Gordon Ramsay's Shepherds Pie


Glug of olive oil
1kg minced lamb
2 garlic cloves, finely chopped
1 onion, diced
2 carrots, diced
2 leeks, trimmed,

halved lengthways and finely sliced
1–2 tbsp Worcestershire sauce
1 tbsp tomato purée
100ml red wine
250ml chicken stock
2 sprigs of rosemary leaves, chopped
Sea salt and freshly ground black pepper

For the topping:
750g potatoes, peeled and cut into chunks
50g butter
3 spring onions, trimmed and finely chopped
100g Cheddar cheese, grated
50–100ml milk (optional)

Preheat the oven to 180ºC
Put the potatoes on the heat and cook until tender.
Meanwhile put a large frying pan or hob-proof casserole dish over a medium-high heat. Add a dash of oil and fry the mince in batches, seasoning each lot, until well browned. Add the garlic for the last 2 minutes. Transfer to a plate.

Put a little more oil in the same pan and cook the onion, leeks and carrots for 5–7 minutes, until softened. Add Worcestershire sauce to taste, then stir in the tomato purée.

Return the mince to the pan and stir. Pour in the wine, scraping up any bits from the bottom. Bubble for a couple of minutes to burn off the alcohol, then add the stock and bring to the boil. Reduce to a simmer, then add the rosemary and season to taste. Cook gently for 10–15 minutes, until the sauce has reduced slightly and the flavours are well combined. Set aside to cool.

To make the topping, mash the potatoes until smooth then mix in the butter and seasoning, add the spring onion and three-quarters of the cheese and mix again. If the mash is too dry add a splash of milk to loosen.

Put the lamb mixture into a baking dish and top with the mashed potato. Sprinkle with the remaining cheese and a little salt and pepper. Bake for 15–20 minutes or until the potato is golden brown and the meat is bubbling underneath.