Shepherds Pie Recipe Gordon Ramsay

Low Fat Shepherd's Pie! Recipe Food.com

WEBMay 30, 2007 · Add in Worcestershire sauce, beef broth, tomato paste, peas, and spices. Reduce heat and simmer uncovered for 15 minutes. While sauce is simmering, bring a …

1. In a large saucepan or wok, saute carrots and onion in oil on medium-low heat until soft (about 10 minutes).
2. Turn heat up to medium, and add in ground beef. Cook until no longer pink.
3. Add in Worcestershire sauce, beef broth, tomato paste, peas, and spices. Reduce heat and simmer uncovered for 15 minutes.
4. While sauce is simmering, bring a large pot of water to a boil. Add in potatoes. Cook for about 15-20 minutes until tender. Drain water, add in butter and milk, and mash with a potato masher.

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Gordon Ramsay's Shepherd's Pie Recipe Food.com

WEBFeb 6, 2008 · Prepare the filling:. Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef. In a large skillet, heat olive oil, stir fry beef until no longer …

1. Prepare the mashed potatoes:.
2. Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy.
3. Prepare the filling:.
4. Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.

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Gordon Ramsay's Shepherd's Pie Recipe Mashed

WEBSep 15, 2021 · Grate the carrots and onions, and mince the garlic. Heat 2 tablespoons of olive oil in a sauté pan (cast iron preferred) over medium …

1. Make the topping. Place the diced potatoes and rutabagas in a large pot on the stove, and add enough water to just cover the ingredients. Add 1 tablespoon of kosher salt, and turn heat to high. Boil until potatoes and rutabaga are tender, about ten to 12 minutes.
2. Melt 4 ounces of unsalted butter. Strain the potatoes and rutabaga, and mash with 2 egg yolks, 1 teaspoon of kosher salt, ¼ teaspoon of black pepper, 4 ounces of shredded Parmesan, and the melted butter. Set aside.
3. Make the filling. Grate the carrots and onions, and mince the garlic.
4. Heat 2 tablespoons of olive oil in a sauté pan (cast iron preferred) over medium high heat. Brown the venison in pan, seasoning with 2 teaspoons of kosher salt and ¼ teaspoon of black pepper.

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