One thing I've noticed...it seems like every restaurant he visits serves some form of Shepherds Pie that he inevitably makes over with is mother's "secret" recipe. By my account he's given this "secret" recipe to at least 4 different restaurants, so it I'm thinking its not much of a secret any more.
I, like Gordon Ramsey, grew up on shepherds pie. But I'm sure my mother's version was no where near the traditional English version of shepherds pie, and Gordon Ramsey would probably spit it out and declare "that is ghastly"! He's pretty narcissistic that way! I however loved my mom's shepherds pie and still do. There's just something so comforting about it. I could literally eat it every week and it would never get old.
Below is my very own version of shepherds pie. It's a lot like my mom's. I just make my own sauce. My mom always used a can of tomato soup, and I too will used a can of soup sometimes if I'm in a hurry and need a quick dinner. I've also added pea's to the potatoes, because...it's just yummy! This recipe is also one of those times that I'll usually rely on my handy frozen mashed potatoes.
...and if you want to check out "Kitchen Nightmares", it's tonight on FOX!
SHEPHERDS PIE
(Mindi's version)
3 medium to large russet potatoes (6 small potatoes); peeled & cubed
salt
2 T. melted butter
¼ - ½ C. milk
½ C. sour cream
1 C. frozen pea’s; defrosted
1 lb. ground beef
1 small onion; diced
salt & pepper
2 T. flour
1 (14-16 oz.) can tomato sauce
½ C. half & half (or whole milk)
1 T. sugar
1 ½ C. cut green beans (canned, frozen or fresh)
2 -3 C. cheddar cheese; grated
1. Place the prepared potatoes in a large stock pot. Fill the pot with water to cover 1 inch above the potatoes. Add salt to the water about 1-2 tablespoons, so the water tastes salty.
2. Boil the potatoes until they are fork tender then drain.
3. To the potatoes add the butter, milk, and sour cream. Mash to desired consistency. (You may need to add more milk until the potatoes are as smooth as you like them.)
4. Stir in the peas and set aside.
5. In a large skilled brown the beef, seasoning with salt and pepper. When the beef is about half way cooked, add the onion and continue to cook until the beef is done and the onions are translucent.
6. Stir in the flour until well incorporated.
7. Add the tomato sauce and half and half. Bring to a simmer. Continue to simmer until the sauce starts to slightly thicken.
8. Season with salt, pepper and sugar.
9. Stir in the green beans.
10. Pour the tomato and beef mixture into a 2 qt. casserole dish.
11. Top with the pea potatoes. Be sure to cover the entire top leaving no visible beef sauce.
12. Top with cheddar cheese.
13. Bake at 350 degrees for 30-40 minutes until cheese is melted.
SHEPHERDS PIE
(Mindi's version)
3 medium to large russet potatoes (6 small potatoes); peeled & cubed
salt
2 T. melted butter
¼ - ½ C. milk
½ C. sour cream
1 C. frozen pea’s; defrosted
1 lb. ground beef
1 small onion; diced
salt & pepper
2 T. flour
1 (14-16 oz.) can tomato sauce
½ C. half & half (or whole milk)
1 T. sugar
1 ½ C. cut green beans (canned, frozen or fresh)
2 -3 C. cheddar cheese; grated
1. Place the prepared potatoes in a large stock pot. Fill the pot with water to cover 1 inch above the potatoes. Add salt to the water about 1-2 tablespoons, so the water tastes salty.
2. Boil the potatoes until they are fork tender then drain.
3. To the potatoes add the butter, milk, and sour cream. Mash to desired consistency. (You may need to add more milk until the potatoes are as smooth as you like them.)
4. Stir in the peas and set aside.
5. In a large skilled brown the beef, seasoning with salt and pepper. When the beef is about half way cooked, add the onion and continue to cook until the beef is done and the onions are translucent.
6. Stir in the flour until well incorporated.
7. Add the tomato sauce and half and half. Bring to a simmer. Continue to simmer until the sauce starts to slightly thicken.
8. Season with salt, pepper and sugar.
9. Stir in the green beans.
10. Pour the tomato and beef mixture into a 2 qt. casserole dish.
11. Top with the pea potatoes. Be sure to cover the entire top leaving no visible beef sauce.
12. Top with cheddar cheese.
13. Bake at 350 degrees for 30-40 minutes until cheese is melted.
1 comment:
This looks delicious! Can't wait to try it!
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