Gordon Ramsay's Shepherd’s Pie Recipe
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)
Instructions
- 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.