Don't like Tomato Puré? Leave it out Don't like Worcester sauce? Leave it out Don't like lamb? Leave it out Don't like mash potatoes? Leave it out Don't like water? Leave it out BUT UNDER NO CIRCUMSTANCES WILL YOU LEAVE OUT THE STOCKPOT
MCtech if you find this terrible joke repeated over and over again funny. Go buy a child's book and read that one hundred times. Until then take your stupidity somewhere else.
2:49 Marco: "If you don't like Worcestershire sauce, leave it out. If you don't like tomato puree, leave it out. If you don't like Knorr stock pods, leave - ..." Director: "CUT! Goddamnit Marco!"
I was lucky enough to visit his new restaurant in Singapore and try the shepherd's pie. Easily one of the best dishes I've ever eaten in my life. I was amazed at how it was possible that some meat and vegetables tasted so heavenly. All of the dishes were deadly simple yet executed to perfection. Maybe it was the Knorr stock cube. Knorr for the win. 👍
@@poltronafrau If you think Asian food is dogs and insects you're probably a loser who has never travelled anywhere in his life because you are too poor and rely on welfare payments.
The knorr beef stock pot comments are always hilarious, but in all fairness to Marco he knows his shit and is by far one of the greatest cooks/chefs ever.
A lot of people stray from anything they don’t make when they try to be a cook and they lose out on the fact that everyone loves that stuff because their parents cooked with it.
I'm sure Marco believes in the product. Better than bouillon style products (like Knorr stock pots) are the best way to get legit stock flavor without boiling shit down for half a day. The best home cooking hack around.
I love how he does his videos. Very relaxed, almost nonchalant in a way, certainly definitive of a man of his experience and stature. That relaxed attitude along with the trivialization of following a recipe exactly is what makes these very easy and comfortable to follow along with. I worked as a professional baker for 5 years,specializing in German and French breads along with common danishes. Following recipes and directions when you're completely clueless is both good and necessary. However, once you get just a little bit of familiarity and confidence, you start to realize that doing things to a T is not only highly unnecessary but all things depending it could even be detrimental as well. Very well made video, I love that confidence and comfort from Chef Marco
Nah, while there're a lot of them, some of them are incredibly simple recipe (like roast potato or even mash). Also, some of these episode were uploaded by multiple channels, that's why it felt a lot
Chefs spend years harnessing the power of umami and the nuance it takes to create a savory masterpiece. MPW was the pinnacle of chef snobbery and to know he went from Michelin stars to educating home chefs. It's a lot easier to encourage people to cook when you don't have to prep veg, boil bones and aromatics with various herbs that optimally release their aroma when dry roasted in the pan and cook down those bones (for hours) into stock. He legit just streamlined an area where you no longer have to let a pot boil to get the desired concentration of flavor. His videos are short for that reason. No frills and all that msg delicious savory flavor harnessed and into the hands of home cooks. It's genius
Just substite the stockpots and water with your homemade 36 hour stock and you're golden. Premade stock is for normal people that have things to do... And for most kitchens, because paying a chef for the sole purpose of making stock everyday is a luxury almost no restaurant can afford(statistically).
That's probably one of the most good looking shepherds pie I have ever scene. I honestly dont know why Marco gets flak for advertising knorr stockpot. That shit's handy as hell, you don't have to spend hours making it yourself from scratch, especially if it's for home cooking.
Truth. I dont use stockpots myself. I use stock bought at my butcher's. Where Marco adds the stockpot, then 0.5l water... Just add 0.5l stock and season, maybe add a touch of herbs... its the same general recipe. If you can afford it, all of his stockpot recipes can just be done with stock or fond and suddenly nobody is snobbishly looking down on a good, hearty home-cooked meal for a hungry family. And if you dont have stock, popping in a boullion cube or whatever is still going to help you get that food on the table without it being bland. And thats what Marco is all about. Getting people off the takeout, frozen ready meals and bland boiled dinners and into the first level of home cooking.
gordon ramsay and many chefs ive seen on youtube said directly, so many professional kitchens use stock pots and broth base mixes all the time, no idea why people have such a problem with it, he's not even making like high cuisine food much anymore, many of his dishes are home cook recipes, so why not use stock cubes? the average home cook doesn't use fucking homemade stock and broth, nobody has time for that, chances are, they're using canned or carton stock, or stock cubes
@Sedition Case yes i'm aware, i got nothing against stock cubes, maybe you're replying to someone else, but i use stock cubes all the time too, even when making some more expensive dishes, nothing wrong with it!
I like having bullion on hand, it's definitely the fastest alternative and does a good job. But I make my own stock when I can, and it doesn't take you hours in the kitchen. What I do is roasting the bones in the oven (optional), toss it into a large pot with carrots and onions (and whatever else you fancy) with water covering everything. I don't add herbs until I'm actually making a sauce or soup, they get bitter when cooked for too long. Then use a cheap secondhand electrical portable single stove and place outside on some gravel or bricks or something so that if something happens you won't burn your house down, because you preferably want this to simmer overnight. At least most of the day. And when it's outside the house you don't get that fatty smell that can be a bit too much if it's all over your house. So while the stock meat/bones are roasting, you'll just watch some youtube for 20 mins, and when it's cooking outside you don't have to think of it at all. When done you let it cool down and freeze it in cheap IKEA containers. The whole thing shouldn't take you more than a handful of minutes in actual work, the stock makes itself.
When you're making a roast chicken, cook it in oven or the toaster, it's your choice really there's no difference. Add a Knorr stock pot if you've got the time
The best ever. His wisdom and philosophy on food and it’s place in society, culture, and humanity is brilliant. Always teaching in the most succinct and elegant way. MPW > every 👩🍳
I like the fact they are so so simple and with ingredients you most likely have lying around, perfect for not having to plan during the week after work.
MPW is actually my fav chef. I’ve see him somewhere before but didn’t know about him. The way he cooks is just elegance, finesse and art. A master at work
Top Tip: Once at the decorating stage, if you rotate the pie 180 at the end of each row, the scallops seem to alternate and interlace and the top of your pie resembles chain-mail... That said, I haven't slept for 3 days.. so I could be wrong.
Karen :"I want to go see your manag-" Marco, the restaurant owner: "You can go see him. Or maybe just go and enjoy your meals, it's very quick. But it's your choice"
idk i feel like, i love other chefs too, but marco has these kinda voice that soothes you, its just perfect for learning. While every chefs nowadays trying to be like friendly hype kinda thing but this man, has presence even from hearing his voice. It's like your substitute teacher but he's the principal.
Marco is a lot more under-stated and easy to understand than the other famous chefs, which I admire greatly about him 😊 He also exercises a bit more caution than the other chefs in how he approaches, treats and cooks food, thus showing - at least in my opinion - more respect to food!
Chef Marco Pierre White has been an enormous influence on Gordon Ramsey, having trained him on the line years ago. Listeing to him now, I can hear the same cadence, the same emphases, in both of thier speech patterns, though they are very different people, with very different energies. Its fun to see the influence filtered through the personality.
This was really tasty. The most important thing in the flavour (apart from the stock pot, obviously), was working the mince. I never used to do that. I spent a good 15 minutes working it and it really makes a difference.
No background music to destroy the audio, very clear, I'd watched this video before, but came back on the day of making it because there were items I forgotten. = "Absolutely brilliant" thank you Marco :)
I respect marco. People want to make fun of him but he knows what he is doing. Not only that but leaves room for improvement. I would do anything to study under him
Marco: when you’re cooking your knorr stock pot just add a couple of knorr stock pots and a knorr stock pot into the pot to get that really good knorr stock pot taste. Knorr stock pot.
I agree 100% anout the Shepherds Pie being too dry. I always add diced carrots, mushrooms and a sweet potato to the mash to make it slightly orange. good tip about letting the dish go cold and setting before adding the mash.
Great. Lots of cool tips. I didn't know you had to let the pie set first until now. I have probably made it only twice in my whole life - I used enjoy it at primary school.
I believe that some of those commenting here underestimate this man because he uses stock. But i think these videos are more about teaching people how to cook at home. videos in which he explains to NonChefs how to cook something. He is still Marco Pierre White. The genius.
By the time he adds the water, the onions and lamb have already been transformed by the previous cooking process. Adding water won't dull the lamb's flavor or return the onion's acidity.
hahaha I love these so so much. Have any of you seen that TikTok of the young dude making the Shepards pie and it's perfect? too perfect. I want to eye ball Worcestershire sauce like Marco.
Love this and Marco. Making a cottage pie with moose mince. Just popping in for a quick refresher. And again, its my choice. Thanks Marco. Cheers from Alaska, you’re the Best.
You can tell he was trained by a French chef because its not enough to make a good tasting dish. It also has to LOOK good. And, Mr White, that thing looks absolutely beautiful.
he is the real mans chef . he COULD go all in michelin on you ( its his choice ) but he also knows all of YOUR mothers recipes !!! ( trust me , all of them ) marco knows ALL the knots and tweaks in the kitchen .. he knows flavour combinations you would not event think to dream about id rather have him cook me a meal on a really bad day .. than any fancy chef on any other day .. cuz i know he will deliver a tasty meal no matter what ..
@@Tatjanak1989 I've never seen anyone use even half of that amount in any recipe in my life. Not saying it would taste terrible I love the stuff but wow.
Nice! to the point. No overdoing no under-doing. No bullshit. Now I Know how to make Shepards pie. I'm not British or anything near to be honest, so I'll probably experiment until it's to my (and my family's) taste - but it does make sense to me, and I'll start of course as close as possible to what chef Marco teaches. Then I'll do my own experiments. BTW in my part of the world, mutton/lamb meat has very (too?) strong fragrance. What part of lamb is minced for Shepard-pie?
“It collapses, but it still holds together”
-Marco Pierre White
Sounds like my life..except the holding together part
It collapses but doesn't spill all over the plate like a liquid I think that was the difference he was talking about .
@@into_the_void It's your choice really...
It is like building a bridge, it's always on the verge of collapse but it does not because of that one step!!!
Truly the dish of a nation.
Has anyone told Marco where the actual camera is?
Gen Ya they told him but it’s his choice
😂😂😂😂😂
It's proper for a chef to talk to the interviewer.
😂😂
Her doesn't know they're recording
Don't like Tomato Puré? Leave it out
Don't like Worcester sauce? Leave it out
Don't like lamb? Leave it out
Don't like mash potatoes? Leave it out
Don't like water? Leave it out
BUT UNDER NO CIRCUMSTANCES WILL YOU LEAVE OUT THE STOCKPOT
LMAO 😂😂😂😂😂😂😂😂😂
You people make the same joke on all of Marco's videos. You smart arses all think you're clever but, you're actually just embarrassing.
@@rasco1521 don't like this comment section? Leave (it out) then
MCtech if you find this terrible joke repeated over and over again funny. Go buy a child's book and read that one hundred times. Until then take your stupidity somewhere else.
@@rasco1521 I bet you're real fun at parties
2:49 Marco: "If you don't like Worcestershire sauce, leave it out. If you don't like tomato puree, leave it out. If you don't like Knorr stock pods, leave - ..."
Director: "CUT! Goddamnit Marco!"
😂😂😂😂
brilliant!
Marco: Sometimes I just eat the Knorr Stockpots as a snack, it's your choice.
😂
There’s no real recipe
😂😂🤣🤣🤣
I’ve actually tried that literally n I don’t recommend it
Are you being serious?
I feel robbed that they didn't show the pie getting served onto a dish! Looked so nice!
Make
probably because it couldn't hold together after collapsing. ;)
"If you don't like Worcestershire sauce - leave it out"
"If you don't like tomato puree - leave it out"
Just don't leave out the Beef stockpot
If you don't like the Knorr stock pot. Tough luck
Do you mean Worcestershire sauce?
"If you don't like the knorr stock pot-"
*gun clicks in background*
"- you'll learn to love it in time."
Add half a bottle of Worcestershire. Throw in a pound of salt. Nobody can stop you. God is dead, you're on your own.
Don't like food? Just eat stockpots.
I was lucky enough to visit his new restaurant in Singapore and try the shepherd's pie. Easily one of the best dishes I've ever eaten in my life. I was amazed at how it was possible that some meat and vegetables tasted so heavenly. All of the dishes were deadly simple yet executed to perfection. Maybe it was the Knorr stock cube. Knorr for the win. 👍
Asian food > White food.
Bet it was
Two words. Knorr stockpot.
@@Spacemonkeymojo maybe if you like to eat dogs and insects
@@poltronafrau If you think Asian food is dogs and insects you're probably a loser who has never travelled anywhere in his life because you are too poor and rely on welfare payments.
I really like how he presents his recipes, like he wants any home cook to have the confidence to be able to try and make it.
The knorr beef stock pot comments are always hilarious, but in all fairness to Marco he knows his shit and is by far one of the greatest cooks/chefs ever.
A lot of people stray from anything they don’t make when they try to be a cook and they lose out on the fact that everyone loves that stuff because their parents cooked with it.
I'm sure Marco believes in the product. Better than bouillon style products (like Knorr stock pots) are the best way to get legit stock flavor without boiling shit down for half a day. The best home cooking hack around.
@@sprinkle581 I found Marco’s RUclips account
@@cbrreezzyy69 whatever you say.
@@sprinkle581 far superior to powders or cubes
I love how he does his videos. Very relaxed, almost nonchalant in a way, certainly definitive of a man of his experience and stature. That relaxed attitude along with the trivialization of following a recipe exactly is what makes these very easy and comfortable to follow along with. I worked as a professional baker for 5 years,specializing in German and French breads along with common danishes. Following recipes and directions when you're completely clueless is both good and necessary. However, once you get just a little bit of familiarity and confidence, you start to realize that doing things to a T is not only highly unnecessary but all things depending it could even be detrimental as well. Very well made video, I love that confidence and comfort from Chef Marco
Jesus how many recipes did he do for Knorr? I feel like I’ve watched hundreds of these videos
Nah, while there're a lot of them, some of them are incredibly simple recipe (like roast potato or even mash). Also, some of these episode were uploaded by multiple channels, that's why it felt a lot
honestly, i can't get enough. very relaxing of a night time
Why is the camera not on the food lmao
@@cs512tr very true
I've watched 2 and I'm hooked lol
0:20 ...you’re welcome
ha ha ha this made my day
'as always'
Knorr welcome
For the people who don't like his endorsement of stockpots, listen to everything else... the man is full of knowledge and classic cookery techniques!!
Those people probably slaughtered their own cow, cut their own meat, make their own beef stock themselves.
Chefs spend years harnessing the power of umami and the nuance it takes to create a savory masterpiece. MPW was the pinnacle of chef snobbery and to know he went from Michelin stars to educating home chefs. It's a lot easier to encourage people to cook when you don't have to prep veg, boil bones and aromatics with various herbs that optimally release their aroma when dry roasted in the pan and cook down those bones (for hours) into stock. He legit just streamlined an area where you no longer have to let a pot boil to get the desired concentration of flavor. His videos are short for that reason. No frills and all that msg delicious savory flavor harnessed and into the hands of home cooks. It's genius
Just substite the stockpots and water with your homemade 36 hour stock and you're golden.
Premade stock is for normal people that have things to do... And for most kitchens, because paying a chef for the sole purpose of making stock everyday is a luxury almost no restaurant can afford(statistically).
If you don't like the stockpot, leave it out. It's your choice.
What is wrong with stockpots? They literally make everything taste great. What we all have to make our own stock from scratch?
I absolutely love this man. Knorr power to you too sir.
Hahahah nice one..
Hahaha nice
at what temperature do I set the oven?
"very hot"
ok gotcha
Peter Gonzalez again there’s no real recipe
@@hueychan6907 It's your choice, you can even cook it in the fridge.
Ovens don't all bake the same. You just have to know your oven well.
Ovens don’t really need temps in the way people think. Low medium and hot oven are all you really need to know when you cook a lot.
You guys are just genius with your comment
That's probably one of the most good looking shepherds pie I have ever scene. I honestly dont know why Marco gets flak for advertising knorr stockpot. That shit's handy as hell, you don't have to spend hours making it yourself from scratch, especially if it's for home cooking.
Truth. I dont use stockpots myself. I use stock bought at my butcher's. Where Marco adds the stockpot, then 0.5l water... Just add 0.5l stock and season, maybe add a touch of herbs... its the same general recipe.
If you can afford it, all of his stockpot recipes can just be done with stock or fond and suddenly nobody is snobbishly looking down on a good, hearty home-cooked meal for a hungry family. And if you dont have stock, popping in a boullion cube or whatever is still going to help you get that food on the table without it being bland. And thats what Marco is all about. Getting people off the takeout, frozen ready meals and bland boiled dinners and into the first level of home cooking.
gordon ramsay and many chefs ive seen on youtube said directly, so many professional kitchens use stock pots and broth base mixes all the time, no idea why people have such a problem with it, he's not even making like high cuisine food much anymore, many of his dishes are home cook recipes, so why not use stock cubes? the average home cook doesn't use fucking homemade stock and broth, nobody has time for that, chances are, they're using canned or carton stock, or stock cubes
@Sedition Case yes i'm aware, i got nothing against stock cubes, maybe you're replying to someone else, but i use stock cubes all the time too, even when making some more expensive dishes, nothing wrong with it!
I like having bullion on hand, it's definitely the fastest alternative and does a good job. But I make my own stock when I can, and it doesn't take you hours in the kitchen.
What I do is roasting the bones in the oven (optional), toss it into a large pot with carrots and onions (and whatever else you fancy) with water covering everything. I don't add herbs until I'm actually making a sauce or soup, they get bitter when cooked for too long.
Then use a cheap secondhand electrical portable single stove and place outside on some gravel or bricks or something so that if something happens you won't burn your house down, because you preferably want this to simmer overnight. At least most of the day. And when it's outside the house you don't get that fatty smell that can be a bit too much if it's all over your house.
So while the stock meat/bones are roasting, you'll just watch some youtube for 20 mins, and when it's cooking outside you don't have to think of it at all.
When done you let it cool down and freeze it in cheap IKEA containers. The whole thing shouldn't take you more than a handful of minutes in actual work, the stock makes itself.
Made shepherds pie last night, felt like the mince was missing something so I added tomato knorr it brought everything together.
I love Marco Videos. He like to be short and simple. When he speaks its like he is reading from a list of bullet points
That slick move at 0:18 tho
I do that a lot with water bottles but with a knife goddamn 😂
Lol really? Damn you guys are just stupid or easily impressed
Man Wow! Impressive!
Jinc Jin Both I would say. :D Honestly tho its kinda dangerous to handle a knife like that with poor motor skills.
Made me weak at the knees
When you're making a roast chicken, cook it in oven or the toaster, it's your choice really there's no difference. Add a Knorr stock pot if you've got the time
Every thing Marco cooks looks delicious! He deserves respect!
The best ever. His wisdom and philosophy on food and it’s place in society, culture, and humanity is brilliant. Always teaching in the most succinct and elegant way. MPW > every 👩🍳
I tried to use a Knorr stock pot but Marco teleported in my kitchen and slapped me for holding it the wrong way
Lol yeah the instant stock pod msg king. He’s a fucking disgrace in the entire cooking world
@@Beaver_Monday "I didn't slap out of your it's simply chose to be slapped out of your hand" - Marco Pierre White
Not too wet, not too dry. Beautifully moist inside.
I like the fact they are so so simple and with ingredients you most likely have lying around, perfect for not having to plan during the week after work.
MPW is actually my fav chef. I’ve see him somewhere before but didn’t know about him. The way he cooks is just elegance, finesse and art. A master at work
I just love a chef who can tell it all in five minutes. No *Bam!*, no Cajun affectation, no cowboy slang... Just the facts, ma'am. Thank you.
Snarky . Live damn lol
Are you taking a dig at cowboy Kent Rollins you piece of trash
Top Tip: Once at the decorating stage, if you rotate the pie 180 at the end of each row, the scallops seem to alternate and interlace and the top of your pie resembles chain-mail... That said, I haven't slept for 3 days.. so I could be wrong.
Ill try that once I find out how to turn the stove on thanks 🤙
My potatoes always get super greasy and the gravy bleeds through, is it because I didn't set it?
That made me laugh out loud, yer funny fucker. Ta.
Marco only gets massages if the masseuse uses Knorr stock pots as the oil
I prefer to put the stock pot on the shepherd and lick them both. It's my choice.
"Pop it into the oven, which is very hot"
The wisdom of Marco Pierre White.
There he is, the man, the legend.
Karen :"I want to go see your manag-"
Marco, the restaurant owner: "You can go see him. Or maybe just go and enjoy your meals, it's very quick. But it's your choice"
marco be like i didn't kill her she chose to die
Marco making ice cream: you need milk, sugar and a stockpot, makes everything better
Don't forget the beef stock.
First, make a paste with the cream and the stock pot.
idk i feel like, i love other chefs too, but marco has these kinda voice that soothes you, its just perfect for learning. While every chefs nowadays trying to be like friendly hype kinda thing but this man, has presence even from hearing his voice. It's like your substitute teacher but he's the principal.
I can't find the Very Hot setting on my oven
don't worry the recipe is an illusion
Really it's your choice either way, if you don't have any high heat, just do without
@@diablofrag2177 😂
Where is the temp dial?
@@justbreakingballs top left
Marco is a lot more under-stated and easy to understand than the other famous chefs, which I admire greatly about him 😊 He also exercises a bit more caution than the other chefs in how he approaches, treats and cooks food, thus showing - at least in my opinion - more respect to food!
Simple straightforward recipes. Well done Marco. Brilliant as always.
Chef Marco Pierre White has been an enormous influence on Gordon Ramsey, having trained him on the line years ago. Listeing to him now, I can hear the same cadence, the same emphases, in both of thier speech patterns, though they are very different people, with very different energies. Its fun to see the influence filtered through the personality.
"It's more method than recipe" nice quote Mr. Marco!
"There is nothing worse a friend once told me when you run out of mash potato"
We all know he meant cocaine.
😂😂😂😂😂
What about running out of knorr stock pots?
I fall asleep to these videos. I have so many on a playlist i play when i want to go to sleep. SO relaxing.
Thanks a lot Marco. I make Shepherd's Pie for my lovely mom's birthday last week and she really like it. I really appreciate that.
I love his pallette knife skill on the potato mash. beautiful!
This was really tasty. The most important thing in the flavour (apart from the stock pot, obviously), was working the mince. I never used to do that. I spent a good 15 minutes working it and it really makes a difference.
I usually work my meat a bit longer but I agree.
Massage parlour should have this channel on their speaker or tv because by just hear he talk n look how he cook.. Its actually relaxing..
"Includes paid promotion" I never would have guessed.
Gordon: I'll have the wellington
Marco: you'll have the shepard's pie
Gordon: I'll have the shepard's pie
Me:
Nice to watch someone who is calm and reasoning. Watching Gordon Ramsey I always get a headache
Didnt know his last name was White. Read the title as Marco Pierre - White Recipe for Shepherds Pie
😂
Damn racist recipes!
No background music to destroy the audio, very clear, I'd watched this video before, but came back on the day of making it because there were items I forgotten. = "Absolutely brilliant" thank you Marco :)
I respect marco. People want to make fun of him but he knows what he is doing. Not only that but leaves room for improvement. I would do anything to study under him
Marco was a really tough man to work with, but he's actually quite amicable one you get Knorr him better.
Out
Underrated joke 😂
I learn more watching him than anyone else,, he explains what is happening
yeah. he's a genius in cooking
He explains a lot of stuff wrong though. Chefs like him don’t understand science they just know it works.
Bro, he mentored ramsay and alot more expert chef.. U can go fk yourself now
If you don't like Shepherd's pie, leave it out.
You allow your palette to dictate.
Shut the fuck up lmao im dead
hahahaahahahaa
my sides are splitting
@@copperface234 my lungs are worn out
my knees are quivering
One of the most chill chefs I have seen online
Marco: when you’re cooking your knorr stock pot just add a couple of knorr stock pots and a knorr stock pot into the pot to get that really good knorr stock pot taste. Knorr stock pot.
Made from scratch
Marco, why is your food so beautiful? Why are you such a legend, Marco?
I agree 100% anout the Shepherds Pie being too dry. I always add diced carrots, mushrooms and a sweet potato to the mash to make it slightly orange. good tip about letting the dish go cold and setting before adding the mash.
What with the cheeky look Marco lol 😂 0:39
Lol I know. Clearly a second away from corpsing.
I like my pie quite wet *smirk*
Legends say Marco still hasn't found the camera..
Great. Lots of cool tips. I didn't know you had to let the pie set first until now. I have probably made it only twice in my whole life - I used enjoy it at primary school.
I made my choice and now im drinking approx 10 gallons of stock pot. Have a go it’s your choice
Brilliant chef
God bless you🙏
Lot's of love❤ and respect🌹
🇵🇰Karachi
I believe that some of those commenting here underestimate this man because he uses stock.
But i think these videos are more about teaching people how to cook at home. videos in which he explains to NonChefs how to cook something.
He is still Marco Pierre White. The genius.
- "The secret ingredient *as always* a knor beef stock pot"
- "cook the lamb to remove the water content" *adds half a litre of water*
By the time he adds the water, the onions and lamb have already been transformed by the previous cooking process. Adding water won't dull the lamb's flavor or return the onion's acidity.
Obviously you don't cook. BTC
@@jupiterrising887 it's amazing how many people misunderstand this step.
Chemical change vs physical change
When Marco's videos ads are Gordon Ramsay's masterclass
Perfection
Marco as the judge in the OJ trial: "you can go on death row, make another Naked Gun, appear on Oprah; it's your choice."
"Worcster sauce"
Dumps in half the bottle
"Again, to taste"
I need to grow up: As soon as he said he could begin to singe his meat I started laughing so hard I almost shit myself.
I love how he speaks using his hands...and that knife!
0:40 please that expression needs to be a meme
just watch his forehead its so awesome
The mashed potato pattern (before Marco places it in the oven) is so fucking beautiful, God!
I love this chef..
hahaha I love these so so much. Have any of you seen that TikTok of the young dude making the Shepards pie and it's perfect? too perfect. I want to eye ball Worcestershire sauce like Marco.
Why eat Shepherd’s pie when you could just eat Knorr Stock Pots?
Philip Watt funny guy
Again its your choice!
This is knorr advertise you ploncker.
@@jontucker3317 lolololol
Love this and Marco. Making a cottage pie with moose mince. Just popping in for a quick refresher. And again, its my choice. Thanks Marco. Cheers from Alaska, you’re the Best.
Alaska?? Awesome!
The thumbnail made me think it was a Shepherd's Pie in Space.
Building his flavour while synging his meat. Take a bow son, legend
King Marco
You can tell he was trained by a French chef because its not enough to make a good tasting dish. It also has to LOOK good. And, Mr White, that thing looks absolutely beautiful.
If you don't think this looks good. You don't like food, specially the finish makes it look like a fine dish
I make a bit of extra mash and I mix the extra with the filling, it makes it hold much better without turning it dry.
That’s a good idea
Obviously cut it open so we can see inside. Christ.
You already saw what was inside brainlet the meat and veggies were already cooked when he put them in the dish. My God people are fucking stupid.
Made this recipe to the tee today and its pretty damn good if its any consolation
@@sexypizza55563 DOUCHEBOT IN DA HOUSE
he is the real mans chef .
he COULD go all in michelin on you ( its his choice )
but he also knows all of YOUR mothers recipes !!! ( trust me , all of them )
marco knows ALL the knots and tweaks in the kitchen ..
he knows flavour combinations you would not event think to dream about
id rather have him cook me a meal on a really bad day ..
than any fancy chef on any other day ..
cuz i know he will deliver a tasty meal no matter what ..
Marco drinks a knorr stock pot tea for breakfast
Pierre gets paid, knorr gets advertised and we get great help. Its a win-win-win situation
I consumed ketamine and I’m going to die.
pussy
Add a stock pot, you should be ok
Send me the rest scrub
Thats weird. When I did it, I felt like Jesus incarnate.
Im pfising
Thank you interwebs
People who lived 30 years ago would have loved to have this type of content available to them at the touch of a finger
Amazing chef here, may Knorr bless you and your family!
This is great how Marco explain things, why to do certain things.
Man I wouldn’t even eat that. I’ll hang it up on my wall for decoration lol
Marco you're great love your work.
That much Worcestershire sauce? Wow
yeaa very hot xd
I thought that too!! 🤔
@@Tatjanak1989 I've never seen anyone use even half of that amount in any recipe in my life. Not saying it would taste terrible I love the stuff but wow.
To counter the stock pot taste.
My favorite chef ever.
"Wooster Sauce, again, to taste."
*adds 2/3 of the bottle*
Nice! to the point. No overdoing no under-doing. No bullshit. Now I Know how to make Shepards pie. I'm not British or anything near to be honest, so I'll probably experiment until it's to my (and my family's) taste - but it does make sense to me, and I'll start of course as close as possible to what chef Marco teaches. Then I'll do my own experiments.
BTW in my part of the world, mutton/lamb meat has very (too?) strong fragrance. What part of lamb is minced for Shepard-pie?
Something tells me he actually doesn't use Knorr in his personal life...
Can someone please tell me what's that veg he's putting into the dish after the carrots? I can't figure out what he said besides from 'diced'.
He poured in the whole bottle of worcheshure (someone tell me how to spell this) sauce. To his "taste"
Worcestershire (commonly pronounced as Worcester by none natives) pronounced “wuster” in the UK
@@illeatthat and pronounced Westchester in parts of Louisiana
Best looking shepards pie ive ever seen :)
Never show him look into the cam..get a side shot of him looking into another cam...
he's talking to a producer or whoever