Shepherds Pie

0 Shepherds Pie

Sep 16

I've tried several variations of Shepherds Pie and tried tweaking them myself but the best one that I have ever made is Gordon Ramsay's. There is just something about this recipe that he has perfected (rumor was it came from Marco Pierre White) and it to me is the quintessential modern Shepherds Pie.

On 16/09/2011 (Friday) at 11:03 pm by Benny.
Tiny Url for this recipe → https://tinyurl.com/247au5jx

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Details

Prep Time:
10 min
Cook Time:
35 min
Ready Time:
45 min

Servings

4 servings

Ingredients

1 pound of lamb mince I used lamb neck and minced it myself
one large onion
one large carrot
3 cloves of garlic
once cup chicken stock
Handful of thyme sprigs, leaves picked
3/4 cup red wine
2 tbsp Worcestershire sauce
1 tbsp tomato puree/paste
kosher salt and pepper

Mash Potato Topping

2 pounds russet potatos peeled
2 egg yolks
knob of butter
Parmesan cheese
kosher salt and pepper

Directions

Start by making your potato topping. Boil the potatoes in salted water and when fork tender drain, add the butter, grate in about 2 tablespoons Parmesan cheese and mash. Now add the 2 egg yolks, mix and check for seasoning and set aside until ready to use.

Get your lamb mince in a hot pan with olive oil season with salt and pepper and begin browning drain any excess fat out of the pan once browned. In a food processor add the rough chopped carrots, onion and garlic and blitz until you have a fine chop and add it to the browning lamb mince and cook out for 2-3 min. Now add you tomato puree, handful of thyme sprigs, red wine and Worcestershire sauce and cook until almost evaporated. Add the chicken stock and cook until it has reduced down about 3 min.

In an oven proof dish (I made individual size) spoon the mince into the bottom and spread out so it's even. Now take your mash and put an even layer on top and spread it out with a fork (I piped the mash on top as you can see in my photo but it makes no difference in the taste) now grate some more Parmesan cheese on top and using a fork to make the classic pattern which gives it little peaks that crisp up.

Into a 375 degree oven for 20 min or so until you see the peaks of the mash getting brown.

When done let rest for 5 min before serving. This is definitely the best Shepherd Pie ever.

NOTE: you can use beef mince but you need to call it Cottage Pie instead. Shepherds pie got its name for the "Sheep Herders" who looked after the LAMBS.

Enjoy!

Benny