GORDON RAMSAY SHEPHERDS PIE

SERVES 4

INGREDIENTS 2 tbsp olive oil Sea salt and freshly ground black pepper 500g/ 1.2 # Lamb lean ground/ minced 1 large onion, finely grated 1 large carrot, finely grated 2 Garlic cloves 2 tbsp Worcestershire sauce 1- 2 tbsp Tomato paste/ puree Handful of thyme sprigs, leaves picked (1 tsp dried) 1 large sprig of rosemary, needles finely chopped (1 tsp dried) 250ml/ 1 cup red wine 300ml/ 10 fl oz chicken stock/ broth 1kg/ 2.2# Potatoes/ Desiree/Maris piper/ Yukon gold floury potatoes peeled and
cut into chunks

50g/ 2 oz butter 60ml/ cup/ Cream Double/ heavy 2 egg yolks cup/ 50g Grated Parmesan Olive oil METHOD Preheat the oven to 180C/ 355F/ Gas 4. Heat the oil in a large pan until hot. Season the mince/ gound lamb and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onion and carrot into the lamb then grate the garlic in as well. Add the Worcestershire sauce, tomato puree/paste and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened. Taste and adjust seasoning if necessary. Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Then remove from the pan and place in a bowl for mashing. In a separate pan gently warm the cream and butter. When the butter if fully melted pour over the potatoes. Mash until the potatoes are smooth and lump free. Finally beat in the egg yolks, followed by about the grated Parmesan. Check for seasoning. Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Sprinkle over the remaining grated Parmesan and season. Fluff up the mash potato with a fork

GORDON RAMSAY to make rough peaks, drizzle with a touch of olive oil. Bake in the oven for approximately 20-25 minutes, until bubbling and golden brown. Remove from the oven and allow to cool before serving immediately alongside your favourite vegetables.