Cottage Pie Recipe Gordon Ramsay Recipes Recipe Cards Recipe For Banana

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GORDON RAMSAY'S SHEPHERD'S PIE



Gordon Ramsay's Shepherd's Pie image

Provided by Amanda - Life at Cloverhill

Time 50m

Number Of Ingredients 16

2 tbsp olive oil
2 lbs ground lamb
1 large onion, grated
1 large carrot, grated
2 cloves garlic, grated
2 tbsp worcestershire sauce
1½ tbsp tomato paste
2 sprigs of fresh thyme leaves
1 sprig fresh rosemary, chopped
1 cup red wine
1 cup chicken stock
2.5 lbs potatoes (peeled and cut into chunks)
2 egg yolks
¼ cup cream
4 tbsp butter
6 tbsp parmesan cheese, grated

Steps:

  • Preheat the oven to 350°F
  • Heat the oil in a large pan until hot.
  • Season the ground lamb 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 paste 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. Add salt and pepper to taste. Meanwhile, cook the potatoes in boiling salted water until tender.
  • Drain potatoes and return to the hot pan over low heat to dry out briefly.
  • Pass them through a potato ricer then beat in the egg yolks, cream and butter, followed by about 2 tbsp grated Parmesan. Check for seasoning.
  • Spoon the lamb mixture into the bottom of an 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.
  • Top with remaining parmesan 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.

GORDON RAMSAY'S SHEPHERD'S PIE



Gordon Ramsay's Shepherd's Pie image

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

2 lbs extra lean ground beef (or lamb)
2 tablespoons olive oil
1 large onion, grated
1 large carrot, grated
3 garlic cloves, finely minced
2 tablespoons Worcestershire sauce
1 1/2 tablespoons tomato paste
1 teaspoon thyme
1 teaspoon chopped rosemary
1 cup red wine
1 1/2 lbs yukon gold potatoes, peeled and quartered
water
1/2 teaspoon salt
1/4 cup heavy cream or 1/4 cup half-and-half cream
2 tablespoons butter
salt
1 cup chicken broth
2 teaspoons salt (to taste)
3 tablespoons parmesan cheese (grated-for mashed potato topping)

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 SHEPHERD'S PIE



Gordon Ramsay Shepherd's Pie image

This flavorful Gordon Ramsay Shepherd's Pie is a fantastic, classic recipe that he has shared through multiple videos including his popular 'F Word' series! Savory layers of ground lamb meat and a 'secret ingredient' mashed potato topping combine to make this internationally loved comfort food! Get ready to put this meat and potato pie together for a tasty, hearty family dinner!

Provided by Angela

Categories     Dinner Recipes     Main Course     St. Patrick's Day

Time 55m

Number Of Ingredients 16

2 Tbsp olive oil ((extra virgin))
1 lbs ground lamb
2 tsp each, salt & pepper ((divided into 2 equal portions - 1 tsp each))
1 large white onion ((finely grated))
1 large carrot ((finely grated))
2 cloves garlic ((finely grated))
2 Tbsp Worcestershire sauce
2 Tbsp tomato puree ((or tomato paste, but then only 1 1/2 tablespoons))
1 cup dry red wine ((I use Cabernet Sauvignon or Pinot Noir))
2 sprigs fresh thyme ((chopped))
1 sprig fresh rosemary ((chopped))
1 cup chicken stock
2 lbs russet potatoes ((washed, peeled and quartered))
2 Tbsp butter ((unsalted))
2 large egg yolks
1 cup Parmesan cheese ((reserve some for topping, if desired))

Steps:

  • Bring a large cast iron skillet, skillet, or frying pan to high heat with the olive oil.
  • After the oil is hot, add in the ground lamb. Spread in an even layer and crisp one side, then turn and crisp the bottom side. Break apart the ground lamb after it is browned and crisped. Season the lamb with salt and pepper (use the first portion of salt & pepper, 1 teaspoon of each).
  • Add in the onion, garlic, and carrot and cook for about 2-4 minutes till vegetables are soft.
  • Pour in the Worcestershire sauce then the tomato puree and combine. Add in the red wine, thyme and rosemary and cook until most of the wine has evaporated off.
  • Pour in the chicken stock and cook for 3-4 minutes. Then turn heat off and set aside.
  • In a large stockpot cover peeled potatoes with water then boil the potatoes for about 20 minutes or until potatoes are soft. Drain.
  • Mash potatoes either with a fork or a ricer if you have one.
  • Season with the remaining salt & pepper.
  • Stir in the butter, egg yolks and stir very quickly then add the Parmesan cheese and combine well. (Optional - reserve a few tablespoons of the Parmesan cheese for topping the Shepherds pie)
  • Spoon the lamb meat into a casserole dish and then top with the potato. Using a spatula run the potatoes completely over the mince filling in any holes. It should look like a smooth mound.
  • Sprinkle the remaining Parmesan cheese on the top and then using a fork drag along the top of the potatoes (this will give the potatoes a nice crunchy texture where they get raised by the fork).
  • Place in your preheated oven at 350°F (180°C) for 18-20 minutes.
  • Remove from the oven and allow 5-10 minutes to cool before serving.

Nutrition Facts : Calories 773 kcal, Carbohydrate 43 g, Protein 35 g, Fat 48 g, SaturatedFat 21 g, Cholesterol 192 mg, Sodium 359 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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