Shepherd's pie (Gordon Ramsay's written recipe)
ANTI-CHEF · ♥ 1.7K likes · 38K views · 6 min video
Read about ground lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ lb golden potatoes
Peel and chop the potatoes, boil 15 minutes and drain.
- 60 ml heavy cream
- 3½ tbsp butter
- salt
- pepper
- 2 whole egg yolks
- ¼ cup Parmesan cheese
Mash the potatoes in a bowl with a fork, adding the cream, butter, plenty of salt, pepper, the egg yolks and the parmesan, and mix until smooth and creamy; set aside.
- 1 whole carrot
- 1 whole onion
- 5 cloves garlic cloves
- fresh thyme
- rosemary
Peel and grate the carrot, grate the onion, press the garlic, strip the thyme leaves and chop the rosemary.
- 2 tbsp olive oil
- 1½ lb ground lamb
Heat the olive oil in a pan, add the lamb and break it into small pieces; once it browns add salt and pepper.
- 2 splashes Worcestershire sauce
- 1 can tomato paste
- red wine
Add the Worcestershire sauce, the can of tomato paste and a few glugs of red wine; let the wine reduce 2 to 3 minutes.
Add the chicken stock and cook 3 to 4 minutes, then take off the heat.
Assembling and forking the top
- 200 ml chicken stock
Spread the filling in an ungreased baking dish, cover with the mashed potatoes and smooth to the top.
Season the top with salt and pepper, sprinkle with parmesan and poke all over with a fork to make peaks.