Shepherd's Pie | Gordon Ramsay's The F Word Season 3
A great British classic that's absolutely delicious.
The F Word's bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond.
____________________
Add The F Word on Facebook:
To find out more about Gordon Ramsay visit:
Gordon Ramsay on Facebook
Follow Gordon Ramsay on Twitter
.
#TheFWord #GordonRamsay #Food #Cooking .
How To Make The Best Shepherd's Pie Ever
Today we're making shepherd's pie. This is one of the best comfort food dishes in the world and I think you'll agree. Obviously, make this before St. Paddy's Day, but it really is worth making any time of the year. I hope you enjoy this shepherd's pie video!
WATCH OUR FOOD/COOKING PODCAST:
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SHEPHERD'S PIE PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the mashed potatoes
3 ½ (1600 grams) pounds russet potatoes peeled
1 ¼ (115 grams) cups Parmigiano Reggiano grated, divided
¾ cup (170 grams) heavy cream plus more if too dry
1 stick (113 grams) butter melted
salt and pepper - to taste
3 large egg yolks
For the filling
2 pounds (910 grams) ground lamb
1 ½ (225 grams) cups frozen peas
1 large onion - diced
3 celery ribs - diced
3 medium carrots - diced
5 cloves garlic - minced
3 ounces (85 grams) tomato paste
¼ cup (35 grams) all-purpose flour
1 12-ounce (354 grams) bottle of Guinness
¼ cup Worcestershire sauce
1 tablespoon fresh thyme - leaves only
1 tablespoon fresh rosemary - chopped, leaves only
2 cups (460 grams) low-sodium beef stock
salt and pepper - to taste
FOLLOW ME ON INSTAGRAM:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Perfect Shepherd's/Cottage Pie That Anyone Can Make
So to me, homemade shepherds pie is technically a casserole rather than a pie but that’s beside the point. Now, this is technically a cottage pie rather than a shepherd's pie since we're using beef here. Should you want it traditional you'll just use ground lamb in place of the beef.
Recipe:
Meat Grinder For Stand Mixer:
Casserole Dish I used:
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------
SHEPHERD'S PIE RECIPE | how to make shepherd's pie easy + healthy
Shepherd's pie is a classic comfort food recipe that's healthy, hearty and filling. The bottom layer is a simple a mix of ground lamb and vegetables, simmered into a delicious savory sauce. Then, it's topped with fluffy and creamy mashed potatoes that form a golden crust. It's an easy, cozy meal the whole family will love!
My version of shepherd's pie is easy to make and gluten-free. You could also make this recipe paleo, Whole30, dairy-free, vegan, vegetarian, low-carb and keto friendly - and all those variations are listed on the full shepherd's pie recipe blog post below. Enjoy!
Printable Shepherd’s Pie Recipe:
Sign up for weekly emails (never miss a recipe!):
Join the private Facebook group of fellow Downshifters around the world:
PRODUCTS MENTIONED:
Le Creuset Pan:
Tomato Paste:
Worcestershire Sauce: info on recipe link above
ALWAYS IN MY KITCHEN:
Counter Stools:
Vitamix Blender:
Spiralizer:
Tea Kettle:
Utensil Holder:
Flour Jars:
Knife Set:
Cutting Board:
Glass Mixing Bowls:
For everything else I use in my videos, check out the SHOP page on my website:
The music I use: - Great music for YouTubers!
WHAT I'M WEARING:
Sweater (similar):
Jeans:
Linen Apron:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
Disclaimer: product links may include affiliate links.
Thank you to Simple Mills for sponsoring this video.
#shepherdspie #casserolerecipes #glutenfree
Shepherd's Pie in a cast iron pan | lamb and peas filling, cheesy potato topping
Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get $5 off your order today →
***RECIPE, SERVES 6-8°°°
2 lb (907g) ground lamb
3-4 carrots
1 large onion
Half a bottle (3 cups, 375mL) white wine
2 teaspoons dried thyme
1 teaspoon dried sage
1 teaspoon garlic powder
1 teaspoon mustard powder
1/2 cup (118mL) Worcestershire sauce
1/4 cup (60mL) tomato paste
1/4 (30g) flour (use more if you want your filling more solid)
water or stock
salt
pepper
a stock cube, or a spoonful of stock concentrate (like Better Than Bouillon), or a few ice cubes of homemade demi-glace from this recipe:
fresh rosemary (very optional)
10 oz bag (280g) frozen peas
2 lb floury potatoes
1 stick (4 oz, 110g) butter
milk
2 egg yolks
2 oz (50g) cheddar cheese
salt
chives (very optional)
This recipe is calibrated for a 12-inch (30 cm) oven-safe skillet, but you could cook the filling in any pan and simply transfer it to a suitable baking dish.
Put the lamb into the pan and flatten it into a disk across the entire surface. Turn the heat on high underneath. While it heats up and starts to cook, grate or finely chop the carrots and onion. When the lamb is brown on the bottom, stir in the carrots and onion with a wooden spoon, scraping the bottom and breaking up the meat as you go.
Keep cooking and stirring until much of the water has evaporated, 5-10 min. When you notice the pan starting to dry out, reduce the heat to medium. When things start sticking to the bottom of the pan again, stir in the tomato paste and flour, and cook for another minute or two, until burning of the fond is imminent. Deglaze with the wine.
Stir in the Worcestershire, herbs and spices (except for salt), stock concentrate or demi-glace, and enough water to cover. Reduce heat to a simmer and cook until reduced and quite thick, at least half an hour.
Peel the potatoes and cut them into big chunks. Cover them in water and boil them until very fork-tender. Drain. Put in the butter and let it melt in the heat of the potatoes. Mash the potatoes, stirring in enough milk to get a slightly looser texture than you'd normally want for mashed potatoes. Grate in the cheese, put in the egg yolks, stir until smooth, then taste for seasoning and add as much salt as you want. (The egg yolks might not be totally cooked at this stage, so if you need to be cautious about pathogens, taste for seasoning before you mix in the eggs.) Keep the mash warm until you're ready to put it on the pie.
Get your oven heating to 400ºF, 200ºC, ideally convection.
When the meat filling is reduced and thick, take it off the heat — the cooler it is when you top the pie, the better. Chop up the fresh rosemary and put it in (if you've got it), and stir in the frozen peas (still frozen). Smooth out the surface of the meat filling, then drop on the potatoes in large dollops. Pull with the back of a spatula to spread the potatoes out toward the pan edges and get everything covered in an even, thin later. If you want, use a fork to make some ridges in the surface that'll brown nice and look pretty.
Bake the pie until the potatoes are puffy and the filling is bubbling, about 30 min. Take it out and top it with finely chopped chives, if you have them. Let cool at least 20 minutes before scooping.