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Video: Shepherd’s pie: A delicious meal to seal the deal

  1. Closed captioning of: Shepherd’s pie: A delicious meal to seal the deal

    >>> it is time for today's kitchen. what's cooking, we got three romantic meals to seal the man of your dream.

    >> nadia g. host of " nadia g.'s kitchen" says these dishes will help you bag them and tag them.

    >> that's sick. that is gross.

    >> pay attention, hoda.

    >> the biggest mistake people make when cooking the first meal for someone is putting on a massive spread, the oysters, champagne, makes you look desperate.

    >> that's how dumb people are.

    >> you want to cook up some simple dishes.

    >> what are we making?

    >> shepherd's pie. if you can help me mash up the potatoes here. yams, a little bit of cream, and a little bit of butter. in the meantime, here i've got some beef and onion. we're going to add some nice spice there, little bit of salt, little bit of paprika, throw it all in there. give it some nice flavor and color. those onions.

    >> all right.

    >> into a greased baking dish it goes. we're going to create layers here.

    >> like a lasagna.

    >> exactly.

    >> cook just a tad more i'd be ready with them, but they aren't.

    >> put some elbow grease into it.

    >> work it, work it.

    >> okay, here we've got some creamed corn .

    >> did hoda just say work it?

    >> i said, work it.

    >> here you go. switching it.

    >> put the creamed corn on top of the beef here. this is going to make it nice and succulent.

    >> i like that word.

    >> on goes the potatoes.

    >> they would have been ready had they been better cooked.

    >> i think, you know, you want a little bit of bite in the potato.

    >> not more cook, was not upset at anyone.

    >> i think the potatoes look great. we'll add this gorgeous layer of hot mashed potatoes on top.

    >> sorry about that.

    >> then what?

    >> if you whipped them the way i like it.

    >> and some crumbled potato chips .

    >> now you're talking my language. now i'm interested.

    >> there you go. meat and potatoes, you're impressing everyone, unless they are vegetarian, then you've got a problem. then you're screwed, or not screwed, rather.

    >> anyway, moving on.

    >> come on, minute to go. gorgeous cream sauce with fresh cherry tomatoes, put in a little bit of crab. exactly, just put that in there.

    >> noodles.

    >> yeah. mix this up. here you have the finished dish. mix the linguini in with that. we're going to add a little bit of fresh parsley and some parmesan.

    >> what kind do you use?

    >> parmesan. someone once e-mailed me said no italian would use cheese with sea food .

    >> real quick, 20 seconds.

    >> here you have some french toast .

    >> what did she say, i missed it.

    >> okay.

    >> all right. some salted caramel on top, just like that.

    >> it must have been something. look at that.

    >> look at the time.

    >> and a dollop. look at this. this is a meal that impresses.

    >> i'm impressed.

    >> they'll be back for seconds.

    >> thank you, nadia g. find more on klgandhoda.com.

    >>> how to stop the summer brain freeze.

    >> also getting your home and outdoor space ready for summer entertai

TODAY recipes
updated 6/26/2013 10:36:36 AM ET 2013-06-26T14:36:36

Recipe: Egg fettuccine rose

  • 2 crabs
  • 1 pound (or 500 grams) egg fettuccine
  • 3 tablespoons unsalted butter
  • 1 clove garlic, minced
  • Pinch hot chile flakes
  • 2 cups sweet cherry tomatoes, halved
  • Pinch sea salt
  • Pinch brown sugar
  • Freshly ground black pepper
  • 2 cups half-and-half
  • 1/2 cup fresh sweet peas
  • 1/2 cup plus a pinch freshly grated Parmesan cheese
  • 1/4 cup minced fresh parsley

In a large pot, bring enough water to cover two crabs to a boil. Add the crabs and cook for about 10 minutes. Shell the crab and set aside all the crabmeat.

Next, in a separate pot, bring water for the pasta to a boil. Add salt. Cook the egg fettuccine according to package directions for al dente. Drain.

In a pan, heat the unsalted butter in a pan over medium heat. Add the garlic and a pinch of chile flakes, and sauté until it becomes golden and fragrant, about 2 minutes. Add the sweet cherry tomatoes, sea salt, brown sugar, and freshly ground pepper to the pan.

Cook for about 8 minutes, until the tomatoes begin to create a nice, light sauce. Add in the half-and-half and bring to a boil. The moment it starts to boil, turn the heat down to medium-low and add the sweet peas, 1/2 cup of Parmesan and a big handful of minced parsley. Stir and let it thicken for about 8 minutes. Mix in the crabmeat and heat through, about 2 minutes.

Using tongs, mix the cooked fettuccine and the sauce. Serve topped with freshly grated Parmesan cheese and minced parsley.

Serving Size

Makes 4 servings

Recipe: French toast with salted caramel and crème fraiche

  • For caramel:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 cup whipping cream
  • 1/4 cup unsalted butter
  • Pinch fleur de sel
  • For French toast:
  • 4 eggs
  • 1/3 cup whole milk
  • 1 vanilla bean, halved lengthwise and seeds scraped
  • Big pinch brown sugar
  • Pinch sea salt
  • 2 to 3 tablespoons unsalted butter, for frying
  • 6 slices challah bread, sliced about 1-inch thick
  • 1/2 cup crème fraiche or sour cream

To make the caramel:

Using a food processor, pulverize the granulated sugar into fine powder or dust. In a pot, heat the water over medium heat. As the water begins to slowly heat, carefully pour the pulverized sugar into the center of the pot, creating a mound. Do not touch or mix the sugar into the water, let it dissolve on its own. Once the sugar-water begins to boil, keep a close eye on it: In a few minutes the water will boil away and then the sugar will begin to boil.

Watch closely, the second the molten sugar begins to turn a light brown or caramel color, take it off the heat and add the whipping cream and butter.

Cook's note: Careful, it will spatter. Whisk the mixture until smooth. Add a big pinch of fleur de sel and whisk to incorporate.

To make the French toast:

In a big bowl, combine the eggs, milk, vanilla bean, sugar, and sea salt. Beat these ingredients together. In a frying pan, heat the unsalted butter over medium heat. Dip the bread slices in the egg mixture, turning the bread to coat evenly. Allow the excess egg mixture to drip back into the bowl and add the bread to the hot butter. Fry the bread for about 1 minute per side, or until golden. Turn the heat down to medium low and cook for 1 to 2 minutes on each side. Repeat as necessary.

Serve the French toast in stacks slathered with caramel and topped with a dollop of crème fraiche.

Serving Size

Makes 4 servings

Recipe: Sirloin shepherd's pie

  • For potato topping:
  • 2 yams, sliced into equal-size chunks
  • 2 russets, sliced into equal-size chunks
  • 1 heaping tablespoon butter
  • Splash whole milk
  • Big pinch sea salt
  • Freshly ground black pepper
  • For the meat:
  • 3 tablespoons extra-virgin olive oil
  • 1 red onion, small diced
  • 2 pounds organic ground sirloin
  • Handful minced fresh parsley
  • Big pinch smoked paprika
  • Pinch smoked cayenne
  • Pinch sea salt
  • Freshly ground black pepper
  • For the creamed corn:
  • 2 to 3 cobs corn
  • 1 heaping tablespoon unsalted butter
  • 1 bunch fresh chives, minced
  • 2/3 cup heavy cream
  • Handful potato chips, crumbled
  • Pinch smoked paprika

To make the potato topping:

Boil the yams and russet potatoes in salted water until fork tender, about 15 minutes. Strain the potatoes and transfer to a large bowl. Add the butter, milk, sea salt, freshly ground black pepper and mash together.

To make the meat:

In a pan, heat the extra-virgin olive oil over medium heat. Add the red onion and sauté for 8 minutes. Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt and freshly ground pepper to the pan. Mix and sauté for 10 minutes. Turn the heat up to medium-high and sauté for a few more minutes, until some crispy bits develop.

To make the creamed corn:

Boil the corn in salted water for about 5 minutes. Remove from the water and slice off the corn niblets. Heat the unsalted butter in a pan over medium heat. Add the corn niblets, sea salt, pepper and sauté for a few minutes. Pour in the heavy cream and bring to a boil. Once it begins to boil, cover the pan and reduce on low heat for about 10 minutes. Transfer the creamed corn to a food processor; add a handful of minced chives and pulse.

Evenly distribute the crisped beef into the bottom of a baking dish. Cover it with a layer of creamed corn. Top the pie off with the yam and russet mash. Sprinkle with a handful of crumbled potato chips and pinch of smoked paprika. Broil for a few minutes, until edges are golden and crispy.

Serving Size

Makes 4 to 6 servings

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