I've always loved Shepherds pie and especially Gordon Ramsay's when I tried it at one of his restaurants. I cannot find a decent Shepherds pie in a restaurant since covid started. Last one I tried during a business meeting was essentially beef stew with a dollop of mashed potatoes dumped in it. While it was still good it was not Shepherd's pie. I don't understand it. It's not hard but I do find to get the potatoes to my liking I wait until I see Yukon Golds in my produce section. Every time I see them I think Shepherd's pie!
Shepherd's Pie
Ingredients
The filling:
2.20 lbs Ground Lamp or Beef
2 Tbsp Olive Oil for frying
2 Leeks (or 4 small green onion finely sliced)
1 Large Onion (Yellow or sweet) diced
1-2 Tbsp. Worcestershire sauce
1-2 Tbsp Tomato Puree/Paste
3-4 oz Red Wine
8-9 oz chicken stock
2 sprigs Fresh Rosemary (leaves only) chopped
4 cloves Minced Garlic finely chopped
Sea Salt & Fresh Ground Black Pepper
The potatoe mash:
1.5-1.75lbs of Golden Potatoes (I love how the Yukon Golds crisp up)
3 1/2 Tbsp Butter (salted or unsalted)
3 Green Onion Finely Chopped
3/4 Cup Cheddar Cheese Grated
1/4-1/2 Cup Milk (optional depending on potato consistency)
Prep Work:
Mince 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 it's not already
Open your can of Tomato Paste if not using out of a tube
Step 1
Preheat the oven to 350° F. Place a large, wide frying pan or casserole dish over a medium-high heat. Add a dash of oil and fry the mince in batches, stirring like your life depended on it to break the meat down to a fine mince, seasoning each lot, until well browned. Add the garlic for the last 2 minutes. Transfer to a plate.
Step 2
Put a little more oil in the same pan and cook the onion and leeks over a medium heat for 5-7 minutes, until completely softened. Add Worcestershire sauce to taste, then stir in the tomato purée.
Step 3
Return the mince to the pan and stir well. Pour in the wine, scraping up any bits from the bottom. Bubble for a couple of minutes to burn off the alcohol, then add the stock and bring to the boil. Reduce to a simmer, then add the rosemary and adjust the seasoning as necessary. Cook gently for 10-15 minutes, until the sauce has reduced slightly and the flavours are well-combined. Set aside to cool.
Step 4
Meanwhile, prepare the topping. Boil the potatoes until tender, then drain and mash until smooth. (food mill or Ricer makes this easy peasy, I want to cook not get a full right arm workout) Mix in the butter and seasoning, then add the spring onions and three-quarters of the cheese and mix again. Taste and adjust the seasoning as necessary. If the mash is too dry add a splash of milk to loosen.
Step 5
Put the lamb/beef mixture into a 11x8 baking dish and top with the mashed potato. Sprinkle with the remaining cheese and little salt and pepper. Bake for 15 to 20 minutes or until the potato is golden brown and the meat is bubbling underneath, and serve.
I like using individual porcelain ramekin dishes or a large cast iron skillet
You can also mix in some peas or sliced carrots in if you want but I realize not everyone like those. I typically slow cook a few in another small skillet with a butter/honey glaze.