Happy St. Patrick’s Day!
To celebrate I decided to make Gordon Ramsay’s shepherd’s pie. I saw him make it on The F Word and it looked so easy yet scrumptious. Pour a pint of Guinness and enjoy!
This came out even better than I expected. My husband thought it was one of the best meals we’ve made at home.
Adapted from Gordon Ramsay’s Shepherd’s Pie
Ingredients:
Filling:
2 tablespoons olive oil
1 1/2 pounds ground beef or lamb
1 large carrot (grated)
1 large onion (grated)
1 teaspoon minced rosemary
1 teaspoon minced thyme
2 garlic cloves, mined
salt and pepper, to taste
2 tablespoons Worcestershire Sauce
2-3 tablespoons tomato paste
1/2 cup dry, red wine
Mashed Potato Topping:
1 1 /2 pounds potatoes (golden or Yukon Gold)
1/4 cup heavy cream
4 tablespoons butter (1/2 stick)
salt and pepper, to taste
2 egg yolks
1/4 cup Parmesan cheese, grated
Directions:
Preheat oven to 400.
Make the mashed potatoes (boil potatoes, drain, add butter and stir, add cream, salt and pepper and stir, add eggs and stir). (Note: I use a ricer to get the potatoes really smooth.)
In a large pan, add olive oil and when hot, add the ground meat (I used lamb). Stir until browned. Add the carrot, onion, rosemary, thyme and garlic and some salt and pepper and cook for about 15 minutes, stirring frequently. Add Worcestershire sauce, tomato paste and red wine. Cook until the liquids evaporate (mixture should be think and not too wet).
Poor mixture into an oven-safe dish.
Top with mashed potatoes.
Add Parmesan cheese to the top. Poke holes in the top with a fork to allow some steam to escape.
Cook for 25-30 minutes, or until the top is golden.
