The Ultimate Shepherd's Pie Gizzi Erskine
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Date: 2020-05-11
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Comments and reviews: 10
Sechay
Okay so I really dig this recipe as an idea, but this video just didn't do it for me. I do not like the over produced hyper stylized approach at all. I get that some people are just into food porn and that is all, but many of us enjoy cooking videos because they bring us into the action of cooking. And when you are learning or adopting recipes this is extra important. We need real info! Beyond the recipe. This was an MTV cooking video. Totally unhelpful, too distracting to learn from.
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Okay so I really dig this recipe as an idea, but this video just didn't do it for me. I do not like the over produced hyper stylized approach at all. I get that some people are just into food porn and that is all, but many of us enjoy cooking videos because they bring us into the action of cooking. And when you are learning or adopting recipes this is extra important. We need real info! Beyond the recipe. This was an MTV cooking video. Totally unhelpful, too distracting to learn from.
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Carla
After reading all these comments. Please DON'T stop producing these types of videos. it really gives the food a magical look. Also i love the comments from Gizzi. after these videos i feel all warm and cozy and it makes me crave for the food, even if i don't like the ingredients, that's what it's all about: to appreciate all the littlest parts of the meal, even if it's as simple as a white onion. Why can't food videos be produced like cinematic masterpieces?
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After reading all these comments. Please DON'T stop producing these types of videos. it really gives the food a magical look. Also i love the comments from Gizzi. after these videos i feel all warm and cozy and it makes me crave for the food, even if i don't like the ingredients, that's what it's all about: to appreciate all the littlest parts of the meal, even if it's as simple as a white onion. Why can't food videos be produced like cinematic masterpieces?
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Swan
I'm sure it tastes great but honestly, when I make shepherds pie it's because it's one of the quicker dishes that doesn't compromise taste. Also, as a celiac it's one of my staple foods now so I was a little disappointed to see flour used in what is a great gluten free option for me. I love finding tips for improving my shepherds pie but this just seemed over-produced, time heavy, and way too complicated for a classic dish.
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I'm sure it tastes great but honestly, when I make shepherds pie it's because it's one of the quicker dishes that doesn't compromise taste. Also, as a celiac it's one of my staple foods now so I was a little disappointed to see flour used in what is a great gluten free option for me. I love finding tips for improving my shepherds pie but this just seemed over-produced, time heavy, and way too complicated for a classic dish.
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Toffsen100
Kinda like the format, but as shepards pie is rather something poor people used to cook, a recipe with more accesible ingridients would be nice. Or at least something one could afford on a student budget. Even though living in Berlin, i guess i have to run trhough half the city and a dozen of delis to find stuff like this ras al spice or the sausages =) But this sounds soo tasty it might be worth it.
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Kinda like the format, but as shepards pie is rather something poor people used to cook, a recipe with more accesible ingridients would be nice. Or at least something one could afford on a student budget. Even though living in Berlin, i guess i have to run trhough half the city and a dozen of delis to find stuff like this ras al spice or the sausages =) But this sounds soo tasty it might be worth it.
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Osama
This is no doubt a nice recipe and with this ras Al-hanout spices mix, which could comprise 20 to 100 different spices mixed together it must be good. Making it with cauliflower mash, must also be Interesting. But what is this to do with Shepherd's Pie? And Morocco is a North African Country not Middle Eastern. Middle East starts with Egypt and the rest of the Arab Countries plus Israel, Turkey, and Iran.
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This is no doubt a nice recipe and with this ras Al-hanout spices mix, which could comprise 20 to 100 different spices mixed together it must be good. Making it with cauliflower mash, must also be Interesting. But what is this to do with Shepherd's Pie? And Morocco is a North African Country not Middle Eastern. Middle East starts with Egypt and the rest of the Arab Countries plus Israel, Turkey, and Iran.
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crojonphoenix
A bold claim, especially when you deviate from the classic recipe. Cauliflower mash is nice i admit, but the classic spud cannot be removed as it has a nostalgic essence to the dish that cannot be replaced for most people. Maybe if you had this from when you where a child, but most of us had potato mash and that will destroy any master chef trying to say otherwise with words like Ultimate: P
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A bold claim, especially when you deviate from the classic recipe. Cauliflower mash is nice i admit, but the classic spud cannot be removed as it has a nostalgic essence to the dish that cannot be replaced for most people. Maybe if you had this from when you where a child, but most of us had potato mash and that will destroy any master chef trying to say otherwise with words like Ultimate: P
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Kevin
This director or editor is obsess with slow motion lol. If it's a documentary/short movie id understand but for this? Maybe once or twice is enough not the whole video lol. I guess they just bought their new equipment and got too excited. I don't blame them, I would do the same. love to have a camera that's capable of shooting 2k with frames that you don't know what to do with but doing slow motion.
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This director or editor is obsess with slow motion lol. If it's a documentary/short movie id understand but for this? Maybe once or twice is enough not the whole video lol. I guess they just bought their new equipment and got too excited. I don't blame them, I would do the same. love to have a camera that's capable of shooting 2k with frames that you don't know what to do with but doing slow motion.
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Aura
The amount of whiny children crying over lack of authenticity is embarrassing. Step out of your comfort zones and you won't be so close-minded. Not everything has to be cooked authentically. Part of cooking is experimenting and innovating on traditional dishes. Same goes for the tears over the slow motion. You're autonomous grown ups so you have a choice of watching it or not: )
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The amount of whiny children crying over lack of authenticity is embarrassing. Step out of your comfort zones and you won't be so close-minded. Not everything has to be cooked authentically. Part of cooking is experimenting and innovating on traditional dishes. Same goes for the tears over the slow motion. You're autonomous grown ups so you have a choice of watching it or not: )
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Kabalyst
This is not the Ultimate Sherperd's pie but I am very interested in this arabic twist. I mean you put merguez and ras al whatever that is (don't know if I can even find that) which feels weird in a sherpard's pie but at the same time I want to try it. If you could tell me what's in the spice mix I could probably make up my own little batch for the dish.
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This is not the Ultimate Sherperd's pie but I am very interested in this arabic twist. I mean you put merguez and ras al whatever that is (don't know if I can even find that) which feels weird in a sherpard's pie but at the same time I want to try it. If you could tell me what's in the spice mix I could probably make up my own little batch for the dish.
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Sara
I used the recipe and used beef instead of lamb. My husband absolutely loved the twist of the shepherds pie with tomato. I highly recommend this recipe just to give you something that combines traditional with something more progressive. Good job Jamie Oliver. Another successful recipe from all of your cookbooks well received in our household
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I used the recipe and used beef instead of lamb. My husband absolutely loved the twist of the shepherds pie with tomato. I highly recommend this recipe just to give you something that combines traditional with something more progressive. Good job Jamie Oliver. Another successful recipe from all of your cookbooks well received in our household
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