I don’t know what the French words were, but I’m going to make this some day. Looks awesome. I’ve never cooked with winter. I won’t be able to say that much longer…
Holy Moly,im definitely making this.Just looked at your vids and i instantly subscribed and left a like. Thank you for shearing. ❤ FROM SYDNEY AUSTRALIA…
Looks wonderful. For Canadians, “chuck” is called blade roast, or pot roast cut. I had to look it up. Love your recipes. Thanks. My grandmother was France-French. She would approve.
I am absolutely going to attempt this several times. Yanno, for science and stuff. I've got a similar idea, though I'm pretty sure that it's been done before, but I've never actually researched it. But it's basically the same concept, but with Southern US ingredients. Hot country sausage, collard greens, black eyed peas, corn tomatoes and okra, your seasoning of choice, (I like adding some Sofrito and Creole seasoning and sometimes jalapeno or habanero peppers) then top with some cornbread dough and slam that shit in the oven and wait until the cornbread gets golden. Take it out, let it rest and then when you can't stand it anymore, carve yourself out a chunk. Top it with chopped Vidalia onions, white vinegar and Texas Pete or an equivalent. That's basically THE New Year's Day traditional meal of the South. Except, well… As far as my family was concerned, we had it at least once every few weeks. Just made a lazier version last week. Still haven't tried the casserole idea yet.
Looks great, but there are some cooking terms I didn't understand, and I think they were French, too, so a little help with the spelling would have been nice so I could at least go look up the techniques.
I want to make this today, but I wanna know what vinegar you put into that you said bond Monet I’m not sure what that is. I’ve looked it up, but what it looked like was red wine vinegar that you put into that but I need to know for sure.
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Hi from France. We usually use mince meat but this looks great. 🤤
This is a straight up – Cottage Pie.
Wth is greyer …greeyear….greier😅😅😅😅
Pot roast and mashed potatoes.
So… Sheperd’s Pie.
I don’t know what the French words were, but I’m going to make this some day. Looks awesome. I’ve never cooked with winter. I won’t be able to say that much longer…
This is a special day version. Most French families would use ground meat for an everyday version.
Ohhhhh myyyyy goddddd. I tasted that through the screen ❤
Btw the H is silent.
Almost at 80 mil subs sub I am edititer btw
What is bur man ye🤔🙄
Everything on this channel is a must make
Holy Moly,im definitely making this.Just looked at your vids and i instantly subscribed and left a like.
Thank you for shearing.
❤ FROM SYDNEY AUSTRALIA…
Shepherd pie delicious
AKA shepherds pie.
Looks wonderful. For Canadians, “chuck” is called blade roast, or pot roast cut. I had to look it up. Love your recipes. Thanks. My grandmother was France-French. She would approve.
Where is the recipe?
😋❤
Who’s gasping at glorified shepherds pie ffs?
Fancy French Cottage Pie.
Gruyere in mashed potatoes is one of my favorite combos. Take it to the next-next level by adding caramelized onions in them too. Crazy good flavor.
Adding wine, tomato paste, and vinegar to a cast iron pan? Umm…
You don’t pronounce the first h.
Tossed away??So you can afford to waste perfectly good food?
Who didn’t teach you to cook?
Cottage pie.
So, French shepherds pie? Sounds great, looks great 👍👍 👍❤❤❤😊
Y’all can thank that entire bottle of red wine for taking this dish to the next level.
A must to try.
if you flip it upside down and in America its called Pot Roast pretti much
Yeah, it’s beautiful, but what does it taste like?
I am absolutely going to attempt this several times.
Yanno, for science and stuff.
I've got a similar idea, though I'm pretty sure that it's been done before, but I've never actually researched it.
But it's basically the same concept, but with Southern US ingredients.
Hot country sausage, collard greens, black eyed peas, corn tomatoes and okra, your seasoning of choice, (I like adding some Sofrito and Creole seasoning and sometimes jalapeno or habanero peppers) then top with some cornbread dough and slam that shit in the oven and wait until the cornbread gets golden.
Take it out, let it rest and then when you can't stand it anymore, carve yourself out a chunk.
Top it with chopped Vidalia onions, white vinegar and Texas Pete or an equivalent.
That's basically THE New Year's Day traditional meal of the South.
Except, well…
As far as my family was concerned, we had it at least once every few weeks.
Just made a lazier version last week.
Still haven't tried the casserole idea yet.
I adore cottage pie, but I've never used anything other than ground beef. I'll have to try this version…but I wouldn't waste the braised vegetables
😋😋😋Voglio mangiarlo!
American version….called Shepherds Pie! Delicious 😊
It looks delicious. I rarely make things that require that much effort. I'm old. 😂
Girl, I want to make everything you post!!! Absolutely loving your content!
Did you add the outer part of the garlic root?
Looks great, but there are some cooking terms I didn't understand, and I think they were French, too, so a little help with the spelling would have been nice so I could at least go look up the techniques.
Hachi parmentier is supposed to be made with GROUND BEEF… 😊
'Hachis' means ground meat, why not just use ground meat then instead of the shredded ragout? It's certainly good too, but not the original recipe.
…that's a shepherd's pie.
Need full recipe please..
I want to make this today, but I wanna know what vinegar you put into that you said bond Monet I’m not sure what that is. I’ve looked it up, but what it looked like was red wine vinegar that you put into that but I need to know for sure.
You look like the Boa singer, shout-out to Lain