He's got eclectic tastes.

Chef John's a "Bad Guy." (Said lovingly)

I assumed he said Billy Idol and I misheard him 😂 I had to go back and listen to it a second time

Why not?

Shepard's pie is made with Lamb... ergo the "Shepard" bit. Cottage pie is made with beef. Though I wouldn't really call this a cottage pie either, since it has no gravy.

@@BenWillock Personally, I believe that Chef John has the right to name any of his original and geniusly genuine recipes anything that pleases him. His imagination is spellbinding. He saw what we all see and stepped it up, making something original and better than what it was, and now, we, who have tried it, all know is best. Such a conundrum to some that are still in the early stages of learning. Never before have so many known so little about so much! There are so very many words in the English Language can each have, and DO have, multiples of meanings. Then again, Ben, perhaps the word "shepherd" has several meanings, in itself. For instance, there are all kinds of flocks that are shepherded. Religious Leaders shepherd believers. Great Chefs shepherd Cooks to be good Cooks, and, even some to be Great Cooks. Chef John was first an Explorer; then a fine-tuner, in taking the time, and no doubt, repetitive stabs at it, Chef John's Corned Beef & Cabbage Shepherd's Pie is a very great meal, just ask anybody that has had both, the old version and the new. Chef John's imagination put to work, took something that we all love the way it was, and he made it good, then better, and then the BEST. He made it great, in fact! Ben, good, better, best. Never let it rest, until your good Is better, and your better is the best! Most obviously, Chef John is himself a shepherd of good Cooks, like me; and, he Shepherd's good recipes, fine tunes them, and makes them the BEST. "CORNED BEEF & CABBAGE" Shepherd's Pie is a perfect name, reinvented by the Inventor--the Genius, our Shepherd, Chef John.😍

Don’t forget good guys and gals grate their own cheese!

Took me a second. Clever.

Likewise!!

That never gets old.

I'll raise up my pint-sized mug full'o'Ice, Bailey's Irish Cream, Vodka, and Leprechaun-sized, so as not to curdle, gulp o' Milk mixed in; and lend you a "Happy St. Patrick's Day Pic(on)nic(ky) Toast to You, Shadowfirekarp, and our most very creative, never-to-be tongue-tied, Devilishly Decadent, Chef Extraordinaire!" Although, my most usual out'o'doors, (not indoors), eventful Toast would be, (at a savory, eating and drinking gala event, such as this), a simply desperate and ostensibly loud, "Chairs!" I imagine, Just then, all eyes raise up from their enticing, gastronomically magnetic meals, only to spy young Erin-going-bra- less, bouncing down across from, (of all people), the likes'o'me! All of the juicey Corned Beef & Cabbage Savorers had their eyes fixed and agape, as young Erin-going- braless missed her aim at the tough-it, and flopped down hard on her duff, (with her bowl-full of Corned Beef & Cabbage, clenched so worriedly and dearly in her steady, youthful hands, that she nary spillt a droplet of its' one'o'a-kind, every time, juices. Erin's long, bare, practically hairless legs were just as crossed as my weary 65-year-old, eyes; that are situated in my very own, hard to remember myself being 14-years-old, noggin. It seems, when a very clever and image'ahh'belly tastey original recipe's Creator, cooks up his original, never thought-of before, ideas, he attracts not only adoring throngs of genteelmen but, rather, old and young bouncy women to taste and delight in the fruits of the Chef's truly-genius labor. Occasionally, an Irish Soda. Bread-Breaker's attendance floors you, and you just have to sit down; and delight in the best Irish Cheese grated Mashed Potatoes that you've ever encountered in your life!

Lol. Love it!

Pft, that wasn't even half a pound of butter. Shameful, Chef.

He still managed to get that Cayenne in

50 years ago a new yorker wouldn't be caught dead eating butter. Now they slather everything in it and even the french are like "woah slow down!".

Was it Irish butter?

You must be new here 😁

Just remember, you are, after all, over quota, for you Chef John quoters.

What a poet

I hate how he posts these around lunch time

@@EuropeanBeerisBad 👏🙃

He's such a BWAT, right? 🤗

A comment that only works on people living in or near your time zone

Good idea. I'm going to mix equal parts Crema Mexicana and horseradish served on the side.

Perhaps mix in while making the potatoes adding some sour cream and hot horseradish along with the butter and milk/half 'n half/ light cream. Mmmm, Mmmm, Mmmm....

@@tawpgk Nice ! :-)

Mustard too

Of course, use your trusty ricer to make the perfect mashed potatoes. It's the best investment I have ever made in the food arena. I real necessity for us Irish...I don't know how our family didn't know about this wundertool.... I have convinced several of my friends that it's the only way to go for mashed potatoes (or as those finicky French call them pommes purée.) For the $30-40 investment, it's well worth it. I can't make mashers any other way now...God bless the French chefs! God bless Julia, Jacques, and especially Joël Robuchon!

Americans tend to call it shepherd's pie whether it contains beef or lamb.

Salty Cottage Pie

Only if made in Cornwall.

That's one of the little things that annoy me, calling it shephard's pie when it has no lamb or mutton in it. Like the way misuse of the terms marinade and marinate annoy me. It's tough to be a grumpy old man.

Maybe in America they have Shepherds herding cows as well as sheep.

Compared to Julia Child or Paula Deen, he did indeed add a touch.