Gordon Ramsay knows how to make a mean Shepherd’s Pie – at least that’s what he proved on last week’s Kitchen Nightmares. I haven’t been able to get the warm comfort food out of my mind since then. When the thermometer dropped, it made it to the top of my list.
So, we’re visiting the UK in spirit tonight for my version of Shepherd’s Pie. My family consumed it so fast I never did get a picture of it cut open! At least the potato crust looks pretty, doesn’t it?
2 pounds Yukon Gold organic potatoes
2/3 cup cream (your choice – I used heavy)
6 Tablespoons butter
1/2 teaspoon salt
1 pound ground beef
1 pound ground pork
seasoning salt to taste
1 Tablespoon olive oil
2 Tablespoons tomato paste
1 cup diced carrots
1-2 teaspoons fresh rosemary, chopped fine
1 Tablespoon Italian parsley, chopped fine
1 cup beef stock
1 cup frozen peas
1/2 teaspoon salt
freshly ground black pepper
1. Preheat oven to 375 degrees.
2. Bring pot of water to a boil for potatoes. Peel and quarter potatoes and add to water. Cook until fork tender – about 15-20 minutes.
3. While potatoes are cooking, brown meats in batches in saute pan, sprinkling with seasoned salt to taste. Drain excess fat and return to pan.
4. Add olive oil, tomato paste, carrots and seasonings. Continue cooking for ten minutes until carrots are tender. Stir in peas and correct seasonings.
5. When potatoes are tender, drain. In hot pan, warm cream and butter and whisk lightly when melted.
6. Shred potatoes using a ricer directly into the hot cream mixture. When all potatoes have been prepared, fold until well blended.
7. Fit a pastry bag with a large star tip and fill with hot potatoes.
8. Pour meat and vegetable mixture into deep-sided pie dish.
9. Top pie with thin layer of mashed potatoes. Then pipe one-inch stars of potatoes over the surface. Sprinkle with paprika.
10. Bake for 30-40 minutes until potatoes are golden brown and mixture is bubbly.