How To Cook A Mouthwatering Shepherd’s Pie – Gordon Ramsay Style
As 2011 gradually draws to a close and people from around the world carve out sometime from their busy schedules to be with their friends and families towards the end of the year, one thing that everyone looks forward to is great food. As illustrated in one of our previous posts, great living is characterized by the quality of the food that you eat and once in a while don’t we all love to live it up a little.
So to kickoff the onset of the holiday season and build off the success of our other Gordon Ramsay specials, here is a recipe of a mouthwatering British classic which can be super delicious even if you manage to mess it up.
- 2 tbsp olive oil, Sea salt and freshly ground black pepper
- 500g Lamb lean ground/ minced, 1 large onion, finely grated
- 1 large carrot, finely grated, 2 Garlic cloves
- 2 tbsp Worcestershire sauce, 1- 2 tbsp Tomato paste/ puree
- Handful of thyme sprigs, leaves picked (1 tsp dried)
- 1 large sprig of rosemary, needles finely chopped (1 tsp dried)
- 250ml red wine, 300ml chicken stock/ broth, 1kg Potatoes – floury potatoes peeled and cut into chunks
- 50g butter, 60ml Cream Double/ heavy, 2 egg yolks
- ½ cup/ 50g Grated Parmesan, Olive oil
Preheat the oven to 180°C and then heat the oil in a large pan until hot. Season the ground lamb and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onion and carrot into the lamb then grate the garlic in as well. Add the Worcestershire sauce, tomato puree/paste and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened. Taste and adjust seasoning if necessary.
Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Then remove from the pan and place in a bowl for mashing. In a separate pan gently warm the cream and butter. When the butter if fully melted pour over the potatoes and mash until the potatoes are smooth and lump free. Finally beat in the egg yolks, followed by about ½ the grated Parmesan. Check for seasoning.
Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Sprinkle over the remaining grated Parmesan and season. Fluff up the mash potato with a fork to make rough peaks, drizzle with a touch of olive oil. Bake in the oven for approximately 20-25 minutes, until bubbling and golden brown. Remove from the oven and allow to cool before serving immediately alongside your favourite vegetables.
Now, if you are more of a visual person or just too lazy to follow the written instructions then here’s a quick video of how to go about making this mouth-watering dish from the master himself. By the way if you get around to cooking this recipe after reading this, then do let us know how it turns out.