There’s no dish that screams St. Patrick Day more than a Shepherd’s Pie. We found Chef Gordon Ramsay’s recipe for the dish, thanks to Epicurious.com, and its a plate of hearty goodness.
Pair it with a Guinness and or a pint of green beer, and you’re golden.
YIELD: 6-8 servings
INGREDIENTS
The Filling:
- 2 tablespoons olive oil
- 1½ pounds ground beef or ground lamb
- 1 large carrot, grated
- 1 large onion, grated
- Bag of frozen peas
- Fresh rosemary
- Fresh thyme
- Minced garlic
- Salt
- Pepper
- Worcestershire sauce (several splashes)
- Small can tomato puree or paste
- Red wine (several glugs)
- ¼ cup chicken stock
The Mash:
- 1.5 pounds golden potatoes
- ¼ cup heavy cream
- 3 ½ tablespoons butter
- Salt
- Pepper
- 2 egg yolks
- ¼ cup minimum Parmesan cheese
Method
- Boil salted water, throw potatoes in, and set a timer for 15 minutes; start on your filling.
- Upon the timer going off, take potatoes out and strain water. Return potatoes to pan, or medium mixing bowl. Mash potatoes with above ingredients and keep warm (your filling should be about done by this point.)
- Pour olive oil into hot, rather large pan, then add meat. Stir meat as if your life depends on it for a few minutes so it’s nice and brown, and broken into very small pieces.
- Add rosemary, thyme and garlic, then stir some more.
- Quickly add carrot, onion, and frozen peas, 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.
- Scoop meat mixture into deep casserole or other oven-safe dish spoon mash over top.
- Spread mash over top of the mix with the bottom of spoon and sprinkle generous portion of Parmesan over top.
- Poke top with fork several times to give it a peaked look and stick in oven at 400 degrees for 18 to 20 minutes to brown potatoes and set pie.
- Serve it up and watch people melt!
This story was inspired by our March/April 2019 issue of Boca magazine. For more content like this, subscribe to the magazine.
