 Today's recipe we're making shepherd's pie and not only that I have a special for you. I have a special treat I'm gonna be making another recipe We're gonna take our shepherd's pie and make a burrito out of it now This was inspired by my son who tried both ways and he loved the burrito version and he absolutely loves burritos Pretty much of any kind so he thought I should share it with you So I'm rockin robin and I'm gonna show you how to do it all Right after our chef joke. I like to start off with a chef joke And we'll have another one a little bit later. So stay tuned. Here we go What do you call a lamb that is covered in chocolate? A candy bar So we'll start off here by chopping up our veggies. We want to cut our carrots Nice and fine and along with our onions and then with our jalapeno. We're gonna cut it in half And then cut it in half again And then we're gonna remove the membrane and the seeds then we'll slice it into strips and then chop it up nice and fine We're gonna do that basically the same thing with the celery Now with the herbs. I'm using fresh rosemary here for my garden. So we peel off the leaves As best as we can and then we'll chop it up real fine Here I have some organic time that I got from the store and we'll just take the leaves and try to peel them off The stems are pretty soft and it's okay if you include them Then we'll just chop that up real fine as well So we're gonna start off our recipe right here at the stove. I've got a cast iron pan here over medium heat I've got a pot back here with some water in it. I'm gonna put a little salt in there and Bring that to a boil. That's where we're gonna boil our potatoes And we kind of want to time it so that what's cooking in the pot here in the cast iron is ready at the same time Is when the potatoes are done So I have some ground lamb here when you use ground lamb It's called shepherd's pie if you were to use beef, which you could do then you call it cottage pie Now I'm gonna start off by placing a little bit of olive oil in the pan so that the lamb doesn't stick And we're gonna place the lamb in the pan And you want to break it up. I like to use a couple of spatulas Add a little bit of salt and a little bit of pepper And we're gonna cook that until it's no longer pink All right, the lamb looks done. I've broken the pieces down I want them pretty small like they are and now I'm gonna drain a little bit of the excess grease out Okay, I didn't drain all the grease out because I do want a little bit now. We're gonna add the onions to this and In goes our jalapenos and then we're gonna saute this for about five minutes And that's over medium heat and you can get all the written Instructions on how to do this below the video in the description area click down there where it says show more So while the lamb is sauteing for about, you know, five more minutes I'm gonna show you how we're gonna prepare our potatoes now I'm using russet potatoes in this you could use gold or you know, whatever you have really I peel them I use organic because you know, they're just full of pesticides if they're not and You want to peel them and then cut them in half length wise then cut them in half again and then I'll just cut into nice little chunks and That's all you have to do. So I'm gonna place the potatoes in my boiling water at this point And we're gonna bring that back to a boil and let them cook until they're fork tender All right, here's our lamb mixture after you know a good five minutes or so and what I'm doing is make a little hole in the middle And I'm gonna add the garlic I've got some minced garlic here a fair amount of it because I think it really makes for great flavor And I want to smash I want to get it right on the heat so that it can kind of mellow it out a bit and I have some tomato paste So I'm gonna smash that right in the bottom of the pan as well with it And I'm just gonna let this cook just for like a minute or so and then we're gonna mix it all in The tomato paste will caramelize as well and kind of get a nice flavor to it That's why it's right on the pan. I don't want to burn that garlic So make sure your temperature is on medium low. All right, so now I'm just gonna stir it all in With the with all the mixture just work that in I can smell the garlic. It smells amazing Garlic always smells good doesn't it? I've got my celery. I've got just one rib of celery here that I'm gonna add And next goes our time and fresh rosemary. Okay, I'm gonna kind of work that in a little bit So I'm cooking this for about two minutes Next I'm gonna add a little bit of red wine And some Worcestershire sauce I'm gonna let that cook in for a couple of minutes at least All right, it's been a couple minutes now. It's time. We're gonna add some carrots to this while things are going You want to check your potatoes? I have this nice big ladle type straining spoon that works great Poke your potato. You don't want any resistance. That's when you know it's done I got a little bit of resistance. I'd say one more minute and those will be ready I have some cold chicken broth here. You could use beef broth if you want And I also have some arrowroot which I'm gonna add to it and that's gonna create a little sauce that we're gonna thicken this up with You can use cornstarch if you want you can use flour if you want So we'll just mix that in and then we're gonna pour it into the lamb mixture And this will simmer For just a few minutes. It's time to take our potatoes off and drain those. I'm gonna do that now. Now. Here's our lamb. It's just simmering away It's thickening up looking good. All right, let's check on this You want to take your fork and test your carrots This is why you want to make sure that your carrots are relatively small So that they cook up quick at this point We're ready to add I have some frozen peas And I'm gonna toss those in give them a nice stir until they they get in there and they defrost very quickly I'm also gonna add just a touch of salt because I haven't added any other salt in that very beginning So I want to make sure this has enough salt in it And then we're gonna let this sit on a low simmer until we get our potatoes all done And we're ready to put the whole thing together Our lamb mixture is done. It's sitting over there on the stove keeping warm Let's work on the potatoes now. I have one of these rice little contraptions rice or things you put your potatoes in you smash it Down it comes out already practically mashed But if you have one, you know use it if you don't don't worry about it a good old handy-dandy masher Does the trick so if you haven't seen one of these ricer things. I'll show you how it works fill up your little Compartment there and then just it squeezes out check that out and it comes out nice and fluffy, but you still have to mix it So I have it so I'm using it so to our mashed potatoes. I'm gonna add some cheddar cheese And I like to just start mixing it in this so that the heat from the potatoes will start to melt the cheese And then I have a mixture here of milk whole milk I'm using whole milk because it's just richer and creamier and some butter And I'm gonna add some of that in there And like I said ideally you want to add the cheese when the potatoes, you know first come off. They're nice and hot They'll melt the cheese for you, and it'll mix in really well Now of course potatoes need salt, right? So we want to make sure we get some salt in there. I also like to add a little bit of Gruyere It has a nice nutty flavor to it, and it just really really tastes great So I just grate some in. I don't really measure it. I just you know just add some I'm also gonna add just a bit of pepper to this You can use white pepper or black pepper if you don't want to see the specs use white Now this is ready to go on top now. We're ready to load up our baking dish I have an eight by eight here. This is a you know like a Pyrex type dish And I'm just gonna place the lamb mixture in the bottom got my oven preheated to 400 It's gonna cook in there for about 20 minutes And then we're gonna put it on broil, and we're gonna brown up the top and make it look really cool And now we'll add the potatoes You want to push everything to the corners cover everything? At this point, I'm gonna take a fork and make some ridges that way they will brown up in the oven And you'll see some nice contrast. All right, so just you just make some ridges like this We're gonna add some more gruyere cheese to the top and parmesan So in the oven at 400 degrees Fahrenheit this goes for about 20 minutes I think it must be time for chef joke number two. All right, so what do you get when you cross a boa and a sheep? A wrap-around sweater. So here's the shepherd's pie after 20 minutes now I'll turn it to broil and cook it until it's a golden brown Keep an eye on it because it can burn easily Our shepherd's pie is done It was in the oven at 400 degrees for 20 minutes And then I turned that off on to broil and we broiled it for about five minutes And you got to keep a close eye on it and you get these nice beautiful brown ridges It just looks fantastic, right? And so now it's sitting here and I'm letting it cool a bit so that I can serve it up and Do your special recipe, which is the shepherd's pie burrito So to make a nice burrito you're gonna want to get a large flower tortilla And I like to heat them up You always want to heat up your tortillas when you make burritos that way they don't break on you If you don't if you try and use them cold out of the fridge They're gonna tear and break and it's not fun. So warm it up I place mine into my tortilla warmer I place it in the microwave for 30 seconds comes out nice and soft and tender and warm and Then all we have to do is place some of our shepherd's pie into the burrito I like to make sure that I get a little bit of everything throughout the whole burrito So I'm gonna make sure that there's mashed potatoes down the whole line and the filling as well And then I'm gonna add just a little bit of some more cheese I'm gonna add some more cheddar cheese to that just because mostly because my son likes it that way Then we're gonna fold it up both ends are gonna get tucked in and then I'm gonna take it over to the stove We're gonna heat up a frying pan Over we'll start out at medium heat put a little butter in the bottom Place our burrito in there seam side down and let it brown up Once that one side gets nice and toasty and nice and browned I'm gonna carefully flip it over into the other side and then once that second side is done. That's it Serve it up This is an absolutely delicious burrito Hey, if you're looking for a corned beef and cabbage recipe, I've got one here for you to try You'll love it. Thank you so much for watching. Don't forget to subscribe to my channel and leave me a comment. We'll see you next week