Browning the Meat for Traditional Shepherds Pie

Video Transcript

"Hi! I'm Richard Buccola here in New York City and today on behalf of Expert Village, I am going to show you how to make some Shepherds Pie. The first thing we are going to do is put our flame on like a medium to low flame. The reason I do this is that I try to save time by actually grinding my chopped meat. I go over there and I chop a little garlic or I chop a little onion. So low to medium to low flame. I am going to add my sirloin and that's it. That goes right in the pan and you are going to hear it sizzle. It is low flame so we are going to wait what happens with that. I'm using a wood spoon because I have a Teflon pan. Make sure if you have a non-stick or Teflon pan, you always want to use a spoon. Basically you are just going to try to ground this meat. If you see this is sirloin. There shouldn't be too much fat but if I see this fat in this, I will drain it before I add anything. So right now I am just doing a browning. When I come back, I am going to show you how to chop that garlic, that onion and that scallion because that is all going to go right in here with this chopped meat. We are making a beautiful Shepherds Pie; Rory Daily from Gilbey's Club in Wisteria. He says he makes the best and I had it. It is delicious and we are going to show you how to do it. He gave me his recipe. "