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Irish Shepherd’s Pie

Remnants of the Thanksgiving Feast

After Thanksgiving is over, I am all about getting those leftover goodies eaten up and out of my kitchen!  There are the traditional uses, like the ham bone that is always trimmed and frozen to flavor the black eye’d peas on New Year’s Day, and the homemade sides that pretty much just have to get eaten.  But then there are the leftovers like the turkey, ham, and the leftover sack of potatoes that can be transformed into a wonderful new something to keep the family excited about getting the dregs of the thanksgiving feast consumed.  

Gordon’s Shepherd’s Pie from The F Word

Serving up the last of the leftover mashed potatoes, Gordon Ramsay’s delicious Shepherd’s pie came to mind. 

Here’s an awesome segment from his hit show The F Word, where he seamlessly prepares his take on the classic British dish.  I believe this recipe is straight from his Mother’s kitchen.

         

“Shepherd’s Pie, a great British classic, absolutely delicious.  Minced, vegetables, potatoes.  Easy.  Olive oil, minced lamb.  Get a little color on the minced and it get rid of the unwanted fat.  Nothing worse than a greasy Shepherd’s Pie.  Season, grate – onion, carrot, garlic.  Once the vegetables are grated in there, they disintegrate and almost puree, adding great flavor.  And that’s the secret behind a really good Shepherd’s pie, it’s all in the minced.  Worcestershire sauce, tomato puree, red wine, thyme, rosemary.  Alright, now the red wine has evaporated, chicken stock in.  I cook it down for the three or four minutes, no more than that.  Potatoes – mash, season, egg yolks.  Now, secret ingredient, Parmesan cheese.  Be quite generous with the Parmesan because that what gets it really nice and golden brown.  Now, that deserves to sit on top of my minced.  Good, old-fashioned tip, just to keep my Mom happy, fork the top.  18 to 20 minutes in the oven.  Beautiful.  There, crispy topping.  You can see why that deserves to be a great British classic.  Shepherd’s pie, done.”

Gordon Ramsay’s Shepherd’s Pie Recipe

Serves 4

Ingredients

  • 2 Tbsp. olive oil
  • 2 lbs. ground lean minced lamb
  • 1 large onion, finely grated
  • 1 large carrot, finely grated
  • 2 cloves garlic, finely grated
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. tomato puree
  • Handful of thyme sprigs, leaves only
  • 1 sprig of rosemary, needles chopped
  • 1 cup red wine
  • 1 ¼ cups chicken stock
  • 1 ½ lbs. Yukon Gold potatoes, peeled and cut into chunks
  • 3 ½ Tbsp. butter
  • ¼ cup heavy cream (in some versions, optional)
  • 2 egg yolks
  • ¼ cup Parmesan cheese, finely grated
  • Kosher salt and freshly ground black pepper

Directions

  1. Preheat the oven to 350°F.
  2. Start by cooking the potatoes in boiling salted water until tender.  Drain, then return the potatoes to the hot pan over low heat briefly to dry them out.  Pass the potatoes through a ricer to mash, then beat in the egg yolks, followed by the finely grated Parmesan cheese.  Season to taste.
  3. Meanwhile, make the mince.  Start by heating the oil in a large pan.  Add the lamb and season with salt and pepper.  Brown the meat over a moderate to high heat for 2-3 minutes.
  4. Add the grated onions, carrot and garlic.  Add the Worcestershire sauce, tomato puree, red wine, thyme and rosemary and cook for 1 to 2 minutes, stirring frequently.  When the red wine has evaporated, add the chicken stock and cook for three or four minutes, until thickened.   
  5. Spoon the mince into the bottom of a large ovenproof dish.  Layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.  Lightly dust the top with salt and pepper and top with a sprinkling of Parmesan cheese.  Lightly fluff the mashed potato topping with a fork to roughen the top, making slight peaks.  Bake in the oven for approximately 18-20 minutes, until the mince is bubbling and the top is a beautiful golden brown.

Gordon Ramsay’s Cottage Pie with Guinness

In Gordon Ramsay’s Great British Pub Food, he shares with us a deeply savory cottage pie.  This dish makes a comforting mid-week dinner or satisfying lunch, especially on those rainy and dreary spring days.

Serves 6

Ingredients

  • 2 Tbsp. olive oil
  • 2 lbs. lean minced beef
  • 3 medium onions, finely chopped
  • 2 cloves garlic, finely chopped
  • Few thyme sprigs, leaves only
  • 2 plum tomatoes, chopped
  • 2 Tbsp. tomato puree
  • 1 ⅓ cups bottled Guinness beer
  • 5 Tbsp. Worcestershire sauce
  • 1 ¼ cups chicken stock
  • 2 ¼ lbs. Yukon Gold potatoes, peeled and cut into chunks
  • 2 oz. butter
  • 1 egg yolk
  • 2 Tbsp. Parmesan or Cheddar cheese, finely grated (plus extra for topping)
  • Kosher salt and freshly ground black pepper

Directions

  1. Preheat the oven to 350°F.
  2. Place a large frying pan and 1 tablespoon of olive oil over high heat. Season the meat with salt and pepper and brown. Once cooked, pour the meat into a sieve or colander to drain off any fat.
  3. In another large pan over medium-high heat with 1 tablespoon of olive oil, saute the onion, with the garlic and thyme, until soft and golden. Add the browned meat, tomatoes and tomato puree.  Stir constantly for 4 to 5 minutes.
  4. Add the Guinness and Worcestershire sauce and simmer until the liquid has reduced by half.  Add the stock and bring to a boil, then turn the heat down and let the mince simmer for 20 to 25 minutes, until it’s thick and glossy.  If after 25 minutes the mince doesn’t seem quite thick enough, simmer for an additional 5 to 10 minutes, or so, to thicken.  Once the mince reaches the desired consistency, remove it from the heat.
  5. Meanwhile, cook the potatoes in boiling salted water until tender.  Drain, then return the potatoes to the hot pan over low heat briefly (15 seconds) to dry them out.  Pass the potatoes through a ricer to mash, then beat in the butter, egg yolk, and the grated cheese.  Season to taste.
  6. Spoon the mince into the bottom of a large ovenproof dish.  Layer the mashed potato generously on top of the mince, starting from the outside and working your way into the center.  Lightly dust the top with salt and pepper and top with a sprinkling of cheese.  Lightly fluff the mashed potato topping with a fork to roughen the top, making slight peaks.  Bake in the oven for approximately 30 minutes, until the mince is bubbling and the top is a beautiful golden brown.    

What’s for Dinner?

Taking huge direction from the master himself, remnants from my thanksgiving table, and a few items on-hand from my fridge, pantry and freezer — I whipped up my own concoction!  I thought it might be fun to share the lot the with you.  Whether you’re getting rid of leftovers, or your just looking for a scrumptious meal for the table, I do hope at least one of these delicious pies graces your table this winter season!  Cheers!  

    

Irish Shepherd’s Pie

Rich and savory, this union of the classic Shepherd’s Pie and the pub-fare Cottage Pie makes for a deliciously comforting meal.  While visiting some of the pubs in Ireland, we often found peas frequenting the menu, usually in the form of the traditional and ever popular recipe Mushy Peas.  Inspired by the Irish stew pot, this pie incorporates the flavors of the beef, bacon, carrots, and onions, beautifully paired with horseradish-hinted potatoes and creamy Guinness, making this hearty Irish pub pie a resonating dish!

Serves 4 to 6

Ingredients

  • 1 (12 oz.) pkg. H-E-B Applewood Smoked Bacon, cut into small ¼” to ½” lardon strips
  • 1 lb. lean ground beef*
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • Handful of thyme sprigs, leaves only
  • 1 sprig of rosemary, needles chopped
  • 1 Tbsp. tomato paste
  • 1 cup chicken stock
  • 1 ¼ cups Guinness beer
  • 1 Tbsp. Worcestershire sauce
  • 1 ½ cups frozen peas and carrots 
  • 3 lbs. Yukon Gold potatoes, peeled and cut into chunks
  • 1 stick butter
  • 4 egg yolks
  • ¾ cup Parmesan cheese, finely grated (divided)
  • 4 tsp. creamed horseradish (optional, or to taste)
  • Kosher salt
  • freshly ground black pepper
  • white pepper (for the potatoes)

*Like many of my “ground beef” dishes, I use ground wild hog meat when available because it’s (1) amazingly delicious, (2) extremely healthy, and (3) an easy replacement for ground beef.  I highly recommend substituting with it, if it is available to you!  If not, a lean ground sirloin, bison, or even veal are also great meat choices.

Directions

  1. Preheat the oven to 350°F.
  2. Start by cooking the potatoes in boiling salted water until the potatoes are tender.  Drain well, then return the potatoes to the hot pot and place them briefly back onto the stove (approx. 15 seconds) to dry them.  Pass the potatoes through a potato ricer or transfer them to a mixing bowl to mash.  Whip in the butter, egg yolks, ½ cup of the cheese, and the horseradish.  Season with kosher salt and the white pepper.  Taste and adjust for desired seasoning before setting aside.
  3. In a large frying pan, fry the bacon lardons until crispy and drain on a plate lined with a paper towel to soak up any excess bacon grease.  Carefully reserve the bacon grease from the pan in a Pyrex or other heat-safe bowl.
  4. In the same pan used to fry the bacon, add one tablespoon of the reserved bacon grease, and the meat.  Season with salt and black pepper.  Brown the meat over a medium-high heat.  Once cooked, pour the meat into a sieve or colander to drain off any fat, and set the meat aside.
  5. Again in the same pan, over a medium-high heat with one tablespoon of bacon grease, saute the onion, garlic, thyme, and rosemary.  Season with salt and black pepper. 
  6. When the onions are translucent, add in the tomato paste and stir to coat the vegetables.  Add the chicken stock, Guinness beer, and “W” sauce to the pan.
  7. Add the browned meat back to the pan.  Simmer just until the liquid has evaporated and the meat mixture has thickened.  (Don’t cook your meat completely dry, but just until the liquid is pretty much gone.) 
  8. Stir in the frozen peas and carrots and the crispy cooked bacon and remove the meat mixture from the heat.
  9. Spoon the meat mixture into the bottom of a large ovenproof dish or deep-dish pie pan.  Layer the mashed potatoes generously on top of the meat.  Start by distributing large spoons of potatoes over areas of meat.  Then, work to smooth and further distribute the potatoes evenly over the entire top, being careful not to push the potatoes down into the meat.  When the potato layer is even, lightly fluff the mashed potatoes with a fork to roughen the top, making slight peaks.  Finally, dust the top with a light sprinkling of black pepper and the remaining ¼ cup of cheese. 
  10. Bake in the oven on a foil-lined baking sheet for approximately 20 to 30 minutes, or until the meat mixture is bubbling and the top is a beautiful golden brown.  (If the meat mixture is bubbling and the top is not browned enough, switch the oven to broil to finish off the top.  Stay close!!)  Remove from the oven, scoop up servings and serve immediately.  Sláinte!

 

Chef’s Note:  I tested this recipe before sharing it with you to ensure that the ingredients and instructions were on point.  My husband did the honors while I chopped and measured.  The results were outstanding!  We will definitely be making this Irish Shepherd’s Pie again… soon!!  I do hope you give it a try!

 

Gordon Ramsay’s Fast Food:  Recipes From “The F Word” – Shepherd’s Pie Recipe
Gordon Ramsay’s Cottage Pie with Guinness Recipe – Originally from Gordon Ramsay’s Great British Pub Food

 

For a printer friendly version:

Irish Shepherd’s Pie

Yield: Serves 4 to 6

Irish Shepherd’s Pie

Rich and savory, this union of the classic Shepherd's Pie and the pub-fare Cottage Pie makes for a deliciously comforting meal. While visiting some of the pubs in Ireland, we often found peas frequenting the menu, usually in the form of the traditional and ever popular recipe Mushy Peas. Inspired by the Irish stew pot, this pie incorporates the flavors of the beef, bacon, carrots, and onions, beautifully paired with horseradish-hinted potatoes and creamy Guinness, making this hearty Irish pub pie a resonating dish!

Ingredients

  • 1 (12 oz.) pkg. H-E-B Applewood Smoked Bacon, cut into small ¼" to ½" lardon strips
  • 1 lb. lean ground beef*
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • Handful of thyme sprigs, leaves only
  • 1 sprig of rosemary, needles chopped
  • 1 Tbsp. tomato paste
  • 1 cup chicken stock
  • 1 ¼ cups Guinness beer
  • 1 Tbsp. Worcestershire sauce
  • 1 ½ cups frozen peas and carrots
  • 3 lbs. Yukon Gold potatoes, peeled and cut into chunks
  • 1 stick butter
  • 4 egg yolks
  • ¾ cup Parmesan cheese, finely grated (divided)
  • 4 tsp. creamed horseradish (optional, or to taste)
  • Kosher salt
  • freshly ground black pepper
  • white pepper (for the potatoes)
  • *Like many of my "ground beef" dishes, I use ground wild hog meat when available because it's (1) amazingly delicious, (2) extremely healthy, and (3) an easy replacement for ground beef. I highly recommend substituting with it, if it is available to you! If not, a lean ground sirloin, bison, or even veal are also great meat choices.

Instructions

  1. Preheat the oven to 350°F.
  2. Start by cooking the potatoes in boiling salted water until the potatoes are tender. Drain well, then return the potatoes to the hot pot and place them briefly back onto the stove (approx. 15 seconds) to dry them. Pass the potatoes through a potato ricer or transfer them to a mixing bowl to mash. Whip in the butter, egg yolks, ½ cup of the cheese, and the horseradish. Season with kosher salt and the white pepper. Taste and adjust for desired seasoning before setting aside.
  3. In a large frying pan, fry the bacon lardons until crispy and drain on a plate lined with a paper towel to soak up any excess bacon grease. Carefully reserve the bacon grease from the pan in a Pyrex or other heat-safe bowl.
  4. In the same pan used to fry the bacon, add one tablespoon of the reserved bacon grease, and the meat. Season with salt and black pepper. Brown the meat over a medium-high heat. Once cooked, pour the meat into a sieve or colander to drain off any fat, and set the meat aside.
  5. Again in the same pan, over a medium-high heat with one tablespoon of bacon grease, saute the onion, garlic, thyme, and rosemary. Season with salt and black pepper.
  6. When the onions are translucent, add in the tomato paste and stir to coat the vegetables. Add the chicken stock, Guinness beer, and "W" sauce to the pan.
  7. Add the browned meat back to the pan. Simmer just until the liquid has evaporated and the meat mixture has thickened. (Don't cook your meat completely dry, but just until the liquid is pretty much gone.)
  8. Stir in the frozen peas and carrots and the crispy cooked bacon and remove the meat mixture from the heat.
  9. Spoon the meat mixture into the bottom of a large ovenproof dish or deep-dish pie pan. Layer the mashed potatoes generously on top of the meat. Start by distributing large spoons of potatoes over areas of meat. Then, work to smooth and further distribute the potatoes evenly over the entire top, being careful not to push the potatoes down into the meat. When the potato layer is even, lightly fluff the mashed potatoes with a fork to roughen the top, making slight peaks. Finally, dust the top with a light sprinkling of black pepper and the remaining ¼ cup of cheese.
  10. Bake in the oven on a foil-lined baking sheet for approximately 20 to 30 minutes, or until the meat mixture is bubbling and the top is a beautiful golden brown. (If the meat mixture is bubbling and the top is not browned enough, switch the oven to broil to finish off the top. Stay close!!) Remove from the oven, scoop up servings and serve immediately. Sláinte!

COMMENTS

  • December 12, 2018
    reply

    Lynda

    What a wonderful surprise to find your version of the wonderful classic. I just happen to have left over chuck roast and will be utilizing your recipe to combine additional flavor and vegetables to make this for our dinner tonight. It’s in my printer, now!!
    Thank you , keep these recipes coming, please. Hardy and delicious comfort food for winter time. Anytime really!

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