Gordon Ramsay’s Shepherd’s Pie

If you want comfort, this Shepherd’s Pie will do the trick. I had never prepared a Gordon Ramsay recipe before (only stared at them in awe), and decided to take a stab at this stewed lamb pie after watching an episode of the F-Word where monsieur prepared this meal for his patrons.

gordon-ramsey-sheep

The peculiar/funny thing about his preparation is that he slaughtered a few lambs that he was rearing in his backyard for this special dinner service. Fortunately I am lucky enough to purchase my lamb in slabs, unaware of the final moments of their lives. I prefer it this way.

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The pie was absolutely divine, and I would expect no less from Gordon. Here are some key tips to make sure you get the pie to its full flavour potential:

1) Brown the meat until its golden and spitting back. You should be able to hear the sizzle, and see the fond forming at the bottom of the pan. All flavour.

2) Use fresh herbs.

3) There is no substitute for real butter and Parmigiano Reggiano…so use it! It makes the biggest difference.

4) Reduce the wine until the mixture is thick and there is almost no liquid left. No one likes a sloppy pie.

Check out the link to the recipe below. The contrast of the fluffy golden potatoes against the richness of the meat will have you coming back for seconds and thirds.

http://www.channel4.com/food/recipes/chefs/gordon-ramsay/shepherds-pie-recipe_p_1.html

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3 Responses

  1. Hahaha, yes it’s always better when you don’t need to slaughter your own meat. Alternatively, you could just be a vegetarian.

    But where’s the fun in that? 😦

    • Agreed.
      Don’t cry, dry your eye. Because you could easily subsitute tempeh (look that one up) and chopped portabello mushrooms for the meat, and swap the red wine for white.
      Wanna give it a try and let me know how it goes?

  2. That looks so good, I almost tried to take a bite out of my monitor…

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