Beef Shepherd's Pie Recipe Gordon Ramsay

Today, I share three videos about a shepherd's pie along with recipes for both it and a similar beef version know equally cottage pie based on techniques and recipes of a television chef.

I first became fascinated by the personality & cooking style of British chef Gordon Ramsay by watching the competitive Hell's Kitchen cooking contest & the Kitchen Nightmares restaurant revamps (shown in u.s.a. on the FOX aqueduct). It wasn't long earlier I decided to make one of his dishes. My daughter & I chose to gear up his Shepherd'due south Pie, since it is traditional to the state he comes from plus he says its based on his mother'south recipe. The grated veggies, fresh herbs & lean meat brand a delightfully warm comfort nutrient that nourishes the body & delights the tastebuds.

Beneath is a minute and a half video run through of the shepherd's pie recipe. Ramsay gives no real measurements & the explanation flows like jazz. I looked online for better details, but near were guesstimates by other viewers. And then I compiled the recipes below based on both his cookbook versions with improvements based on these and other videos of him making the dish. Nosotros took photos of our pie when it was done & the next week my reckoner crashed taking with it the notes of the recipe. At present a twelvemonth afterward I persevere to re-create the recipe to share with you here.  This fourth dimension I learned the big deviation between shepherd's pie (lamb) and cottage pie (beef) is the meat used.

Gordon Ramsay prepares Shepherd'due south Pie on "Fast Nutrient"-

Shepherd's pie
(Serves 4)

2 tsp olive oil
2 lbs. ground minced lean lamb
one large onion, finely grated
1 large carrot, finely grated
2 cloves garlic
2 tbsp Worcestershire sauce
1 tbsp tomato puree
Scattering of fresh thyme sprigs, leaves merely
1 sprig of fresh rosemary, needles chopped
i c. ruddy wine
10 oz. chicken stock
1 i/2 lbs. Yukon potatoes, peeled and cut into chunks
3 i/2 tbsp. butter
i/iv c. heavy cream
two egg yolks
i/four c. Parmesan, for grating

Sea common salt & freshly ground black pepper

Step 1. Preheat the oven to 350°F

Pace 2. Brown the meat & oil in a large pan. Drain well of oil. Stir the grated onions and carrot into the mince so grate the garlic in as well. Add together the Worcestershire sauce, lycopersicon esculentum puree and herbs and cook for 1-2 minutes, stirring constantly. Cascade in the red wine and reduce until about completely evaporated. Add together the chicken stock, bring to the boil and simmer until the sauce has thickened.

Step 3. Meanwhile, cook the potatoes in boiling salted water until tender. Bleed and then render to the hot pan over depression heat to dry briefly. Brew potatoes then beat in the egg yolks & cream, followed by about 2 tbsp grated Parmesan. Gustation to see if information technology needs pepper or salt.

Footstep four. Spoon the mince into the bottom of a big ovenproof dish. Using a big spoon, layer the mashed potato generously on top of the mince, starting from the exterior and working your fashion into the centre. Grate some extra Parmesan over and flavour. Fluff up the mash white potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brownish

Teaching Finn McCool's chef on Kitchen Nightmares: (NY) -

Gordon teaches a begetter how to make the dish (UK)-

Cottage Pie With Guinness
(Serves half-dozen)

2 tbsp olive oil
two lbs. ground lean minced beefiness
Sea table salt and black pepper
3 medium onions, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
Few thyme sprigs, leaves only
2 plum tomatoes, chopped
2 tbsp tomato purée
i-1/3 cup Guinness
5 tbsp Worcestershire sauce
1-1/4 cup beefiness stock
iv 1/iv c. floury potatoes, peeled and roughly cubed
3 1/ii tbsp. butter
2 tbsp finely grated Parmesan or cheddar, plus extra for grating
(optional one tsp creamed horseradish)
1 large egg yolk

Step 1: Place a large frying pan over high estrus and add together a sparse layer of olive oil. Flavor the mince meat with common salt and pepper and fry, stirring, in two or 3 batches, until nicely browned. Once cooked, tip the mince into a sieve or colander to bleed off the fatty. No one likes a greasy pie.

Pace 2: Place another large pan over medium-high heat and add a footling olive oil. When hot, fry the onion, with garlic and thyme, for 8-10 minutes until soft and gilt. Add the browned mince, tomatoes and tomato purée. Stir constantly for 4-5 minutes.

Step 3: Add the Guinness and Worcestershire sauce and eddy until the liquid has reduced by half. Pour in the stock and return to the boil. Turn the heat down and simmer for twenty-25 minutes, past which time the mixture should be thick and glossy. Continue to simmer for some other 5-10 minutes if it doesn't seem quite thick plenty. Remove from the rut.

Step iv: Preheat the oven to 350°F. Meanwhile, add the potatoes to a pan of salted water, bring to a boil and cook until tender. Bleed and return to the hot pan for 15 seconds or then, to dry, then take off the oestrus. Pass the potatoes through a potato ricer dorsum into the pan or brew smoothly. Mix through the butter, cheese and egg yolk. (for optional spicier pie, add together horseradish to the potato mixture) Taste and adjust the seasoning of salt or pepper.

Step 5: Spoon the mince mixture into the bottom of a baking dish. Spoon the mashed potato on tiptop and crude up the surface with a fork. Grate over some actress cheese and bake in the oven for virtually xxx minutes until bubbling and golden brownish.

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Ramsay has written a few cookbooks (which were converted here from metric for american cooks by me below), in addition to an autobiography called

Humble Pie

. He was built-in in Scotland but has lived in England since age 5 & is married with 4 kids. His first Michelin stars were awarded effectually age 29. Gordon owns & operates over 16 restaurants around the world.

If yous enjoy his American shows, check out the un-bleeped, UK versions of "Kitchen Nightmares" and the amazingly clever restaurant competition "Best Eating place" (both on netflix). As hostile as he seems to the contestants on Hell's Kitchen, he is downright generous & patient with rare restauranteurs he feels give a damn on "Kitchen Nightmare". Now don't get me wrong, Ramsay continues to exist unrepentant nearly his loyalty to loftier quality ingredients fifty-fifty at the expense of his guests' feelings (at least 2 ex-contestants have committed suicide later being on his shows). Love him or detest him, his ideas about cuisine & caput for the restaurant business are on point, even if his people skills practice make for entertaining boob tube.

SOURCES

Shepherd'due south Pie recipe from: Gordon Ramsay'south

Fast Food- recipes from the F Word

, published by Quadrille (2008) http://world wide web.channel4.com/4food/recipes/chefs/gordon-ramsay/shepherds-pie-recipe

Cottage Pie recipe from: Gordon Ramsay's

Great British Pub Food

, published by Harper Collins Canada (2009) http://houseandhome.com/food/recipes/gordon-ramsays-cottage-pie-guinness-recipe

Metric recipe converter found at: http://www.convert-me.com/en/convert/cooking

Commodity about Ramsay's family:
http://www.citytv.com/toronto/citynews/entertainment/movies/article/6692--tana-ramsay-wife-of-noted-chef-gordon-has-a-cooking-style-all-her-ain

Great aussie web log about Ramsay's credentials:
http://goodfoodgoodwine.com.au/?p=98

pricetegamay.blogspot.com

Source: https://zfooding.blogspot.com/2011/12/meat-pies-done-2-ways-recipes-by-gordon.html

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