1 00:00:00,480 --> 00:00:02,880 Speaker 1: Hey, it's Nielsa Adri. You're listening to kf I Am 2 00:00:02,960 --> 00:00:06,800 Speaker 1: sixty the four Report on demand on the iHeartRadio app. 3 00:00:09,800 --> 00:00:12,800 Speaker 1: Hey Mario, what's going on? Neil? Hey? Did I tell 4 00:00:12,800 --> 00:00:15,400 Speaker 1: you that I had a shepherd's bye today? No, you 5 00:00:15,400 --> 00:00:16,160 Speaker 1: haven't told me yet. 6 00:00:16,239 --> 00:00:20,479 Speaker 2: Oh my gosh that that shepherd was pissed. Oh my goodness. 7 00:00:20,480 --> 00:00:36,400 Speaker 2: Why is that a it is pie? 8 00:00:38,479 --> 00:00:42,400 Speaker 3: Let me teach you had it. Let me teach you 9 00:00:42,479 --> 00:00:48,839 Speaker 3: at it. Condam Maren, they did. Let me teach you 10 00:00:48,920 --> 00:00:54,960 Speaker 3: at it. It's it's a colon marriage. Let me teach 11 00:00:55,000 --> 00:01:01,640 Speaker 3: you about it. Let me tie. 12 00:01:00,120 --> 00:01:03,480 Speaker 1: Them six forty lives everywhere on the iHeartRadio app. Happy 13 00:01:03,640 --> 00:01:07,120 Speaker 1: Saturday to you. Holy smokes, it's raining. If you're in 14 00:01:07,160 --> 00:01:11,560 Speaker 1: the Lancaster area and acting those you probably got it 15 00:01:11,600 --> 00:01:16,800 Speaker 1: pretty well as well. Thousand Oaks and beyond, Burbank's getting 16 00:01:16,880 --> 00:01:20,399 Speaker 1: hit and parts of Los Angeles as well. But it'll 17 00:01:20,440 --> 00:01:23,000 Speaker 1: be shifting throughout to the day. Will keep you posted, 18 00:01:23,120 --> 00:01:25,920 Speaker 1: of course. Eleen's here and we'll keep you posting on 19 00:01:26,040 --> 00:01:30,440 Speaker 1: all the news, including a crazy beginning to the new 20 00:01:30,560 --> 00:01:33,760 Speaker 1: year in Venezuela. She'll keep you a post of all 21 00:01:33,800 --> 00:01:37,400 Speaker 1: those things. So go no where but we're going to 22 00:01:37,480 --> 00:01:39,840 Speaker 1: do what we normally do here on a Saturday for 23 00:01:39,920 --> 00:01:43,040 Speaker 1: three hours. We're going to celebrate food. The four report 24 00:01:43,080 --> 00:01:45,880 Speaker 1: on your well fed host Nil Savedra, and we just 25 00:01:46,400 --> 00:01:49,600 Speaker 1: celebrate food, the people that make it, the culture behind it, 26 00:01:50,360 --> 00:01:53,120 Speaker 1: cooking at home, going out to eat, all of those things. 27 00:01:53,160 --> 00:01:55,360 Speaker 1: And we got a lot to get to today, including 28 00:01:55,440 --> 00:01:58,840 Speaker 1: some of the things that'll be changing this year, possibly 29 00:01:58,880 --> 00:02:01,200 Speaker 1: some of the fads that are moving away. We'll look 30 00:02:01,240 --> 00:02:06,520 Speaker 1: at those twenty twenty six man, who what a funk man? 31 00:02:06,560 --> 00:02:10,960 Speaker 1: We slipped through twenty twenty five so quickly, but with 32 00:02:11,040 --> 00:02:13,280 Speaker 1: it being rainy, I don't know, I got that hankering 33 00:02:13,400 --> 00:02:17,080 Speaker 1: today for shepherd's pie. I just did you know that 34 00:02:18,440 --> 00:02:25,760 Speaker 1: beautiful gravy laden peas, carrots. If it's a cottage pie, 35 00:02:25,960 --> 00:02:28,680 Speaker 1: you're gonna have beef. If it's a shepherd's pie, you're 36 00:02:28,680 --> 00:02:31,800 Speaker 1: gonna have mutton, you know, lamb, something like that, ground 37 00:02:31,840 --> 00:02:38,560 Speaker 1: in there, potatoes on top. It just sounds stick to 38 00:02:38,600 --> 00:02:41,160 Speaker 1: your ribs good today. So I said, yeah, let's do 39 00:02:41,160 --> 00:02:43,840 Speaker 1: a little bit about that. Let's break things down a 40 00:02:43,880 --> 00:02:47,600 Speaker 1: little bit. So shepherd's pie has been around for a while. 41 00:02:49,120 --> 00:02:53,440 Speaker 1: It originated, like most dishes that we love typically are 42 00:02:53,520 --> 00:02:57,560 Speaker 1: not the super fancy ones. They come from some you know, 43 00:02:57,919 --> 00:03:04,120 Speaker 1: there's something that was by necessity using everything up being frugal, 44 00:03:04,320 --> 00:03:09,080 Speaker 1: and shepherd's pie is no different. It starts as a 45 00:03:09,120 --> 00:03:12,840 Speaker 1: frugal and a very humble dish. In the British Isles 46 00:03:13,360 --> 00:03:17,799 Speaker 1: I believe probably Scotland, Ireland over there late eighteenth century 47 00:03:18,440 --> 00:03:21,440 Speaker 1: and it was originally called cottage pie. Used a leftover 48 00:03:21,560 --> 00:03:26,359 Speaker 1: roasted meat, in particular beef. You had vegetables, as I said, 49 00:03:26,440 --> 00:03:31,600 Speaker 1: you know, caret brings some color, as does peas, but 50 00:03:32,600 --> 00:03:37,160 Speaker 1: they would use mashed potatoes as the topping. Why well, 51 00:03:37,320 --> 00:03:40,760 Speaker 1: leftovers for one and two. It's, if you think about it, 52 00:03:40,840 --> 00:03:47,480 Speaker 1: a much cheaper alternative to pastry crust. So you don't 53 00:03:47,520 --> 00:03:51,560 Speaker 1: have the cost of the butter, you don't have the 54 00:03:51,640 --> 00:03:55,480 Speaker 1: cost of the flour, you don't have to go you know, 55 00:03:55,520 --> 00:04:01,280 Speaker 1: potatoes were everywhere, so for those that were on a 56 00:04:01,400 --> 00:04:05,480 Speaker 1: heavy budget, it became very simple to just give that 57 00:04:05,520 --> 00:04:09,160 Speaker 1: starchy goodness on top without having to do it with 58 00:04:09,240 --> 00:04:12,000 Speaker 1: a pie crust. But to go ahead and just put 59 00:04:12,000 --> 00:04:14,600 Speaker 1: the potatoes on there, and you do get a bit 60 00:04:14,640 --> 00:04:16,599 Speaker 1: of a crust too, because a lot of times you 61 00:04:16,680 --> 00:04:20,200 Speaker 1: flash the top a little bit with in the broiler 62 00:04:20,880 --> 00:04:23,080 Speaker 1: to just give the peaks of the mashed potatoes a 63 00:04:23,080 --> 00:04:26,360 Speaker 1: little bit of crisping. You can put cheese on there 64 00:04:26,480 --> 00:04:33,359 Speaker 1: as well. Does cheese and potatoes yum. So those things 65 00:04:33,440 --> 00:04:36,880 Speaker 1: came to be, and then it shifted to shepherd's pie 66 00:04:37,360 --> 00:04:40,599 Speaker 1: that a course is made with lamb mutton, and that 67 00:04:40,760 --> 00:04:46,240 Speaker 1: happened around the mid nineteenth century, so distinguishing one from 68 00:04:46,279 --> 00:04:50,840 Speaker 1: the other. The beef based cottage pie, and so on 69 00:04:50,839 --> 00:04:54,000 Speaker 1: and so forth, they were kind of used and back 70 00:04:54,040 --> 00:04:56,279 Speaker 1: and forth. The early roots you go back in the 71 00:04:56,320 --> 00:04:59,919 Speaker 1: concept of meat and potato pie just a way to 72 00:05:00,120 --> 00:05:04,320 Speaker 1: use up those leftovers, usually from Sundays. Sundays happened to 73 00:05:04,360 --> 00:05:08,080 Speaker 1: be the roast days, which is something I miss. My Mommy, 74 00:05:08,640 --> 00:05:17,320 Speaker 1: my mommy, my, mommy, mom I just turned six, My mom, 75 00:05:18,040 --> 00:05:22,520 Speaker 1: it's probably listening love Your mommy would make shepherd's pie, 76 00:05:22,560 --> 00:05:26,440 Speaker 1: but she was also very big on roasts on Sunday, 77 00:05:26,440 --> 00:05:29,359 Speaker 1: and I miss that. We don't do that or you know, 78 00:05:29,480 --> 00:05:31,520 Speaker 1: Monday meat. Love for whatever it is. You kind of 79 00:05:31,520 --> 00:05:35,760 Speaker 1: have those traditional roundups of flavors and textures that you 80 00:05:35,800 --> 00:05:37,800 Speaker 1: would do when you had a big family or when 81 00:05:37,800 --> 00:05:39,280 Speaker 1: you had a family you had to feed, and you 82 00:05:39,320 --> 00:05:41,279 Speaker 1: have to come up with something creative. It was kind 83 00:05:41,279 --> 00:05:47,279 Speaker 1: of nice to have those kind of checked off, balanced meals. 84 00:05:47,320 --> 00:05:51,680 Speaker 1: So I'm a huge fan of a Sunday roast, but 85 00:05:51,920 --> 00:05:54,160 Speaker 1: you know, you wanted to use those things. And often 86 00:05:54,200 --> 00:05:57,560 Speaker 1: when you're doing leftovers, the key is not just to 87 00:05:57,600 --> 00:06:01,479 Speaker 1: reheat them, but to reuse them. And I know some 88 00:06:01,600 --> 00:06:04,520 Speaker 1: people are put off by leftovers, but if done right, 89 00:06:04,640 --> 00:06:08,440 Speaker 1: oh my gosh, leftovers are fantastic. There's many stews and 90 00:06:08,560 --> 00:06:13,920 Speaker 1: things that just take taste better after sitting and marrying 91 00:06:14,000 --> 00:06:16,400 Speaker 1: for a little while. The flavors come together differently. So 92 00:06:18,200 --> 00:06:23,400 Speaker 1: obviously this comes down to inexpensive use of scraps and 93 00:06:23,440 --> 00:06:26,520 Speaker 1: bits and pieces of meat and putting them together to 94 00:06:26,600 --> 00:06:29,640 Speaker 1: make something filling. So the shepherd's pie name. The term 95 00:06:29,720 --> 00:06:33,279 Speaker 1: shepherd's pie emerged about the eighteen fifties, and it was 96 00:06:33,400 --> 00:06:37,039 Speaker 1: used interchangeably as I said, but later became specific to 97 00:06:37,080 --> 00:06:43,839 Speaker 1: pies made with lamb, So right, shepherd cheap. There you go. 98 00:06:44,200 --> 00:06:48,239 Speaker 1: Ties it all together, But the distinction when it came 99 00:06:48,440 --> 00:06:52,559 Speaker 1: down to it and the popularity this came over time. 100 00:06:52,839 --> 00:06:56,080 Speaker 1: So then they had this distinction that kind of separated 101 00:06:56,080 --> 00:06:59,840 Speaker 1: the two and cottage pie for most part, even though 102 00:06:59,880 --> 00:07:05,520 Speaker 1: I use them interchangeably. Cottage pie equalled beef and Shepherd's 103 00:07:05,520 --> 00:07:10,000 Speaker 1: pie equaled lamb. But otherwise it was basically the same dish. 104 00:07:10,040 --> 00:07:14,960 Speaker 1: It was about being resourceful. It was about having a necessity, 105 00:07:15,440 --> 00:07:20,200 Speaker 1: and that was to make things stretch. And proteins are 106 00:07:20,240 --> 00:07:26,240 Speaker 1: there for a reason. Proteins sit with our bellies. Different 107 00:07:26,320 --> 00:07:31,320 Speaker 1: proteins are processed by our body different you know. There's 108 00:07:31,680 --> 00:07:34,360 Speaker 1: a couple of instances of this that I think are 109 00:07:34,400 --> 00:07:37,360 Speaker 1: easy to kind of wrap our brains around. Like you 110 00:07:37,400 --> 00:07:42,240 Speaker 1: can eat an entire bag of potato chips, but if 111 00:07:42,280 --> 00:07:48,360 Speaker 1: those were like I don't know, if they were, you know, 112 00:07:48,600 --> 00:07:52,119 Speaker 1: beef jerky or something, you wouldn't eat them the same. 113 00:07:52,320 --> 00:07:56,000 Speaker 1: Your body would slow down knowing that they were not 114 00:07:56,200 --> 00:07:59,320 Speaker 1: these you know, crunchy carbs, but they were actually pro 115 00:07:59,440 --> 00:08:04,280 Speaker 1: chunks of proro and processing. That's like that old challenge, 116 00:08:04,440 --> 00:08:08,200 Speaker 1: the milk challenge that I hope people aren't doing anymore 117 00:08:08,200 --> 00:08:11,760 Speaker 1: because because havoc in your stomach. But they would do 118 00:08:11,800 --> 00:08:14,160 Speaker 1: this in collages and friends would do this to each 119 00:08:14,160 --> 00:08:16,080 Speaker 1: other to see if you could drink a gallon of 120 00:08:16,080 --> 00:08:19,120 Speaker 1: milk in an hour. Don't bother trying it, your body can't. 121 00:08:19,200 --> 00:08:22,720 Speaker 1: It won't process. Now, although you shouldn't drink a gallon 122 00:08:22,760 --> 00:08:26,040 Speaker 1: of water in an hour either, you can't actually overhydrate, 123 00:08:26,080 --> 00:08:30,440 Speaker 1: believe it or not. And as it's been told to 124 00:08:30,440 --> 00:08:34,080 Speaker 1: me many many times, that toxicity is in the dose. 125 00:08:34,559 --> 00:08:36,920 Speaker 1: So a lot of people think, oh, well, it's just water, 126 00:08:37,080 --> 00:08:39,839 Speaker 1: but you can have problems with that too. Some people 127 00:08:39,840 --> 00:08:44,680 Speaker 1: have died trying. However, your body processes water as liquid, 128 00:08:44,840 --> 00:08:50,200 Speaker 1: pure liquid, and the milk gets processed as liquid partially 129 00:08:50,240 --> 00:08:54,240 Speaker 1: but also protein. So the body can only absorb protein 130 00:08:54,400 --> 00:08:58,240 Speaker 1: so fast and it's different. So putting these things together 131 00:08:58,440 --> 00:09:01,880 Speaker 1: having that protein in it would fill you up. You'd 132 00:09:01,880 --> 00:09:05,120 Speaker 1: still get the starchy goodness without the crust by using 133 00:09:05,160 --> 00:09:10,160 Speaker 1: the leftover mashed potatoes and little bits and scraps and 134 00:09:10,240 --> 00:09:13,240 Speaker 1: pieces of your veggies too, and it would come together 135 00:09:13,360 --> 00:09:16,400 Speaker 1: in a delicious little pie setting that you could either 136 00:09:16,480 --> 00:09:19,320 Speaker 1: do as one big dish that everybody scoops out of, 137 00:09:19,920 --> 00:09:22,800 Speaker 1: or sometimes I like to do it as individuals with 138 00:09:22,920 --> 00:09:25,400 Speaker 1: your little ramikins or something like that, and you make 139 00:09:25,400 --> 00:09:28,240 Speaker 1: a little individual servings so that people can kind of 140 00:09:28,280 --> 00:09:32,400 Speaker 1: have their own I don't know, everything right there, perfectly balanced, 141 00:09:32,559 --> 00:09:36,640 Speaker 1: all right when we come back. I found a recipe 142 00:09:36,640 --> 00:09:38,320 Speaker 1: that I liked very much, one I might make this 143 00:09:38,400 --> 00:09:41,640 Speaker 1: weekend myself. Shepherd's Pie. Will go over those ingredients and 144 00:09:41,679 --> 00:09:44,000 Speaker 1: talk about tips and tricks and all of those things 145 00:09:44,000 --> 00:09:47,480 Speaker 1: when we return. Our technique of the week this week 146 00:09:47,720 --> 00:09:50,840 Speaker 1: for the Fork Report is Sheppard's Pie. Yum, Yum, yum. 147 00:09:50,840 --> 00:09:53,160 Speaker 1: On a rainy Saturday, you're. 148 00:09:53,000 --> 00:09:56,280 Speaker 4: Listening to the Fork Report with Nil Savedra on demand 149 00:09:56,320 --> 00:09:58,319 Speaker 4: from KFI Am six forty. 150 00:10:00,080 --> 00:10:03,199 Speaker 1: Welcome to the Fork Report, all things food, beverage and beyond. 151 00:10:03,840 --> 00:10:06,640 Speaker 1: I am your well fed host, Neil Savader. How do 152 00:10:06,679 --> 00:10:09,960 Speaker 1: you do happy? Twenty twenty six is the first we 153 00:10:10,000 --> 00:10:12,000 Speaker 1: get to do that. You know you always have the first. 154 00:10:12,160 --> 00:10:15,440 Speaker 1: This is the first Fork Report of the new year. 155 00:10:16,240 --> 00:10:19,560 Speaker 1: To love to Love to lut to luh. Thanks for 156 00:10:19,600 --> 00:10:22,240 Speaker 1: hanging out. I had a good time. I was filling 157 00:10:22,480 --> 00:10:25,000 Speaker 1: not filling in. I guess I'm always on in the mornings, 158 00:10:25,040 --> 00:10:27,040 Speaker 1: but Handle was out, so I was sitting in the 159 00:10:27,040 --> 00:10:29,880 Speaker 1: big boy chair and had a lot of fun. Talked 160 00:10:29,880 --> 00:10:35,280 Speaker 1: about creativity yesterday, and you had Amy king out. So 161 00:10:35,320 --> 00:10:37,840 Speaker 1: Heather Brooker was in and she is a creative one 162 00:10:37,880 --> 00:10:41,120 Speaker 1: as well, so we enjoyed talking to you folks. We 163 00:10:41,160 --> 00:10:44,080 Speaker 1: opened up the phone lines, talked about creativity. I've said 164 00:10:44,080 --> 00:10:50,480 Speaker 1: this before. Good people create, bad people destroy, and so 165 00:10:50,600 --> 00:10:54,280 Speaker 1: we talked about creating, and certainly food and cooking and 166 00:10:54,400 --> 00:10:58,679 Speaker 1: baking falls into that category. We're talking about Shepherd's Pie 167 00:10:58,760 --> 00:11:01,160 Speaker 1: right now because it's the rain on the south Land 168 00:11:01,640 --> 00:11:04,079 Speaker 1: yet again, and it looks like, off and on we're 169 00:11:04,080 --> 00:11:06,199 Speaker 1: going to have it through Sunday, and it looks like 170 00:11:06,280 --> 00:11:10,520 Speaker 1: we may even get another one. Correct me if I'm 171 00:11:10,559 --> 00:11:13,040 Speaker 1: speaking out of turn, Eileen, but it looks like we 172 00:11:13,080 --> 00:11:15,800 Speaker 1: are getting We've got rain in and out throughout the 173 00:11:15,840 --> 00:11:18,199 Speaker 1: day and then on through tomorrow as well. By the 174 00:11:18,240 --> 00:11:21,760 Speaker 1: looks of things, you are correct. It looks maybe even 175 00:11:21,800 --> 00:11:23,840 Speaker 1: some snow. I heard you earlier saying that maybe five 176 00:11:23,880 --> 00:11:27,120 Speaker 1: thousand feet. We may be getting some snow as low 177 00:11:27,160 --> 00:11:29,520 Speaker 1: as five thousand feet. Yeah, and we're behind right now 178 00:11:29,559 --> 00:11:32,400 Speaker 1: on snowfall, but yeah, it should be catching up thanks 179 00:11:32,400 --> 00:11:34,840 Speaker 1: to all this rain. Hopefully. I'll take it. I like 180 00:11:34,880 --> 00:11:36,520 Speaker 1: the rain as long as we're safe and it's not 181 00:11:36,559 --> 00:11:40,440 Speaker 1: making you know, trees and things follow all over there. 182 00:11:40,840 --> 00:11:45,760 Speaker 1: I am all for staying cozy, getting wrapped up, being 183 00:11:45,920 --> 00:11:49,200 Speaker 1: with my boy and my wife, and it's been it's 184 00:11:49,200 --> 00:11:51,600 Speaker 1: been amazing. It's nice to have weather during the holidays 185 00:11:51,640 --> 00:11:54,760 Speaker 1: and make it feel like nice. Yeah, and like we 186 00:11:54,880 --> 00:11:57,360 Speaker 1: live somewhere where the weather so things are good. But 187 00:11:57,400 --> 00:12:02,960 Speaker 1: I'm talking about shepherd's pie cottage pie. They're pretty interchangeable. 188 00:12:03,040 --> 00:12:06,960 Speaker 1: But typically a shepherd's pie has mutton or you know, 189 00:12:07,080 --> 00:12:11,840 Speaker 1: lamb in it, and then your cottage pie would be 190 00:12:12,120 --> 00:12:15,800 Speaker 1: with ground beef. But I think they're interchangeable. As a 191 00:12:15,840 --> 00:12:18,920 Speaker 1: matter of fact, if you've got cuts of beef, you 192 00:12:18,960 --> 00:12:21,560 Speaker 1: don't have to it doesn't have to be ground. You 193 00:12:21,600 --> 00:12:23,360 Speaker 1: certainly can do that. If you want to use chicken, 194 00:12:23,400 --> 00:12:27,480 Speaker 1: you could do that too, or turkey. But I just 195 00:12:27,679 --> 00:12:30,320 Speaker 1: love it. Reminds my mom would make a really great 196 00:12:30,360 --> 00:12:34,280 Speaker 1: shepherd's pie or cottage pie with the beef, and just 197 00:12:34,480 --> 00:12:37,800 Speaker 1: something about it is incredibly comforting. I love the flavors, 198 00:12:37,920 --> 00:12:42,000 Speaker 1: the warmth, the gravy in there, and all those things 199 00:12:42,040 --> 00:12:45,200 Speaker 1: that just scream comfort. Of course, as we talked about, 200 00:12:45,280 --> 00:12:48,880 Speaker 1: the mashed potatoes go on top because they were inexpensive, 201 00:12:48,880 --> 00:12:54,000 Speaker 1: and this comes from being frugal. Is when this came out. 202 00:12:54,000 --> 00:12:57,960 Speaker 1: A lot of these peasant dishes or frugal family or 203 00:12:58,000 --> 00:12:59,800 Speaker 1: farm dishes really or some of the ones that we 204 00:12:59,840 --> 00:13:03,559 Speaker 1: love of the best. So this recipe comes from Delish. 205 00:13:03,679 --> 00:13:08,120 Speaker 1: Delish dot com, great resource for recipes and great articles 206 00:13:08,120 --> 00:13:11,400 Speaker 1: in the line. This one uses rusted potatoes, but of 207 00:13:11,400 --> 00:13:17,480 Speaker 1: course you can mix potatoes. Yukon gold russet mix is fine. 208 00:13:18,120 --> 00:13:22,280 Speaker 1: A half and a half some partially lean ground beef. 209 00:13:22,640 --> 00:13:24,440 Speaker 1: And the reason why you do that is you're gonna 210 00:13:24,480 --> 00:13:26,439 Speaker 1: get flavor from a lot of different places and a 211 00:13:26,520 --> 00:13:30,360 Speaker 1: lot of fat you don't need in certain dishes. You like, 212 00:13:30,520 --> 00:13:34,400 Speaker 1: I always say when it comes to making patties for burgers, 213 00:13:34,400 --> 00:13:37,000 Speaker 1: and like you want that eighty twenty mix, but you 214 00:13:37,040 --> 00:13:39,280 Speaker 1: can go more lean when it comes to things like this, 215 00:13:39,320 --> 00:13:41,640 Speaker 1: because you don't want it all sitting in fat as 216 00:13:41,800 --> 00:13:48,720 Speaker 1: it is cooking carriage. Oh yes, use that heavy cream, 217 00:13:50,320 --> 00:13:53,760 Speaker 1: but those things come together. You get the fat from 218 00:13:53,800 --> 00:13:55,880 Speaker 1: the heavy cream from the potatoes and stuff like that, 219 00:13:55,960 --> 00:13:58,040 Speaker 1: so you'll be good with all those things. Rosemary and thyme. 220 00:13:58,120 --> 00:14:03,880 Speaker 1: Tomato paste Tomato tast is a really condensed version of 221 00:14:04,480 --> 00:14:09,480 Speaker 1: tomatoes that really give a depth of flavor to your dishes. 222 00:14:09,840 --> 00:14:12,400 Speaker 1: A dry red wine goes good with this. Beef broth, 223 00:14:12,760 --> 00:14:18,120 Speaker 1: Worcester shai or sure Sure, Sure, sure, sure sauce all 224 00:14:18,160 --> 00:14:20,720 Speaker 1: purpose flour. The ap flower is going to be used 225 00:14:20,720 --> 00:14:24,040 Speaker 1: as a thicken. Hair corn and peas and parmesan if 226 00:14:24,040 --> 00:14:26,480 Speaker 1: you want to toss those in with the potatoes. Cheddar 227 00:14:26,560 --> 00:14:29,080 Speaker 1: works too. It's just a nice way to add a 228 00:14:29,080 --> 00:14:32,160 Speaker 1: little bit of kick to them. And they're great. So 229 00:14:32,200 --> 00:14:35,600 Speaker 1: you preheat your oven to four hundred degrees placing a 230 00:14:35,800 --> 00:14:39,080 Speaker 1: medium saucepan over a burner over medium heat, and that's 231 00:14:39,080 --> 00:14:41,240 Speaker 1: where you're going to start there, So you got the 232 00:14:41,920 --> 00:14:45,120 Speaker 1: oven heating up. Then in that saucepan you want to 233 00:14:45,120 --> 00:14:49,200 Speaker 1: put potatoes and make your mashed potatoes. You know how 234 00:14:49,240 --> 00:14:52,240 Speaker 1: to do that. So we're gonna skip over that and 235 00:14:52,320 --> 00:14:55,520 Speaker 1: get to the point where we're cooking the insides. You 236 00:14:55,600 --> 00:14:57,800 Speaker 1: know what a good mashed potato is like, and you 237 00:14:57,840 --> 00:15:01,360 Speaker 1: want them for tender and all those things. The breakdown 238 00:15:02,080 --> 00:15:06,840 Speaker 1: of the ingredients goes thusly, and these are can be 239 00:15:06,920 --> 00:15:11,320 Speaker 1: modified based on your particular likes or dislikes. You've got 240 00:15:11,360 --> 00:15:15,720 Speaker 1: the russet potato peeled. Oh, we are already up against 241 00:15:15,720 --> 00:15:18,080 Speaker 1: the clock. Let me go over these ingredients when we 242 00:15:18,120 --> 00:15:21,720 Speaker 1: come back, so stick around. It's the Fork Report. It's 243 00:15:21,760 --> 00:15:27,320 Speaker 1: a rainy Saturday, we're talking about shepherd's pie or cottage pie, 244 00:15:27,400 --> 00:15:29,880 Speaker 1: depending on where you're from and what you're putting in it. 245 00:15:30,680 --> 00:15:32,440 Speaker 1: We'll talk about that. It just seems like a perfect 246 00:15:32,520 --> 00:15:34,720 Speaker 1: day for it today, so I thought, you know what 247 00:15:35,360 --> 00:15:38,280 Speaker 1: I want to project, what I want my belly. So 248 00:15:38,320 --> 00:15:40,560 Speaker 1: stick around. We'll get into those ingredients and some more 249 00:15:40,600 --> 00:15:41,680 Speaker 1: tips when come back. 250 00:15:42,000 --> 00:15:45,000 Speaker 4: You're listening to The Fork Report with Nil Savedra on 251 00:15:45,120 --> 00:15:47,560 Speaker 4: demand from KFI AM six forty