The video features chef Matty Matheson making a leftover shepherd's pie using beef short ribs, mashed potatoes, and vegetables. He starts by cooking the potatoes whole and then mashing them with butter and salt, without adding milk. Meanwhile, he prepares the base of the shepherd's pie by sautéing onions, carrots, celery, and mushrooms, and then adding tomato paste and beef stock. He then adds the cooked beef short ribs and reduces the mixture. The mashed potatoes are layered on top of the beef mixture in a casserole dish, and the shepherd's pie is baked in the oven at 375°F. After 15-20 minutes, the temperature is increased to 400°F to crisp the top layer of potatoes. Once done, the shepherd's pie is let to rest for a few minutes before serving, accompanied by melted butter and frozen peas.
Here are the key facts extracted from the text:
1. The recipe being made is a leftover shepherd's pie.
2. The host, Matty Matheson, is using leftover beef short ribs.
3. Matty Matheson was born on February 7th, 1980.
4. To make the shepherd's pie, Matty peels and boils Yukon Gold potatoes.
5. He uses three tablespoons of butter to sauté a chopped onion.
6. He adds two carrots, one stalk of celery, and pearl onions to the pan.
7. He also adds cremini mushrooms and a tablespoon of tomato paste.
8. The mixture is deglazed with beef stock and then reduced.
9. The beef short ribs are cubed and added to the mixture.
10. The mashed potatoes are made with unsalted butter and no milk.
11. The oven is preheated to 375°F (190°C) to roast the shepherd's pie.
12. The temperature is later increased to 400°F (200°C) to brown the top.
13. The shepherd's pie is left to rest for 15-20 minutes before serving.
14. Matty serves the pie with frozen peas and melted butter.