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Melissa Dallas

Rec: Adaptation of Gordon Ramsey Shepherds Pie - VERY good

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4345 posts
Joined: Jan 8, 2006


Posted to Thread #20196 at 10:19 pm on Mar 17, 2011

I usually think shepherds pie is insipid and boring. This is the best smelling thing I've cooked in ages and is just terrific. Deep and rich flavor. I'm going to do three small ones and freeze two. It was posted in the Dallas Morning News several weeks ago.

What you'll need:
2 tbsp Olive Oil
1 1/2 lbs Ground beef or lamb
1 large Onion, grated or finely chopped
1 large Carrot, grated or finely chopped
8 oz sliced mushrooms
1 tbsp Garlic, minced
3 tbsp Worcestershire Sauce
2 tbsp Tomato Paste
1 tbsp fresh Thyme leaves
1 tbsp fresh Rosemary, chopped
2 tbsp flour
1 cup Red Wine
3 cups Chicken Stock
2.5 lbs Potatoes (peeled and cut into chunks)
4 tbsp butter
2 Egg Yolks
3/4 cup Milk
6 tbsp Parmesan cheese, grated

Preheat the oven to 350F

Heat the oil in a large pan until hot.
Season the ground meat and fry in the oil over moderate to high heat for 2-3 minutes. Remove meat to colander with slotted spoon to drain
Add onion, garlic, rosemary, thyme to pan and saute until onion is soft. Add mushrooms to pan and stir until brown
Add the meat, Worcestershire sauce, tomato paste and flour 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 is thick and glossy. Add salt and pepper to taste.

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 meat mixture into the bottom of a large 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.
Grate some extra Parmesan over 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.

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