Gordon Ramsay’s take on a Classic Shepherd’s Pie
Now that autumn has arrived and the weather is getting colder more people are looking for simple yet fulfilling dinners to help warm themselves up, and there’s nothing more comforting than this classic British dish.
Shepard’s pie is an incredibly flavourful dish made with tender lamb, hearty vegetables, creamy potatoes, and a generous topping of cheese.
It is perfect for the colder weather and cooking legend Gordon Ramsay has explained how to make this easy-to-follow recipe.
Gordon Ramsay first shared this recipe in a video online as part of ‘F Word’ cooking series, in which he explained the secret to making a perfect shepherd’s pie is to be generous with the cheese and add plenty on top, as that is what makes it so delicious and crispy.
In his video online, Gordon Ramsay said: “Shepard’s Pie, is a great British classic. Absolutely delicious, and only needs meat, vegetables [and] potatoes. Easy!”
How to make Gordon Ramsay’s hearty shepherd’s pie
For the filling:
2lb of lamb
One grated large white onion
One grated large carrot
Two cloves grated of garlic
One tablespoon of olive oil
Two tablespoons of Worcestershire sauce
Two tablespoons of tomato puree
One cup of red wine
One cup of chicken stock
Salt and pepper to taste
For the mashed potatoes:
2lb of potatoes (peeled and cut into chunks)
170g of heavy cream
Two egg yolks
Four tablespoons of butter
Grated parmesan cheese
Large frying pan
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To begin making the shepherd’s pie you first need to cook the mince, preheat your oven to 180C and pour the olive oil into a large frying pan. Add lamb meat and cook while stirring for around two to three minutes until it is golden brown.
Add your herbs rosemary and thyme to the pan. Continue to cook and then add your carrot, garlic and onion. Cook for around two to four minutes while stirring constantly until the vegetables are soft.
Combine both the Worcestershire sauce and the tomato puree and mix well. Then add in the red wine and cook until it has almost evaporated.
Next, add in the chicken stock. Bring the pan to a boil and let the mixture simmer until the sauce has thickened, which should be around three to four minutes. Then turn the heat off the pan and set the mixture aside.
Now it is time to cook the mashed potatoes. In a stockpot, add the peeled chopped potatoes and boiling water, and cook for around 20 minutes until the potatoes have softened. Drain the pot, mash the potatoes with a fork and then season with salt and pepper.
Stir in the butter, egg yolk, cream and some of the parmesan cheese and continue to quickly mix until you have creamy mashed potatoes.
Then assemble the shepherd’s pie mixture into a deep oven-proof dish and use a spoon to top the pie generously with mashed potato. Use the bottom of the spoon to smooth the potatoes down and add the parmesan cheese on top.
Use a fork to repeatedly poke holes at the top to give it a more classic and peaked look. Cook in the oven for around 18 to 20 minutes until the top is golden brown.
Take it out of the oven and your mouth-watering shepherd’s pie is ready to serve.
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