Shepherd’s Pie Recipe by Gordon Ramsay was brilliantly introduced to the world on his renowned show, ‘F word’. This dish embodies exquisite cuisine – and even if there are minor hiccups in its making, the outcome is divine!
The secret, as with all of Ramsay’s dishes, is in selecting fresh herbs and veggies.
Using only the best ingredients, it’s hard not to craft a dish that’s utterly delicious.
I made this meal for my family tonight and, even though I fumbled, everyone was still pleased!
I tried to whip it up quickly, letting my eight-year-old son help, all while chatting with my fiance.
Additionally, I was referencing an ingredient list from a different food website that unfortunately missed many of the essential components
Tonight makes it all the more clear for me that the web needs this web site, as countless others receive the ingredients and recipe wrong! So on for the meat and mashed potatos (literally).
This is usually a recipe that I firmly believe really should be left on the taste with the cook.
Please takes place own judgement for the amount of each ingredient unless specified.
Watch the recording of Ramsay at the end in the post to discover it completed by the best.
Prep Work for Shepherd’s Pie Recipe:
- Dice the garlic
- Separate your herbs on 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:
This part is straightforward as pie (no pun intended), just boil some water, throw some salt along with your potatoes in, and place a timer for a quarter-hour – begin your filling.
Upon the timer going off, take your potatoes out and strain the river off. Put potatoes back into the pan, or to a medium mixing bowl.
Mash the potatoes using their ingredients from above whilst warm (your filling needs to be about produced by this point)
Cooking the Filling:
Pour Olive Oil to a hot, rather large pan, adding meat. Stir meat as though your life will depend on it a couple of minutes so it’s nice and brown, and broken into small pieces.
Add your Rosemary, Thyme, and Garlic, then stir even more. Quickly add your Carrot, and Onion, stir longer. The idea at here is to have everything to some minced consistency.
Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for any minute or two. Add chicken stock and cook for 3 more minutes.
I made mine devoid of the stock because I didn’t notice it the 1st time I watched the show. You can add it, or let it rest out.
Ingredients:
– The Filling:
– Olive Oil (2 Tbsp)
– Ground Lamb or Ground Beef (about 1.5 lbs)
– 1 Large Carrot (grated)
– 1 Large Onion (grated)
– Fresh Rosemary
– Fresh Thyme
– Minced Garlic (I used 4 cloves)
– Salt
– Pepper
– Worcestershire Sauce (several splashes)
– Tomato Puree or Paste (no greater than a small can)
– Red Wine (several glugs)
– Chicken Stock (unsure, nonetheless it looks like about 1/4 cup)
The Mash:
– Golden Potatoes (about 1.5 lbs)
– Heavy Cream ( 1/4 cup)
– Butter (3 1/2 Tbsp)
– Salt
– Pepper
– Egg Yolks (2)
– Parmesan Cheese (1/4 cup, minimum)
Final Instructions:
Scoop your meat mixture right into a deep casserole or another oven safe dish and after that spoon the mash extraordinary.
Spread the mash over the top in the mix together with the bottom from the spoon and sprinkle a generous area of grated Parmesan cheese extraordinary.
Poke the very best with a fork repeatedly to give it a peaked look and place it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and hang the pie.
Serve the Shepherd’s Pie recipe and watch people melt! Oh, I love Shepherd’s Pie!
You can watch the playback quality below to get a clearer idea of how the Shepherd’s Pie recipe is executed.