Chef Gordon Ramsey’s Shepherd Pie
olive oil (2 Tablespoon)
ground lamb or beef (about 1.5 lbs)
1 large carrot (grated)
1 large onion (grated)
minced garlic (about 4 cloves)
salt and pepper
Worcestershire sauce (several splashes)
Tomato Puree or Paste (no more then a small can)
Red wine (several glugs)
Chicken Stock (about 1/4 cup)
golden potatoes (about 1.5 lbs)
heavy cream (1/4 cup)
butter (3 1/2 Tablespoons)
salt and pepper
egg yolks (2)
parmesan cheese (1/4 cup, minimum)
dice the garlic
separate your herbs from the stems
separate your egg yolks
peel and slice your potatoes into even pieces
Open your wine if it’s not already
Open your can of tomato paste
Cooking the potatoes:
First make sure you look super cute before you start cooking
then just boil some water, throw some salt and your potatoes in, and set a timer for 15 minutes- start on your filling.
Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Add the ingredients from above
And Mash to your hearts content then keep warm (your filling should be about done by this point)
Don’t forget to do the quality control test… just to be sure
Cooking the filling:
Pour olive oil into a hot, rather large pan, then add the meat. Stir meat as if your life depends on it for a few minutes so it’s nice and brown, and broken into very small pieces. *make sure you drain you meat at this point or your filling will end up with too much liquid in the dish*
Add your rosemary, thyme and garlic then stir some more. Quickly add your carrot and onion, stir a little longer. The idea at this point is to get everything to a minced consistency.
Add Worcestershire sauce and stir.
Add tomato paste and stir
Add Red wine and sweat down for a minute or two.
Add chicken stock and cook for 3 more minutes.
Scoop your meat into a deep casserole or other oven safe dish
then spoon the mash over the top.
Sprinkle a generous portion of Parmesan cheese over the top
Stick it into the oven at 400 F for 18-20 minutes to brown the potatoes and set the pie.