Shepherd's Pie with Parmesan Crust. For me there's time when you crave home comfort food, which is simple and easy to make. For me, Shepherd's pie is one of those meals. This recipe gives you your favourite pie, but gives it a flavour boost. Makes you look forward to those cold nights!
INGREDIENTS
2 tbsp olive oil
500g minced lean lamb (from a quality butcher)
1 large onion, finely grated
1 large carrot, finely grated
2 cloves garlic
2 tbsp Worcestershire sauce
1 tbsp tomato puree
Handful of thyme sprigs, leaves picked
1 sprig of rosemary, needles chopped
250ml red wine
300ml chicken stock
1kg Desiree potatoes, peeled and cut into chunks
50g butter
2 egg yolks
Parmesan, for grating
Olive oil
Sea salt & freshly ground black pepper
What To Do:
Preheat the oven to 180°C.
Heat the oil in a large pan until hot. Season the mince and fry in the oil over medium to high heat for 3 minutes. Add the grated onions and carrots into the mince then grate the garlic in as well.
Add the Worcestershire sauce, tomato puree and herbs and cook for 2 minutes, stirring constantly. Pour in the red wine and reduce until all the liquid has gone, then add the chicken stock, bring to the boil and simmer until the sauce has thickened (see the picture below)
Cook the potatoes in boiling salted water until they breakup easily. 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, glug of olive oil and then followed by about 2 tbsp grated Parmesan. Check the seasoning
Spoon the mince into the bottom of a large ovenproof dish.
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.
Great to serve it with pickled cabbage, (the recipe for the cabbage is on the hotpot recipe)
Recipe from Gordon Ramsay
Photos by Peter Brownlow
Add the Worcestershire sauce, tomato puree and herbs and cook for 2 minutes, stirring constantly. Pour in the red wine and reduce until all the liquid has gone, then add the chicken stock, bring to the boil and simmer until the sauce has thickened (see the picture below)
Cook the potatoes in boiling salted water until they breakup easily. 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, glug of olive oil and then followed by about 2 tbsp grated Parmesan. Check the seasoning
Spoon the mince into the bottom of a large ovenproof dish.
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.
Great to serve it with pickled cabbage, (the recipe for the cabbage is on the hotpot recipe)
Recipe from Gordon Ramsay
Photos by Peter Brownlow
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