cooking with cadee

Monday, February 6, 2012

Chef Gordon Ramsey’s Shepherd Pie

Ingredients:

The Filling:

olive oil (2 Tablespoon)

ground lamb or beef (about 1.5 lbs)

1 large carrot (grated)

1 large onion (grated)

fresh rosemary

fresh thyme

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)

The Mash:

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)

Prep Work:

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

Directions:

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.