This is a variation on Gordon Ramsey’s Shepherd’s Pie recipe. It’s a great winter or rainy day meal. It has potato which is a carb treat sometimes. And I increase the carrots for flavor and to get more vegetables in the base. The recipe takes time but makes plenty for leftovers.
Cook Time: 1 hr 30 mins partly unattended
- 2 tablespoons olive oil
- 2 lbs ground lamb, or combo of lamb and buffalo (only if its good tasting)
- fresh ground black pepper
- 2 cups onions, peeled and finely chopped
- 2 carrots shredded or finely chopped
- 2 sprigs fresh thyme, chopped
- 2 garlic cloves
- 1 ounce butter
- 2 tablespoons tomato puree
- 2 tablespoons flour
- 7 ounces red wine
- 2 1/2 ounces Worcestershire sauce
- 1 cup chicken stock
- 2 lbs boiled potatoes
- 2 ounces butter
- 5 ounces milk
- 1/2 cup parmesan (more or less as desired)
- fresh ground pepper
- In a large frying pan over medium heat, heat oil until hot. Add half the meat, season with pepper and fry until well browned. With a slotted spoon, remove the meat from the pan and place in a metal colander to allow the excess fat to drain. Drain excess fat from pan.
- Add butter wait until it foams, then add the onion and carrots. Cook until soft and translucent. Add the thyme and garlic cook for 203 minutes more. Add the meat and tomato purée and stir.
- 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 20-30 minutes (less time if the mix is thick, more time if it needs to boil down). The mixture should be thick and glossy. While the meat mix is simmering prepare the potatoes.
- Preheat oven to 400 degrees.
- Peel potatoes, cut into quarters and boil in a larger pot. When potatoes split easily with a fork, drain. Mash potatoes to break apart or pass through a Mouli or potato-ricer. Put into a medium-sized mixing bowl. Warm milk and butter in microwave until its hot to the touch. Pour over the potatoes and beat well, season with salt and white pepper.
- Put the meat mixture into a large baking dish, then top with the creamed potato. Use a fork to rough up the top. Sprinkle with shredded parmesan.
- Cook in preheated oven for 30 minutes or until bubbling and golden brown in color.