Gordon Ramsay’s Shepard Pie Recipe

SERVES 4 (change servings and units)

Ingredients

Filling

* 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

Mashed Potatoes

* 1 1/2 lbs yukon gold potatoes, peeled and quartered
* water
* 1/2 teaspoon salt
* 1/4 cup heavy cream or 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)

Directions

1. Prepare the mashed potatoes:

2. 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.

3. Prepare the filling:.

4. Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.

5. 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.

6. 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.

7. Transfer beef to a deep dish.

8. Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.

9. Bake in a 400° F oven for 20 minutes or broil until top is brown.