Gordon Ramsay Shepherds Pie Recipe 55

GORDON RAMSAY'S SHEPHERD'S PIE

Steps:

• Preheat the oven to 350°F
• 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 onions and carrot into the mince then grate the garlic in as well.
• Add the Worcestershire sauce, tomato 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. Add salt and pepper to taste. Meanwhile, cook the potatoes in boiling salted water until tender.
• Drain potatoes and return to the hot pan over low heat to dry out briefly.
• Pass them through a potato ricer then beat in the egg yolks, cream and butter, followed by about 2 tbsp grated Parmesan. Check for seasoning.
• Spoon the lamb mixture into the bottom of an ovenproof dish.
• Using a large spoon, layer the mashed potato generously on top of the lamb mixture, starting from the outside and working your way into the middle.
• Top with remaining parmesan and season.
• Fluff up the mashed potato with a fork to make rough peaks.
• Bake in the oven for approximately 20 minutes, until bubbling and golden brown.

GORDON RAMSAY'S SHEPHERD'S PIE

Steps:

• 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.

SHEPHERD'S PIE (GORDON RAMSAY)

Steps:

• In a large frying pan, heat the oil until hot, add half the mince (ground lamb), season with pepper and fry until well browned. With a slotted spoon, remove the meat from the pan and place in a metal colander to allow the excess fat to drain. Repeat with the second batch of mince and place in the colander.
• Add the onion to the pan with the thyme and garlic and a knob of butter,and cook until soft and translucent. Add the meat and tomato purée, then sprinkle over the flour. Cook stirring constantly for 2-3 minutes to cook the flour.
• Add the red wine and Worcestershire sauce and cook until the liquid has reduced to half the original volume. Add the chicken stock, bring back to the boil, then simmer for 30-40 minutes. The mixture should be thick and glossy. Allow to cool, then check the seasoning.
• Mash the potato until creamy and smooth or pass through a Mouli or potato-ricer. Put into a medium-sized mixing bowl. Place the milk and butter into a small pan and heat until the butter is melted and the milk is about to boil. Pour over the potatoes and beat well, adding the egg yolks and seasoning with salt and white pepper.
• Put the mince into a large baking dish, then top with the creamed potato. Use a fork to rough up the top.
• Place in a preheated oven at 400°F for 30 minutes or until bubbling and golden brown in color.

GORDON RAMSAY SHEPHERD'S PIE

Steps:

• Bring a large cast iron skillet, skillet, or frying pan to high heat with the olive oil.
• After the oil is hot, add in the ground lamb. Spread in an even layer and crisp one side, then turn and crisp the bottom side. Break apart the ground lamb after it is browned and crisped. Season the lamb with salt and pepper (use the first portion of salt & pepper, 1 teaspoon of each).
• Add in the onion, garlic, and carrot and cook for about 2-4 minutes till vegetables are soft.
• Pour in the Worcestershire sauce then the tomato puree and combine. Add in the red wine, thyme and rosemary and cook until most of the wine has evaporated off.
• Pour in the chicken stock and cook for 3-4 minutes. Then turn heat off and set aside.
• In a large stockpot cover peeled potatoes with water then boil the potatoes for about 20 minutes or until potatoes are soft. Drain.
• Mash potatoes either with a fork or a ricer if you have one.
• Season with the remaining salt & pepper.
• Stir in the butter, egg yolks and stir very quickly then add the Parmesan cheese and combine well. (Optional - reserve a few tablespoons of the Parmesan cheese for topping the Shepherds pie)
• Spoon the lamb meat into a casserole dish and then top with the potato. Using a spatula run the potatoes completely over the mince filling in any holes. It should look like a smooth mound.
• Sprinkle the remaining Parmesan cheese on the top and then using a fork drag along the top of the potatoes (this will give the potatoes a nice crunchy texture where they get raised by the fork).
• Place in your preheated oven at 350°F (180°C) for 18-20 minutes.
• Remove from the oven and allow 5-10 minutes to cool before serving.

GORDON RAMSAY'S SHEPHERD'S PIE WITH CHEESE CHAMP TOPPING

Steps:

• Preheat the oven to 350° F/ 180° C/Gas 4. Place a large, wide frying pan or hob-proof casserole dish over a medium-high heat. Add a dash of oil and fry the mince in batches, seasoning each lot, until well browned. Add the garlic for the last 2 minutes. Transfer to a plate.
• Put a little more oil in the same pan and cook the onion and leeks over a medium heat for 5-7 minutes, until completely softened. Add Worcestershire sauce to taste, then stir in the tomato purée.
• Return the mince to the pan and stir well. Pour in the wine, scraping up any bits from the bottom. Bubble for a couple of minutes to burn off the alcohol, then add the stock and bring to the boil. Reduce to a simmer, then add the rosemary and adjust the seasoning as necessary. Cook gently for 10-15 minutes, until the sauce has reduced slightly and the flavours are well-combined. Set aside to cool.
• Meanwhile, prepare the topping. Boil the potatoes until tender, then drain and mash until smooth. Mix in the butter and seasoning, then add the spring onions and three-quarters of the cheese and mix again. Taste and adjust the seasoning as necessary. If the mash is too dry add a splash of milk to loosen.
• Put the lamb mixture into a 28 x 22cm baking dish and top with the mashed potato. Sprinkle with the remaining cheese and little salt and pepper. Bake for 15 to 20 minutes or until the potato is golden brown and the meat is bubbling underneath, and serve.