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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Gordon Ramsay's The F Word Series 3 Ingredients:
2 tablespoons olive oil |
sea salt |
fresh ground black pepper |
500 g ground lamb |
1 large onion, finely grated |
1 large carrot, finely grated |
2 garlic cloves |
1 -2 tablespoon worcestershire sauce |
1 tablespoon tomato puree |
fresh thyme sprig, leaves picked |
1 sprig fresh rosemary, needles chopped |
250 ml red wine |
300 ml chicken stock |
1 kg potato, peeled and cut into chunks (desiree) |
50 g butter |
2 egg yolks |
parmesan cheese, for grating |
olive oil |
sea salt |
fresh ground black pepper |
Directions:
1. Preheat the oven to 180C/gas 4.
2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes.
3. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly.
4. Pour in the red wine and reduce until almost completely evaporated.
5. Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
6. Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly.
7. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning.
8. Spoon the mince into the bottom of a large ovenproof dish.
9. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.
10. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks.
11. Bake in the oven for approximately 20 minutes, until bubbling and golden brown.
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