In this episode of Ludo à la Maison, Chef Ludo and his son Luca get together in the kitchen to cook the classic dish Shepherd's Pie, or Hache Parmentier, as it is called in French. Get the full recipe here.
My name is Ludo Lefebvre, I always want to know what really my true ancestor was, and voila. 23 and me came as a sponsor on my TV show. So excited to do that. It's so easy [UNKNOWN] 23 and me Kit. Open it. Spit in the tube. Shake it. Close it. Put back in the box. Mail it. And a few weeks after, you get the results. The report came. I was thinking it was 100% French, guess what? I'm not. Imposter. Wow that's crazy. I am French but not just French. I am little bit British, long live the queen, Belgian, that's heavy as [BLEEP]. A little bit of italian, chef ludo [FOREIGN] So this season on Ludo a' la Maison, we are going to explore the different dishes from my DNA. It will be fun. But don't forget, I'm French. [MUSIC] [FOREIGN] Today I have a special guest, my son Luca. [FOREIGN] I do it every single time there's a photoshoot. You don't have to do that. Yeah, but people, maybe new people are watching us now so we need to explain to them. I'm chef [UNKNOWN] and you are Luca, my son, and Luca cooks a lot. So today, with Luca, here we go goes, my life, we decided to do shepherd pie and hache Parmentier. I remember my mom came last year here, and my mom cooked one time with Luca in the kitchen and she made [UNKNOWN] So Luca really did these recipes at first [INAUDIBLE] with my mom, and Luca loved it. It's funny sometimes, all the cultures have the same dish. You know, I think the people at that time, they were struggling perhaps a lot too. In France we have Hache Parmentier, and in England, we have a shepherd's pie. But tastes exactly the same. I know who stole the recipe, I don't know. Interesting, anyway, I'm French, I'm British, doesn't matter. Okay, you're gonna peel the carrot first, okay? Up the grain, I know. You know that. I want my own [INAUDIBLE]. In the meantime, I'm going to take some black peppar, all spice, and fennel seeds. And I'm just going to grind the spice. When you buy spice already ground, you're losing flavor. So it's good to ground them when you get to use them. [SOUND] Be gentle. I do it fast. Don't do it fast. Take your time. Peter? is very hard to manage. You know why? Cuz he thinks he knows how to cook. I don't like these. You don't like that? You prefer like that? I'd rather do it like that. Okay. You do whatever you want. Rikai? is really cooking. Takes a knife. [MUSIC] Or with your finger behind the blade. Of course it's not chopped perfectly but he know. Your hand like that closer and like that okay? Your finger behind always like that. Onions okay see [INAUDIBLE]. [MUSIC] Ow my eyes. What eyes? Strong? A-ha. I can't look at it. [BLANK_AUDIO] Why is it so strong? It's strong onions, onions make you cry. Where are you going, Michael? I'm walking blind. Are you blind? Okay, can you help me do the mashed potatoes? Yep. We're gonna put [UNKNOWN] heavy cream. [MUSIC] And here our butter, so we're gonna melt the butter together. We have some potato okay? I already cooked the potato, they're ready to peel. So it's always better to peel your potato when they stay warm, it's more easy okay? Does it cut it or anything, or is it Yeah, [UNKNOWN]. It's smashing. Voila, so I love to cook my potato with the skin. The skin is to protect the pulp of the potato from the water. [FOREIGN] So we have our [UNKNOWN] pulp here, and now we're going to add the cream. And the butter, voila. So now we're to mix slowly [MUSIC] Some salt. Then you put the white pepper. Voila, that's good. So now I'm gonna cook the beef. [UNKNOWN] I'm gonna cook it in olive oil. How's the potato? Is it good? Let me taste it. I didn't really taste it. You didn't really taste it. I see you. Don't eat everything. [UNKNOWN] Tastes like mashed potatoes. Yeah. You see Luca, he loves to eat. Why Luca cook? Because Luca love to eat. Luca, stop [UNKNOWN]. [LAUGH] [INAUDIBLE] our spice, and we're gonna put all our garnish now. Whoa, I don't want to stare at the onions, no, I'm gonna die. So we're gonna mix very well now. So we need to mash the meat like that okay? Smells good doesn't it John? Yeah. My mama [INAUDIBLE] for me when I was a kid a lot a lot. Yeah you were born in England so? I was not born in England. I have some blood from England. England. I'm born in France. I'm very French, but a report was saying to me, I'm a little British, Irish, Italian. Smells good. Belgian, okay? Should I taste? It's not cooked yet, but yeah. Okay, now we're going to deglaze with the white wine. [FOREIGN] Anyone say that, anyway it's really good. That boiling [UNKNOWN]? Yeah. With the white pepper. No, put in champagne. You prefer champagne? I prefer champagne. Like your mom, eh? Luxury taste? We're going to reduce the wine. Why? Just to kill the alcohol flavor, okay? [UNKNOWN] water to this. [MUSIC] Ricard is pretty confident when he cooks Dad, do you taste a pepper? No, I don't taste it. Maybe this is it. You want to pute more pepper? Yeah. I just want to taste the pepper. You want to taste the pepper? Okay. It's good, you want pepper. It makes sense. Beef, pepper, yeah. I think we're good now, Luca. So, we'll put the meat here, okay Luca? Up like that. Then mashed potatoes after okay? Okay. So the meat here [FOREIGN]. And now, we're going to add the mashed potatoes. Still like it. Luca cannot wait for the dish to be finished. He's eating along the way. He cannot wait. Put the mashed potatoes on top like that. So try to spread [MUSIC] The mashed potatoes everywhere ensure the same thickness. The smashed potatoes are so thick. Thick? Thick. Yeah. They're so thick. It is because we are going to bake as we can. When papa do mashed potatoes for steak we don't bake the mashed potatoes so papa is putting more butter. You see that? He was licking the bowl of the potato, it was just potato. Boiling potato, but he was licking the bowl. So now we put in the oven at 400 for 20 minutes, boom. [SOUND] Look, it's nice. Look at it, what do you want. [FOREIGN] Is it very cool? [MUSIC] Voila, our [FOREIGN] [FOREIGN] Now it's time to taste. [MUSIC] Mm. [FOREIGN] Every Sunday I make sure I do a dish for the family, every Sunday. [FOREIGN] Do you like it? No? It's good. Cuz of my time off and I have time to cook, and I want my kids to have a memory like that. That. Food bring people together, eat together at th table, it's important for me. [MUSIC] So [UNKNOWN] I love it. She always tells the truth. If she says she loves it, she loves it. Bye. Bye. [MUSIC]