This Shepherd’s Pie recipe that we’re sharing is inspired by Shepherd’s Pie created by Gordon Ramsay. We have made it similar the way Chef Ramsay makes his thus, in our Shepherd’s pie, there are some slight variances, that has really been love in our home for years now.
Every time we eat this Shepherd’s Pie, it just hits the spot – it’s an ultimate comfort food for our family!
Let’s spend 5 minutes, appreciate that beautiful potato topping right there. Beautiful golden brown tips and the texture is simply amazing, it has a little crunch on the surface, but soft and fluffy on the inside. It almost like a twice baked potato, making me feel guilty for what we had to do next.
This rustic dish definitely isn’t the prettiest dishes at the first look! But what it lacks in it fancy looks, it makes up for with a bold flavor. Worcestershire, red wine, and fresh herbs come out brilliantly in the ground beef mince and vegetable. You have to serve it hot and eat it hot or else it would be a waste!
We would love to share some tips while making the potato mash. Whereas, it all depending on the type of pan or baking bowl that you’re using for the pie. Therefore, we always cook more potatoes and if possible we suggest making extra serving with this Shepherd’s Pie recipe.
It can get a little tricky trying to eyeball the right amount to put on top of the mince. So when in doubt, just scoop more mash and add it to the baking tray!
This Halloween, we are featuring a very special and seriously delicious recipe. It is a new kind of health food dedicated to the simplest of things — a deliciously satisfying, nourishing meal everyone can love; made by people that pay attention to all the necessary steps needed to making a truly chemical-free meal. This Shepherd’s Pie is one of our most popular meals.
- 2 tbsp olive oil
- 600g lamb Ground beef substituted is fine
- 2 cloves garlic
- 1 large yellow onion
- 1 large carrot
- 2 sprigs fresh rosemary & thyme
- 1 cup chicken stock
- 2 tbsp Worcestershire sauce
- 8 oz tomato paste is fine too
- 1.5 lbs potatoes about 5-6 medium potatoes
- 3/4 cup whole milk
- 8 tbsp melted butter
- 2 whole egg yolks
- 5 oz freshly grated parmesan
- 1 tsp granulated garlic optional
- 2 tsp salt not needed if using garlic salt
- 1 tsp pepper
Fill water till it’s about 2 inches higher and bring the water to a boil. Put in the potatoes and cook for about 20-30 minutes.
In a cast iron skillet on medium heat, begin browning your meat. While the meat is browning, mince the thyme and rosemary and garlic. Preheat your oven at 425 at this point as well.
Once your meat is browned (about 5 minutes or so) drain as much juice as possible. The key to a good Shepherd’s pie is keeping the grease down to a minimum. Grate your onion and carrot into the mince. and stir and cook on medium for about 2 minutes.
Stir in your tomato paste, garlic, Worcestershire sauce; about 1 minute. Add fresh thyme, rosemary, salt and pepper. Let this cook down for about 2 minutes. Add the chicken stock and let this cook down for about 15 minutes. You should have reduced the volume by about half. While the mince is cooking, you should start preparing potatoes. Check with a fork, it should easily go through without any resistance. Drain and place in a bowl.
Mash the potatoes, then add egg, milk, granulated garlic, salt, and pepper. Mix in about freshly grated Parmesan. You should have a super thick potato mash. This is important because it helps with spreading, and will make a better pie. Note: If I know the whole batch is going in 1 meal I’ll keep this in a cast iron skillet. It looks a lot more authentic to me in a skillet. With a spatula, spread the potato mash evenly across the skillet covering all your mince. Then, with a fork, fluff the top of the potatoes, and top with the remaining Parmesan. This will give you golden brown bits on top!
Bake for about 15 minutes, or until the mash is a beautiful golden brown. Enjoy!
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