Introduction: This is a classic of British cuisine and Gordon Ramsay has the best recipe. I used beef instead of lamb and it was a hit for my eaters. This is a great recipe and it will be added to my routine cooking. Thank you, Gordon!
Prepared and Photographed by: Claudia Davis
Recipe Source: Adapted from Gordon Ramsay
- 2 tablespoons olive oil
- 1½ lbs lean ground beef
- fresh ground black pepper
- 1 onion, peeled and grated
- 1 medium carrot, peeled and grated
- 2 sprigs fresh thyme, chopped
- 2 garlic cloves
- 1 tsp of butter
- 2 tablespoons tomato puree
- 2 tablespoons flour
- 1 cup of red wine (Marshala wine)
- 2 tbsps Worcestershire sauce
- 2 cups of chicken broth
- 2 lbs of boiled potatoes
- 2 tbsps of butter
- ½ cup of milk
- 1 cup of grated parmesan cheese
- 2 egg yolks
- salt and white pepper to taste
- In a large frying pan, heat the oil until hot, add the ground beef season with pepper and cook stirring continually until well browned
- Remove the meat from the pan and place in a metal colander, drain excess fat.
- Add a knob of butter to the pan, put the onion, the carrot the thyme and the garlic,and cook until soft and translucent
- Add the meat and tomato purée, then sprinkle over the flour, cook stirring constantly for 2-3 minutes to cook the flour
- Add the red wine and Worcestershire sauce and cook until the liquid has reduced to half the original volume. Add the chicken stock, bring back to the boil, then simmer for 30-40 minutes. The mixture should be thick and glossy.
- Remove from heat and allow to cool, check the seasoning.
- Mash the potato until creamy and smooth, put into a medium-sized mixing bowl,
- Add the milk and butter into a small pan and heat until the butter is melted. Pour over the potatoes and beat well, adding the egg yolks, parmesan cheese (save some for the topping) and seasoning with salt and white pepper
- Put the meat into a large baking dish, then top with the creamed potato and grated parmesan cheese rough up the top using a fork
- Place in a preheated oven at 400°F for 30 minutes or until bubbling and golden brown in color
- Remove from oven and serve warm or reheat the next day. Enjoy!
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