Shepherd Pie
[Original Recipe from Gordon Ramsays]
Prep time: 5-15 minutes || Cook time: 20 minutes || Serving: 6-8 || Rating 10/10
Ingredients
The Filling
- 2 tablespoons Olive Oil
- about 1.5 lbs ground lamb, chicken legs or beef (see notes below)
- 1 large carrot, grated
- 1 large onion, grated
- bunch frozen peas
- fresh rosemary (dried will work too)
- fresh thyme (dried will work too)
- 4 garlic cloves, minced
- Worcestershire Sauce (several splashes)
- Tomato puree or paste (no more than a small can)
- Red wine (several glugs)
- about 1/4 cup Broth
- Salt and pepper, to taste
The Mash
- about 1.5 lbs Golden Potatoes
- 2 egg yolks
- 1/4 cup of milk (e.g. cashew, soy etc.)
- 3 Tablespoons of coconut oil
- 1/4 cup of nutritional yeast
- salt and pepper, to taste
Instructions
Cooking The Mash
- Peel and cubes your potatoes into even pieces. In a pot, add the potatoes and cover them with water. Boil until potatoes are cook (about 10 minutes).
- When it is cooked, drain the water off and put the potatoes back in the pot. Mash the potatoes with the following ingredients: egg yolks, milk, coconut oil, nutritional yeast, salt and pepper.
- Adjust the taste and put it aside.
Cooking the Filling
- Pour olive oil into a hot, rather large pan, add the meat to the pan and stir to meat for a few minutes until it is nice and brown.
- Add rosemary, thyme, and garlic, then stir some more. Quickly add carrot, onion, and frozen peas, stir a little longer. 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 your filling into a deep casserole and then spoon the mash over the top. Spread the mash over the top of the filling.
- Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400F for 18-20 minutes to brown the potatoes and set the pie.
Serve it up and eat it all!
Notes
If you are using a whole chicken for ground meat, ground the legs' meat with the skin of the legs and of the breasts. You want a 20% ratio of fat. If you use beef, take normal ground beef, not the lean nor the extra-lean.