GORDON RAMSAY'S SHEPHERD'S PIE
I found this on a blog on the internet site I can do that. This is a recipe that author "Oggi" adapted from Gordon Ramsay's show "Kitchen Nightmares" where he tried to save the restaurant. This recipe ended up being the signature dish of the restaurant.
Provided by chefRD
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Prepare the mashed potatoes:.
- Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy.
- Prepare the filling:.
- Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
- In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes.
- Add worcestershire sauce, tomato paste, thyme and rosemary, cook for 1 minute. Add wine and simmer until wine has almost evaporated. Add the broth and simmer for 5 minutes or until sauce has thickened. Taste and adjust seasoning.
- Transfer beef to a deep dish.
- Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
- Bake in a 400° F oven for 20 minutes or broil until top is brown.
Nutrition Facts : Calories 734.1, Fat 31.1, SaturatedFat 13.9, Cholesterol 179.5, Sodium 2057.9, Carbohydrate 45.4, Fiber 4.5, Sugar 6.1, Protein 55.8
GORDON RAMSAY'S SHEPHERD'S PIE WITH CHEESE CHAMP TOPPING
If I had to choose my all-time favourite family recipe, it would be this.
Provided by Gordon Ramsay
Categories Dinner Winter Potato Lamb Cheese Onion Wheat/Gluten-Free Peanut Free
Yield Serves 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 350° F/ 180° C/Gas 4. Place a large, wide frying pan or hob-proof casserole dish over a medium-high heat. Add a dash of oil and fry the mince in batches, seasoning each lot, until well browned. Add the garlic for the last 2 minutes. Transfer to a plate.
- Put a little more oil in the same pan and cook the onion and leeks over a medium heat for 5-7 minutes, until completely softened. Add Worcestershire sauce to taste, then stir in the tomato purée.
- Return the mince to the pan and stir well. Pour in the wine, scraping up any bits from the bottom. Bubble for a couple of minutes to burn off the alcohol, then add the stock and bring to the boil. Reduce to a simmer, then add the rosemary and adjust the seasoning as necessary. Cook gently for 10-15 minutes, until the sauce has reduced slightly and the flavours are well-combined. Set aside to cool.
- Meanwhile, prepare the topping. Boil the potatoes until tender, then drain and mash until smooth. Mix in the butter and seasoning, then add the spring onions and three-quarters of the cheese and mix again. Taste and adjust the seasoning as necessary. If the mash is too dry add a splash of milk to loosen.
- Put the lamb mixture into a 28 x 22cm baking dish and top with the mashed potato. Sprinkle with the remaining cheese and little salt and pepper. Bake for 15 to 20 minutes or until the potato is golden brown and the meat is bubbling underneath, and serve.
SHEPHERD'S PIE (GORDON RAMSAY)
I saw this on Kitchen Nightmares and had to find the recipe. I have added corn to this before just because it has been in our other recipes. All in all it is very good and is something that has been a hit in our family.
Provided by CamKayNic
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large frying pan, heat the oil until hot, add half the mince (ground lamb), season with pepper and fry until well browned. With a slotted spoon, remove the meat from the pan and place in a metal colander to allow the excess fat to drain. Repeat with the second batch of mince and place in the colander.
- Add the onion to the pan with the thyme and garlic and a knob of butter,and cook until soft and translucent. Add the meat and tomato purée, then sprinkle over the flour. Cook stirring constantly for 2-3 minutes to cook the flour.
- Add the red wine and Worcestershire sauce and cook until the liquid has reduced to half the original volume. Add the chicken stock, bring back to the boil, then simmer for 30-40 minutes. The mixture should be thick and glossy. Allow to cool, then check the seasoning.
- Mash the potato until creamy and smooth or pass through a Mouli or potato-ricer. Put into a medium-sized mixing bowl. Place the milk and butter into a small pan and heat until the butter is melted and the milk is about to boil. Pour over the potatoes and beat well, adding the egg yolks and seasoning with salt and white pepper.
- Put the mince into a large baking dish, then top with the creamed potato. Use a fork to rough up the top.
- Place in a preheated oven at 400°F for 30 minutes or until bubbling and golden brown in color.
Nutrition Facts : Calories 866.7, Fat 56.1, SaturatedFat 25.1, Cholesterol 205.4, Sodium 576.2, Carbohydrate 48.6, Fiber 3.8, Sugar 7.9, Protein 34.8
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- Make the topping. Place the diced potatoes and rutabagas in a large pot on the stove, and add enough water to just cover the ingredients. Add 1 tablespoon of kosher salt, and turn heat to high. Boil until potatoes and rutabaga are tender, about ten to 12 minutes.
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