How to cook cottage pie with Gordon Ramsay's help
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cooking
food
home cooking
Published by: Dmitri Kartashov on 07/09/2008
I love everything about lamb. This is my favourite type of meat. And this time I cooked lamb cottage pie. The recipe is not mine. All the credit is for Gordon Ramsay on this one and a great thank you as well. You can view the original recipe here
I've increased the amount of red wine though and added coriander for the step 3 as I think lamb is great with it. Anyways here the original:
Ingredients
80ml olive oil
2 large onions, grated
4 garlic cloves, grated
3 carrots, peeled and grated
1 kg minced lamb
100g mushrooms, thinly sliced
2 tbsp tomato puree
250ml chicken stock
100ml red wine
Large dash Worcestershire sauce
1 tbsp thyme, chopped
1 sprig of rosemary, leaves stripped and finely chopped
For the mashed potato topping:
1.2 kg Maris Piper potatoes, peeled
150g butter
Salt and fresh ground black pepper
3 egg yolks
50g Parmesan cheese, grated
Olive oil
Sea salt and freshly ground black pepper
1. Pre- heat the oven to 200°C.
2. Heat the olive oil in a saucepan and fry the onions, garlic carrots until golden. Season then add the rosemary, cook for approx 5 minutes. In a separate pan cook the minced meat until browned, add the thyme leaves, stirring constantly to break up the meat and ensure it cooks evenly. When the mince is browned, remove from the pan and place on a lined plate to remove excess fat, add the mushrooms to this pan and sauté for approx 5 minutes or until lightly golden.
3. Add the tomato puree and the cooked mince to the carrots and onions pour over the red wine and reduce by approx half. Season with a little salt and pepper then add the stock and a good dash of Worcestershire sauce. Gently simmer for 20 minutes or so, until the meat is cooked and the mixture has thickened. Spoon the mixture into an ovenproof serving dish.
4. Boil the potatoes and cook for about 20 minutes until softened. Drain and cover with a lid to steam 'dry' and reduce any excess moisture. Add the butter and egg yolks and mash thoroughly, grate half the parmesan into the potato and mix well. Don't allow the potato to become too wet or they won't crisp up nicely in the oven. Season.
5. Spoon the potato mixture over the meat, sprinkle with the remaining parmesan and finish with a drizzle of olive oil.
6. Bake for 25-30 minutes or until the top is golden.
Happy eating!