Gordon Ramsay provided us with a very tasty shepherd’s pie recipe. The seasoning adds an excellent balance to the taste of a sometimes bland dish. Good enough to eat without ketchup or gravy!
- Sea salt and freshly ground black pepper
- 500g minced lean lamb
- 1 large onion, finely grated
- 1 large carrot, finely grated
- 2 cloves garlic
- 1-2 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- Handful of thyme sprigs, leaves picked
- 1 sprig of rosemary, needles chopped
- 250ml red wine
- 300ml chicken stock
- 1kg desiree potatoes, peeled and cut into chunks
- 50g butter
- 2 egg yolks
- Parmesan, for grating
- Olive oil
- Preheat the oven to 350 F.
- In a large pan, heat the oil. Season the mince meat to give it a nice color and to remove the unwanted fat. Drain the fat through a chinois or a colander to allow the excess fat to drain.
- Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince meat then grate the garlic in as well. Add the Worcestershire sauce, tomato puree 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
- Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning
- Spoon the mixture into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of it, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown
- Instead of minced lamb, we used porc, veal and beef combo;
- Used white wine instead of red wine (It’s all we had!);
- Weren’t too picky on our choice of potatoes;
- To add a traditional Quebec twist, we added corn;
- This recipe was taken from Gordan Ramsay.
We turned them into MULCH!!!
Heat a bit of oil and then sautée the garlic and onions until the onions becomes translucent (not quite see through)
Add the minced meat and remove accumulated fat by draining with a strainer.
Once excess fat is drained, return to pan and cook until lightly browned.
Meanwhile, to stay ahead of the game, bring water to a boil and add salt in a large saucepan.
Add in, the mulch with chopped onions!
Season the meat, just like we told you. (Ramsay might get mad if you don’t!) Also beware of changing weather conditions…
Pour in the worcestershire sauce.
Pour in the tomato paste
Pour in the white wine.
Pour in the chicken broth.
Man, it was pouring out (Insert John’s groan here!)
Smarter people would have sliced these potatoes before hand…but not us!
This one is pretty self explanatory
We did the Mash!
Spread the meat in the bottom of a casserole dish
Ajouter le maïs. Vive le Québec!
This is where John decided to build snowmen!
But Pedro would have none of that!
For a bit of color, add some paprika….thanks mom! Stick it in the oven and bake until bubbling and golden brown.
Have you tried out this recipe? Then we’d like to hear from you! Share your thoughts and tips by leaving us a comment! Thanks from TGIAC!