-We're about to make
a really delicious thing.
There's something that
just kind of speaks to your soul
when you eat this kind of food.
Hello. It's Farideh.
"The Cooking Show."
Today, we're gonna make
a pork cottage pie.
Shepherd's pie is usually
with ground lamb.
Cottage pie is we do it
with ground beef.
They both have potatoes on
the top. Mashed potatoes.
We're using pork shoulder.
So, we're cutting these up into
small kind of bite sized pieces.
I'm not worried too much
about cutting off all this fat.
I mean, you can cut off --
I'll cut off a little bit
of that fat.
but the fat is also flavor.
So I'm gonna leave
a lot on there.
When I was in New Zealand,
That's when I kind of, like,
started eating chicken pot pie.
Fish pies.
They're so comforting.
It takes you somewhere, like,
it transports you.
It's kind of like wrapping a big
nice blanket around yourself.
It's great in the wintertime.
I had grapes for breakfast
so that I could really binge
on all this today.
It's like wine, but pre-wine.
Where is my wine?
[ Laughs ]
Just kidding. It's like 10 a.m.
I'm not gonna drink wine.
We'll do some Sicilys
for you guys.
You guys can drink along.
Sicily, okay?
These are all ready. We're gonna
do a little bit of flour.
I'm gonna mix the pepper
in there and the salt.
And then I'm going to
toss it all together
and make sure
it's nicely coated.
I'm using flour
because it's gonna give
a really good color
when I'm browning it.
It's also going to help
thicken up your sauce
Our pan's heated up.
It's just gonna
coat the bottom of this.
You're gonna cook it over
like a medium-low heat,
just like
a nice little soft simmer.
We're browning it.
Kind of helps
seals in that flavor,
is what I always say.
It gives it good color.
And I learned this
from Aaron Sanchez,
that browning just one side
of the meat was fine
'cause you want to get that
color and seal that flavor in,
and then it's gonna
braise anyway,
so you don't have to worry
about the rest of it.
So, I'm going with that rule.
I love browning meat.
It's just, like, very relaxing.
You just hear the sizzle.
I'm just gonna sit here
and gonna zone out and brown.
I'm gonna brown out.
I am just going to
slice up my onion.
Add our onion right on in there.
And don't worry about later
some, like, stuff stuck
to the bottom there.
That's all good.
Leave it.
It's called, like, the fond
or whatever people say.
Like the fond
The fond. F-O-N-D.
It's like all the good bits
that stick to the bottom.
The onions are already
loosening up a lot of that...
They're getting
nice color there.
I like to put mushrooms in this
because they're a really hearty
kind of vegetable.
First gonna
quarter our mushrooms.
You could use carrot.
Even, like, chuck carrot
in here or something.
But the point is, you want like
a heartier vegetable.
It's not just gonna disintegrate
into nothing in here.
I'm gonna season them
with some salt.
Kind of seasoning as we go.
As these cook,
they're gonna brown,
they're gonna
release moisture,
and we want it to kind of
evaporate and cook out.
[ Sighs ] I really could use
a glass of wine.
This is when you
drink your wine.
When it's 10:30
in the morning.
I'm gonna drink water.
Sicily. For those of you
at home.
Mimosa?
I don't do that.
I'm not gonna cut my drink
with orange juice.
Yeah, brunch is bullshit.
In New York especially,
there's like that whole, like,
scene, you know?
It's obnoxious.
It's like there's, like,
lines everywhere
And you're like
"Who wants to wait in line?"
I don't really like
Bloody Marys.
I hate them, too.
I hate the taste
of tomato juice.
Gives me heartburn.
Everything gives me
heartburn, though, nowadays.
Such is the life
of a Vice kitchen person.
Nothing feels good anymore.
[ Laughs ]
[ Sobs ]
Our mushrooms
have released their moisture
and they've kind of deglazed
the bottom of the pan
and it's given it a nice color,
a nice richness to
everything.
It's just so great.
I'm gonna turn the heat up
a little bit
and add my white wine
to continue to deglaze.
This is gonna add
a lot more flavor also.
Bring it to a nice simmer
and we're gonna reduce this.
I'm just gonna say it
right here, okay?
The bureaucrats of Vice
don't want me to sing
my "wait for it to reduce" song
because they say
it's copywritten.
No more fun on
"The Cooking Show."
There's no songs.
There's no dancing.
There's no drinking.
But you know what I say to that?
♪ And now we -- ♪
[Bleep]
♪ ...reduce ♪
You can't hold me back.
I'll sing if
I want to sing.
So, this is all reduced.
I'm going to add in
my beef stock.
You could use chicken stock
and you could also
use a veggie stock.
You could use water
if you really wanted to.
Just the beef stock,
I like the flavor of it.
So beef here, as it were.
We're gonna cut the richness
of the pork with mustard.
King of all condiments.
Give it a little swirl
with the mustard.
Let that dissolve.
And then we're going to add
our pork right back in here.
We're gonna bring this
to a boil,
reducing it
to maintain a simmer.
Let it cook for an hour,
hour and a half covered,
stir it occasionally.
Meanwhile, we're gonna make
some mashed potatoes.
So we're just gonna
peel some potatoes,
and you can use any mashed
potato recipe you want, really.
But you don't want it
to be too, too creamy
'cause you don't want it to
like melt too much
'cause it's gonna get baked.
You also don't want it to be
like really dry.
You want it to be flavorful.
So, this recipe works out well.
It's nice and creamy,
but then also
kind of maintains its composure
when baked.
We're gonna cut them into
like even sized pieces.
I do about one inch.
You always want to cover
your potatoes for mashed
with cold water.
We're just gonna cook it
for about 12 minutes
until they're nice and soft.
I am gonna season this.
A little bit of salt.
And then we wait
for this to boil.
And it's done.
So, I'm gonna drain it
back into the pot.
We're going to put about
three quarters of a cup
of cream right on in there.
I got four tablespoons
melted butter.
I'm gonna add
half of it in there.
It's about two tablespoons.
I'm gonna save the rest to
drizzle on top.
Mash the potatoes.
You're gonna get
mashed away over here.
Need some salt.
I'm not adding any
black pepper
because I don't want those
little flecks of black pepper,
and I want to stay
beautiful and white.
Done there.
Look at these cuties.
We're gonna put them into this.
It's makes for fun
entertaining with your friends.
Everyone has their own
little one of these.
Give them that and like
a bowl of salad or something.
Everyone's happy.
Alright.
This is looking great.
We're going to add
in a quarter cup of cream,
a couple tablespoons
of white vinegar.
That tanginess of the vinegar
will help kind of cut
the fattiness of the pork,
which is really good.
And some peas. Frozen peas,
defrosted, right on in there.
There's a few of
you guys out there
that are constantly
cooking these recipes
and you're posting on Instagram,
and I love you. You're the best.
You know who you are.
Keep doing it.
And those of you who aren't,
learn it, do it.
Share it.
Now the mashed potatoes on top.
Cool. So, it's a little bit of
butter on top of each of them.
It's gonna go
right into the oven
at like 425 for
about 15, 20 minutes.
[ Imitates trumpet fanfare ]
It's a hot mess.
Literally a hot mess.
I'm gonna burn
the fuck out of my mouth.
You guys ready for me
to burn my mouth?
I told myself I wouldn't swear,
by the way.
There's children watching.
All my friends'
kids watch us
and I'm sitting here swearing.
Sorry, girls. And guys. Kids.
One day you'll understand.
Get ready to burn your mouth,
Farideh.
Oh, man. It's nice and bubbly.
[ Exhales sharply ]
[ Laughs ]
It's so good.
It's creamy. It's rich.
The mustard and the vinegar
in there
cut through a little bit
of that richness.
It's like
an easy weeknight meal.
You can make it
into one big one,
have a big Sunday supper
with your friends
or just by yourself.
Eat it. Enjoy.
Click the link below.
♪♪
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