Gordon Ramsay Shepherd’s Pie

🧂 Ingredients

• 2 tablespoon olive oil

  (extra virgin)
• 1 lb ground lamb
• 2 teaspoon salt

  (combine with pepper, divide into 2 equal portions of 1 teaspoon each)
• 2 teaspoon ground black pepper

  (combine with salt, divide into 2 equal portions of 1 teaspoon each)
• 1 large white onion

  (finely grated)
• 1 large carrot

  (finely grated)
• 2 cloves garlic

  (finely grated)
• 2 tablespoon Worcestershire sauce
• 2 tablespoon tomato puree

  (or tomato paste, but then only 1½ 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 tablespoon butter

  (unsalted)
• 2 large egg yolks
• 1 cup Parmesan cheese

  (reserve some for topping, if desired)

Instructions

• 1 Bring a large cast iron skillet, skillet, or frying pan to high heat with the
  olive oil.
• 2 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).
• 3 Add in the onion, garlic, and carrot and cook for about 2-4 minutes till
  vegetables are soft.
• 4 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.
• 5 Pour in the chicken stock and cook for 3-4 minutes. Then turn heat off and set
  aside.
• 6 In a large stockpot cover peeled potatoes with water then boil the potatoes for
  about 20 minutes or until potatoes are soft. Drain.
• 7 Mash potatoes either with a fork or a ricer if you have one.
• 8 Season with the remaining salt & pepper.
• 9 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)
• 10 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.
• 11 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).
• 12 Place in your preheated oven at 350°F (180°C) for 18-20 minutes.
• 13 Remove from the oven and allow 5-10 minutes to cool before serving.

Nutrition Info