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Gordon Ramsays Shepherd Pie


This dish is so delicious that you can mess it up and it will still leave you feeling as if youre in heaven! As always, use fresh herbs and vegetables. When using the freshest ingredients, its hard to make a meal that doesnt taste good. I prepared this dish for my family tonight and totally bungled it, yet everyone still left happy! I was attempting to cook on a deadline, while allowing my eight year old son to help, and hold conversations with my fiance. I was also attempting to use an ingredients list from another food site which was lacking many of the main ingredients. Tonight has made it even more clear to me that the web needs this site, as so many others get the ingredients and recipe wrong! So on to the meat and potatoes (literally). This is a recipe that I firmly believe should be left to the taste of the cook. Please use your own judgement on the amount of each ingredient unless specified. Watch the video of Ramsay at the end of the post to see it done by the best.

Ingredients:
The Filling: Olive Oil (2 Tbsp) Ground Lamb or Beef (about 1.5 lbs) 1 Large Carrot (grated) 1 Large Onion (grated) Fresh Rosemary Fresh Thyme Minced Garlic (I used 4 cloves) Salt Pepper Worcestershire Sauce (several splashes) Tomato Puree or Paste (no more than a small can) Red Wine (several glugs) Chicken Stock (not sure, but it looks like about 1/4 cup)

The Mash: Golden Potatoes (about 1.5 lbs) Heavy Cream ( 1/4 cup) Butter (3 1/2 Tbsp) Salt Pepper Egg Yolks (2) Parmesan Cheese (1/4 cup, minimum)

Prep Work:
Dice the garlic Separate your herbs from the stems Separate your Egg Yolks Peel and Slice your potatoes into even pieces Open your wine if its not already Open your can of Tomato Paste Cooking the Potatoes: This part is easy as pie (no pun intended), just boil some water, throw some salt and your potatoes in, and set a timer for 15 minutes start on your filling. Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm (your filling should be about done by this point) Cooking the Filling: Pour Olive Oil into a hot, rather large pan, then add meat. Stir meat as if your life depends on it for a few minutes so its nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more. Quickly add your Carrot, and Onion, stir a little longer. The idea at this point is to get everything to a minced consistency. Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes. I made mine without the stock because I didnt notice it the first time I watched the show. You can add it, or leave it out. Final Instructions: Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie. Serve it up and watch people melt! Oh I love Shepherd Pie! You can watch the video below to get a better idea of how its done.

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51 Responses
March 8th, 2009 at 9:13 pm

foxie fabulous writes:

My fiance made this for me two nights ago, and let me just say: It was DeLicious! I had never tried shepherds pie before and was actually not even really interested in it (even as he was preparing it). But what a nice surprise! I cant wait to have it again! mmmmmmmm! Ramsayfan01 writes:

May 7th, 2009 at 11:50 pm

Thanks for the recipe, but I think you forgot to include chicken stock, whih is added to the mince. Foodie writes:

May 18th, 2009 at 10:20 am

Did I? Ill check into that and fix it if I forgot. Lani writes:

May 24th, 2009 at 4:44 am

What are the measurements for the ingredients? Foodie writes:

June 2nd, 2009 at 10:00 pm

Theyre right up there in the recipe. Did you read the recipe? Vickie Sexton writes:

July 19th, 2009 at 3:51 pm

I made this tonight for my husband and followed the directions to a tee. After it came out of the oven I served it to him. He did not quit eating it until it was all gone. I guess with this you can say it was a big hit. The taste was heavenly. My 6 year old son loves to watch Hells Kitchen and the F Word he wants to be a chef when he grows up. Thanks again for the great recipe. Foodie writes:

July 19th, 2009 at 4:27 pm

Thanks for the great feedback. Cooking is contagious. I dont even let my son watch Gordons shows (language) and hes still inspired. Keep on cooking! Michelle writes:

August 16th, 2009 at 9:05 pm

Soooo are there crust/pie shell instructions??? Foodie writes:

August 19th, 2009 at 9:59 pm

There is no crust. The top (potatoes) forms somewhat of a pie top. If you make it right, itll all stick together well enough when you scoop it out to serve. Greg B. writes:

August 25th, 2009 at 3:48 pm

Ive made Gordon Ramsays shepherds pie several time, and even taken it into work. Its been a huge success every time! Its a terrific recipe, although my kids arent so fond of it when I make it with the red wine. The mashed potatoes are sensational. Dont scrimp on the parmesan cheese! Thanks for the great recipe! Foodie writes:

August 27th, 2009 at 11:57 am

I agree about the taste and the cheese. I go crazy with the parmesan! Lenore writes:

September 12th, 2009 at 10:41 pm

I cant wait to make this recipe! I had just one question though. Can I leave out the red wine or is there something else I can use as a substitute? William Jordan writes:

September 16th, 2009 at 7:05 am

The Recipe above does not include the chicken stock. how much and how long to cook after it is added. Foodie writes:

September 16th, 2009 at 2:33 pm

You can leave it out, it will just make it taste a little less sophisticated. Children generally like the pie better without the red wine. sheenajc6 writes:

September 27th, 2009 at 10:55 am

how much chicken stock does he add? Dan writes:

October 26th, 2009 at 5:06 pm

This recipe is like jazz. There is no following the recipe,just taste it and add your own licks Foodie writes:

October 27th, 2009 at 11:29 pm

I totally agree! One should take this attitude towards most recipes. Brian writes:

November 25th, 2009 at 11:37 am

This recipe is brilliant. The tomato and wine really bring out the best of the food. Thanks for a great and easy recipe! Donna writes:

December 1st, 2009 at 10:09 am

Ive been making my moms shepards pie for ages and it usually comes out ok. This recipe sounds beyond fabulous and Im going to try this weekend. I assume I can substitute the red wine for chicken or beef stock. Thanks for this. Foodie writes:

December 1st, 2009 at 2:45 pm

Donna, You can substitute with any of the following: red grape juice, cranberry juice, apple cider, chicken broth, clam juice, flavored vinegar, or nonalcoholic wine. If you use nonalcoholic wine, add a tablespoon of vinegar to cut the sweetness. Some of the substitutions will alter the flavor slightly. Ive also updated the recipe to reflect the chicken stock I accidentally left out. Grant Ryan writes:

December 2nd, 2009 at 11:00 am

I am a vegetarian and a huge ramsay fan, so I adapted this recipieI use prtebella mushrooms in lieu of the lamb and veggie stock over chicken stock.and stuffed the mixture into 4 green peppers.came out absolutley amazing, and still would satisfy any meat lover. Another variation was I used mashed califlower instead of the potatoes.also a good treat 1 head califlower boiled in a cup and a half veggie stock until tender. mash with borsin herb cheese. S and P to taste highlanderafc writes:

December 11th, 2009 at 7:42 am

have made it twice and is on the family fav list. cheers. Cam writes:

December 11th, 2009 at 10:01 pm

I was wondering if Chef Ramsay strains the grease from the meat after browning. I think Ive seen him do it before on one of his shows. I thought it may an important point to bring up if he actually does. JH writes:

January 7th, 2010 at 5:37 pm

Just made this for my wife and we loved it! I also love the fact that you dont have all the measurements for the ingredients so you have to use your palette and taste the food as you cook! Like Gordon saysBollocks!!! You gotta taste your foodyou idiot!! alexander sanchez writes:

January 11th, 2010 at 6:00 pm

I watched his show BBC theF word and was looking for this recipe for long time I will try it and see what happen. Thank you. Kelly and Brendan writes:

January 17th, 2010 at 1:49 pm

My 12 year old son and I made this today for my husband who is returning from a 4 day fishing trip. We were successful as it was totally easy to make. Thanks for the recipe and I know the hubby will love it. I agree with several other comments, load up on the cheese. It does make the dish!

January 23rd, 2010 at 11:48 pm

Clare writes:

I rarely cook but made this last night for friends. It was really easy to do and we all loved it. I also did Gordons individual Tiramisu. Again dead easy and a success! Doug D writes:

January 26th, 2010 at 5:53 pm

Watched the video and followed the recipe. I spooned off the drippings after browning the meat. As for broth, I added 2 cups and that was too much. Reduced for few extra minutes and then strained out about a cup of the broth. Its topped with the mash and in the oven now. If it tastes half as good as it smell, well be in heaven in about 11 minutes. Cant wait! AO writes:

January 31st, 2010 at 10:34 pm

I love Gordan Ramseys shows (Hells Kitchen, Kitchen Nightmare on BBC) and Ive never made a sheperds pie and was itching to try. My fiance helped out with the mashing & grading and to our delight, we are SO impressed with the taste and was speechless. It was heavenly and will be a repeated recipe for sure. I didnt have heavy cream so I substituted with creme freche and was out of Parmesan so I used Gruyere instead but still the taste came out just spotless! Love that you can improvise and still get a great tasting dish! Adding egg yolk to the mash was the first time, and will be doing this for future mash potatoes! Thank you for posting this recipe & the video to get the tips from Chef Ramsey Tom C. writes:

February 1st, 2010 at 7:24 am

Wonderful recipe! Some comments that may help others: Careful with your saltthe parmesan cheese is rather salty in and of itselfand not skimping can render the mash a bit salty. Alsothe recipe calls for one large carrotif you use two or more smaller carrots to make up as one, again, use caution; too much carrot rises above the other flavors. I mixed in some ground veal to cut the richness of the lamb I dont recommend it the lamb can

in some ground veal to cut the richness of the lambI don t recommend itthe lamb can stand on its own with the other flavors. I did use the chicken stockbut next time will do withoutit renders the filling a bit watery. I also drained the fat from the cooked meat per Ramsays comment that you dont want a greasy pie. Finally, if you wish top make a fancy presentation, and you want to pipe the mash watch that your mash consistency doesnt get too liquid-likeyou wont be able to pipe it into peaks (I used too much cream, which rendered a lovely mash, but I couldnt pipe it). Enjoy!!! Loved reading everyones comments before I tried thisand it was a big help!! Ducky writes:

May 15th, 2010 at 11:54 am

Im making this today for the first time, and Im curious why add the egg yolks to the mash? Can I leave it out? Lauryn King writes:

June 1st, 2010 at 11:26 pm

My whole family enjoyed the pie, I didnt put the pie in a baking dish I use small pie pans so everyone could have there onw to eat. I also made homemade gravy to go along with the pie but no one really needed it and I also didnt use the stock in my pie as well Mrs M Jansen writes:

June 25th, 2010 at 3:53 am

Im looking for the recipe of te teramisu. Please let me have it if possible, because Im not sure where to look for it. Thanks Mmm, mmm good writes:

August 5th, 2010 at 3:36 pm

After years of making various and assorted versions of Shepherds Pie, Ive finally got it perfect the tomato paste and rosemary make all the difference ! Thanks !

August 18th, 2010 at 10:58 am

Jamie writes:

I need to know how many servings will I get from this recipe? Im making it for a party and need to serve at least 10! Thanks, Foodie writes:

August 27th, 2010 at 7:29 pm

It only serves 3-5 people, so double it up! c writes:

September 6th, 2010 at 1:28 pm

My daughter is a pescatarian so I substitued the meat for salmon. I used white wine instead of red and added some fresh peas to the meat layer to round it out a bit. It turned out fabulous!! Laura Vera Raab writes:

September 10th, 2010 at 12:47 pm

My son-in-law passed from injuries in Iraq, a Marine. I didnt get a chance to really get to know him. I do know he loved shepherds pie, and being from the south he loved red velvet cake. His birthday is Sept. 12th, so I wanted to make Gordon Ramsays receipe, I love him and I think hes an awesome chef. I truly enjoy watching his shows, especially Kitchen Nightmares. So in honor of my daughters husband and Chef Ramsay I will be making this receipe Sept. 12th. wafa writes:

September 17th, 2010 at 11:46 pm

i like ramsay recipes , iam cooking it now i hope my family like it.thanks Jen Widdison Baca writes:

October 19th, 2010 at 6:42 pm

As an English girl I grew up with Shepherds Pie on Mondays and Roast beef with Yorkshire Puds on Sundays. Ive made it all my life, but my husband born and raised in El Paso wasnt a fan of boring and bland English food. Trying this recipe today. But to all remember the great thing about Shepherds Pie is that it has that name for a reasonya really cant mess it upput what YOU like in it as long as you have meat with stuff in the middle and mashdies on top you cant lose! john dow writes:

October 30th, 2010 at 9:05 am

make it with a cornbeard crust on the botton, it is great Jennifer writes:

November 4th, 2010 at 9:27 am

Ducky, the eggs help the potatos to stick together. You cant even taste them, but you must use them for a firmer potato topping. Val writes:

November 15th, 2010 at 5:59 pm

WHAT ARE THE MESUREMENTS OF THE HERBS kathy writes:

November 23rd, 2010 at 9:45 am

Done this dish time & time again, never fails !! Love having a glass of red (well finishing off the rest of the bottle! ) whilst cooking it fandabidozi !!! Marky T writes:

December 1st, 2010 at 10:20 pm

I made this recipe and it turned out great. I didnt add the chicken broth because I felt it may be to runny. I also went with 50% white potatoe and 50% and 50% sweet potatoe. A nice twist if youre up for it. Dolores Tatton writes:

December 18th, 2010 at 7:51 am

Love the receipe and program, dont like the F word, its not necessary to get your point across. Children should learn to cook, but not learn to be crude. Jena writes:

January 21st, 2011 at 3:55 pm

How much red wine do you use? It says a couple of glugs? Juliet writes:

January 22nd, 2011 at 7:15 pm

Thank you for the brilliant recipe! Ive just cooked this as part of a pot luck / pot cook for 9 people. They were all happy and full! Really delicious perfect comfort food on a cold day. nick chestnut writes:

January 29th, 2011 at 5:28 pm

does any body that is a good chef have a recipe for corn beef hash brown irish soda bread. irish soda bread muffins. i would apprecaite it. thanks nick chestnut Kelsa writes:

February 9th, 2011 at 4:37 pm

The recipe given above states lamb or beef. A shepherds pie uses what shepherds have sheep. If you watch Ramsay, youll know that hes given cooks a hard time for suggesting you can make a shepherds pie with beef.

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