Maximum Cottage Pie (ZERO SHEPHERDING)

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[@ebenezeryubblesworth8717]

Jules cackling in the background is great. Honestly, go back to morning tv cooking if you hate Jules having a laugh

[@grabsplatter6277]

Couldn't agree more - it's the perfect background - genuinely infectious laugh, I love it - makes me happy every time I hear it

[@JunYuki]

Yeah, Nat's what I reckon too!

[@superbeerpig]

100%

[@Vinnero0]

Agreed!

[@fgoogleinthea7475]

I dig it, hilarious.

[@lurkingllama8364]

What kind of monster doesn't love Jules' laughter?

[@DesiMeredith]

That's what I'm wondering! The same kind of people that don't like dogs I bet smh

[@ScottyTurbo]

@@DesiMeredithor happiness…

[@divadoc07]

This bit

[@Dags470]

There's always someone that doesn't like something. 🤣

[@sallyssavage]

Yes. What the fuck? Love her laugh

[@bell45vayo86]

dude the laughs make it feel like a bunch of mates just hanging about cooking and enjoying the company in the moment. makes it feel homey

[@lilstars5599]

Spot on!

[@smirkingparadox]

My favorite garlic peeling trick is to place it under the flat side of your knife and give it a tap if you're going to slice it, and a good whack if you're going to mince it. Makes it super easy to take the skin (peel?) off. Zero chance Nat sees this I'm sure, but if it helps anyone else that'll be awesome.

[@christydeane839]

Absolutely! And, if you’re peeling a bunch of them, blanching them in boiling water for about 30 seconds, then shocking them in ice water for 5 or so, makes the skins just slip off, without cooking the garlic.

[@nickilee1587]

There is a very illusive silicon tapered sleeve you used to be able to buy. Put the garlic inside, roll around and boom! Garlic unskinned ... 😱😆 .. They are real, I've used one, once, was amazing .. good luck finding one 😉

[@shadesofmysoul]

The audicity to go to someone and just casually tell them that you hate when their partner is happy and laughing 💀💀💀

[@NatsWhatIReckon]

Bit strange this internet stuff eh? Thanks for the kind words mate

[@randymarsh3582]

HOW DARE YOUUUU

[@olliemoffat4025]

If there's no cackle from Jules, is it really a Nat video? We love you guys!

[@NatsWhatIReckon]

Without Jules laughing, this world would be profoundly less rad. Thanks mate, appreciate it

[@KSGomez88]

Never lose Jules laugh, dropping f bombs, or sarcasm

[@TracyRhodes27]

Word to all of this.

[@richarddyson4380]

Does a cooking show get any better than this? Not bloody likely! Love the laughter, love the brutal honesty. Keep it up team.

[@meat-hook]

"You Suck at Cooking" is as good but entirely different. Them cooking together would be like cats chasing nothing as they do.

[@benvega5819]

More Jules' laughs

[@NatsWhatIReckon]

FIRST!!!….. beat ya to it

[@nopenopeandnope7050]

Second! Damn your face!

[@NatsWhatIReckon]

@@nopenopeandnope7050 hahahahaha

[@nopenopeandnope7050]

@@NatsWhatIReckon Good video, but I'm still bitter. My chance at fame ruined by a cheater!

[@allisong1551]

😂

[@BrianWestlakes]

posted another comment but you might miss it and that would be a shame. Anyway the important part was this: I top and tail my garlic cloves, then press the flat of the knife onto them to flatten the cloves onto the board. Then the skin slides right off and they're easy to chop, dice or pick up and mince on the microplane. (credit to Chef Martin Yan. Learned from a four minute video he did on OG youtube on how to mince garlic and ginger. Went back to find it to give props. His way and no going back.)

[@Riverslidebishop]

“I’m not here to bullshit you, some shit sucks. It’s worth it but.” That quote is going on my wall.

[@thedragonstrove411]

3:59 a good way of peeling garlic, is blanching it in boiling water for 30-45 seconds. It helps separate the skin from the cloves, and makes peeling easier.

[@kristin7146]

People can fuck right off criticizing Jules' laugh. That's part of the channel experience and her cracking up is the best. 💜

[@oliverj.turner1563]

Thanks for the joy Jules

[@ryansoto7093]

“I’m an issue.” Killed me for a lot longer than I’d like to admit 😂

[@tonykuriger573]

To address the Jules' laugh situation you need to do a video for roast pork with cackling. It will just be a GoPro watching an oven with a slab of pig in it and an audio loop of Jules laughing.

[@pyney]

Fuck yes

[@Mel.H_]

😂😂😂

[@sherylbrown6943]

Jules laugh makes it even more entertaining 😂

[@darkshotmk3]

Who really complains aboutbthe laughing? The laughing is one of the higlights

[@NatsWhatIReckon]

You can stay as long as ya like with that attitude legend

[@darkshotmk3]

​@@NatsWhatIReckondon't mind if I do you ledgend. Missed your cooking episodes man its great

[@fgoogleinthea7475]

As long as it's not Kamala, let the cackling commence.

[@JimmerofOz]

Honestly, if you released a super edit of just Jules laughing that'd be good enough for most of us, bloody internet whingers..

[@DrHydeOfficial]

Who would ever want Jules to stop her laughter. I love how she takes the piss out of you, and just adds that little extra.

[@breezybeats6315]

“Suffer in ya jocks” is a brilliant expression and we should use it more

[@NickyKnickerson]

I think the difference is Shepard's pie uses lamb because Shepherds raise sheep and the Cottage pie uses beef because houses only raise cows.

[@donnacrowther3698]

Excatly..... glad you said it as I was going too also x

[@Womble1984]

I came to say the same thing 😊

[@jack28aug]

cottage pie comes from when potatoes started being eaten in england, they were cheap and peasants lived in cottages at the time, so they made this cheap pie with potatoes instead of expensive pastry, 1st off with beef, later a lamb version (more expensive meat), was invented called shepherds pie. x

[@corlwellpryor1893]

Jules' laugh is fantastic, puts a smile on ya face. My wife passed this on to me, put the cloves into hot water from the kettle for 5 mins and drain, cut the ends off and the skin comes off so easy!

[@janelte]

Yay your wife! Thank you. And I reckon Nat is right - the harder to peel varieties usually have more flavour. There are varieties grown now specifically for easier peeling.

[@barbarahope1934]

I tried this tip and it worked. Many thanks.

[@Museofmemory]

Ooh, gotta give this a try

[@christydeane839]

Yes, only needs 30 seconds, that way the garlic doesn’t get cooked, then shock it in ice water for a few minutes and they’ll basically fall off.

[@_letstartariot]

I live in Australia. But listening to you and watching you makes me feel nostalgic for Australia. You say words I have not heard used in 20 years, and it’s the best. Subbed!

[@T1M083]

Honestly, it makes my day watching your videos. I've been struggling a lot with the old MH, and having a laugh at your antics is definitely a mood lifter, so cheers.

[@jgreathead]

No one asks the difference between a Cottage or Shepard's pie but someone will always tell you if you get it wrong.

[@NatsWhatIReckon]

yeah i’m waiting for the serve over here

[@thomrade]

Shepard's pie is made with lamb, and cottage pie is made with beef!

[@janelte]

And they will tell you it is spelled shepherd, too.

[@dfgndfghdfghdfgh]

​@@thomradethis is a new concept though, it wasn't a thing back in the 90s

[@thomrade]

@@dfgndfghdfghdfgh yeah back then we just called everything a shepards pie, if it's got potato on top!

[@rae6022]

Her laugh is an added bonus to the videos

[@DeathcoreDogDad]

Love for Jules - The laughing is so wholesome. We love it

[@APOKALYP5E]

Jules laugh is so heart-warming and wholesome! The haters can go get in the bin, they probably love jar sauce too the gronks

[@EnZedGasMan]

Never lose Jules's laugh, it is pure joy

[@dayrth9962]

Cottage pie is made with minced beef. Sheppard's pie is minced lamb. At least in my house :)

[@NatsWhatIReckon]

Yeah thats more or less it

[@artfuldodger1010]

@@NatsWhatIReckon Do a pie with beef/lamb mince, call it Paddock Pie

[@nopenopeandnope7050]

Who the shit can afford enough minced lamb for a pie? Here lamb is NZ$40-NZ$50 a kilo.

[@missingcat3]

​@@nopenopeandnope7050we buy new Zealand lamb for like £8 a kilo...

[@nopenopeandnope7050]

@@missingcat3 This is kinda the problem. It's cheaper in the UK than it is here. I"m no rocket magician, but the math is really weird.

[@Zippyhalligan]

Jules laugh literally only adds to the enjoyment. My partner and I absolutely love the dynamic between you guys in these videos! PS: Bring back FOOD CRIME ❤

[@OpeningBatsman]

Jules' laugh is so beautiful because she is virtually all of us laughing along at home or whatever. She's a queen and so are you mate

[@wanderingchook1193]

Jules cackling needs to replace every single canned laughter track on every movie and tv show ever.

[@KodieTheAussieBrony94]

Absolutely

[@darkshotmk3]

Easy method to peeling gqrlic qt least for me. Smash it lightly with the flat of the knife and the skin comes right off champions

[@romo182]

Came to write the same thing

[@daveworley]

Can also cut the stalk end off and that gives you the leverage to strip the rest!

[@MichaelSorensen-bl3ec]

I used to have something resembling a small section of rubber hose, about 15cm long. You whack the garlic clove inside and give it a roll, skin comes right off. Pretty sure you can find 'em at House or somewhere like that who sell kitchen stuff.

[@nopenopeandnope7050]

My life was absolute shit for decades until I was shown this one simple trick.

[@nopesiedaisy]

I love Jules' laugh! It's so vibrant :) As for peeling garlic, I chop off both end then smash the clove under the side of the knife. Makes the peel separate a whole lot easier, at least in my hands.

[@tylermclain1571]

First of all. Jules laugh makes me laugh harder at the video so they can efff off with that nonsense. My wife and I watch all of y’all’s videos and it provides us with a great menu for our household. So thank you both for making content that helps us learn new dishes but also provides a light hearted laugh in the process. And thank YOU Jules for being a dose of serotonin every time we see Nat doing Nat things. 😂

[@downunderdave5417]

Can we have 1 Nats what I Recon with Jules cooking PLEASE! Nat you in the background putting ya shit in! OH YEH!

[@imptwins]

extremely good idea

[@samanthaobrien5564]

Jules's laugh is one of THE best things, it's so honest and full of unbridled joy!

[@eattheheat1919]

I made this for my family last night and we all absolutely loved it! Great recipe Nat ❤️

[@heatherhoffman8710]

I love Jules' laugh. It is pure joy.

[@declenn]

Woooo. Jules laughter, need more

[@hikariyouk]

I love Jules's cackle.

[@klfjoat]

Soak the garlic in water for like 10 minutes, peel using fish boning tweezers. Jules' laughter gives us life. Those commenters have no life. I ADORED the one video where there was a camera on Jules so we could watch her laugh.

[@danmurphy5660]

Cheers for the laughs, I love what you all do

[@goodshipkaraboudjan]

Hell yes, more winter comfort food! Legend.

[@ssamout]

You upside down people always crack me up! Living in winter when its clearly summer.. Also - Hell yes, looks so delicious! I've done similar stuff during winter times..

[@goodshipkaraboudjan]

@@ssamout Anything but summer here in parts of Australia. Used to 40C in summer and it's 10C at night! Planning a good sunday roast with lamb shanks and red wine sauce for the weekend. Otherwise love winter slow cooked stews but I end up with mixed results.

[@fionaclaphamhoward5876]

@@goodshipkaraboudjan 10C at night? Sheer bloody luxury! I'm in Christchurch, New Zealand and we were -6.6C overnight last week...

[@sue.F]

I’ve been making Cottage Pie all my life and this is by far the best recipe, hands down friggin brilliant! I don’t usually like sweet potatoes but they worked so well! Thank you Nate, bloody fantastic.

[@trashcanjam]

Love you dude. Thanks for getting me back into cooking. Your cookbook is a staple in my kitchen 🤌🏼👌🏼

[@thetraveltester]

Jules's Laugh needs her own show, I'll subscribe right away ♥

[@Starrskreem3591]

How can you not enjoy Jules' laugh? its such a good belly laugh! anyone who thinks otherwise can piss off.

[@daphnetilling6034]

I love the cackling, it always make me smile

[@oehlesco]

Thanks for the smiles!

[@jennadawson6482]

I love Jules laugh.

[@Annie1962]

WHAT THE FUCK.Jules's laugh is EVERYTHING! Don't lose it. I recall when you first made these vids, everyone was saying how much they love her laugh - including me. To all those saying to get rid of it... YOU GO

[@IthXero]

The Cowboy Kent opening is a nice touch.

[@BSFJeebus]

I made this last night and it was amazing. Thanks Nat!

[@traccas01]

I love Jules' laughing, and if you crush the cloves a little the skin comes off easier.

[@redladyrhino4090]

Oh and deffo keep the laugh , its FANTASTIC

[@nikaxstrophotography]

The laugh from Jules is what makes the videos complete, such an infectious laugh!

[@HexenFrau]

This is the first of your videos I've seen and I'm in. Your food looks great, and you have a fantastic persona onscreen, so I'll be watching more of you. Thanks for sharing this recipe and I'm going to give it a try!

[@lumare]

imagine being so miserable that you want someone to not express their joy. do it more Jules!

[@micaela711]

I love hearing Jules laugh, and I love the longer video length.

[@ironox8480]

Fiancé's had back to back surgery, I've been trying to find a new job, been bloody exhausted. Vid+Jules laugh really got me smiling. Thanks for a much needed moment of joy.

[@mimi19932]

Seriously, Jules laughing makes this much much more better. A happy couple cooking and being goofy is totally my style. Haters gonna hate, potatoes gonna potate.

[@lucaskinninmont508]

Yeah nah keep the laugh

[@NatsWhatIReckon]

Cheers champion, Thanks for the kind words

[@Nameless37]

Love you both very much. Fuckin legends the both of ya. Thanks for the laughs.

[@kally6992]

wifey and i love to cook, and we have found so much joy together watching your videos; we always love to hear the cackle cause we empathize with our other half being a dipdee doodle in the kitchen is a thing!

[@gibbonfancier]

Jules rocks! Her laugh makes your vids great! Reckon you should do an entire vid featuring Jules laughing!

[@avsclarke]

Wot!? People are whinging about Jules laughing? She is pretty much laughing when I am too. Man… people. The worst.

[@beastamer1990s]

Theres two sides to the garlic clove. Pinch the top end off with your nails, then squish and squeeze and twist between your finger and thumb. Pops straight out. Takes 2 seconds per clove and no tools or utensils. Edit: i actually grab it by the top and squeeze and twist with the other hand, then twist/pinch/pull the tip off with my other hand at the same time. Its one motion and the peel comes off in one piece except for the tip of the clove that you pinch off. (The skin is stuck to thr clove the hardest towards the tip)

[@MarksMetalMinute]

I love her laugh! It's that interaction that makes your videos fun.

[@tompartridge8147]

Shepherds pie is made with lamb mince, cottage pie is made with beef mince 👍

[@traelmate37]

the eternal question is - if a shepherd works with sheep (lamb), why does a cottage work with cows (beef)?

[@tompartridge8147]

@@traelmate37 because it was a dinner made by poor people who lived in small cottages hence cottage pie

[@traelmate37]

@@tompartridge8147 thanks for the answer Tom :)

[@redladyrhino4090]

Always good to see a video from u guys , the humour is so spot on , darkness with hilarious editing ... and always a decent recipe to try , my old mate would always say "cheer up goth" and u remind me of him alot , hes not around now and yea. The things you talk about and the humour thats involved gives a new perspective on things . Thanks you two ❤

[@R0gue0ne]

Love the laughter! Gets me grinning every time.

[@brettdoss2367]

The laughing is awesome! Don't ever stop Jules!

[@CynicalMartian]

Thanks for keeping me entertained throughout this massive power outage my city is currently facing!

[@rickgreer7203]

Houston? Today was wild….

[@fugu81]

Jules' laugh is the awesome garnish to your amazing dishes!

[@teddy5779]

Jules laughing is one of the best things about this channel besides the food and the content

[@robbertbobbert795]

I love that laugh!

[@Mellihoneybee]

Finally! Love and missed ya Nat mate!

[@NatsWhatIReckon]

Yeah right? I know it’s been a minute sorry about that. Ive been making more short form stuff to try keep up with demand which has made long form stuff harder to create.

[@Mellihoneybee]

@@NatsWhatIReckon all good. Just missed ya is all

[@vanessagoddess1]

what the actual fuck is wrong with people? Why is everyone so outraged all the time that the sound of a laugh would bother you that much that you would feel compelled to post a comment?? 🤔🤷‍♀ Genuinely feel sorry for people whose lives are that shit Cheer up champs 😁😁 @Jules thanks for the giggles 💗

[@roooonstoop4038]

This guy is what kingcobra would be if he had an actual support system. Love it

[@philippe4106]

I have this wonderful system for doing the garlic. I use a razor. Slice it so thin that it liquifies in the pan with just a little oil. It’s a very good system.

[@davidkemister3778]

Jules' laugh is one of the wholesome things to ever hit our planet. Never stop Jules, we love you ❤

[@FriendShapedKD]

We love ya Jules!

[@Palizoid]

Nat i just made this tonight for dinner following your video. Absolutely sensational! Family loved it. Thanks for sharing Champion. Also your Adelaide show absolutely rocked. Thanks again to both you and Jules for brightening our day

[@aspeninfall314]

Okay, bay leaves are so amazing that the ancient Greek Olympians and Roman Emporers wore the branches and leaves as a symbol of greatness. Bay is renowned for its light lemony addition to soups and broths because it helps the respiratory system work more

[@reggie7107]

Fuckin' love Jules' laugh

[@xZigzagx123]

Her laughter is some of my favorite parts of the videos! I love seeing you two having a great time while cooking some truly kick ass dishes!

[@robertmclean5356]

The people demand more cackles. Edit: Nat read all 7,200 pages of the budget and noticed that sneaky little 1% reduction on the sweet potato excise. He’s all ears in those corridors of power.

[@michaelmcnabb5016]

Thankyou for making one like the old days! Full length! Bring back the long vids!

[@Cyan2002]

I love the background laughs! I think it makes it better!

[@kylesilk-jones2410]

Jules makes the videos with her laugh

[@Xaviphoenix]

Her laughter is amazing. I want MORE OF THE LAUGHTER.

[@swiftgladhen7238]

Jules's laugh is super genuine, totally adds to your videos in a positive light. Much love, and good vibes ❤✌️

[@mattpater3405]

The laughs make it so real. It’s awesome and don’t change a thing

[@preachtoob]

Jules Cackling fucken rules - fuck the haters

[@caswood6644]

Jules laugh from behind the camera is one of the highlights of these videos. Getting someone to laugh that freely at your jokes is such a great feeling.

[@pyrohawkrthedrunkinaussy9882]

If you can make your partner cackle like a witch then you’re doing a GREAT job. It’s that simple. She has a Jewel of a laugh. Diamond almost hahaha

[@Logicalfear2001]

if you put some, not quite boiling but pretty hot, water over your garlic and let is sit for about 1 to 2 min, it will make the skins softer and a bit more easier to peel.

[@professornuke7562]

Never mind Jules' laugh, why are you using Cowboy Kent Rollins' theme music?