Shepard's Pie (Gordon Ramsey)
| Prep Time: 20 min | Serves: 4 |
| Cooking Time: 90 min | Yield: 1 serving |
First seen on Ramsey's Kitchen Nightmares
Ingredients
- 1 tbsp Olive Oil
- 1 lb Ground Lamb
- 1/4 tsp Black Pepper
- 1 cup Chopped Onions
- 1 tsp Thyme, Fresh
- 1 cloves Garlic Clove
- 1 serving
- 2 tbsp Tomato Puree
- 1/2 cup Beef Stock
- 2 tbsp Worcestershire Sauce
- 2 cups Chicken Stock
- 1 lb Potatoe
- 2 tbsp Buttery Sticks
- 1/2 cup Lowfat Milk
Directions
1. In a large frying pan heat the oil until hot, add 1/2 the ground lamb, season with pepper and fry until well browned. With a slotted spoon, remove th meat from the pan and place in a metal colander to allow the excess fat to drain. Repeat with the second batch of ground lamb and place in the colander.
2. Add the onion to the pan with the thyme and garlic and a knob of butter and cook until soft and translucent. Add the meat and tomato puree, then sprinkle over the flour. Cook stirring constantly for 2 -3 minutes to cook the flour.
3. Add the beef stock and Worcestershire sauce and cook until the liquid has been reduced to half the original volume. Add the chicken stock, bring back to a boil, then simmer for 30-40 minutes. The mixture should be thick and glossy. Allow to cool, then check the seasoning.
4. Mash the potato until creamy and smooth or pass through a potato ricer. Put into a medium size mixing bowl. Place milk and butter into a small pan and heat until the butter is melted and the milk is about to boil. Pour over the potatoes and beat well, seasoning with salt and pepper.
5. Put the ground lamb in a large baking dish, top with the mashed potatoes. Use a fork to rough up the top.
6. Place in a pre-heated oven at 400F for 30 minutes or until bubbling and golden brown in color.