Shepherd's Pie
This is from Cooking for Friends by Gordon Ramsay. Rose is a Gordon Ramsay fan and after sampling the many recipes she's made for us, I can see why. This Shepherd's Pie is a great example. It is still a simple dish but has been elevated beyond the regular Shepherd's Pies I've tried in the past, which, to be fair, never seemed that great. This one is great and will make you and your family very happy.
Shepherd's Pie
1 pound ground lamb or beef
1 large onion, finely chopped
1 large carrot, finely chopped
2 garlic cloves, finely chopped
2 tablespoons flour
1 tablespoon tomato paste
1 cup red wine
1.5 cups chicken stock
2 tablespoons Worcestershire Sauce
2 pounds baking potatoes
4 tablespoons butter
2 tablespoons hot milk
4 tablespoons Parmesan
2 egg yolks
1. Heat a large pan over medium-high heat. Season the ground meat with salt and pepper and fry in a thin layer of oil until evenly browned, about 10 minutes. Transfer the meat to a bowl using a slotted spoon.
2. Add more oil to the pan and stir in the onion, carrot, and garlic. Fry, stirring frequently, until the vegetables are golden brown, 4-5 minutes. Add the flour and tomato paste and stir for a couple of minutes longer. Pour in the red wine and scrape the bottom of the pan to dislodge the browned sediment. Let the wine boil until it has almost all evaporated and the pan is quite dry.
3. Pour the chicken stock and bring to a simmer. Return the meat to the pan and add the Worcestershire sauce. Turn the heat to the lowest setting and partially cover the pan. Simmer, stirring every once in a while, until the meat is tender and the sauce has thickened, 30-40 minutes.
4. Preheat the oven to 350 F. Meanwhile, cook the chunks of potatoes in boiling salted water until tender when pierced with a small knife, 15-20 minutes. Drain well, then mash with butter, hot milk, Parmesan, and egg yolks. Season to taste and set aside.
5. Pour the lamb or beef mixture into an 8 cup baking dish. Spoon the mashed potato on top. Bake until top is golden brown and the filling is bubbling up around the sides, 20-25 minutes.
Shepherd's Pie
1 pound ground lamb or beef
1 large onion, finely chopped
1 large carrot, finely chopped
2 garlic cloves, finely chopped
2 tablespoons flour
1 tablespoon tomato paste
1 cup red wine
1.5 cups chicken stock
2 tablespoons Worcestershire Sauce
2 pounds baking potatoes
4 tablespoons butter
2 tablespoons hot milk
4 tablespoons Parmesan
2 egg yolks
1. Heat a large pan over medium-high heat. Season the ground meat with salt and pepper and fry in a thin layer of oil until evenly browned, about 10 minutes. Transfer the meat to a bowl using a slotted spoon.
2. Add more oil to the pan and stir in the onion, carrot, and garlic. Fry, stirring frequently, until the vegetables are golden brown, 4-5 minutes. Add the flour and tomato paste and stir for a couple of minutes longer. Pour in the red wine and scrape the bottom of the pan to dislodge the browned sediment. Let the wine boil until it has almost all evaporated and the pan is quite dry.
3. Pour the chicken stock and bring to a simmer. Return the meat to the pan and add the Worcestershire sauce. Turn the heat to the lowest setting and partially cover the pan. Simmer, stirring every once in a while, until the meat is tender and the sauce has thickened, 30-40 minutes.
4. Preheat the oven to 350 F. Meanwhile, cook the chunks of potatoes in boiling salted water until tender when pierced with a small knife, 15-20 minutes. Drain well, then mash with butter, hot milk, Parmesan, and egg yolks. Season to taste and set aside.
5. Pour the lamb or beef mixture into an 8 cup baking dish. Spoon the mashed potato on top. Bake until top is golden brown and the filling is bubbling up around the sides, 20-25 minutes.
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