Thank you FoodieChats. If you are not familiar with #FoodieChats on Twitter, I highly recommend you join the weekly chat held every Monday night at 8pm EST. The group’s Facebook page posted a Shepherd’s Pie recipe from Gordon Ramsay that looked quick and flavorful so I decided to give it a try. Here is the video rapidly showing how to make it:
Boil 5 medium Yukon gold potatoes in a pot of salted water. Let them cook for about 10 minutes and start cooking the meat filling while potatoes cook.
First you begin with a pound of ground beef and a 1/2 pound of ground lamb. Cook it down, not letting it burn or get dry. Using a grater mince 1 1/2 medium size carrots and a small red onion and 2 cloves of garlic.
Let that all cook for about 3 minutes. Add 2 tablespoons of tomato paste, 1 tablespoon of worcester sauce, 1/2 cup red wine, 1 teaspoon of chopped fresh rosemary, and 1 teaspoon of chopped fresh thyme. Let that combine and reduce until the wine is reduced by half for about 3 more minutes. Then add 1 cup of chicken stock. Let that cook down until the liquid is evaporated.
Once evaporated, spread the meat mixture into casserole dish. Your potatoes should be ready by now and you can mash them with some milk, butter and 1/4 cup of Parmasen cheese.
Now spread the mashed potatoes on top of the meat mixture using a cake knife to make it smooth. Using another 1/4 cup of freshly grated Parmasen cheese spread that on top of the potatoes and then “fork” the potatoes to give it small peaks. Place in 400 degree oven for 20 minutes checking for a nice light brown top, no burning.
Will serve about 4 people.