Gordon Ramsay's Shepherd's Pie
I found this on a blog on the internet site I can do that. This is a recipe that author "Oggi" adapted from Gordon Ramsay's show "Kitchen Nightmares" where he tried to save the restaurant. This recipe ended up being the signature dish of the restaurant.
- Ready In:
- 2 lbs extra lean ground beef (or lamb)
- 2 tablespoons olive oil
- 1 large onion, grated
- 1 large carrot, grated
- 3 garlic cloves, finely minced
- 2 tablespoons Worcestershire sauce
- 1 1⁄2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon chopped rosemary
- 1 cup red wine
- 1 1⁄2 lbs yukon gold potatoes, peeled and quartered
- 1⁄2 teaspoon salt
- 1⁄4 cup heavy cream or 1/4 cup half-and-half cream
- 2 tablespoons butter
- 1 cup chicken broth
- 2 teaspoons salt (to taste)
- 3 tablespoons parmesan cheese (grated-for mashed potato topping)
- Prepare the mashed potatoes:.
- Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy.
- Prepare the filling:.
- Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
- In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes.
- Add worcestershire sauce, tomato paste, thyme and rosemary, cook for 1 minute. Add wine and simmer until wine has almost evaporated. Add the broth and simmer for 5 minutes or until sauce has thickened. Taste and adjust seasoning.
- Transfer beef to a deep dish.
- Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
- Bake in a 400° F oven for 20 minutes or broil until top is brown.
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I have followed this closely. Substituted beef broth because that’s what I had on hand. Used instant potatoes again because that’s what I had on hand. It was still delicious and no leftovers! Next time I’m going to make my own potatoes. I think the eggs and potatoes are the key to the fluffiness of the dish It was still delicious and no leftovers! Next time I’m going to make my own potatoes. I think the eggs and the potatoes are the key to the fluffiness of the dish. We could taste the Parmesan on the potatoes. It gave it a subtle, delicate flavor that just enhanced the dish enormously. Easy to do. Watched Ramsey’s you tube 2 minute video. Very helpful and encouraging. Ps. Don’t tell him I used instant potatoes please!?