As good as this recipe is, it is missing a few of Chef Ramsay's key ingredients. His also calls for -1 large carrot, finely grated (cooked same time as onions) -handful of thyme sprigs, leaves picked, -sprig of rosemary, needles chopped (herbs added with the tomato puree) Lastly, his recipe calls for 2 TB grated Parmesan to be mixed in with the potatoes and more sprinkled on top before baking. These few extra ingredients really make the difference.
Nothing special, personally I think you're using too much of some ingredients and omitting others.
Note: Can't believe what I'm reading up there, "adaptation to vegetarian... really doesn't change the recipe", unbelievable, meat pie without meat.. As Gordon would say fu**ing hell, what are you playing at?
I adapted this recipe to be vegetarian and it was fabulous. The fresh herbs and the wine add wonderful flavor to this dish and it smells amazing cooking. It's a wonderful comfort food delight. The vegetarian version really doesn't change the recipe other than to exclude the meat and incorporate peas, carrots and green beans - fresh if possible, but frozen - even left-over frozen veggies works great.
Did you know whoever wrote this recipe, left out 3 KEY ingredients, and one of them is Gordons SECRET ingredient. Look at the video on youtube.
How could you forget the rosemary. You can't get much more Irish than ROSE-MARY. As the guy above says, and substitute lamb broth for chicken broth. Most large grocery stores sell lamb bullion. If you can't find that, use a beef broth, especially if you do the red wine reduction. Don't mix red and white meats. I also like to add mushrooms. Ireland is damp, right?
I just made Chef RRamsay's Shepard'sPie and was very disappointed in how it came out. It called for 1 liter chicken stock which I was a little skeptical about at first because too much liquid and just as I thought mymeat mixture was very soupy. I added more flour and hheated for well beyond the 30-40 min time given in recipe. I even had to add more flour to thicken it up. I feel this recipe was not very precise in ingredients and Ifeel it was very bland and lacking something. The liquid never seemed to dissolve no matter how long I cooked for. The amount of chicken stock was way too much. Won'tbe trying again. :(((
I tried this recipe but found the proportions listed to be way off. The correct amount of stock to add is much less than one litre 300 ml would be closer to the right amount.
This recipe calls for 1 liter of chicken stock, which is over 4 cups, when the original recipe calls for 300 ml chicken stock, which is a cup an a half. That may be why people are having issues with the recipe. Here's a link to the original recipe that was seen on The F Work... http://www.channel4.com/food/recipes/chefs/gordon-ramsay/shepherds-pie-recipe_p_1.html
This recipe was rather bland. I researched his other versions as well as the video for preparation on this dish from the F-Word. I am a huge fan of Gordon Ramsay, but have not been impressed by his recipes. He suggests chopping the onion, carrots, and garlic very fine so that they dissolve into the mince. It still leads to a rather bland pie. I have made this recipe multiple times, as I am a perfectionist and wanted to redeem my faith in his recipes, but to no avail. Up the garlic, add more salt, oregano, and anise. Anise will make this dish. I also added a thin layer of cheese (shredded cheddar) between the meat filling and the potatoes. Add quite a bit of parm cheese to the potato topping as it will taste better and brown nicely. I also added a bit of flour to the meat mixture so it would thicken. Still heartbroken that his recipes are not my favorite...