help. Would you consider making a video set featuring wines ..ones that really lean on wine for the flavor it imparts. Thank you friend. Much love to you and your family.
OMG - you've included the gram amounts...........Thank You from the bottom of my heart!
Thank you Tara and Jim. A truly spectacular recipe, so full of flavor. We fixed it for friends. They had seconds and took some home 😊
YUMMM!!!
I just watched this video twice (while hungry), wishing I could reach into my screen and pull out that wonderful plate!
Now I will go heat up a can of soup.
Big loves from New Zealand, dude. I regularly make your recipes for my family and they always love them. They absolutely love the butter and tomato pasta recipe on your channel.
So happy you're enjoying the channel, thanks so much!
You guys make such a great team with the way you work with and support each other. Wonderful to see.
A suggestion for what to do with leftover tomato paste. Lay a substantial piece of plastic wrap on your counter. you’re going to split this in half and then fold one-half over the other. On the 1 Half place dollops of the remaining tomato paste in maybe one or 2 tablespoon increments about 1 1/2 inches apart so that you have maybe four or six or whatever’s left.Then you fold over the other half of the plastic wrap over the dollops and mold the plastic wrap around each dollop and then fold those up and put them in the freezer. When you need a tablespoon full or so of tomato paste you can just either unwrap it and it will come out by itself or you can just cut out a piece out of the wrapping. There ya go! No need to waste the rest... you can also do something similar with an ice cube tray...
You have the best recipes I’ve found on RUclips. I’ve made some epic family dinners following them and my wife thinks I’m a pro chef. Who family is blown away by how good the meals turn out. My favorite to do is the mushroom pasta I do with seared venison blackstrap
I've enjoyed this channel for over a year now--I intend to do this dish in the next few days. Also, what a warm and nice family!
Thanks Jim for the video, I usually only watch Italian dishes but with St.Paddy's so close watched this one. Great content as usual. Happy for your success here!
I love your recipes. You’re so detailed and interesting. Thank you !
I’ve made many of your recipes and love each and every one! Excited to try another this week. More importantly, I’ve learned many cooking techniques that I replicate in my own cooking that has made it even better to cook from scratch 😊
Mash always benefits from a bit of grated nutmeg. Great recipe!
Great option to put cheese on the top. For either Cottage or Shepherds pie I don't typically top the mash potatoes with cheese but I put butter and smoked paprika which creates a great crust and colour. My next batch I will try with parmesan cheese. Cheddar I'll reserve for scallop potatoes au gratin.
Thanks!
Thanks so much!
its amazing it says you've being perfecting this recipe for years, I've being making this with the same ingredients with over 25 years and i am Irish ha i love it, great job, i also do many other variations of this including the traditional one. hello from Ireland
Jim, I'm slowly making my way through your recipes and this is another winner. Shepherd's Pie is a favorite in my house. I made this last night and everyone raved about it. Thanks for the great recipe. I'll be sure to share it with my family and friends 😊
VERY NICE. I'll sometimes use ground beef and/or lamb but have found that the real crowd pleaser is slow cooked cubes of chuck roast, finished in a hot skillet with EVOO, minced onion, fresh crushed garlic, thyme, and cracked pepper and deglazed with Guiness or Red Wine). I try to limit salt but a pinch or two or three of kosher salt and salted butter in the potatoes seems work well to keep it from being bland. It's damn good as I'm sure yours is as well.