Gordon Ramsay's Shepherd's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp olive oilGround black pepper1 lb. ground beef1 large onion, finely grated1 large carrot, finely grated2 cloves garlic1-2 tbsp Worcestershire sauce1 tbsp tomato paste1 tsp thyme leaves (Handful of thyme sprigs, leaves picked)1 tsp rosemary (1 sprig of rosemary, needles chopped)1 c. red wine1 1/4 c. water1 chicken cube * 300ml chicken stock 2 lbs Potatoes, peeled and cut into chunks 2 t. becel 2 egg yolks 1/2 c. Parmesan, for grating
Makes 8 squares/servings
1. Preheat the oven to 325˚F and get prepped by watching Gordon prepare this shepherd's pie.
2. 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 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
3. 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
4. Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, 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
Number of Servings: 8
Recipe submitted by SparkPeople user JNSCARFE.
1. Preheat the oven to 325˚F and get prepped by watching Gordon prepare this shepherd's pie.
2. 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 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
3. 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
4. Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, 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
Number of Servings: 8
Recipe submitted by SparkPeople user JNSCARFE.
Nutritional Info Amount Per Serving
- Calories: 214.8
- Total Fat: 6.6 g
- Cholesterol: 62.1 mg
- Sodium: 295.4 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 2.6 g
- Protein: 8.5 g
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